How to Make Irresistible Mini Chicken Pot Pies from Scratch

Why Mini Chicken Pot Pies Are the Perfect Comfort Food

Who doesn’t love a dish that brings warmth, flavor, and ease to the table? Mini chicken pot pies are just that—a bite-sized spin on a classic comfort food. From their creamy, flavorful filling to their perfectly flaky crust, they’re a treat that’s hard to resist. Whether you’re hosting a gathering or just craving something indulgent, mini chicken pot pies are the answer.

Bite-Sized Portions Make Them Easy to Serve

The beauty of mini chicken pot pies lies in their size. Perfectly portioned, they’re designed for convenience and enjoyment.

Perfect for Family Dinners

Tired of portioning out meals? These little pies solve that problem! Everyone gets their own, making dinner time hassle-free and fun.

Kid-Friendly and Mess-Free

Kids love food they can hold in their hands, and these pies deliver just that. No forks, no mess—just a satisfying bite every time.

Great for Parties and Gatherings

Mini chicken pot pies are a crowd-pleaser at any event. Their small size makes them easy to grab, and they stay warm for a long time, keeping guests happy.

Packed with Creamy, Flavorful Fillings

The filling is where the magic happens. A perfect blend of chicken, vegetables, and creamy sauce creates that irresistible flavor.

The Secret to the Perfect Filling

Start with tender chicken and fresh veggies like peas, carrots, and corn. Combine them in a creamy sauce made from chicken broth and heavy cream for a rich, comforting base.

Balancing Chicken, Vegetables, and Sauce

The ratio matters—too much sauce makes the pie soggy, while too little leaves it dry. Aim for a balance that coats the chicken and veggies but doesn’t overwhelm.

Variations of Filling for Unique Flavors

Want to switch it up? Add mushrooms, spinach, or even cheese to the filling. You can make them spicy with jalapeños or herby with fresh thyme and rosemary.

Ingredients You Need to Make Mini Chicken Pot Pies

Creating beautiful and delicious mini chicken pot pies like the ones in the photo doesn’t require complicated tools or exotic ingredients. Here’s everything you need to make these savory little delights:

For the Pie Crust

Pre-made Pie Dough: Store-bought works well for convenience.

Homemade Pie Crust: If you prefer a homemade touch, use flour, butter, salt, and water for a flaky result.

For the Filling

Cooked Chicken: Shredded or diced chicken breast or leftover rotisserie chicken works perfectly.

Mixed Vegetables:

• Peas
• Carrots
• Corn
• Diced bell peppers (as seen in the photo).
• Creamy Sauce:
• Chicken broth
• Heavy cream or milk
• Butter and flour for thickening.

Spice it up with salt, black pepper, a touch of garlic powder, and a sprinkle of dried thyme for a perfect seasoning blend!

Optional Additions for Extra Flavor

• Shredded cheese (like cheddar or mozzarella).
• Fresh herbs (parsley, rosemary, or thyme).
• Sautéed mushrooms for an earthy twist.

Step-by-Step Preparation Overview

Here’s how you can use these ingredients and tools to replicate the mini chicken pot pies from the photo:

1- Prepare the Pie Crust: Roll and cut circles to line the muffin tin.

2- Cook the Filling: Sauté vegetables, add shredded chicken, and mix with creamy sauce. Season well.

3- Assemble the Pies: Fill the dough-lined muffin tins with the chicken mixture, top with another dough circle, and seal the edges.

4- Bake to Perfection: Brush with egg wash and bake until golden brown.

Equipment Needed

• Muffin tin (12-cup)
• Rolling pin
• Round cookie cutter or glass (3-4 inches in diameter)
• Mixing bowls
• Pastry brush
• Oven

Tips to Get Picture-Perfect Mini Chicken Pot Pies

– Use cold dough for a flakier crust.

– Avoid overfilling the pies to prevent spillage.

– Make a tiny cut on the top to let the steam escape while it cooks.

– Brush tops with egg wash for a golden, glossy look.

Optional Additions and Variations for Mini Chicken Pot Pies

Mini chicken pot pies are incredibly versatile! Here are three tasty ways to customize them:

1. Add Shredded Cheese for a Gooey, Cheesy Bite

• Stir ½ to 1 cup of shredded cheese (cheddar, mozzarella, or gouda) into the filling for extra creaminess.
• Sprinkle more cheese on top of the filling.

Pro Tip: A mix of cheddar and mozzarella gives the perfect blend of sharp flavor and gooey texture.

