Mini Chicken Pot Pies recipe

There’s just something undeniably comforting about a chicken pot pie. That flaky, golden crust giving way to a warm, savory, and creamy filling… it’s pure culinary bliss. But let’s be honest, sometimes a full-sized pot pie feels like a commitment – a delicious commitment, but still a lot for a weeknight meal, especially for smaller households. That’s where the magic of Mini Chicken Pot Pies comes in!

I first made these little gems for a family gathering, wanting to offer something comforting and homemade, but also easy to manage and serve to a crowd. And let me tell you, they were a smash hit. Not only were they incredibly adorable and perfectly portioned, but the individual servings also meant everyone got their own perfect crust-to-filling ratio – no fighting over the corner piece! The kids loved having their own “personal pies,” and the adults appreciated the elegant touch and easy cleanup.

Since then, Mini Chicken Pot Pies have become a regular in my recipe rotation. They’re surprisingly easy to make, endlessly customizable, and always a guaranteed crowd-pleaser. Whether it’s a cozy weeknight dinner for two, a fun family meal, or a potluck contribution that’s sure to disappear fast, these mini pot pies are my go-to. They offer all the comforting goodness of a classic chicken pot pie, but in a perfectly portioned, irresistibly charming package. Ready to experience the joy of mini pot pies? Let’s get cooking!

Ingredients for Irresistible Mini Chicken Pot Pies

The secret to truly delicious mini chicken pot pies lies in using quality ingredients and building layers of flavor. This recipe allows for both homemade and store-bought shortcuts, making it adaptable to your time and preferences. We’ll break down the ingredients into two key components: the luscious filling and the perfectly flaky crust.

For the Savory Chicken Pot Pie Filling:

• Cooked Chicken: 2 cups cooked chicken, shredded or diced. This is the star of the show! You can use:
  • Rotisserie Chicken: A fantastic time-saver! Simply shred the meat from a pre-cooked rotisserie chicken. This adds incredible flavor and convenience.
  • Poached Chicken Breast: For a lighter option, poach 2-3 chicken breasts until cooked through, then shred or dice. Poaching keeps the chicken moist and tender.
  • Leftover Chicken: Perfect for using up leftover roasted or grilled chicken. Ensure it’s boneless and skinless.
• Mixed Vegetables: 2 cups frozen mixed vegetables (peas, carrots, corn, green beans). Frozen vegetables are a convenient and budget-friendly option. You can also use fresh vegetables, just ensure they are diced small and cooked until tender before adding to the filling.
  • Fresh Vegetable Alternatives: Consider a mix of diced carrots, celery, potatoes, onions, and peas. Sauté these in butter or olive oil until slightly softened before proceeding with the recipe. Mushrooms and parsnips are also wonderful additions!
• Butter: ½ cup (1 stick) unsalted butter. Butter is crucial for richness and flavor in the roux, which thickens the filling.
• All-Purpose Flour: ½ cup all-purpose flour. This is used to create the roux, a base for the creamy sauce that binds the filling together.
• Chicken Broth: 3 cups chicken broth (low sodium preferred). Chicken broth provides the liquid base for the creamy sauce and enhances the chicken flavor.
• Heavy Cream or Milk: 1 cup heavy cream for a richer, more decadent filling, or milk (whole milk recommended for creaminess) for a lighter option. Heavy cream adds luxuriousness, while milk still provides creaminess but with fewer calories.
• Onion: ½ medium onion, finely diced. Onion provides an aromatic base and savory depth to the filling.
• Garlic: 2 cloves garlic, minced. Garlic adds a pungent and savory flavor that complements the other ingredients.
• Dried Thyme: 1 teaspoon dried thyme. Thyme adds a classic, earthy, and slightly lemony flavor that is quintessential in chicken pot pie.
• Dried Rosemary: ½ teaspoon dried rosemary (optional, but recommended). Rosemary adds a piney, aromatic note that beautifully complements chicken and thyme. Use sparingly as it can be quite strong.
• Salt and Black Pepper: To taste. Seasoning is key! Taste the filling throughout the cooking process and adjust salt and pepper as needed.
• Optional Additions for the Filling:
  • Mushrooms: 1 cup sliced mushrooms (cremini, white button, or your favorite variety), sautéed until tender.
  • Potatoes: 1 cup diced potatoes (Yukon gold or red potatoes work well), par-boiled or roasted until slightly tender.
  • Celery: ½ cup diced celery, sautéed with the onions for added flavor and texture.
  • White Wine: ¼ cup dry white wine (such as Sauvignon Blanc or Pinot Grigio) can be added after sautéing the onions and garlic, before adding the flour, for extra depth of flavor. Let it reduce slightly before proceeding.
  • Fresh Parsley: ¼ cup chopped fresh parsley, added at the end for freshness and a pop of color.

