Ever Craved a Cozy, Bite-Sized Comfort Food Packed with Flavor?
Picture popping a warm, golden mini chicken pot pie into your mouth, with a flaky crust encasing a creamy filling of tender chicken, vibrant veggies, and savory herbs. Sounds like the ultimate comfort food in a portable package, right? That’s exactly what these Easy Mini Chicken Pot Pies deliver! This beginner-friendly recipe yields 8-12 mini pies (depending on muffin tin size), uses store-bought pie crusts for simplicity, and transforms leftover chicken into a hearty, crowd-pleasing dish perfect for family dinners, parties, or meal prep. In this blog post, we’ll guide you through every step to create these savory bites, with tips for a perfect crust and creamy filling. Ready to bake some cozy magic? Let’s get started!
Overview: Why These Mini Pies Shine
Easy Mini Chicken Pot Pies are a quick, comforting dish that combines a creamy chicken and vegetable filling with flaky, store-bought pie crusts, baked in a muffin tin for adorable, portion-controlled pies. The recipe’s simplicity, using pantry staples and pre-cooked chicken, makes it accessible, while the garlic powder and optional thyme add a savory depth. This recipe yields 8-12 mini pies, requires about 30 minutes of active time and 15-20 minutes of baking, and is ideal for make-ahead meals or entertaining. Its versatility and comforting appeal make it a go-to for any occasion, from weeknight dinners to potlucks.
- Time Requirement: 15 minutes prep, 15 minutes cooking (filling), 15-20 minutes baking. Total: ~45-50 minutes.
- Difficulty Level: Easy. Simple stovetop cooking and muffin tin assembly make it beginner-friendly.
- Why It’s Special: Yields 8-12 mini pies, uses leftover chicken and store-bought crust for convenience, and delivers portable comfort food.
- Health Perks: Chicken provides protein, veggies offer vitamins, but the butter and crust make this a hearty treat to enjoy in moderation.
Grab your muffin tin and skillet, and let’s create some savory mini pie magic!
Essential Ingredients
This recipe uses pantry staples and pre-cooked chicken for a quick, flavorful dish. Here’s what you need and why each matters:
- Cooked Chicken (2 cups, shredded or diced): The protein-packed base.
- Why it matters: Adds heartiness and uses leftovers (e.g., rotisserie or grilled chicken).
- Substitution: Use cooked turkey, canned chicken (drained), or plant-based chicken for vegetarian.
- Frozen Mixed Vegetables (1 cup, e.g., peas, carrots, corn): Add color and nutrition.
- Why it matters: Provide texture and flavor with minimal prep.
- Substitution: Use fresh veggies (diced, pre-cooked) or a single veggie like peas.
- Onion (1/3 cup, diced): Adds savory depth.
- Why it matters: Enhances the filling’s flavor base.
- Substitution: Use shallots, green onions, or 1 tsp onion powder.
- Celery (1/3 cup, diced): Adds crunch and subtle flavor.
- Why it matters: Complements the savory filling with a fresh note.
- Substitution: Use diced bell peppers or skip for a simpler filling.
- Butter (2 tbsp): Forms the roux base.
- Why it matters: Creates a creamy, rich filling.
- Substitution: Use olive oil or vegan butter for dairy-free.
- All-Purpose Flour (1/4 cup): Thickens the filling.
- Why it matters: Ensures a creamy, not runny, consistency.
- Substitution: Use cornstarch (2 tbsp, mixed with 2 tbsp water) or gluten-free flour.
- Chicken Broth (1 cup): Adds savory flavor.
- Why it matters: Creates a smooth, flavorful sauce for the filling.
- Substitution: Use vegetable broth or water with a bouillon cube.
- Milk (1 cup): Enhances creaminess.
- Why it matters: Balances the sauce for a velvety texture.
- Substitution: Use plant-based milk (e.g., almond, oat) or half-and-half for richer flavor.
- Garlic Powder (1 tsp): Boosts savory flavor.
- Why it matters: Adds depth without overpowering the dish.
- Substitution: Use 1 minced garlic clove or onion powder.
- Dried Thyme (1 tsp, optional): Adds earthy flavor.
- Why it matters: Enhances the savory profile with a classic herb note.
- Substitution: Use dried rosemary, oregano, or skip for simplicity.
- Salt and Pepper (to taste): Season the filling.
- Why it matters: Balance and enhance all flavors.
- Substitution: Use seasoned salt or a pinch of cayenne for a kick.
- Refrigerated Pie Crusts (1 package, ~2 crusts): Form the flaky shells.
- Why it matters: Provide a quick, buttery crust that saves time.
