There’s something undeniably comforting about a warm, flaky chicken pot pie fresh out of the oven. But let’s be honest—making a full-sized pot pie from scratch can be a bit of a hassle. That’s why these Mini Chicken Pot Pies are a game-changer! They’re quick to prepare, easy to customize, and perfect for busy weeknights or meal prepping. Whether you’re cooking for family, friends, or just yourself, these little savory pies will become a new favorite.
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Are You Making Chicken Pot Pie the Hard Way? Try This!
If you’ve ever struggled with rolling out pie dough, waiting for a full-size pot pie to bake, or dealing with soggy bottoms, you’re not alone. Traditional chicken pot pie can take well over an hour, but with Mini Chicken Pot Pies, you get the same creamy, hearty filling and buttery crust—without the extra work. Using pre-made biscuit dough or puff pastry, you can have these mini pies prepped and baking in just 10 minutes!
Why You’ll Love These Mini Chicken Pot Pies
- Quick & Easy – No complicated rolling or chilling dough, just simple assembly and baking.
- Perfectly Portable – Great for meal prep, school lunches, or grab-and-go dinners.
- Customizable – Swap out ingredients based on what you have in your fridge.
- Family-Friendly – Kids love them, and they’re fun to eat!
- Less Mess – No more slicing into a runny pot pie; these minis hold their shape perfectly.
Ingredients You’ll Need
Ingredients
The beauty of Mini Chicken Pot Pies is that they use simple, everyday ingredients you likely already have.
- Cooked chicken – Rotisserie chicken works great for convenience.
- Mixed vegetables – Frozen or fresh, like peas, carrots, and corn.
- Cream of chicken soup – Adds the perfect creamy consistency.
- Seasonings – Salt, pepper, and optional garlic powder for extra flavor.
- Refrigerated biscuit dough – Or use puff pastry or homemade pie crust.
Note: You can find the printable recipe with exact measurements below.
Variations and Substitutions
Crust Options: Biscuits, Puff Pastry, or Pie Dough
Want a different texture? Biscuits make a soft and fluffy crust, while puff pastry creates a light, flaky finish. If you prefer a traditional pot pie texture, use pie dough for a classic golden crust.
Vegetarian and Protein Variations
Skip the chicken and use mushrooms, chickpeas, or tofu for a hearty vegetarian version. You can also swap chicken for turkey, ham, or ground beef if that’s what you have on hand.
Dairy-Free and Gluten-Free Alternatives
For a dairy-free version, use coconut milk or a dairy-free cream alternative instead of cream of chicken soup. If you need gluten-free, opt for gluten-free biscuit dough or use mashed potatoes as a crust alternative!
How to Make Mini Chicken Pot Pies
Step-by-Step Guide to Mini Chicken Pot Pies
1. Prepare the Chicken Filling
In a large bowl, mix shredded cooked chicken, mixed vegetables, and cream of chicken soup until well combined. Season with salt, pepper, and garlic powder to taste. If you like an extra creamy texture, stir in a spoonful of sour cream or shredded cheese. Set aside while you prep the crust.
2. Choose and Prepare the Crust
If using biscuit dough, separate the biscuits and flatten them slightly. For puff pastry or pie dough, roll it out and cut into circles slightly larger than your muffin tin. Grease a muffin tin and press each piece of dough into the bottom and up the sides to create a small cup.
3. Assemble the Mini Pies
Spoon the prepared filling into each dough-lined muffin cup, filling about 2/3 full to prevent overflowing. If desired, sprinkle a little shredded cheese on top. For extra crunch, place a small dough round over each pie and pinch the edges lightly to seal.
4. Bake to Perfection
Preheat your oven to 375°F (190°C). Bake for 15–20 minutes, or until the crust is golden brown and crispy. Let them cool for 5 minutes before carefully removing them from the muffin tin. Serve warm and enjoy the flaky, creamy goodness!
Alternative Cooking Methods
Air Fryer Method
Preheat your air fryer to 350°F (175°C). Assemble the Mini Chicken Pot Pies in silicone muffin cups or ramekins. Place them in the air fryer basket, ensuring they don’t touch. Cook for 12–15 minutes, checking for a golden brown crust. Let them cool slightly before serving—they’ll be crispy, flaky, and delicious!