For the Perfectly Flaky Pot Pie Crust:

• Refrigerated Pie Crusts: 2 boxes (14.1 ounces each) refrigerated pie crusts (such as Pillsbury). This is the ultimate shortcut and works beautifully for mini pot pies. They are readily available and create a consistently flaky and delicious crust.
• Homemade Pie Crust (Optional, for the ambitious baker): You can certainly make your own pie crust from scratch for a truly homemade experience. You’ll need enough dough for a double-crust pie. A classic butter pie crust recipe is recommended for pot pies.
  • Ingredients for Homemade Pie Crust (Double Crust):
    • 2 ½ cups all-purpose flour
    • 1 teaspoon salt
    • 1 cup (2 sticks) cold unsalted butter, cut into cubes
    • ½ cup ice water
• Egg Wash (Optional, for a golden crust): 1 egg beaten with 1 tablespoon water. Egg wash brushed over the crust before baking creates a beautiful golden-brown color and adds a slight sheen.

Equipment You’ll Need:

• Large Skillet or Dutch Oven: For making the pot pie filling.
• 9-inch Pie Plate or Muffin Tins: For baking the mini pot pies. Muffin tins are ideal for individual portions, while a pie plate can be used for a larger, shareable mini pie. Standard muffin tins will yield about 12 mini pot pies. Deeper muffin tins or jumbo muffin tins will yield fewer, larger pies.
• Rolling Pin (if using homemade crust): For rolling out the pie dough.
• Pastry Brush (optional): For applying egg wash.
• Cookie Cutters or Knife (optional): For decorative crust cutouts.

Step-by-Step Instructions for Baking Mini Chicken Pot Pies

Making mini chicken pot pies is easier than you might think! Follow these detailed instructions, and you’ll be enjoying warm, comforting pot pies in no time.

Step 1: Prepare the Savory Chicken Pot Pie Filling

1. Sauté Aromatics: Melt butter in a large skillet or Dutch oven over medium heat. Add diced onion and cook until softened and translucent, about 5-7 minutes, stirring occasionally. Add minced garlic and cook for another minute until fragrant, being careful not to burn the garlic.
2. Create the Roux: Sprinkle flour over the sautéed onions and garlic. Cook for 1-2 minutes, stirring constantly, to create a roux. This step is crucial for thickening the sauce. The roux will look like a thick paste.
3. Add Broth Gradually: Gradually whisk in chicken broth, starting with a small amount to create a smooth sauce. Whisk continuously to prevent lumps from forming. Once the initial amount of broth is incorporated smoothly, add the remaining broth and continue whisking until the sauce thickens.
4. Stir in Cream and Seasonings: Stir in heavy cream (or milk), dried thyme, and dried rosemary (if using). Season generously with salt and black pepper to taste. Bring the mixture to a simmer, then reduce heat and cook for 5-10 minutes, or until the sauce has thickened to your desired consistency. Stir occasionally to prevent sticking.
5. Add Chicken and Vegetables: Stir in cooked shredded chicken and frozen mixed vegetables (or your prepared fresh vegetables). Cook for another 5-10 minutes, or until the vegetables are heated through and the filling is heated evenly. If using frozen vegetables, ensure they are fully thawed and heated through.
6. Taste and Adjust Seasoning: Taste the filling and adjust seasoning as needed with more salt, pepper, or herbs. This is your chance to perfect the flavor!
7. Cool Slightly: Remove the filling from heat and let it cool slightly while you prepare the crust. This will make it easier to handle and prevent the crust from becoming soggy.

