Mini Chicken Pot Pies with Pie Crust are pure comfort baked into a perfectly portioned treat that always delights a crowd! Imagine tender pieces of chicken and colorful veggies snuggled into a creamy, savory filling—all wrapped in flaky, golden pie crust. These mini pot pies are fun to assemble, a joy to serve, and guaranteed to win hearts whether it’s a casual weeknight dinner, holiday brunch, or post-soccer-game gathering. Every time I make them, they disappear in a flash, making these a true family favorite! If you’re hunting for an easy, crowd-pleasing meal, Mini Chicken Pot Pies with Pie Crust are a must-try that turn everyday ingredients into something irresistibly special.
Ingredients You’ll Need
Don’t you just love it when a recipe calls for simple, familiar ingredients that magically come together into pure deliciousness? Each ingredient in these Mini Chicken Pot Pies with Pie Crust brings a vital layer of flavor, creamy texture, or vibrant color, ensuring every bite is hearty and well-balanced.
- Cooked chicken breast: Pre-cooked shredded or diced chicken makes things so easy—rotisserie chicken is my favorite shortcut!
- Frozen mixed vegetables: Peas, carrots, and corn make for a classic pot pie combo; no chopping or peeling required.
- Onion: Sautéed onion adds that base layer of sweetness and depth to the filling.
- Butter: Helps sauté the onions and forms the rich base of the creamy sauce.
- All-purpose flour: Just a touch thickens the sauce, making sure the filling is perfectly luscious.
- Chicken broth: Provides savory backbone and that “pot pie” flavor we all crave.
- Whole milk: Adds creaminess and brings the sauce together beautifully.
- Salt and black pepper: Key for seasoning—don’t skip or skimp!
- Garlic powder: Bumps up the flavor with a gentle garlicky warmth.
- Dried thyme: Lends a classic, herby aroma reminiscent of traditional chicken pot pie.
- Refrigerated pie crusts: Store-bought pie crusts save time, but still bake up flaky and buttery.
- Egg: A quick brush on top helps these pies turn beautifully golden and shiny.
How to Make Mini Chicken Pot Pies with Pie Crust
Step 1: Prep the Muffin Tin and Oven
Preheat your oven to 375°F (190°C) and get a 12-cup standard muffin tin ready by lightly greasing it. This ensures your mini pies pop out easily and keeps those gorgeous crusts intact. Lining up all your ingredients now makes everything run super smoothly!
Step 2: Make the Creamy Filling
In a large skillet over medium heat, melt the butter and sauté the diced onion until it’s soft and translucent, about three minutes. Sprinkle in the flour and stir well, letting it cook for about a minute to create a roux—this is what will turn your filling deliciously thick. Slowly add the chicken broth and milk, whisking constantly, and cook for 4 to 5 minutes until the sauce is creamy and thickened. Stir in the salt, pepper, garlic powder, and thyme, then mix in the cooked chicken and frozen vegetables. Remove from heat. At this point, your kitchen already smells amazing!
Step 3: Prepare the Pie Crusts
Roll out your refrigerated pie crusts on a lightly floured surface. Using a round cutter (about 3½ to 4 inches), cut out 12 circles for the bottoms. Carefully press each circle into the muffin cup, gently smoothing up the sides. If needed, gather and reroll scraps—a little creativity here goes a long way in getting all those perfect mini crusts!
Step 4: Fill the Cups
Divide the chicken and veggie mixture evenly among all 12 muffin cups, making sure every pie is generously packed but not overflowing. The gooey, savory filling paired with flaky crust in every bite is what makes Mini Chicken Pot Pies with Pie Crust so irresistible.
Step 5: Top and Seal the Pies
Cut out 12 smaller circles (or use fun shapes like stars or hearts with cookie cutters!) from the remaining crust to form the tops. Place a top on each pie and firmly press the edges to seal. If you like, crimp with a fork for that pretty finish and give each pie a couple of tiny slits for steam to escape. Brush the tops with beaten egg for extra golden shine.
Step 6: Bake to Golden Perfection
Slide your muffin tin into the oven and bake for 25 to 30 minutes, or until the pies are beautifully golden brown, bubbly, and tempting. Let them cool for a few minutes before removing from the tin—this makes them easier to handle and lets the filling settle just right.
How to Serve Mini Chicken Pot Pies with Pie Crust
Garnishes
Add a sprinkle of fresh parsley or thyme right before serving for a pop of color and a fragrant, herby finish. Even a twist of freshly cracked black pepper makes these Mini Chicken Pot Pies with Pie Crust look extra inviting and taste even better.