Making Them in a Regular Pie Dish
Want a family-sized version? Use a 9-inch pie dish instead of muffin cups. Press the dough into the dish, pour in the filling, and top with another layer of dough. Cut small slits for steam to escape, then bake at 375°F (190°C) for 30–35 minutes until golden brown. Let it cool slightly before slicing!
Using a Muffin Tin for Perfect Portions
For a foolproof shape and easy serving, use a standard muffin tin. This method ensures uniform portions and makes them great for meal prep or packed lunches. Grease the tin well to prevent sticking, and be sure to let the pies cool for a few minutes before removing—they’ll pop out easily!
Helpful Tips and Tricks
Secrets to the Best Mini Chicken Pot Pies
- Use pre-cooked chicken – Rotisserie chicken is a huge time saver and adds extra flavor.
- Don’t overfill – Filling should reach only 2/3 full to prevent spills.
- Egg wash for shine – Brush the crust with a beaten egg for a beautiful golden finish.
- Let them rest – Give them 5 minutes to cool before serving—this helps the filling set and prevents burns!
Common Mistakes to Avoid
- Soggy bottoms – Prevent this by pre-baking the crust for 3–5 minutes before adding the filling.
- Overloading with filling – Too much can cause spills or an undercooked crust.
- Skipping seasoning – A little salt, pepper, and garlic powder go a long way in enhancing the flavor.
- Using too much liquid – If the filling is too runny, mix in a tablespoon of flour or cornstarch to thicken it up.
How to Serve
What to Serve with Mini Chicken Pot Pies
These little pies pair wonderfully with a light soup or fresh salad. For a comforting meal, serve them alongside a warm bowl of Authentic Caldo de Pollo Recipe. The rich, flavorful broth complements the flaky crust and creamy filling perfectly, making for a hearty and satisfying dinner.
Topping Ideas for Extra Flavor
- Fresh herbs – A sprinkle of chopped parsley or thyme adds a bright, fresh finish.
- Cheese topping – Melt cheddar or parmesan on top for an extra savory touch.
- Spicy kick – Add a pinch of red pepper flakes or a drizzle of hot sauce for a bit of heat.
- Buttery glaze – Brush with garlic butter right after baking for an irresistible aroma!
Mini Chicken Pot Pies Nutrition Facts
Caloric Breakdown and Key Nutrients
Each Mini Chicken Pot Pie is a satisfying balance of protein, carbs, and healthy fats. Here’s a quick look at the nutritional breakdown per serving:
| Nutrient | Amount per Serving | Notes |
|---|---|---|
| Calories | 320 kcal | Based on a standard recipe |
| Protein | 18g | From chicken and dairy |
| Carbohydrates | 28g | Mainly from the crust |
| Fat | 16g | From butter, cream, and dough |
| Fiber | 2g | From vegetables |
| Sodium | 480mg | Can be adjusted with low-sodium ingredients |
| Calcium | 8% DV | From dairy-based ingredients |
| Iron | 10% DV | Found in chicken and vegetables |
Healthier Ingredient Swaps
Want to lighten things up? Try these easy substitutions:
- Crust swap – Use whole wheat dough or gluten-free biscuits for a fiber boost.
- Dairy-free alternative – Replace cream of chicken soup with coconut milk or a dairy-free roux.
- Lower fat option – Use Greek yogurt instead of sour cream for a creamy but healthier filling.
- Reduce sodium – Opt for low-sodium chicken broth and soup to cut back on salt.
These small tweaks keep your Mini Chicken Pot Pies delicious while making them a bit more nutritious!
How to Store & Reheat For Later
How to Store Leftovers Properly
If you have leftovers (which isn’t always the case because they’re so good!), store them properly to keep them fresh. Place cooled Mini Chicken Pot Pies in an airtight container and refrigerate for up to 3 days. To prevent sogginess, store them in a single layer, or place parchment paper between layers. If meal prepping, portion them out for easy grab-and-go lunches or quick dinners during the week!