Step 2: Assemble the Mini Chicken Pot Pies

1. Preheat Oven: Preheat oven to 375°F (190°C).
2. Prepare Pie Crusts: If using refrigerated pie crusts, remove them from the refrigerator and let them sit at room temperature for a few minutes to make them easier to handle. Gently unroll the pie crusts. If using homemade pie crust, divide the dough in half and roll out each half to about 1/8-inch thickness.
3. Cut Crust Circles: Using a cookie cutter or knife, cut out circles from the pie crusts that are slightly larger than the muffin cups or pie plate you are using. You’ll need circles for both the bottom and top crusts of each mini pot pie. For standard muffin tins, a 4-inch cookie cutter is usually a good size. For a 9-inch pie plate, you’ll need one large circle for the bottom and another for the top, or you can create a decorative lattice top.
4. Line Muffin Tins or Pie Plate: Gently press the bottom crust circles into the muffin cups or pie plate, ensuring they come up the sides slightly. If using a pie plate, fit the bottom crust into the plate and trim any excess dough.
5. Fill with Chicken Filling: Spoon the slightly cooled chicken pot pie filling into the prepared crust-lined muffin cups or pie plate, filling them about ¾ full. Don’t overfill, as the filling might bubble over during baking.
6. Top with Crusts: Place the top crust circles over the filling in each muffin cup or pie plate. Gently press the edges of the top crust to seal them to the bottom crusts. For muffin tins, you can use a fork to crimp the edges. For a pie plate, you can crimp the edges decoratively.
7. Cut Vents (Optional but Recommended): Cut a small slit or vent in the top of each mini pot pie crust or in the center of the pie plate crust. This allows steam to escape during baking and prevents the crust from becoming soggy. You can also create decorative vents using small cookie cutters.
8. Egg Wash (Optional): If desired, brush the tops of the mini pot pies with egg wash for a golden-brown finish.

Step 3: Bake the Mini Chicken Pot Pies

1. Bake: Bake in the preheated oven for 20-25 minutes for muffin tin pot pies, or 30-40 minutes for a 9-inch pie plate pot pie, or until the crusts are golden brown and the filling is bubbly. The baking time may vary depending on your oven and the size of your pot pies.
2. Cool Slightly: Remove the mini chicken pot pies from the oven and let them cool in the muffin tins or pie plate for a few minutes before serving. This allows the filling to set slightly and prevents burning your mouth!

Step 4: Serve and Enjoy!

Carefully remove the mini chicken pot pies from the muffin tins (if using) and serve warm. For a pie plate pot pie, slice and serve. Garnish with fresh parsley, if desired. Enjoy the comforting goodness of your homemade Mini Chicken Pot Pies!

Nutrition Facts (Estimated)

Please note that these are approximate values and can vary based on specific ingredients used, crust type, and serving sizes. This is an estimate per serving (1 mini pot pie, assuming recipe yields 12 mini pot pies using standard muffin tins).

• Serving Size: 1 mini chicken pot pie (approximately 1/12 of the recipe)
• Calories: Approximately 350-450 calories
• Protein: 15-20 grams
• Fat: 20-25 grams
  • Saturated Fat: 10-15 grams (depending on crust and cream/milk used)
• Cholesterol: 70-90 mg (depending on crust and cream/milk used)
• Sodium: 500-700 mg (depending on broth and seasoning used)
• Carbohydrates: 30-40 grams
  • Fiber: 2-3 grams
  • Sugar: 3-5 grams (naturally occurring sugars from vegetables)
• Vitamins and Minerals: Varies depending on vegetables used. Generally a good source of Vitamin A, Vitamin K, and some B vitamins.

These Mini Chicken Pot Pies provide a satisfying and comforting meal with a good balance of protein, carbohydrates, and fats. You can adjust the nutritional profile by using whole wheat pie crust, low-fat milk instead of heavy cream, and increasing the amount of vegetables. Remember to enjoy them in moderation as part of a balanced diet.

Preparation Time

• Prep Time: 30-40 minutes (chopping vegetables, cooking chicken if needed, making filling)
• Cook Time: 20-25 minutes (for mini pot pies in muffin tins) or 30-40 minutes (for a 9-inch pie plate pot pie)
• Total Time: 50 minutes – 1 hour 15 minutes

While there are a few steps involved, making Mini Chicken Pot Pies is a relatively straightforward process. The prep time can be reduced if you use pre-cooked rotisserie chicken and frozen vegetables. The baking time is relatively quick, making them a manageable meal even on weeknights.

