Mini chicken pot pies are a delicious, comfort food classic that is perfect for a quick and easy weeknight meal or a special occasion. They are made with a flaky pastry crust filled with deliciously seasoned chicken, vegetables, and a creamy sauce. The small size makes them easy to eat, and the flavors are sure to please everyone.
If you love chicken pot pie as much as I do, then this is the recipe for you. I took all the flavors and textures of regular pot pie and shrunk them down into these deliciously adorable mini pot pies. They’re full of all the same textures and flavors we love about traditional pot pie, but they’re made in muffin pans to create individual pot pies! I love to serve these as appetizers during the holidays or as a fun family meal in the fall when the kids come over.
Mini Chicken Pot Pies
These delicious mini pot pies start with a creamy, homemade pot pie filling loaded with chicken breast pieces, garlic, onion, celery, and bold seasonings. Then, I make pie crust cups in muffin tins, fill them with the pot pie mixture, top them, and bake them until they’re golden brown and flaky. These are everything you’ve ever loved about pot pies but served in individual portions. They’re so good and so easy!
Why You’ll Love This Mini Chicken Pot Pie Recipe
- It’s perfect for individual servings, and they are a great option for a quick and easy weeknight dinner.
- It’s a kid-friendly recipe, and the small size makes it easy for the kids to eat. Even picky eaters will enjoy this recipe.
- It is a classic comfort food recipe, and the combination of the flaky crust, seasoned chicken, vegetables, and the creamy sauce is sure to please everyone.
- They are easy to make with a simple and straightforward recipe.
Mini Chicken Pot Pie Ingredients
It only takes a few simple ingredients to make these pot pies. You’ll most likely have almost everything you need in your kitchen. Anything you don’t have is one quick trip to the grocery store away!
- Boneless skinless chicken breasts are the main protein in this recipe, and are lean and low in fat.
- Onion adds flavor to the pot pie.
- Celery adds a freshness and a bit of crunch to the pot pie, and helps to balance out the richness of the other ingredients.
- Cloves of garlic adds a savory flavor to creamy sauce.
- Butter adds richness and flavor, and is used to sauté the onions and celery.
- All purpose flour is used to thicken the creamy sauce.
- Slap Ya Mama® seasoning is a blend of zesty spices that adds a Cajun kick and extra flavor to the pot pie.
- Garlic salt adds a garlicky flavor to the creamy pot pie filling, and also helps to enhance the flavor of the other ingredients.
- Black pepper adds a bit of heat, and helps to round out the flavors.
- Chicken broth adds richness and flavor to the pot pie.
- Heavy cream adds creaminess and richness to the filling, and helps to make the sauce more luxurious.
- Frozen mixed vegetables are a convenient way to add vegetables to the pot pie.
- Sharp cheddar adds a sharp cheesy flavor, and helps to make the dish more delicious.
- Pillsbury™ refrigerated pie crust are easy and convenient to use, and provide a flaky crust for the mini pot pies.
- Large egg is used in the egg wash and is brushed over the pot pies to help create a golden brown crust.
- Water is used with the egg for the egg wash.
How to Make Mini Chicken Pot Pies
This may be a homemade meal, but it’s super easy to make. The refrigerated pie crust take a lot of work out of this recipe, and even the homemade filling is quick and easy. Even beginners can make this one with no problems!
Step 1: Prep
Preheat the oven to 425 and lightly spray muffin pans with nonstick cooking spray.
Step 2: Make the Crust
Use a large biscuit cutter to cut circles out of the dough. You should have 32 circles of dough – 16 for the cups and 16 for the tops. Place half the circles in the muffin pans and set aside.
Step 3: Cook the Chicken
Melt 2 tablespoons of butter in a large frying pan over medium heat. Then, add the chicken and sprinkle it with the Slap Ya Mama seasoning, garlic salt, and pepper. Cook until the chicken is no loner pink, then remove the cooked chicken from the pan and set it aside.
Step 4: Make the Gravy
Melt the remaining butter in the same pan and add the onions, celery, and garlic. Cook until the onions are transparent and the celery is tender. Then, sprinkle the flour in the pan and cook for 2 minutes. Gradually pour the chicken broth into the pan and cook, stirring frequently, until thickened.
Step 5: Complete the Filling
Add the chicken back to the pan along with the thawed vegetables and cheese. Stir and cook for 5 minutes.
Step 6: Fill and Seal
Spoon the mixture into the pie cups. Then, add the tops and seal and flute the edges. Cut a few slits in the top of the pot pies.
