A crisp autumn afternoon set the scene when I tried to make these mini chicken pot pies. I had been raking leaves with my retired neighbors in the countryside, and the chill in the air called for something comforting.
My granddaughter, visiting for a sleepover, peeked into my kitchen and instantly asked what smelled so good. I told her I’d turned our classic pot pie into individual servings just for her. We talked about school, about learning fractions, while I stirred the creamy filling, she insisted on tasting every spoonful before it went into the crust.
I remembered my teaching days preparing similar recipes during harvest festivals at school. I’d make large dishes back then, but there’s something delightful about these smaller pies. They bake quickly, hold shape better, and everyone feels special when handed their own little golden pastry.
Seeing her smile as the first mini pie came out—steam swirling and crust crisply golden—brings me warmth even now. This recipe combines tradition, memory, and ease all in one bite.
Short Description
Flaky mini pies filled with creamy chicken and veggies, baked until golden. Family-friendly comfort food perfect for any season.
Key Ingredients
For the Filling
- 2 cups cooked chicken, shredded or diced
- 1 cup frozen mixed vegetables
- ⅓ cup onion, diced
- ⅓ cup celery, diced
- 1 cup chicken broth
- 1 cup milk
- ¼ cup all-purpose flour
- 2 Tbsp butter
- 1 tsp garlic powder
- Salt and pepper to taste
- 1 tsp dried thyme (optional)
For the Crust
- 1 package refrigerated pie crusts (or homemade)
- 1 egg (for egg wash, optional)
Tools Needed
- Skillet for filling
- Whisk and spatula
- Muffin tin
- Rolling pin
- Pastry brush (optional)
Cooking Instructions
Step 1: Preheat Oven
Preheat oven to 425°F.
Step 2: Make Filling
Melt butter in a skillet over medium heat. Add onion and celery; cook 3–4 minutes until soft. Stir in flour; cook 1 minute. Whisk in broth and milk; cook 3–5 minutes until thickened.
Add chicken, vegetables, garlic powder, thyme (if using), salt, and pepper. Stir well and remove from heat.
Step 3: Prepare Crust
Roll out pie crust and cut circles about 4–5 inches wide. Press each circle into a muffin tin cup.
Step 4: Assemble Pies
Fill each crust with the chicken mixture; don’t overfill. Add optional dough shapes on top.
Step 5: Add Egg Wash
If using, whisk egg with 1 Tbsp water and brush over crust tops.
Step 6: Bake
Bake for 15–20 minutes until crust is golden.
Step 7: Cool and Serve
Let pies cool a few minutes before serving warm.
Why You’ll Love This Recipe
Cozy and comforting: Warm filling and flaky crust in each bite
Perfect portions: No sharing necessary—everyone gets their own
Quick and seasonal: Ready in under 45 minutes, great for fall gatherings
Kid-friendly: Familiar flavors with soft veggies and tender chicken
Customizable: Add herbs, swap veggies, or use gluten-free crust
Mistakes to Avoid & Solutions
Soggy crust from overfilling
Solution: Leave space at the top of crusts
Runny filling if not thickened
Solution: Cook sauce until it coats a spoon
Puffy crust edges from extra egg wash
Solution: Brush sparingly, focus on top only
Burned bottoms from hot oven
Solution: Use mid-rack, not bottom shelf
Serving and Pairing Suggestions
Serve warm with a crisp green salad or roasted root vegetables
Plate at buffets or cozy dinners, each guest can choose their pie
Great for picnics or potlucks cute and convenient
Storage and Reheating Tips
Store in airtight container in fridge for up to 3 days
Reheat in 350°F oven for 8–10 minutes until warmed through
Freeze baked pies individually; reheat directly from frozen
FAQs
1. Can I use leftover or rotisserie chicken?
Yes, perfect for using cooked chicken you already have.
2. Can I swap veggies?
Absolutely, use peas, carrots, green beans, or corn.
3. What if I don’t have pie crusts?
Use puff pastry or biscuit dough for a different texture.
4. Can I make them for breakfast?
Yes, stir in a beaten egg into the filling before baking.
5. Are these freezer friendly?
Yes, freeze cooled pies in freezer-safe bags and reheat as needed.
Tips & Tricks
Use cold crust dough for firmer edges
Grease muffin tin lightly to prevent sticking
Don’t overcrowd filling—less can mean crisper crust
Let pies rest 5 minutes before serving for easier handling
Recipe Variations
Herb-infused: Add fresh rosemary or tarragon
Cheesy version: Stir in ½ cup shredded cheddar or Gruyère
Spicy twist: Add diced jalapeños or a pinch of cayenne
Vegetarian: Omit chicken, increase veggies, and add mushrooms
Final Thoughts
Just the sight of the golden tops releasing steam stirs memories of Sunday meals shared in my childhood home. These Mini chicken pot pies bring that same warmth to my kitchen now, especially when my granddaughter helps assemble them.
These pies are proof that simple ingredients and a bit of love can turn into cherished family moments. Enjoy each one as a little celebration of home.
Mini Chicken Pot Pies
Print ThisIngredients
- For the Filling
- 2 cups cooked chicken, shredded or diced
- 1 cup frozen mixed vegetables
- ⅓ cup onion, diced
- ⅓ cup celery, diced
- 1 cup chicken broth
- 1 cup milk
- ¼ cup all-purpose flour
- 2 Tbsp butter
- 1 tsp garlic powder
- Salt and pepper to taste
- 1 tsp dried thyme (optional)
- For the Crust
- 1 package refrigerated pie crusts (or homemade)
- 1 egg (for egg wash, optional)
Instructions
Step 1: Preheat Oven
Set the oven to 425°F.
Step 2: Cook the Filling
Melt butter in a pan over medium heat. Add onion and celery. Cook for 3–4 minutes until soft. Stir in flour and cook 1 more minute. Slowly whisk in broth and milk. Cook until thick, about 3–5 minutes.
Add chicken, veggies, garlic powder, thyme if using, salt, and pepper. Stir and take off the heat.
Step 3: Get the Crust Ready
Roll out the pie dough. Cut into 4–5 inch circles. Press each into a muffin tin.
Step 4: Fill the Pies
Spoon the filling into each crust. Don’t pack them too full. Add small dough shapes on top if you like.
Step 5: Brush with Egg
Beat 1 egg with a bit of water. Brush over the tops.
Step 6: Bake
Bake 15–20 minutes until the crust is golden brown.
Step 7: Cool and Serve
Let them cool for a few minutes. Serve warm.
