These Mini Chicken Pot Pies are the perfect comfort food, featuring a flaky golden crust filled with tender chicken, mixed vegetables, and a rich, creamy sauce. They’re great for family dinners, meal prep, parties, or lunchboxes.

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 12 mini pot pies

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Ingredients

For the Filling

• 2 cups cooked chicken, shredded or diced
• 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
• ½ cup onion, finely diced
• 2 cloves garlic, minced
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• ¾ cup chicken broth
• ½ cup whole milk
• 1 teaspoon dried thyme
• ½ teaspoon dried parsley
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Crust

• 2 refrigerated pie crusts (or homemade pie dough)
• 1 egg
• 1 tablespoon water

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Instructions

Prepare the Filling

1. Preheat the oven to 375°F (190°C).
2. Grease a 12-cup muffin tin.
3. Melt the butter in a skillet over medium heat.
4. Add the diced onion and cook for 3–4 minutes until softened.
5. Stir in the garlic and cook for 30 seconds.
6. Sprinkle the flour over the onions and stir continuously for 1 minute.
7. Slowly whisk in the chicken broth until smooth.
8. Add the milk and continue stirring until the sauce thickens, about 3–4 minutes.
9. Mix in the thyme, parsley, garlic powder, onion powder, salt, and pepper.
10. Fold in the cooked chicken and mixed vegetables.
11. Remove from the heat and let the filling cool slightly.

Assemble the Pot Pies

12. Roll out the pie crusts and cut 12 circles large enough to fit into the muffin cups.
13. Press one dough circle into each muffin cup.
14. Spoon the chicken filling into each crust, filling about three-quarters full.
15. Cut smaller circles or strips of dough for the tops and place over the filling.
16. Crimp the edges with a fork or pinch them together.
17. Cut a small slit in each top crust to allow steam to escape.

Egg Wash

18. Whisk together the egg and water.
19. Brush the tops of the pies with the egg wash.

Bake

20. Bake for 22–25 minutes, or until the crust is golden brown.
21. Let cool for 5–10 minutes before carefully removing from the muffin tin.
22. Serve warm.

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Nut Information

Contains Nuts: No

Tree Nuts: None

Peanuts: None

Nut-Free: Yes.

Allergy Note: This recipe contains no nuts. However, check store-bought pie crusts, chicken broth, and frozen vegetables for possible cross-contact if serving someone with a severe nut allergy.

Other Allergens Present:

• Wheat/Gluten (pie crust, flour)
• Milk (butter, milk)
• Eggs (egg wash)

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Nutrition (Approximate Per Mini Pot Pie)

• Calories: 230
• Protein: 10g
• Fat: 13g
• Carbohydrates: 18g
• Fiber: 1g
• Sugar: 2g
• Sodium: 360mg

Nutrition values are estimates and may vary depending on the ingredients used.

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Tips

• Rotisserie chicken makes this recipe quick and convenient.
• Allow the filling to cool slightly before assembling to keep the crust from becoming soggy.
• Add diced potatoes or mushrooms for extra heartiness.
• Sprinkle shredded cheddar cheese into the filling for a cheesy twist.
• Brush the crust generously with egg wash for a shiny, golden finish.
• Fresh herbs like thyme or parsley add extra flavor.

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Storage

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze baked or unbaked pot pies for up to 3 months.
• Reheating: Bake at 350°F (175°C) for 10–15 minutes, or until heated through. Avoid microwaving if you want to keep the crust crisp.

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Frequently Asked Questions (Q&A)

1. Can I use rotisserie chicken?

Yes. Rotisserie chicken is a great time-saving option and adds plenty of flavor.

2. Can I make these ahead of time?

Yes. Assemble them up to 24 hours in advance and refrigerate until ready to bake.

3. Can I freeze Mini Chicken Pot Pies?

Yes. Freeze either before or after baking for up to 3 months. Thaw overnight in the refrigerator or bake directly from frozen, adding 10–15 minutes to the baking time.

4. Can I use puff pastry instead of pie crust?

Absolutely. Puff pastry creates a lighter, flakier topping with a buttery texture.

5. Can I make these gluten-free?

Yes. Use a gluten-free pie crust and replace the all-purpose flour with a gluten-free flour blend or cornstarch slurry.

6. What vegetables work best?

Peas, carrots, corn, green beans, celery, mushrooms, and diced potatoes are all excellent choices.

7. How do I keep the bottom crust from getting soggy?

Let the filling cool slightly before adding it to the crust, and avoid using excess liquid in the filling.

8. Can I make these dairy-free?

Yes. Use dairy-free butter and unsweetened plant-based milk, such as oat or almond milk, and ensure your pie crust is dairy-free.

9. What can I serve with Mini Chicken Pot Pies?

They pair well with a green salad, roasted vegetables, mashed potatoes, steamed broccoli, or fresh fruit.

10. Can I make these in a regular pie dish?

Yes. Transfer the filling to a 9-inch pie dish, top with pie crust, and bake at 375°F (190°C) for 35–40 minutes, or until the crust is golden brown and the filling is bubbling.