Side Dishes
Pair these gems with a crisp green salad tossed in a zesty vinaigrette or serve alongside simple steamed green beans for a comforting meal that feels complete but not overly heavy. Warm rolls or a big bowl of fruit salad round out the plate perfectly.
Creative Ways to Present
Mini Chicken Pot Pies with Pie Crust are naturally festive and look adorable on a big platter. Serve them nestled in cupcake liners for easy grab-and-go at parties, or plate each pie on a little saucer with a mini fork for an elegant dinner-party touch. They can even double as picnic fare—just wrap them up and pack them in your basket!
Make Ahead and Storage
Storing Leftovers
Let any leftover Mini Chicken Pot Pies with Pie Crust cool completely, then store them in an airtight container in the fridge for up to 3 days. They reheat beautifully, making them terrific for lunchboxes or busy weeknights when you need something warm and satisfying in a hurry.
Freezing
You can freeze these mini pies after assembling but before baking. Place them in the muffin tin, cover tightly, and freeze until solid. Once frozen, transfer to a zip-top bag or airtight container and freeze for up to 2 months. When ready to bake, pop them straight into the oven—just add an extra 5 to 8 minutes to the baking time.
Reheating
To reheat, simply place the mini pot pies on a baking sheet and warm them in a 350°F oven for about 10 to 15 minutes, or until hot all the way through. This keeps the crust crisp and the filling nice and creamy. The microwave works in a pinch, but the crust is best when reheated in the oven.
FAQs
Can I use turkey instead of chicken?
Absolutely! Mini Chicken Pot Pies with Pie Crust are wonderfully versatile. Substitute cooked diced turkey for chicken, especially after the holidays, and they’ll taste just as comforting and delicious.
Can I make these gluten-free?
Yes, just use your favorite gluten-free pie crust and swap the all-purpose flour for a gluten-free flour blend. Make sure your broth doesn’t contain any hidden gluten, and you’re good to go with Mini Chicken Pot Pies with Pie Crust for everyone to enjoy.
Do I have to use muffin tins?
You can also make Mini Chicken Pot Pies with Pie Crust using ramekins or small oven-safe cups. Simply cut the crust to fit your vessel, fill, top, and bake—cooking times may vary a bit depending on size.
Can I add cheese to the filling?
Why not! Stirring in a half cup of shredded cheddar or Swiss cheese with the chicken and veggies makes the filling extra creamy and flavorful. It’s a fun way to put a personal twist on classic Mini Chicken Pot Pies with Pie Crust.
How do I keep the bottom crust from getting soggy?
Starting with a hot, well-preheated oven helps a lot, and letting the filling cool just a bit before spooning it into the pie crust can keep that bottom nice and flaky.
Final Thoughts
Trust me, once you try these Mini Chicken Pot Pies with Pie Crust, you’ll understand why they’re such a hit in my kitchen and beyond. They’re easy, satisfying, and deliver all the best parts of comfort food in a little hand-held package. Give them a go—you’ll be proud to serve up a batch of smiles, one mini pie at a time!
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Mini Chicken Pot Pies with Pie Crust Recipe
- Total Time: 50 minutes
- Yield: 12 mini pot pies 1x
- Diet: Non-Vegetarian
Description
These Mini Chicken Pot Pies with Pie Crust are a delicious and comforting individual meal perfect for any day of the week. Loaded with tender chicken, mixed vegetables, and savory seasonings, all encased in a flaky pie crust, these mini pot pies are sure to be a hit with your family.
Ingredients
For the Filling:
- 2 cups cooked chicken breast (shredded or diced)
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 small onion (diced)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- ½ cup whole milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon dried thyme
For the Crust:
- 1 package refrigerated pie crusts (2 crusts)
- 1 egg (beaten, for egg wash)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and grease a standard 12-cup muffin tin.
- Prepare the Filling: In a skillet, melt the butter and sauté the onion until soft. Stir in flour, then slowly whisk in chicken broth and milk. Add seasonings, chicken, and vegetables. Remove from heat.
- Assemble the Pies: Roll out pie crusts and line muffin cups. Spoon filling into each crust-lined cup. Use remaining crust to top the pies. Brush with beaten egg.
- Bake: Bake for 25–30 minutes until golden brown. Let cool slightly before serving.
Notes
- Use rotisserie chicken for a quick shortcut.
- You can freeze the unbaked pies for later; bake directly from frozen, adding extra time.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pot pie
- Calories: 240
- Sugar: 2g
- Sodium: 340mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 45mg
