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.
Ingredients
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)
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.
Notes
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!