There’s something undeniably charming about miniature versions of comfort food. These adorable little pies bring all the wintry goodness of a classic chicken pot pie into a perfectly portioned, hand-held delight. The moment you slide these golden morsels out of the oven, the kitchen fills with hints of buttery crust giving way to a luscious, creamy interior. Cutting through the flaky exterior reveals tender cubes of juicy chicken mingling with vibrant peas, sweet carrots, and popping kernels of corn, all enveloped in a smooth sauce seasoned with thyme and rosemary. Each bite delivers an irresistible contrast between crisp pastry and dreamy filling, making your taste buds dance with joy. Perfectly sized for individual servings, these mini chicken pot pies are an invitation to cozy up on the couch with a steaming cup of tea or to elevate a casual dinner gathering. You’ll fall in love with the spectacle of tiny golden domes lined up on a tray, their steam rising in delightful puffs of savory promise.
As a once-busy parent who often juggles dinner commitments with after-school activities, I’ve discovered that these mini wonders are my secret weapon on hectic weeknights. They bake quickly, they’re genuinely crowd-pleasing, and cleanup is a breeze. Whether you’re hosting a casual backyard get-together, planning a cozy family movie night, or simply craving a comforting snack after a long day, these cuties have got you covered. They’re beginner-friendly, too—an ideal recipe for anyone dipping their toes into homemade baking for the first time. With just 20 minutes of prep, 25 to 30 minutes of baking, and a quick 5-minute rest, you’ll have restaurant-quality results right at home. At around 400 calories per serving, they’re hearty enough for dinner yet light enough to enjoy for lunch or a special snack. Swap in leftover turkey for a holiday twist, toss in extra herbs like parsley or basil for a fresh flair, or freeze them ahead for busy weekdays—the possibilities are as endless as they are delicious.
KEY INGREDIENTS IN MINI CHICKEN POT PIES
Before diving into the kitchen action, let’s get acquainted with the stars of our show. Each ingredient plays a vital role in building layers of flavor, texture, and that signature cozy feel.
- Boneless skinless chicken breast
Provides tender, protein-packed bites that soak up the creamy sauce. Cubing the chicken ensures even cooking and perfect little morsels in every pie.
- Olive oil
Delivers a subtle fruity note and prevents sticking as you sauté the chicken, onion, and garlic, building the first layer of savory flavor.
- Salt and pepper
The simplest seasonings, but essential for balancing and enhancing every component in your filling.
- Frozen mixed vegetables
A colorful blend of peas, carrots, and corn that adds sweetness, crunch, and visual appeal without extra prep work.
- Chicken broth
Forms the flavorful base of your creamy sauce, enriching the filling with savory depth.
- Heavy cream
Creates a velvety texture and richness, making each spoonful luxuriously smooth.
- All-purpose flour
Acts as a thickening agent when sautéed with herbs, turning liquid ingredients into a luscious gravy that clings to the chicken and veggies.
- Onion
Finely chopped to release natural sweetness and aromatic depth as it softens in the pan.
- Garlic
Minced for a punch of savory warmth that weaves through every bite.
- Dried thyme
Offers an earthy, slightly minty note that complements the tender chicken and creamy sauce.
- Dried rosemary
Adds piney, aromatic accents for a rustic, comforting flavor profile.
- Refrigerated pie crusts
The buttery, flaky shells that cradle your filling—no rolling from scratch required.
- Egg (for egg wash)
Brushed on top to achieve that irresistible golden sheen and ensure a beautifully crisp finish.
HOW TO MAKE MINI CHICKEN POT PIES
Now that your ingredients are lined up, let’s transform them into baked cuteness! Follow these detailed steps to achieve flaky crusts and a steaming, flavorful filling.
1. Preheat your oven to 375°F (190°C). This ensures an even, golden bake from edge to edge.
2. In a skillet over medium heat, warm the olive oil. Add the cubed chicken, season with salt and pepper, and cook until no longer pink inside. Transfer the chicken to a plate and set aside.
3. In the same skillet, add the chopped onion and minced garlic. Sauté until the onion turns translucent and fragrant.
4. Stir in the flour, thyme, and rosemary, cooking for about one minute to remove the raw flour taste and toast the herbs.
5. Gradually pour in the chicken broth and heavy cream, stirring constantly with a whisk or spatula. Continue until the mixture thickens into a silky sauce.
6. Return the cooked chicken to the skillet, add the frozen mixed vegetables, and stir to combine evenly. Remove from heat.
7. On a lightly floured surface, roll out the pie crusts and use a round cutter to cut circles slightly larger than your muffin tin cups.
8. Lightly spray a muffin tin with cooking spray, then press each crust circle into a cup, allowing a small overhang around the edges.