- Substitution: Use homemade pie dough, puff pastry, or biscuit dough.
- Egg (1, for egg wash, optional): Adds golden shine.
- Why it matters: Creates a glossy, professional finish on the crust.
- Substitution: Use milk, cream, or skip for a matte finish.
Pro Tip: Use rotisserie chicken for quick prep; thaw frozen veggies in the fridge to avoid excess water in the filling.
Step-by-Step Instructions
Making Easy Mini Chicken Pot Pies is simple with stovetop filling and muffin tin baking. Follow these for perfect mini pies:
- Preheat the Oven:
- Preheat oven to 425°F (220°C). Grease a standard 12-cup muffin tin with cooking spray or butter.
- Tip: Ensure cups are well-greased to prevent sticking; line with parchment strips for easier removal if desired.
- Prepare the Filling:
- In a medium skillet, melt 2 tbsp butter over medium heat. Add 1/3 cup diced onion and 1/3 cup diced celery; cook until soft, about 3-4 minutes, stirring occasionally.
- Stir in 1/4 cup all-purpose flour and cook for 1 minute to form a roux, stirring constantly.
- Gradually whisk in 1 cup chicken broth and 1 cup milk, stirring until smooth. Cook until thickened, about 3-5 minutes.
- Add 2 cups cooked chicken, 1 cup frozen mixed vegetables, 1 tsp garlic powder, 1 tsp dried thyme (if using), and salt and pepper to taste. Stir to combine and remove from heat.
- Tip: Whisk constantly to avoid lumps in the roux; taste and adjust seasoning before filling crusts.
- Prepare the Pie Crusts:
- Roll out 1 package of refrigerated pie crusts (2 crusts) on a lightly floured surface. Cut into 4-5 inch circles using a round cutter or glass (aim for 8-12 circles, depending on muffin tin size).
- Gently press each circle into a muffin tin cup, forming a cup shape with edges slightly overhanging.
- Optional: Cut smaller circles or shapes (e.g., stars, hearts) from remaining dough for decorative tops.
- Tip: Roll dough thinly to maximize circles; chill dough if it softens to make cutting easier.
- Fill the Pies:
- Spoon the chicken filling into each crust-lined muffin cup, filling to just below the rim (about 2-3 tbsp per pie).
- Optional: Place a dough shape or smaller circle on top of each pie, sealing edges lightly if using full tops.
- Tip: Avoid overfilling to prevent overflow during baking; press dough edges gently to adhere if topping.
- Apply Egg Wash and Bake:
- If using, beat 1 egg with 1 tsp water and brush over the tops of the pies for a golden finish.
- Bake for 15-20 minutes, until the crust is golden brown and the filling is bubbly.
- Tip: Check at 15 minutes; if browning too quickly, tent with foil. Rotate the tin halfway for even baking.
- Cool and Serve:
- Let the pies cool in the muffin tin for 5 minutes, then carefully remove using a spoon or knife to loosen edges.
- Serve warm or at room temperature.
- Health Benefit: Chicken provides protein, veggies offer vitamins, but the butter and crust make this a hearty treat to enjoy in moderation!
Serving Suggestion: Serve on a platter with a side salad or roasted veggies for a complete meal. Pair with a glass of iced tea, lemonade, or a light white wine for a cozy vibe!
Assembly: Building Your Mini Pies
These mini pot pies are all about balancing creamy filling with flaky crust in a portable form. Here’s how to make them perfect:
- Craft a Creamy Filling:
- Cook the roux until smooth and thicken the sauce fully to ensure a cohesive filling.
- Tip: Cool the filling slightly before spooning to prevent softening the crust.
- Shape Perfect Crusts:
- Press dough gently into muffin cups to form even, sturdy shells; trim excess for a neat look.
- Presentation Tip: Use a cookie cutter for uniform circles; crimp edges for a decorative touch if topping.
- Fill and Top Evenly:
- Spoon filling evenly to avoid overflow; add decorative dough shapes for a fun, polished look.
- Presentation Tip: Cut small slits in full dough tops for steam release and a rustic appearance.
- Bake for Golden Perfection:
- Brush with egg wash for a shiny finish; bake until bubbly for a fully cooked filling.
- Presentation Tip: Serve in paper liners or on a platter for a charming, party-ready presentation.
Storage and Make-Ahead Tips
Easy Mini Chicken Pot Pies are great for prepping ahead or enjoying leftovers:
- Storing Leftovers:
- Store in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F oven for 10-12 minutes to recrisp the crust.
- Tip: Avoid microwaving to maintain crust flakiness; store in a single layer to prevent sogginess.
