Easy Mini Chicken Pot Pies – Don’t Lose This Recipe

Why You’ll Love This Recipe

Easy Mini Chicken Pot Pies are one of those recipes that quickly earn a permanent place in your rotation. They deliver all the comforting flavors of a classic chicken pot pie, but in perfectly portioned, handheld servings that are ideal for busy weeknights, lunchboxes, or casual gatherings. Each mini pie has a flaky crust, a creamy filling, and just the right balance of chicken and vegetables.

What makes this recipe especially appealing is how approachable it is. You do not need advanced baking skills or hours in the kitchen. I have made these several times using leftover roast chicken, and the results were consistently excellent. The mini format also makes them easier to serve and store than a traditional large pie. Whether you are cooking for family or preparing meals ahead of time, these mini chicken pot pies are practical, comforting, and incredibly satisfying.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Cooked chicken forms the heart of the filling. Diced or shredded, it provides protein and absorbs the creamy sauce beautifully.

Frozen mixed vegetables add color, texture, and convenience. A blend of peas, carrots, and corn works especially well.

Onion brings mild sweetness and depth to the filling as it cooks.

Butter creates richness and helps form the base of the creamy sauce.

All-purpose flour thickens the filling and gives it the classic pot pie consistency.

Chicken broth adds savory flavor and keeps the filling from being too heavy.

Milk softens the sauce and balances the broth for a smooth, creamy texture.

Salt enhances the overall flavor and should be adjusted to taste.

Black pepper adds gentle warmth and balance.

Poultry seasoning provides familiar herb notes associated with traditional pot pie.

Refrigerated biscuit dough or pie crust dough makes this recipe quick and accessible while still delivering a flaky exterior.

Preheat your oven to 375°F and lightly grease a standard muffin tin. In a skillet over medium heat, melt the butter and sauté the onion until soft and translucent. Sprinkle in the flour and stir continuously for about one minute to cook off the raw flour taste.

Directions

Gradually whisk in the chicken broth and milk, stirring until the mixture thickens into a smooth sauce. Season with salt, black pepper, and poultry seasoning. Add the cooked chicken and frozen vegetables, stirring until evenly coated. Remove from heat.

Flatten each piece of biscuit or pie dough and press it gently into the muffin tin wells, allowing the edges to slightly overhang. Spoon the filling into each cup. If using biscuit dough, leave the tops open. If using pie crust, you may add small dough circles on top.

Bake for 18 to 22 minutes, or until the crust is golden and the filling is bubbling. Let the mini pot pies cool for a few minutes before removing them from the tin.

Equipment needed

Must-Have Tools to Get Rolling

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.

 3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results

Servings and timing

This recipe makes approximately 10 to 12 mini chicken pot pies. Preparation takes about 20 minutes, and baking time is roughly 20 minutes, making it a quick and efficient meal option.

Storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for best texture, or microwave briefly for convenience.

Variations and Customizations

These mini pot pies are easy to customize based on what you have on hand. Turkey can replace chicken, making this a great option for using holiday leftovers. You can also swap the mixed vegetables for diced potatoes, green beans, or mushrooms for a different texture.

For extra richness, a spoonful of cream cheese or a splash of heavy cream can be added to the sauce. If you prefer a lighter version, use low-fat milk and reduce the butter slightly.

Herb variations work well too. Fresh thyme or parsley added at the end brightens the filling. For a subtle kick, a pinch of paprika or white pepper adds warmth without overpowering the classic flavor.

Nutrition and Dietary Info

These mini pot pies provide a balanced combination of protein, vegetables, and carbohydrates. Portion control is easier thanks to their individual size. Using reduced-fat milk and extra vegetables can improve the nutritional profile.

Expert Tips & Customizations

Perfect Crust Fit
Press the dough gently to avoid tearing and ensure even baking.

Smooth Sauce
Whisk continuously when adding liquids to prevent lumps.

Flavor Balance
Taste the filling before assembling and adjust seasoning as needed.

Make-Ahead Friendly
Prepare the filling in advance and assemble just before baking.

FAQs

Can I make these ahead of time?

Yes, assemble them a few hours in advance and refrigerate until ready to bake.

Can I freeze mini chicken pot pies?

Yes, bake first, cool completely, then freeze for up to 2 months.

What dough works best?

Biscuit dough is easiest, but pie crust offers a more traditional texture.

Can I use rotisserie chicken?

Yes, it works very well and saves time.

How do I prevent soggy bottoms?

Ensure the filling is thick before assembling.

Are these kid-friendly?

Yes, the mild flavors are usually well loved by children.

Can I add cheese?

A small amount of shredded cheddar can be mixed into the filling.

What size muffin tin should I use?

A standard 12-cup muffin tin works best.

Can I make this vegetarian?

Yes, replace chicken with extra vegetables and use vegetable broth.

How do I know they are done?

The crust should be golden and the filling bubbly.

Conclusion

Easy Mini Chicken Pot Pies are a smart, comforting twist on a classic favorite. They are simple to prepare, easy to serve, and endlessly adaptable. Once you try them, you will understand why this is a recipe worth saving and coming back to again and again.

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