2. Replace Chicken with Mushrooms or Spinach for a Vegetarian Twist

• Mushrooms: Use 2 cups of chopped mushrooms sautéed with butter, garlic, and thyme for a rich, hearty filling.
• Spinach: Add 2 cups fresh spinach to the skillet with vegetables—it wilts quickly and blends perfectly.

Combo Idea: Combine mushrooms and spinach with a sprinkle of parmesan for a delicious meat-free option.

3. Spice Things Up with Cayenne or Jalapeños

• Add ¼ to ½ teaspoon cayenne pepper to the filling for subtle heat.
• Stir in 1-2 finely diced jalapeños for a zesty kick.

Pro Tip: Balance the spice with shredded cheese for a creamy, mellow finish.

Mix and Match!

Try combinations like:

• Cheesy Mushroom Spinach
• Spicy Chicken and Cheese
• Vegetarian Parmesan Delight

With these simple twists, your mini chicken pot pies can suit any taste or craving. Get creative and enjoy every bite!

Storing and Reheating Mini Chicken Pot Pies

Refrigerating Leftovers

Place your leftover pies in a tightly sealed container and pop them into the refrigerator. This way, they’ll remain fresh and flavorful for up to three days!

Freezing for Long-Term Storage

Freeze unbaked pies for up to three months. Bake directly from frozen—no thawing needed!

Reheating Tips for Best Results

Reheat in the oven at 350°F for a crisp crust or in the microwave for a quick meal.

What Are the Perfect Side Dishes to Serve with Mini Chicken Pot Pies?

Mini chicken pot pies are hearty and satisfying on their own, but pairing them with the right side dishes can elevate your meal to the next level. Here are some delicious ideas for sides that complement their rich, savory flavors perfectly:

1. A Crisp Green Salad Tossed with a Refreshing Vinaigrette

A crisp green salad brings balance to the creamy, indulgent pot pies. Toss together fresh greens like arugula, spinach, or mixed lettuce with cherry tomatoes, cucumbers, and thinly sliced red onions. A light vinaigrette made with olive oil, lemon juice, and a pinch of honey keeps things refreshing.

Pro Tip: Add a sprinkle of feta cheese or toasted nuts for extra flavor and crunch.

2. Creamy Mashed Potatoes

Mashed potatoes are a classic comfort food pairing. Their creamy texture matches perfectly with the flaky crust and savory filling of the mini pot pies. To take them up a notch, add roasted garlic, a pat of butter, or even shredded cheese for extra richness.

Variation Idea: For a twist, try creamy sweet potato mash—it adds a hint of sweetness that contrasts beautifully with the savory pies.

3. Roasted Vegetables

Roasted vegetables make a fast, healthy, and delicious addition to any meal.Use vegetables like carrots, brussels sprouts, broccoli, or zucchini. Toss them in olive oil, salt, pepper, and a touch of garlic powder, then roast at 400°F (200°C) for 20-25 minutes until caramelized.

Pro Tip: Sprinkle a bit of parmesan or fresh herbs (like rosemary or thyme) over the roasted veggies for extra flavor.

4. Zuppa di Pesce (Seafood Soup)

For a gourmet twist, pair your pot pies with zuppa di pesce—a light, Italian seafood soup. The tomato-based broth, loaded with shrimp, mussels, or clams, brings a refreshing contrast to the rich, creamy pot pies. It’s a one-of-a-kind blend that feels both luxurious and perfectly balanced.

Serving Tip: Add a slice of crusty bread to soak up the flavorful broth.

5. Steamed Green Beans with Lemon Butter

Green beans make a bright and easy side dish that complements mini chicken pot pies perfectly. Fresh green beans are a flavorful and colorful side that goes wonderfully with mini chicken pot pies. Steam them until tender-crisp, then toss with melted butter, a squeeze of fresh lemon juice, and a sprinkle of black pepper.

Bonus Tip: Top with toasted almonds for added crunch and elegance.

6. Creamy Tomato Basil Soup

A warm bowl of creamy tomato basil soup adds comfort and complements the flavors of the chicken pot pies. The tanginess of the tomatoes balances the richness of the filling, while fresh basil adds a fragrant touch.

Shortcut Idea: Use a quality store-bought tomato soup and add a swirl of cream or a sprinkle of parmesan for a homemade feel.

