Easy Mini Chicken Pot Pies You’ll Want to Make Again and Again

Why You’ll Love This Recipe

There is something deeply comforting about chicken pot pie, and these easy mini versions take everything you love about the classic dish and make it even better. Instead of one large pie, you get perfectly portioned, golden-brown mini pot pies that are ideal for weeknight dinners, family gatherings, or even make-ahead lunches. I particularly enjoy how quickly these come together. Using simple ingredients and a muffin tin, you can have a batch ready in under an hour without sacrificing flavor.

I tested this recipe several times, and each time the result was the same: flaky crust, creamy filling, and tender chicken in every bite. The mini size also makes them incredibly versatile. You can customize each one to suit different preferences, which is especially helpful when cooking for a family. These pot pies freeze beautifully and reheat well, making them a practical option for busy days when you still want a homemade meal that feels special.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Cooked chicken
Cooked chicken forms the heart of this recipe. I prefer using roasted or rotisserie chicken because it adds depth of flavor and saves time. The chicken should be diced into small, bite-sized pieces so it distributes evenly throughout the filling.

Refrigerated pie crusts
Store-bought pie crusts make this recipe quick and approachable. They bake up flaky and tender, providing the perfect contrast to the creamy filling. If you prefer, homemade crust can also be used without altering the method.

Butter
Butter is essential for building flavor. It creates the base of the roux and adds richness to the filling, ensuring a smooth and velvety texture.

Onion
Finely chopped onion brings a subtle sweetness and savory backbone to the filling. Cooking it gently in butter helps soften its sharpness and enhances the overall flavor.

Mixed vegetables
A combination of peas, carrots, and corn adds color, texture, and natural sweetness. Frozen vegetables work particularly well and require no advance preparation.

All-purpose flour
Flour thickens the filling and helps bind all the ingredients together. It is important to cook it briefly with the butter to avoid a raw taste.

Chicken broth
Chicken broth provides depth and enhances the savory profile of the dish. A low-sodium option allows better control over seasoning.

Milk or cream
Milk creates a lighter filling, while cream results in a richer texture. I have tried both, and each works beautifully depending on preference.

Salt and black pepper
Simple seasoning allows the flavors of the chicken and vegetables to shine without overpowering them.

Directions

Begin by preheating the oven to 190°C. Lightly grease a standard muffin tin to prevent sticking. Roll out the pie crusts on a lightly floured surface and cut them into circles large enough to line each muffin cup, allowing a slight overhang.

In a medium saucepan, melt the butter over medium heat. Add the chopped onion and cook until softened and translucent. Stir in the flour and cook for one minute, stirring constantly, to form a roux. Gradually whisk in the chicken broth, followed by the milk or cream, until the mixture thickens into a smooth sauce.

Add the cooked chicken, mixed vegetables, salt, and black pepper. Stir well and allow the filling to simmer for a few minutes until heated through. Remove from the heat and let it cool slightly.

Spoon the filling evenly into the prepared crust-lined muffin cups. Cut additional dough circles for the tops and place them over the filling, sealing the edges gently. Cut small slits in the tops to allow steam to escape.

Bake for 25 to 30 minutes, or until the crust is golden brown and the filling is bubbling. Allow the mini pot pies to cool for a few minutes before removing them from the tin.

Equipment needed

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.

 3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results

Servings and timing

This recipe makes approximately 12 mini chicken pot pies. Preparation time is about 20 minutes, and baking time is 30 minutes, bringing the total time to roughly 50 minutes.

Storage/reheating

These mini pot pies can be stored in an airtight container in the refrigerator for up to three days. For longer storage, freeze them once fully cooled. Reheat in the oven at 180°C until warmed through to maintain a crisp crust.

Variations and Customizations

One of the best aspects of this recipe is how adaptable it is. For a deeper, more savory flavor, mushrooms can be added to the onion while sautéing. They bring an earthy note that pairs beautifully with the creamy sauce.

If you prefer a lighter version, replace the cream with low-fat milk and increase the vegetables slightly. The filling remains satisfying while reducing richness. For added herbs, fresh thyme or parsley can be stirred in just before filling the crusts, providing a fresh and aromatic finish.

These mini pot pies can also be adapted to different proteins. Leftover turkey works exceptionally well, making this an excellent option for using holiday leftovers. For a vegetarian version, replace the chicken with extra vegetables and use vegetable broth instead of chicken broth.

Finally, consider experimenting with the crust. Puff pastry creates a lighter, flakier topping, while biscuit dough offers a more rustic texture. Each variation brings a unique character to the dish without changing the core method.

FAQs

Can I make these mini pot pies ahead of time?

Yes, they can be assembled in advance and refrigerated until ready to bake.

Can I freeze mini chicken pot pies?

They freeze very well and can be baked directly from frozen with a slight increase in baking time.

What vegetables work best in this recipe?

Peas, carrots, and corn are classic, but green beans and diced potatoes also work well.

Can I use leftover chicken?

Leftover roasted or grilled chicken is ideal and adds extra flavor.

How do I prevent soggy bottoms?

Preheating the oven fully and avoiding overly wet filling helps maintain a crisp crust.

Can I use homemade pie dough?

Homemade dough works perfectly and adds a personal touch.

Is it possible to make this dairy-free?

Yes, substitute plant-based butter and milk alternatives.

What size muffin tin should I use?

A standard muffin tin is recommended for even cooking.

Can I add cheese to the filling?

A small amount of grated cheese can be added for extra richness.

How do I know when they are fully baked?

The crust should be golden and the filling visibly bubbling.

Conclusion

Easy mini chicken pot pies are a practical yet comforting dish that delivers classic flavor in a convenient format. With simple ingredients, straightforward steps, and endless customization options, this recipe is one you will return to often. Whether served fresh from the oven or reheated on a busy day, these mini pot pies offer warmth, satisfaction, and a touch of homemade comfort in every bite.

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