Name: EASY MINI CHICKEN POT PIES Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 2 cups cooked chicken, shredded or diced; 1 cup frozen mixed vegetables (peas, carrots, corn, etc.); 1/3 cup onion, diced; 1/3 cup celery, diced; 2 tablespoons butter; 1/4 cup all-purpose flour; 1 cup chicken broth; 1 cup milk; 1 teaspoon garlic powder; 1 teaspoon dried thyme (optional); Salt and pepper to taste; 1 package refrigerated pie crusts (or homemade); 1 egg (for egg wash, optional)

Jump to Recipe·5 from 17 reviews

If you’re on the hunt for a cozy, crowd-pleasing dinner that’s as fun to make as it is to eat, look no further than these EASY MINI CHICKEN POT PIES. With a flaky, buttery crust enclosing a rich and creamy chicken and vegetable filling, each little pie packs big flavor in a perfectly portioned package. Whether you’re feeding hungry kids, planning a laid-back dinner party, or just looking for a weeknight recipe that feels extra special, this dish will quickly become a family favorite. Plus, it’s incredibly customizable and ideal for making ahead!

EASY MINI CHICKEN POT PIES Recipe - Recipe Image

Ingredients You’ll Need

With just a handful of everyday ingredients, you’ll be amazed at how effortlessly these mini pot pies come together. Each component brings something delicious to the mix—flavor, texture, or color—making every bite irresistible.

Cooked chicken (2 cups): Use rotisserie chicken or any leftover roasted chicken for maximum flavor and convenience.
Frozen mixed vegetables (1 cup): The classic blend of peas, carrots, and corn adds color and wholesome goodness—no chopping required!
Onion (1/3 cup, diced): A must for building savory depth right from the start.
Celery (1/3 cup, diced): Brings a subtle crunch and classic pot pie flavor.
Butter (2 tablespoons): Essential for sautéing and giving the filling that signature richness.
All-purpose flour (1/4 cup): Acts as a thickener, creating a luscious, creamy sauce.
Chicken broth (1 cup): Adds a savory, hearty base to the filling.
Milk (1 cup): Creates silky smoothness in the sauce and balances the flavors.
Garlic powder (1 teaspoon): Boosts the savoriness with almost no effort.
Dried thyme (1 teaspoon, optional): Gives a fragrant, herbaceous note—you can skip or swap for parsley.
Salt and pepper: Don’t forget to season to taste; each pinch brings out the best in the mix.
Refrigerated pie crusts (1 package): Store-bought works great, but homemade takes these pies to the next level.
Egg (1, for egg wash, optional): A quick brush gives your pies a golden, bakery-worthy shine.

How to Make EASY MINI CHICKEN POT PIES

Step 1: Preheat and Prep Your Tools

Start by preheating your oven to 425°F (220°C) and grabbing your muffin tin. Lightly grease the cups, so your EASY MINI CHICKEN POT PIES release like a dream after baking.

Step 2: Sauté Aromatics

In a skillet, melt the butter over medium heat. Toss in your diced onion and celery. Sauté for 3–4 minutes until soft and fragrant—this is your flavor foundation for the entire dish!

Step 3: Create the Roux

Sprinkle the flour over your softened veggies, stirring constantly for about a minute. This quick step forms a roux, which will help thicken the filling and give it that classic creamy consistency.

Step 4: Stir in Liquids and Thicken

Slowly pour in the chicken broth and milk, whisking vigorously to avoid lumps. Let the mixture simmer for 3–5 minutes, until it thickens into a rich, velvety sauce.

Step 5: Add Chicken, Veggies, and Seasonings

Add the cooked chicken, frozen mixed vegetables, garlic powder, thyme (if using), plus salt and pepper to taste. Stir until everything’s beautifully coated, then remove the skillet from heat. The filling should be creamy and generously loaded with tasty bits in every scoop.

Step 6: Prepare the Crust

On a lightly floured surface, unroll your pie crusts and cut out 4–5 inch circles. Gently press each circle into a muffin tin cup, making sure the dough comes up the sides to hold plenty of filling.

Step 7: Fill and Top

Spoon the warm filling into each prepared crust. If you like, add small shapes of extra dough on top or even a whole second crust circle for an extra-flaky finish.

Step 8: Egg Wash and Bake

If you want that beautiful golden hue, beat an egg and brush it over the crusts. Bake for 15–20 minutes, until the crusts are perfectly golden and the filling begins to bubble. Let your EASY MINI CHICKEN POT PIES cool for a few minutes before removing them from the tin—they’ll firm up and become even easier to eat!

How to Serve EASY MINI CHICKEN POT PIES

Garnishes

A little garnish can transform your mini pot pies into a presentation masterpiece! Sprinkle chopped fresh parsley, fresh thyme, or even a hint of flaky sea salt on top just before serving for a pop of color and extra flavor. A tiny crack of black pepper looks lovely too!

Side Dishes

For dinner, pair these EASY MINI CHICKEN POT PIES with a light green salad, roasted Brussels sprouts, or simple steamed green beans. Want to keep it a snack or appetizer? Try crunchy veggie sticks or a crisp apple slaw on the side to balance the creamy pies.

Creative Ways to Present

Bring some wow to your table! Serve each mini pie on a small plate or rustic wooden board for a casual feel. For parties, arrange them on a tiered tray or serve in cupcake wrappers for easy mingling. You can even tuck a tiny flag or pick into each pie for themed events—cute and practical!

Make Ahead and Storage

Storing Leftovers

Leftover EASY MINI CHICKEN POT PIES store beautifully. Place cooled pies in an airtight container and refrigerate for up to 4 days. They keep their crispiness surprisingly well, and the flavors only get better!

Freezing

These pies are freezer superstars! For best results, freeze unbaked pies right in the muffin tin until solid, then pop them out and store in a freezer bag for up to 3 months. Bake straight from frozen, adding a few extra minutes to the bake time.

Reheating

To reheat, simply pop your mini pies in a 350°F oven for about 10 minutes, or until hot throughout and the crust is crispy again. Avoid the microwave if you can—it’ll soften the crust, though the filling will still be tasty!

FAQs

Can I use rotisserie chicken for EASY MINI CHICKEN POT PIES?

Absolutely! Rotisserie chicken is a huge time-saver and brings great flavor. Just shred or dice it and toss it right in with your filling for tasty, tender mini pies.

What vegetables work best in the filling?

Frozen mixed veggies are efficient and colorful, but feel free to get creative. Diced potato, mushrooms, fresh peas, or a handful of spinach can all work beautifully—just chop veggies small so they cook quickly and evenly.

Is there a dairy-free way to make these?

Yes! Swap the butter for a plant-based alternative, use unsweetened dairy-free milk, and check that your pie crust is dairy-free. You’ll still get a comforting, creamy filling.

Can I make EASY MINI CHICKEN POT PIES ahead of time?

Definitely. You can assemble the pies up to the baking step and refrigerate, covered, for up to a day. When ready, just pop them in the oven as directed—perfect for meal preppers and busy nights!

What’s a good substitute for chicken?

Leftover turkey works perfectly, especially after the holidays. For a vegetarian version, try sautéed mushrooms and extra veggies in place of the chicken—still hearty and delicious.

Final Thoughts

There’s something truly magical about pulling a pan of EASY MINI CHICKEN POT PIES from the oven—golden, piping hot, and full of cozy flavors. These adorable minis are just waiting to become a staple in your kitchen. Try them once, and you’ll find yourself coming back again and again for quick dinners, comforting lunches, or crowd-pleasing party snacks. Happy baking, friends!