Reheating Without Losing Crispiness
To keep the crust golden and crisp, reheat Mini Chicken Pot Pies in the oven at 350°F (175°C) for 8–10 minutes. If you’re in a hurry, use an air fryer at 350°F for 5 minutes. The microwave works too (about 1 minute on medium power), but the crust won’t be as crispy—placing them in a toaster oven afterward can help bring back the crunch!
Can You Freeze Mini Chicken Pot Pies?
Absolutely! These little pies freeze beautifully, making them perfect for meal prep. Once fully cooled, wrap each pie individually in plastic wrap, then place them in a freezer-safe bag. Store for up to 3 months. To reheat, bake from frozen at 375°F (190°C) for 20–25 minutes, or thaw overnight in the fridge for faster reheating. No more last-minute dinner stress—just heat and enjoy!
Frequently Asked Questions
Can I use store-bought rotisserie chicken instead of cooking fresh chicken?
Yes! Rotisserie chicken is a great time-saver and adds extra flavor. Simply shred the cooked chicken and mix it with the filling ingredients. If using leftover chicken, be sure it’s not overly seasoned to avoid altering the classic pot pie taste. White or dark meat both work well!
How do I prevent the bottom crust from getting soggy?
To keep the crust flaky and crisp, pre-bake it for 3–5 minutes before adding the filling. You can also brush the inside with a light egg wash or sprinkle a bit of flour to create a moisture barrier. Avoid adding too much liquid to the filling, as excess moisture leads to sogginess.
Can I make these ahead of time and bake later?
Absolutely! Assemble the Mini Chicken Pot Pies, cover them tightly with plastic wrap, and store them in the fridge for up to 24 hours before baking. When ready to cook, bake them straight from the fridge—just add 2–3 extra minutes to the baking time to ensure they cook through.
What’s the best way to reheat mini pot pies?
For the crispiest crust, reheat in the oven at 350°F (175°C) for 8–10 minutes or in an air fryer at 350°F for 5 minutes. If microwaving, heat on medium power for 1 minute, then crisp up in a toaster oven if needed. Avoid high microwave settings, as they make the crust chewy.
Can I make a large chicken pot pie instead of minis?
Yes! Instead of using a muffin tin, press the dough into a 9-inch pie dish, pour in the filling, and cover with another layer of dough. Cut slits for steam to escape and bake at 375°F (190°C) for 30–35 minutes, or until the crust is golden brown.
How do I make these mini pot pies extra creamy?
For an ultra-creamy filling, add ½ cup of heavy cream or sour cream to the mixture. You can also stir in shredded cheese like cheddar or mozzarella for extra richness. If you prefer a thicker consistency, mix in a tablespoon of flour or cornstarch to prevent the filling from being too runny.
More Easy Comfort Food Recipes
If you love Mini Chicken Pot Pies, you’ll enjoy these other delicious comfort food recipes! Whether you’re in the mood for something creamy, smoky, or hearty, these dishes are guaranteed to satisfy.
- Hawaiian Crockpot Chicken – A sweet and savory slow-cooked chicken dish packed with tropical flavors.
- Smoked Chicken Thighs: The Ultimate Guide – A smoky, juicy favorite perfect for BBQ lovers.
- Best Caldo de Res Recipe – A comforting, rich beef soup packed with tender meat and vegetables.
Try these recipes next and let me know your favorite in the comments below!
Mini Chicken Pot Pies
Equipment
- Muffin Tin
- Oven
Ingredients
Filling
- 2 cups shredded cooked chicken
- 1 cup mixed vegetables (peas, carrots, corn)
- 1 cup cream of chicken soup
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp garlic powder
Crust
- 8 pieces refrigerated biscuit dough
Topping (Optional)
- ½ cup shredded cheddar cheese optional
Instructions
- In a large bowl, combine 2 cups of shredded cooked chicken, 1 cup of mixed vegetables, and 1 cup of cream of chicken soup. Season with 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp garlic powder.
- Separate the refrigerated biscuit dough, flatten each biscuit slightly, and press them into a greased muffin tin to form mini pie cups.
- Spoon the filling into each dough-lined cup, filling about 2/3 full. Optionally, sprinkle 1/2 cup shredded cheddar cheese on top.
- Preheat your oven to 375°F (190°C) and bake for 15-20 minutes until the crust is golden and the filling is bubbly. Let cool for 5 minutes before serving.
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