Mini Chicken Pot Pies

Print Recipe

Pin Recipe

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 8
• Method: Oven-Baked
• Cuisine: American

Ingredients

2 sheets of pie dough (store-bought or homemade)

For homemade: 2 ½ cups all-purpose flour, 1 cup unsalted butter (cold and cubed), 1 teaspoon salt, 6-8 tablespoons ice water

2 cups cooked chicken (shredded or diced)

Grab a cup of mixed veggies—peas, carrots, corn, and diced bell peppers—for a colorful and flavorful addition!

2 tablespoons unsalted butter

2 tablespoons all-purpose flour (for thickening the sauce)

1 cup chicken broth

½ cup heavy cream or milk (for a creamy texture)

½ teaspoon salt

½ teaspoon black pepper

½ teaspoon garlic powder

½ teaspoon dried thyme

1 egg (beaten)

1 tablespoon water

Optional Add-Ins

½ cup shredded cheese (cheddar or mozzarella)

¼ cup sautéed mushrooms

Fresh herbs (for garnishing, like parsley or rosemary)

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Instructions

Step 1: Prepare the Pie Crust

For Store-Bought Crust:

Allow the pie dough to rest at room temperature for around 10 minutes to soften up a bit and make it easier to handle.

For Homemade Pie Crust:

Combine 2 ½ cups of all-purpose flour with 1 teaspoon of salt in a large bowl and give it a good mix.

Add 1 cup cold, cubed butter and work it into the flour using your hands or a pastry cutter until it resembles coarse crumbs.

Slowly mix in 6-8 tablespoons of ice water, adding one tablespoon at a time, until the dough starts to come together.Roll  the dough into a ball, cover it with plastic wrap, and place it in the fridge to chill for at least 30 minutes.

Roll Out the Dough:

Lightly flour your surface and rolling pin. Roll the dough to about ⅛-inch thickness.

Use a round cookie cutter or a glass (3-4 inches in diameter) to cut out circles for the base and tops.

Step 2: Make the Creamy Chicken Filling

Cook the Vegetables:

Melt 2 tablespoons of butter in a skillet over medium heat, letting it sizzle gently.

Add 1 cup mixed vegetables (peas, carrots, corn, and diced bell peppers). Cook the vegetables for 3-4 minutes, stirring occasionally, until they turn tender and full of flavor.

Add Chicken and Sauce:

Sprinkle 2 tablespoons all-purpose flour over the vegetables and stir to coat. Let it cook for a minute to get rid of that raw flour taste and enhance the flavor.

Gradually pour in 1 cup chicken broth while stirring constantly to avoid lumps.

Pour in ½ cup of heavy cream or milk, stirring continuously until the sauce thickens and turns silky smooth.

Fold in 2 cups cooked chicken and season with:

½ teaspoon salt

½ teaspoon black pepper

½ teaspoon garlic powder

½ teaspoon dried thyme

Take the skillet off the heat and allow the filling to cool down a bit before using.

Step 3: Assemble the Mini Chicken Pot Pies

Line the Muffin Tin:

Preheat your oven to 375°F (190°C).

Grease a 12-cup muffin tin lightly with butter or non-stick spray.

Press the dough circles into each muffin cup, making sure they line the base and sides evenly.

Add the Filling:

Place 2-3 tablespoons of the chicken filling into each cup lined with dough. Be careful not to overfill, as the filling might spill during baking.

Top the Pies:

Gently lay a second dough circle over the top of each pie. Seal the edges by pressing them gently with your fingers or using a fork for a decorative finish.

Take a sharp knife and carefully cut a small slit in the top of each pie to let the steam escape while baking.

Brush with Egg Wash:

Whisk 1 egg with 1 tablespoon water. Use a pastry brush to apply a light coat of egg wash to the tops of the pies. This gives them a shiny, golden finish.

Step 4: Bake the Pies

Place the muffin tin in the preheated oven.

Bake for 20-25 minutes, or until the crust turns golden brown and delightfully callow

Remove the pies from the oven and allow them to cool in the muffin tin for about 5 minutes.

Step 5: Serve and Enjoy

Carefully remove the mini chicken pot pies from the muffin tin using a spoon or butter knife.

Serve warm, garnished with fresh parsley or thyme for a beautiful presor entation.Pair with a fresh salad, or creamy soup, or enjoy them as a standalone or meal.

 

 

Nutrition

• Calories: 320
• Sugar: 2g
• Sodium: 480mg (20% DV)
• Fat: 17g (22% DV)
• Carbohydrates: 28g (10% DV)
• Fiber: 2g (7% DV)
• Protein: 12g
• Cholesterol: 55mg (18% DV)

Frequently Asked Questions :

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