- Freezing:
- Freeze baked pies in an airtight container or freezer bag for up to 2 months; wrap individually in plastic wrap for easy reheating.
- Thaw in the refrigerator overnight and reheat in a 350°F oven for 12-15 minutes.
- Alternatively, freeze unbaked pies in the muffin tin, then transfer to a freezer bag; bake from frozen at 425°F for 20-25 minutes.
- Tip: Label with the date; freeze filling separately if making ahead to avoid soggy crusts.
- Make-Ahead:
- Prepare the filling up to 2 days ahead; refrigerate covered until ready to assemble.
- Cut pie crust circles and store wrapped in the fridge for up to 1 day.
- Assemble pies (without baking) up to 1 day ahead; refrigerate covered or freeze for longer storage.
- Tip: Cook filling and cut dough in advance to streamline assembly; keep filling cold to maintain crust integrity.
Recipe Variations
Want to mix things up? Try these fun twists on Easy Mini Chicken Pot Pies:
- Cheesy Chicken Pot Pies: Add 1/2 cup shredded cheddar or parmesan to the filling for a cheesy twist.
- Spicy Southwest Pies: Add 1/4 tsp cayenne pepper and 1/2 cup corn and black beans to the filling; top with a sprinkle of chili powder.
- Mushroom Lover’s Pies: Replace 1/2 cup veggies with sautéed mushrooms and add 1/2 tsp rosemary to the filling.
- Vegan/Dairy-Free: Use plant-based chicken, vegan butter, plant-based milk, and vegan pie crust; replace egg wash with plant-based milk.
- Herb-Infused Pies: Add 1 tbsp fresh chopped parsley or dill to the filling for a fresh, herby flavor.
Quick Prep Tip: Use pre-cooked rotisserie chicken and pre-diced frozen onions to save time; cut crust circles with a large glass to simplify prep.
Conclusion
Your Easy Mini Chicken Pot Pies are ready to bring cozy, savory joy to any occasion! With a creamy chicken and veggie filling wrapped in flaky pie crust, these bite-sized pies are perfect for family dinners, parties, or meal prep. Whether you stick with the classic recipe or try a variation, you’re in for a comforting treat that’s as easy to make as it is to love. Grab your muffin tin, bake some savory magic, and enjoy every warm, flaky bite. We’d love to see your creations—share your photos or tips in the comments or on social media! Happy baking!
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Easy Mini Chicken Pot Pies
Description
Picture popping a warm, golden mini chicken pot pie into your mouth, with a flaky crust encasing a creamy filling of tender chicken, vibrant veggies, and savory herbs
Ingredients
This recipe uses pantry staples and pre-cooked chicken for a quick, flavorful dish. Here’s what you need and why each matters:
- Cooked Chicken (2 cups, shredded or diced): The protein-packed base.
- Why it matters: Adds heartiness and uses leftovers (e.g., rotisserie or grilled chicken).
- Substitution: Use cooked turkey, canned chicken (drained), or plant-based chicken for vegetarian.
- Frozen Mixed Vegetables (1 cup, e.g., peas, carrots, corn): Add color and nutrition.
- Why it matters: Provide texture and flavor with minimal prep.
- Substitution: Use fresh veggies (diced, pre-cooked) or a single veggie like peas.
- Onion (1/3 cup, diced): Adds savory depth.
- Why it matters: Enhances the filling’s flavor base.
- Substitution: Use shallots, green onions, or 1 tsp onion powder.
- Celery (1/3 cup, diced): Adds crunch and subtle flavor.
- Why it matters: Complements the savory filling with a fresh note.
- Substitution: Use diced bell peppers or skip for a simpler filling.
- Butter (2 tbsp): Forms the roux base.
- Why it matters: Creates a creamy, rich filling.
- Substitution: Use olive oil or vegan butter for dairy-free.
- All-Purpose Flour (1/4 cup): Thickens the filling.
- Why it matters: Ensures a creamy, not runny, consistency.
- Substitution: Use cornstarch (2 tbsp, mixed with 2 tbsp water) or gluten-free flour.
- Chicken Broth (1 cup): Adds savory flavor.
- Why it matters: Creates a smooth, flavorful sauce for the filling.
- Substitution: Use vegetable broth or water with a bouillon cube.
- Milk (1 cup): Enhances creaminess.
- Why it matters: Balances the sauce for a velvety texture.
- Substitution: Use plant-based milk (e.g., almond, oat) or half-and-half for richer flavor.
- Garlic Powder (1 tsp): Boosts savory flavor.
- Why it matters: Adds depth without overpowering the dish.
- Substitution: Use 1 minced garlic clove or onion powder.