How to Serve Mini Chicken Pot Pies

Mini Chicken Pot Pies are a complete meal in themselves, but they can be enhanced with simple side dishes and accompaniments to create a more rounded and satisfying dining experience.

Side Dishes to Complement Mini Chicken Pot Pies:

• Green Salad: A fresh and crisp green salad with a light vinaigrette dressing provides a refreshing contrast to the richness of the pot pies. A simple mixed greens salad with tomatoes, cucumbers, and a lemon vinaigrette is perfect.
• Roasted Vegetables: Roasted asparagus, broccoli, Brussels sprouts, or green beans are excellent choices. Roasting brings out the natural sweetness of vegetables and adds a healthy element to the meal.
• Steamed Green Beans or Asparagus: For a lighter side, steamed green beans or asparagus are quick and easy to prepare and offer a healthy dose of vitamins and fiber.
• Fruit Salad: A light and refreshing fruit salad can be a delightful palate cleanser after the savory richness of the pot pies.
• Mashed Potatoes or Sweet Potatoes: For an extra comforting and hearty meal, serve with a side of creamy mashed potatoes or mashed sweet potatoes.
• Cranberry Sauce: A dollop of cranberry sauce or a cranberry relish can add a touch of sweetness and tartness that complements the savory pot pies, especially during the holidays.

Serving Suggestions and Toppings:

• Garnish with Fresh Herbs: Sprinkle chopped fresh parsley, thyme, or chives over the baked pot pies for a fresh and aromatic touch.
• Serve with a Dollop of Sour Cream or Greek Yogurt: A dollop of sour cream or Greek yogurt adds a cool and tangy element that balances the richness of the filling.
• Hot Sauce (Optional): For those who like a little heat, offer a side of hot sauce to drizzle over the pot pies.
• Serve with a Side of Gravy (Optional): If you prefer an even richer and saucier experience, you can make extra chicken gravy to serve alongside the pot pies.
• Presentation: Arrange the mini pot pies on a platter or individual plates for an elegant presentation. Use decorative muffin liners or ramekins for baking to enhance their visual appeal.

Serving Occasions:

• Weeknight Dinner: Perfect for a comforting and satisfying weeknight family meal.
• Holiday Gatherings: Mini chicken pot pies are a crowd-pleasing option for Thanksgiving, Christmas, or Easter gatherings, offering individual portions that are easy to serve.
• Potlucks and Parties: They are portable and easy to serve at potlucks, picnics, and parties.
• Lunch: Enjoy leftover mini pot pies for a delicious and satisfying lunch.
• Comfort Food Cravings: Whenever you crave classic comfort food, mini chicken pot pies are the perfect solution!

Additional Tips for Perfect Mini Chicken Pot Pies

Here are five helpful tips to ensure your mini chicken pot pies are always a delicious success:

1. Don’t Overwork the Pie Crust: Whether using store-bought or homemade crust, handle it gently and avoid overworking it. Overworking can make the crust tough instead of flaky. Roll it out just enough to cut out your circles and gently press it into the muffin tins or pie plate.
2. Cool the Filling Slightly Before Assembling: Allowing the chicken pot pie filling to cool slightly before filling the crusts is important. Hot filling can melt the butter in the crust, leading to a less flaky and potentially soggy bottom crust. A slightly cooled filling will also be easier to handle and less likely to bubble over during baking.
3. Make Ahead for Convenience: You can prepare the chicken pot pie filling ahead of time and store it in the refrigerator for up to 2-3 days. You can also assemble the mini pot pies ahead of time and keep them refrigerated, unbaked, for up to 24 hours. Bake them just before serving for the freshest and best results. This is a great time-saving tip for busy days or when entertaining.
4. Customize Your Vegetables: Feel free to customize the vegetables in your pot pie filling based on your preferences and what you have on hand. Add mushrooms, potatoes, celery, parsnips, or other vegetables you enjoy. You can use fresh or frozen vegetables, just ensure they are cooked until tender before adding to the filling. Roasting vegetables before adding them to the filling can also enhance their flavor.
5. Use Quality Ingredients: While mini chicken pot pies are budget-friendly, using good quality ingredients will elevate the flavor. Use good quality chicken broth, butter, and fresh herbs if possible. If using store-bought pie crusts, choose a brand you trust for flakiness and flavor. Quality ingredients make a noticeable difference in the final taste of your pot pies.

