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Bite-sized and golden with flaky crusts, these easy mini chicken pot pies are my go-to for cozy weeknight dinners or laid-back gatherings. They capture all the nostalgia of classic pot pie but pack it into a handy single-serving package that everyone—kids and adults—loves. It is pure comfort food with minimal fuss and maximum flavor.
The first time I served these at a family game night, everyone grabbed seconds before we even finished the first round. From then on, they became a standing request for potlucks and Sunday suppers.
Ingredients
- Cooked chicken: Tender and juicy bite because rotisserie chicken works beautifully and saves time
- Frozen mixed vegetables: Always on hand for ease, packs in carrots, peas, and corn
- Onion: Choose a fresh one for subtle sweetness and aromatic depth
- Butter: Adds richness and helps build a creamy sauce
- All-purpose flour: Thickens the filling so it sets up nicely
- Chicken broth: Gives a savory flavor base, go for low sodium for more control over seasoning
- Milk: For creamy consistency and to mellow out the flavors, whole or 2 percent is best
- Salt and black pepper: Brightens and balances everything, fresh cracked is best
- Garlic powder: Optional, for a little extra savory warmth
- Refrigerated pie crust or puff pastry: For a crisp, flaky bite, check for deep golden color on edges and no cracks
- Egg: Gives a shiny golden finish on the crust
Instructions
- Prepare the Filling:
- Melt the butter in a skillet over medium heat then add the diced onions and cook for about three minutes until the onions are soft and almost translucent. You want the onions tender but not browned since this forms the base of your creamy filling.
- Make the Roux:
- Sprinkle in the flour and stir constantly for about one minute until no dry spots remain. This is where the flour absorbs the fat and forms a thick paste.
- Build the Sauce:
- Slowly whisk in the chicken broth followed by the milk. Go slow and keep whisking to ensure there are no lumps. You should see the mixture start to thicken after about three or four minutes.
- Finish the Filling:
- Stir in your cooked chicken, chopped vegetables, salt, pepper, and garlic powder if using. Fold everything together until it is well coated in the creamy sauce, then remove from the heat. The filling should be thick enough to scoop.
- Prepare the Crust:
- Roll out the thawed pie crust on a lightly floured surface then cut out rounds large enough to line each muffin tin cup. Press each circle gently into the cup ensuring there is some overhang.
- Fill and Top:
- Spoon the warm filling generously into each crust lined cup, then place a smaller round of dough over each one, gently pressing the edges to seal with the base. Pinch lightly to help them adhere and use a sharp knife to cut a small slit in the top so steam can escape.
- Egg Wash and Bake:
- Brush the tops with beaten egg for that bakery style golden finish. Bake in a preheated oven at 375 degrees Fahrenheit for about twenty to twenty five minutes until the tops are deeply golden and flaky.
- Cool and Serve:
- Allow your mini pies to cool in the pan for about five minutes—this helps the crust set—then gently run a plastic knife along the edges to lift each pie out without breaking the delicate crust.
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Once my daughter helped seal each mini pie and we both laughed at the uneven tops. Those still turned out deliciously rustic and are a sweet memory every time I bake them.
Storage Tips
Mini chicken pot pies keep beautifully in an airtight container in the fridge for up to three days. Reheat them in the oven so they stay crispy or pop them in the microwave for a quick snack. If freezing, let them cool completely first then arrange on a tray to freeze individually before transferring to a zip top bag. That way you can pull out just what you need.
Ingredient Substitutions
You can easily swap out the veggies if you prefer. Try chopped broccoli or bell peppers for a twist. No cooked chicken on hand? Try diced turkey or even a mix of canned white beans for a vegetarian version. Puff pastry works in place of pie crust if you love that shatteringly crisp finish.
Serving Suggestions
Serve these mini pies warm from the oven alongside a crisp green salad for a well rounded meal. They also make a fun brunch addition or an afternoon snack for little hands. If you are feeling fancy, sprinkle fresh herbs like thyme or parsley on top before serving.
Cultural Context
Chicken pot pie has roots in European and American comfort cooking traditions. It is a humble dish that became a staple for using up leftovers. By baking them in muffin tins, we both honor that resourceful spirit and make them perfectly shareable for modern families.
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These tricks make mini pot pies a tasty and stress free staple in my kitchen, especially when I need something everyone will happily eat.
Frequently Asked Questions
- → What type of chicken works best for these pies?
Cooked, shredded rotisserie chicken or leftover roasted chicken offers great flavor and texture for this dish.
- → Can I use puff pastry instead of pie crust?
Yes, both refrigerated pie crust and puff pastry work well. Puff pastry gives a lighter, flakier finish.
- → How do I avoid soggy bottom crusts?
Make sure the filling is thickened before assembling and avoid overfilling the muffin cups.
- → Can I make these pies ahead of time?
Yes, assemble and refrigerate before baking, or bake and reheat before serving for convenience.
- → What vegetables can I use in the filling?
Frozen mixed vegetables are convenient, but fresh chopped carrots, peas, and corn also work nicely.
- → How do I get a golden crust?
Brush the tops with egg wash before baking to ensure a shiny, golden finish.