Easy Mini Chicken Pot Pies: The Ultimate Comfort Food in a Bite-Sized Package

There’s something undeniably comforting about chicken pot pie—the creamy filling, the flaky crust, and the wholesome flavors that make it a classic. But what if you could enjoy all that deliciousness in a mini, handheld version? That’s where Easy Mini Chicken Pot Pies come in!

Perfect for snacking, entertaining, meal prepping, or weeknight dinners, these adorable, individual-sized pot pies deliver everything you love about the traditional dish in a fun and convenient way.

Whether you’re making them for kids, guests, or just treating yourself, these mini chicken pot pies are guaranteed to be a hit. In this article, we’ll cover everything from the best ingredients to foolproof baking tips so you can make these little pockets of comfort perfectly every time.

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Why You’ll Love Mini Chicken Pot Pies

• Perfectly portioned: No need to cut into a big pie—each one is its own self-contained delight.
• Great for meal prep: These freeze well, making them an easy grab-and-go meal.
• Fun for kids and adults alike: Who doesn’t love a miniature version of a comfort food classic?
• Fast and easy: Using pre-made dough and a simple filling makes this recipe quick without sacrificing flavor.

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The Best Easy Mini Chicken Pot Pie Recipe

This recipe keeps things simple but incredibly delicious, using store-bought puff pastry or biscuit dough to speed up the process. However, if you’re feeling ambitious, you can always make your own pie dough from scratch!

Ingredients (Makes 12 Mini Pot Pies)

For the Filling:

• 2 cups cooked chicken, diced or shredded (rotisserie chicken works great!)
• 1 tablespoon butter
• ½ cup onion, finely chopped
• 1 cup frozen mixed vegetables (peas, carrots, corn)
• 1 ½ cups chicken broth
• ½ cup heavy cream (or whole milk)
• ¼ cup all-purpose flour
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon thyme (optional, but adds great flavor)

For the Crust:

• 1 package puff pastry sheets or refrigerated biscuit dough (such as Pillsbury)
• 1 egg, beaten (for egg wash)

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Step-by-Step Instructions

1. Preheat & Prep

• Preheat your oven to 400°F (200°C).
• Grease a 12-cup muffin tin with non-stick spray or butter.

2. Make the Creamy Chicken Filling

• In a saucepan over medium heat, melt butter and sauté the onion until soft (about 2-3 minutes).
• Add the flour, stirring constantly to make a light roux.
• Slowly pour in the chicken broth, whisking to remove lumps.
• Stir in the heavy cream, salt, pepper, garlic powder, and thyme.
• Add the cooked chicken and frozen vegetables, stirring until everything is combined.
• Let the mixture cook for 2-3 minutes, then remove from heat and set aside.

3. Prepare the Dough

• Roll out the puff pastry or biscuit dough on a lightly floured surface.
• Use a round cutter or the rim of a glass to cut 12 circles big enough to fit into the muffin tin with a little overhang.
• Place the dough circles into each muffin cup, pressing them down gently.

4. Fill & Seal

• Spoon the chicken filling into each dough-lined cup, filling them to the top.
• If using puff pastry, cut smaller dough circles to place on top. Press the edges to seal and crimp with a fork if desired.
• Brush the tops with a light egg wash for that golden, glossy finish.

5. Bake Until Golden Brown

• Bake in the preheated oven for 18-22 minutes, or until the crust is golden and crisp.
• Let them cool for 5 minutes before carefully removing them from the muffin tin.

6. Serve & Enjoy!

• Serve warm with a side salad, or enjoy them as a snack or meal on their own.

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Tips for the Best Mini Chicken Pot Pies

• Use rotisserie chicken to save time and add more flavor.
• Don’t overfill the pies, or the filling may spill over during baking.
• Egg wash is key—it helps the crust turn beautifully golden.
• Let them rest before serving so the filling sets slightly.
• Freeze for later—these reheat perfectly in the oven or air fryer!

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Serving Suggestions

Mini chicken pot pies are delicious on their own, but if you want to round out your meal, try serving them with:

• A fresh green salad with a light vinaigrette
• Mashed potatoes for extra comfort-food vibes
• Roasted vegetables like carrots or Brussels sprouts
• Soup for a cozy meal (tomato or butternut squash soup pairs beautifully)

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How to Store & Reheat Mini Chicken Pot Pies

Storing:

• Keep leftover mini pot pies in an airtight container in the fridge for up to 3 days.

Reheating:

• Oven: Bake at 350°F (175°C) for 10 minutes to crisp up the crust.
• Air Fryer: Reheat at 350°F for 5 minutes.
• Microwave: Heat for 1-2 minutes, but note the crust won’t be as crispy.

Freezing for Later:

• Freeze before baking: Assemble the pot pies, then freeze them in the muffin tin. Once solid, transfer to a zip-top freezer bag and store for up to 3 months. Bake straight from frozen at 375°F for 30-35 minutes.
• Freeze after baking: Let them cool completely, then wrap in plastic wrap and foil before freezing. Reheat in the oven at 375°F for 15 minutes.

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Why Mini Chicken Pot Pies Are a Must-Try

These mini chicken pot pies capture all the best parts of a classic pot pie but in a more convenient, fun, and easy-to-eat package. They’re: ✅ Great for meal prepping
✅ Perfect for both kids and adults
✅ Crispy, creamy, and full of flavor
✅ Simple and quick to make

Next time you’re craving comfort food or need a crowd-pleasing dish, try these Easy Mini Chicken Pot Pies. You won’t regret it!

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