Frequently Asked Questions (FAQ) about Mini Chicken Pot Pies

Q1: Can I use puff pastry instead of pie crust for mini chicken pot pies?

A: Yes, you can definitely use puff pastry for the top crust of mini chicken pot pies. Puff pastry will create a lighter and airier crust compared to traditional pie crust. However, puff pastry is typically richer and higher in fat than pie crust. If using puff pastry, you may only need to bake the pot pies for a slightly shorter time as puff pastry tends to brown more quickly. Pie crust is generally preferred for the bottom crust to provide a sturdy base, but you can experiment with puff pastry for both top and bottom if desired.

Q2: Can I make vegetarian mini pot pies using this recipe?

A: Yes, you can easily adapt this recipe to make vegetarian mini pot pies. Simply omit the chicken and replace it with other vegetables or vegetarian protein sources. Good vegetarian additions include:

• Mushrooms: Increase the amount of mushrooms and use a variety like cremini, shiitake, or portobello for a meaty texture.
• Potatoes and Sweet Potatoes: Add diced potatoes and sweet potatoes for heartiness.
• Lentils or Chickpeas: Cooked lentils or chickpeas can add protein and texture.
• Tofu or Tempeh: Cubes of firm or extra-firm tofu or tempeh, sautéed or roasted, can be used as a protein substitute.
• Roasted Root Vegetables: A mix of roasted root vegetables like carrots, parsnips, turnips, and beets.

You can also use vegetable broth instead of chicken broth to keep the recipe fully vegetarian or vegan.

Q3: How do I prevent the bottom crust of my mini pot pies from getting soggy?

A: Preventing a soggy bottom crust is key to perfect pot pies. Here are a few tips:

• Blind Bake the Bottom Crust (Optional): For extra insurance against sogginess, you can partially blind bake the bottom crusts before filling them. Line the crusts with parchment paper and fill with pie weights or dried beans. Bake at 375°F (190°C) for 10-15 minutes, then remove the weights and parchment and bake for another 5 minutes. This pre-baking helps set the bottom crust.
• Cool the Filling Slightly: As mentioned earlier, cooling the filling slightly before assembling helps prevent the butter in the crust from melting and creating a soggy bottom.
• Don’t Overfill: Overfilling the pot pies can lead to excess moisture in the filling, which can seep into the crust and make it soggy. Fill them about ¾ full.
• Ensure Oven is Hot Enough: Baking at the correct temperature (375°F/190°C) is important for ensuring the crust cooks through properly and becomes crispy.

Q4: Can I freeze mini chicken pot pies?

A: Yes, mini chicken pot pies freeze very well, making them great for meal prepping or making ahead. You can freeze them either baked or unbaked:

• To Freeze Baked Pot Pies: Let the baked pot pies cool completely. Wrap each mini pot pie individually in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 2-3 months. To reheat, bake from frozen at 350°F (175°C) for 20-30 minutes, or until heated through and the crust is crispy.
• To Freeze Unbaked Pot Pies: Assemble the mini pot pies as directed, but do not bake them. Freeze them in the muffin tins or on a baking sheet until solid. Once frozen solid, remove them from the muffin tins or baking sheet and wrap each mini pot pie individually in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 2-3 months. To bake from frozen, bake at 375°F (190°C) for 30-40 minutes, or until the crust is golden brown and the filling is bubbly. You may need to add a few extra minutes of baking time compared to baking fresh pot pies.

Q5: What can I use instead of cream of chicken soup in chicken pot pie?

A: This recipe is designed to be made without cream of chicken soup for a more homemade flavor and control over ingredients. The roux-based sauce made with butter, flour, chicken broth, and heavy cream (or milk) serves as a delicious and creamy substitute for cream of chicken soup. This homemade sauce is much more flavorful and allows you to adjust the seasonings to your liking. Using fresh ingredients and making your own sauce elevates the taste of your pot pies significantly!

Enjoy making and savoring these delightful Mini Chicken Pot Pies! They are sure to become a family favorite and a recipe you turn to again and again for comfort and deliciousness.

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