9. Fill each crust-lined cup with the chicken-and-vegetable mixture, distributing it evenly.
10. Cut smaller circles from the remaining crust for the tops, place them over each filling, and seal the edges by pressing with a fork.
11. Brush the tops with the beaten egg to create a glossy, golden finish. Cut small slits in each top to allow steam to escape.
12. Bake for 25–30 minutes, or until the crusts are deeply golden brown.
13. Remove from the oven and let the pies rest for a few minutes before serving, allowing the filling to set slightly.
SERVING SUGGESTIONS FOR MINI CHICKEN POT PIES
These little pies are the perfect blank canvas for fun pairings and elegant presentations. Whether you’re plating for family or friends, here are some ideas to make them truly shine:
- Pair with a crisp mixed green salad dressed in a light lemon vinaigrette. The acidity and crunch cut through the richness, creating a balanced bite.
- Serve on a platter garnished with freshly chopped parsley or chives. The pop of green brings visual contrast and a hint of herbal brightness.
- Offer a side of homemade chicken gravy or a simple herbed cream sauce for dipping. It’s an indulgent touch that takes the comfort factor up several notches.
- Assemble a brunch board featuring these pies alongside deviled eggs, fruit slices, and a selection of cheese. Your guests will appreciate the variety and festive presentation.
HOW TO STORE MINI CHICKEN POT PIES
Mini chicken pot pies are as practical as they are tasty, and proper storage keeps that flaky crust and creamy filling at their best. Here’s how to maintain freshness and flavor:
- Refrigerate: Place cooled pies in an airtight container or wrap each individually in plastic wrap. Store in the fridge for up to 3–4 days, reheating in a 350°F oven for about 10 minutes to restore crispness.
- Freeze: Arrange baked pies on a baking sheet and freeze until solid. Then wrap each in aluminum foil or plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheat: For best results, reheat from chilled or thawed in a preheated oven at 350°F for 10–15 minutes. This brings back the golden crust and warms the filling evenly. Avoid microwaving to prevent soggy pastry.
- Label and date: Always mark containers or bags with the date to keep track of freshness. This small step ensures you enjoy your pies at their peak.
CONCLUSION
We’ve taken you on a delicious journey from flaky pastry to creamy, veggie-studded filling, all wrapped up in perfectly proportioned mini pies. These beginner-friendly recipes require just under an hour of your time—20 minutes of prep, 25–30 minutes of baking, and a quick 5-minute rest. Clocking in at around 400 calories per serving, they make a cozy dinner or a delightful snack. You can experiment with leftover turkey, add fresh herbs, or prepare them ahead for those busy weekday evenings. Feel free to print and save this article for future reference, and don’t forget—there’s a handy FAQ section just below to answer any lingering questions about ingredients, substitutions, or baking techniques.
If you give these mini chicken pot pies a try, I’d love to hear how they turned out! Drop a comment with your thoughts, questions, or any creative twists you added—did you sneak in some basil or swap in a different veggie combo? Whether you need help troubleshooting flaky crust or want to share your favorite pairing, I’m here to chat. Your feedback and kitchen stories make this recipe even more special, so let me know how these little savory pies become a staple in your home. Enjoy, and happy baking!
Mini Chicken Pot Pies
Description
These mini chicken pot pies are filled with tender chicken, vibrant veggies, and a creamy sauce, all encased in a flaky crust. Ideal for lunch, dinner, or a comforting snack!
Ingredients
Instructions
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Preheat your oven to 375°F (190°C).
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In a skillet, heat olive oil over medium heat. Add the cubed chicken, seasoning with salt and pepper. Cook until chicken is no longer pink. Remove from skillet and set aside.
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In the same skillet, add chopped onion and garlic. Sauté until the onion becomes translucent.
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Stir in the flour, thyme, and rosemary. Cook for another minute.
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Gradually add chicken broth and heavy cream, stirring constantly, until the mixture thickens.
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Return the cooked chicken to the skillet, along with the frozen mixed vegetables. Stir to combine thoroughly, then remove from heat.
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Roll out the pie crusts on a lightly floured surface. Using a round cutter, cut out circles to fit your muffin tin.
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Lightly spray a muffin tin with cooking spray and press pie crust circles into each cup, leaving a small overhang.
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Fill each crust-lined muffin cup with the chicken mixture.
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Cut smaller circles for the tops of the pies, place them over the filling, and seal the edges with a fork.
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Brush the tops with the beaten egg. Cut small slits in the tops to allow steam to escape.
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Bake in the preheated oven for 25-30 minutes, until the crusts are golden brown.
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Allow to cool for a few minutes before serving.
Note
- You can substitute turkey for chicken for a different twist.
- Add herbs like parsley or basil for more flavor variety.
- These pies can be made ahead and stored in the refrigerator or freezer.
- Serve with a side salad for a complete meal.
- Great for using up leftover cooked chicken.
