These individual-sized chicken pot pies are the perfect cozy meal for any day of the week. With a flaky, buttery crust and a creamy filling of chicken, veggies, and savory sauce, this recipe is simple to make and incredibly comforting. Whether you're making dinner for one or a group, these mini pies are sure to become a family favorite.
Ingredients
2 cups cooked chicken, shredded
1 cup frozen mixed vegetables (carrots, peas, corn, etc.)
¼ cup butter
¼ cup all-purpose flour
1 cup chicken broth
½ cup milk
½ teaspoon garlic powder
½ teaspoon onion powder
Salt and pepper to taste
1 package refrigerated pie crusts (usually comes with 2 crusts)
1 egg (for egg wash)
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat your oven to 375°F (190°C) and grease a muffin tin or mini pie dishes.
In a large saucepan, melt the butter over medium heat. Add the flour and whisk constantly for 1-2 minutes to make a roux.
Slowly add the chicken broth and milk, whisking continuously to avoid lumps. Bring the mixture to a simmer and cook until the sauce thickens, about 5 minutes.
Stir in the garlic powder, onion powder, salt, pepper, cooked chicken, and mixed vegetables. Cook for an additional 2-3 minutes to heat through. Remove from heat.
Unroll the pie crusts and cut out circles large enough to fit into the muffin tin cups. Press the dough into each cup to form the base of the pie.
Spoon the chicken mixture into each pie crust, filling them evenly.
Top each mini pie with another pie crust circle and pinch the edges together to seal. Cut a small slit in the center of each top crust for ventilation.
Brush the tops of the pies with a beaten egg for a golden finish.
Bake for 20-25 minutes, or until the crusts are golden brown and the filling is bubbling.
Let the mini pies cool for a few minutes before serving.
Servings and Timing
Servings: 6 servings
Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Variations
Vegetarian Mini Pies: If you prefer a vegetarian version, you can skip the chicken and use a mix of mushrooms, spinach, and other vegetables for the filling.
Cheese Lover's Pot Pies: Add a handful of shredded cheese (cheddar or mozzarella) into the filling for an extra creamy and cheesy texture.
Herb-Infused Crust: Mix some fresh herbs (like thyme or rosemary) into the pie crust for added flavor.
Spicy Kick: For a little heat, add a pinch of cayenne pepper or some chopped green chilies to the filling.
Storage/Reheating
To store, I recommend keeping the mini chicken pot pies in an airtight container in the fridge for up to 3 days. To reheat, simply place them in a 350°F (175°C) oven for about 10-15 minutes until warmed through. You can also microwave them, but I find that the oven helps keep the crust nice and crispy.
FAQs
How can I make the filling ahead of time?
I like to make the filling a day ahead and refrigerate it. Just make sure the filling is cooled completely before storing it in an airtight container. When you’re ready to assemble the pies, simply spoon the cold filling into the pie crust and bake as directed.
Can I freeze these mini chicken pot pies?
Yes! These mini pot pies freeze beautifully. After assembling them, freeze them unbaked. When you’re ready to bake, take them out of the freezer, brush with egg wash, and bake as usual. You may need to add an extra 5-10 minutes to the baking time if they’re frozen.
Can I use leftover rotisserie chicken?
Absolutely! Leftover rotisserie chicken is a great shortcut for this recipe and will save you some time. Just shred it and add it to the filling mixture as you normally would.
How do I prevent the pie crust from getting soggy?
To keep the crust from getting soggy, I recommend blind baking the bottom crust for about 5 minutes before filling it. This will give it a head start and keep the filling from making it too soft.
Can I use homemade pie crust?
Definitely! If you prefer homemade pie crust, you can easily substitute it for the store-bought variety. Just make sure the crusts are thin and pliable to fit into the muffin tin cups.
Conclusion
These Easy Mini Chicken Pot Pies are the ultimate comfort food. I love how they come together quickly and make for a delicious, warm meal. Whether I’m serving them for a weeknight dinner or enjoying them as a cozy treat, they’re always a hit. The creamy chicken and vegetable filling inside a flaky, buttery crust is pure comfort in every bite. I hope this recipe brings as much joy to your kitchen as it has to mine!
Recipe:

Easy Mini Chicken Pot Pies
- Total Time: 40 minutes
- Yield: 6 servings
- Diet: Low Calorie
Description
These individual-sized chicken pot pies are the perfect cozy meal with a flaky, buttery crust and a creamy filling of chicken, veggies, and savory sauce. Simple to make and comforting, they're great for any day of the week.
Ingredients
2 cups cooked chicken, shredded
1 cup frozen mixed vegetables (carrots, peas, corn, etc.)
¼ cup butter
¼ cup all-purpose flour
1 cup chicken broth
½ cup milk
½ teaspoon garlic powder
½ teaspoon onion powder
Salt and pepper to taste
1 package refrigerated pie crusts (usually comes with 2 crusts)
1 egg (for egg wash)
Instructions
- Preheat your oven to 375°F (190°C) and grease a muffin tin or mini pie dishes.
- In a large saucepan, melt the butter over medium heat. Add the flour and whisk constantly for 1-2 minutes to make a roux.
- Slowly add the chicken broth and milk, whisking continuously to avoid lumps. Bring the mixture to a simmer and cook until the sauce thickens, about 5 minutes.
- Stir in the garlic powder, onion powder, salt, pepper, cooked chicken, and mixed vegetables. Cook for an additional 2-3 minutes to heat through. Remove from heat.
- Unroll the pie crusts and cut out circles large enough to fit into the muffin tin cups. Press the dough into each cup to form the base of the pie.
- Spoon the chicken mixture into each pie crust, filling them evenly.
- Top each mini pie with another pie crust circle and pinch the edges together to seal. Cut a small slit in the center of each top crust for ventilation.
- Brush the tops of the pies with a beaten egg for a golden finish.
- Bake for 20-25 minutes, or until the crusts are golden brown and the filling is bubbling.
- Let the mini pies cool for a few minutes before serving.
Notes
For a vegetarian version, skip the chicken and use mushrooms, spinach, or other vegetables for the filling.
For extra creamy pies, add shredded cheese (cheddar or mozzarella) to the filling.
Try mixing fresh herbs like thyme or rosemary into the pie crust for additional flavor.
Add a pinch of cayenne pepper or chopped green chilies for a spicy kick.
To store, keep the pies in an airtight container in the fridge for up to 3 days. Reheat in a 350°F (175°C) oven for 10-15 minutes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 60mg