- Dried Thyme (1 tsp, optional): Adds earthy flavor.
- Why it matters: Enhances the savory profile with a classic herb note.
- Substitution: Use dried rosemary, oregano, or skip for simplicity.
- Salt and Pepper (to taste): Season the filling.
- Why it matters: Balance and enhance all flavors.
- Substitution: Use seasoned salt or a pinch of cayenne for a kick.
- Refrigerated Pie Crusts (1 package, ~2 crusts): Form the flaky shells.
- Why it matters: Provide a quick, buttery crust that saves time.
- Substitution: Use homemade pie dough, puff pastry, or biscuit dough.
- Egg (1, for egg wash, optional): Adds golden shine.
- Why it matters: Creates a glossy, professional finish on the crust.
- Substitution: Use milk, cream, or skip for a matte finish.
Pro Tip: Use rotisserie chicken for quick prep; thaw frozen veggies in the fridge to avoid excess water in the filling.
Instructions
- Preheat the Oven:
- Preheat oven to 425°F (220°C). Grease a standard 12-cup muffin tin with cooking spray or butter.
- Tip: Ensure cups are well-greased to prevent sticking; line with parchment strips for easier removal if desired.
- Prepare the Filling:
- In a medium skillet, melt 2 tbsp butter over medium heat. Add 1/3 cup diced onion and 1/3 cup diced celery; cook until soft, about 3-4 minutes, stirring occasionally.
- Stir in 1/4 cup all-purpose flour and cook for 1 minute to form a roux, stirring constantly.
- Gradually whisk in 1 cup chicken broth and 1 cup milk, stirring until smooth. Cook until thickened, about 3-5 minutes.
- Add 2 cups cooked chicken, 1 cup frozen mixed vegetables, 1 tsp garlic powder, 1 tsp dried thyme (if using), and salt and pepper to taste. Stir to combine and remove from heat.
- Tip: Whisk constantly to avoid lumps in the roux; taste and adjust seasoning before filling crusts.
- Prepare the Pie Crusts:
- Roll out 1 package of refrigerated pie crusts (2 crusts) on a lightly floured surface. Cut into 4-5 inch circles using a round cutter or glass (aim for 8-12 circles, depending on muffin tin size).
- Gently press each circle into a muffin tin cup, forming a cup shape with edges slightly overhanging.
- Optional: Cut smaller circles or shapes (e.g., stars, hearts) from remaining dough for decorative tops.
- Tip: Roll dough thinly to maximize circles; chill dough if it softens to make cutting easier.
- Fill the Pies:
- Spoon the chicken filling into each crust-lined muffin cup, filling to just below the rim (about 2-3 tbsp per pie).
- Optional: Place a dough shape or smaller circle on top of each pie, sealing edges lightly if using full tops.
- Tip: Avoid overfilling to prevent overflow during baking; press dough edges gently to adhere if topping.
- Apply Egg Wash and Bake:
- If using, beat 1 egg with 1 tsp water and brush over the tops of the pies for a golden finish.
- Bake for 15-20 minutes, until the crust is golden brown and the filling is bubbly.
- Tip: Check at 15 minutes; if browning too quickly, tent with foil. Rotate the tin halfway for even baking.
- Cool and Serve:
- Let the pies cool in the muffin tin for 5 minutes, then carefully remove using a spoon or knife to loosen edges.
- Serve warm or at room temperature.
- Health Benefit: Chicken provides protein, veggies offer vitamins, but the butter and crust make this a hearty treat to enjoy in moderation!
Serving Suggestion: Serve on a platter with a side salad or roasted veggies for a complete meal. Pair with a glass of iced tea, lemonade, or a light white wine for a cozy vibe!
FAQs
1. Can I use homemade pie crust?
Yes! Use homemade pie dough (enough for a double 9-inch crust) for a fresher flavor; roll and cut as directed.
2. Are these pies healthy?
Chicken provides protein, veggies offer vitamins, but the butter and crust add richness. Use low-fat milk or less butter for a lighter option.
3. Why is my filling runny?
Insufficient roux cooking or too much liquid can cause a runny filling. Cook the roux fully and thicken the sauce before adding fillings.
4. Can I make this vegan?
Yes! Use plant-based chicken, vegan butter, plant-based milk, vegan pie crust, and skip or replace egg wash with plant-based milk.
5. How long do the pies last?
Up to 3 days refrigerated or 2 months frozen, stored airtight. Reheat in an oven for best texture.
6. Can I use a different pan?
Yes! Use a mini muffin tin for smaller pies (yields 16-20, reduce baking time to 12-15 minutes) or a 9-inch pie dish for one large pie (bake 25-30 minutes).