Step 7: Bake
Whisk the egg and water together and brush it over the tops of the mini chicken pot pies. Then, bake for 20 to 25 minutes until golden brown. Enjoy!
- Flute the edges as best you can. It won’t always look perfect because you’re working with such a small amount of dough.
- Cook the flour when sautéing the onions and celery for the full 2 minutes to cook off the raw flour taste.
- Whisk the mixture while adding the chicken broth and cream slowly to the pan to ensure you have no lumps.
- Whisk frequently while cooking the pot pie mixture so it doesn’t stick.
- You can use beef or pork in place of the chicken. Rotisserie chicken works well for an even quicker meal.
- Try topping the pot pie crusts with cheddar cheese before baking.
- You can make larger mini pot pies using jumbo muffin tins.
What to Serve with Mini Chicken Pot Pies
These delicious mini pot pies are just like their big brothers, so they’re great with the same foods. Try serving them with a side salad and breadsticks, garlic bread, or bread and butter.
You can brush the bottom of the pot pie with egg white before filling it. The egg white creates a barrier between the filling and the crust.
Chicken pot pie gravy is a basic gravy made with a roux of butter and flour to which chicken broth and heavy cream are added.
It takes about 15 minutes to reheat a full-sized chicken pot pie.
Bake the frozen pot pies at 375 on a baking dish covered with foil for 30 minutes.
You sure can! Make the pot pies according to the directions, then freeze them. Reheat them thawed or from frozen in an oven at 375 degrees.
How to Store, Reheat, and Freeze Mini Chicken Pot Pies
Place these mini chicken pot pies in the fridge in an airtight container for up to 3 days. For longer storage, flash freeze them, then place them in an airtight, freezer-safe container and freeze for up to 3 months.
To reheat the pot pies, place them on a baking sheet and loosely cover it with foil. Bake at 375 for 30 minutes if frozen or for 15 minutes if thawed.
Try This Delicious Mini Chicken Pot Pie Recipe Today
This mini chicken pot pie recipe is just as rich and delicious as any full-sized pot pie recipe. These mini pot pies are made with pie crust in a muffin tin, filled with homemade chicken pot pie filling, and baked until golden brown. They make a great twist on chicken pot pie for dinner or an appetizer for a larger holiday meal. Give this one a try, and I know you’ll fall in love with it!
More Delicious Chicken Recipes You’ll Enjoy
Homemade Chicken Nuggets are a delicious and easy weeknight dinner recipe that is made with deliciously seasoned chicken, covered in a crispy batter, and is a family favorite nugget recipe.
Mini Chicken Pot Pies
- 2 chicken breasts, cut into bite-sized pieces
- ½ cup onion, chopped
- ½ cup celery, chopped
- 2 cloves garlic, minced
- ¼ cup butter, divided
- ⅓ cup all purpose flour
- 1 tsp Slap Ya Mama® seasoning
- 1 tsp garlic salt
- 1 tsp black pepper
- 1¾ cups chicken broth
- ½ cup heavy cream
- 2 cups frozen vegetables, thawed
- 1 cup sharp cheddar
- 2 boxes Pillsbury™ refrigerated pie crust, room temperature
- 1 large egg
- 1 tablespoon water
- Preheat the oven to 425° and lightly spray muffin pans with non-stick cooking spray.
- Roll out dough on a lightly floured surface.
- Using a large biscuit cutter, cut out all the dough. Should have 32 circles of dough enough for 16 pies with a top and bottom crust).
- Take the pie crusts and place them into the bottom of a muffin pan(s). Set the top pie crust aside temporarily.
- In a large frying pan, melt 2 tablespoons of butter over medium heat. Add chicken to the pan, sprinkle with Slap Ya Mama seasoning, garlic powder, and pepper. Cook until the chicken is thoroughly cooked and no longer pink. Remove chicken from pan and set aside.
- In the same pan, melt the remaining 2 tablespoons of butter. Add the onions, celery, and garlic. Cook until the onions are transparent and celery is tender, stirring frequently.
- Next, sprinkle flour into a pan, stir and let cook for 2 minutes.
- Gradually pour chicken broth and heavy cream into the pan, stirring frequently until hot and thickened.
- Next, add the chicken back into the pan, the thawed vegetables, and cheese. Stir and let cook for 5 minutes.
- Spoon pot pie mixture into prepared muffin pan(s) and top with remaining pie crust.
- Seal and flute edges of the mini pies as best you can, and cut several slits into the top of the pie crust.
- In a small bowl, whisk egg and water together and brush over each mini pot pie.
- Bake for 20-25 minutes or until the crust is golden brown.
- Remove from the oven and enjoy!
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