When it comes to hearty, satisfying meals that deliver rich flavors in a compact, personal-sized serving, mini chicken pot pies stand out as a timeless favorite. These individual savory pies are not only visually appealing but also deliver everything we love about traditional chicken pot pie—tender chicken, creamy sauce, and flaky crust—in a convenient, easy-to-serve format. Whether you’re hosting a dinner party, planning meals for the week, or looking for freezer-friendly options, mini chicken pot pies are a practical and delicious solution.
Why Mini Chicken Pot Pies Are the Perfect Meal
Mini chicken pot pies offer the ultimate in meal customization, portion control, and portability. Their small size makes them ideal for serving a crowd or preparing individual meals in advance. Unlike a large casserole-style pie, these minis can be baked and stored separately, making reheating and serving a breeze.
They are also incredibly family-friendly, with simple ingredients that appeal to kids and adults alike. Plus, they are highly adaptable—switch up the fillings, crust type, or seasoning to match your taste or dietary needs.
Ingredients for the Best Mini Chicken Pot Pies
To make truly flavorful and memorable mini chicken pot pies, start with high-quality, fresh ingredients. Below is a classic list, though variations are welcome.
For the Filling:
- 2 tablespoons butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 1/2 cup frozen peas
- 1/2 cup corn kernels (optional)
- 1/3 cup all-purpose flour
- 1 3/4 cups chicken broth
- 1/2 cup heavy cream
- 2 cups cooked, shredded chicken (preferably rotisserie)
- Salt and pepper to taste
- Fresh thyme or parsley (optional)
For the Crust:
- 1 package refrigerated pie crusts or homemade if preferred
- 1 egg (for egg wash)
- 1 tablespoon water
Step-by-Step Instructions to Make Perfect Mini Chicken Pot Pies
1. Prepare the Filling
In a large skillet, melt the butter over medium heat. Add the onion, carrots, and garlic, and sauté until tender (about 5 minutes). Sprinkle in the flour and stir well, allowing it to cook for 1–2 minutes to eliminate the raw flour taste.
Slowly whisk in the chicken broth, followed by the cream, and continue stirring until the mixture thickens into a rich sauce. Add in the cooked chicken, peas, and corn, stirring until everything is heated through. Season generously with salt, pepper, and optional fresh herbs for depth.
2. Prepare the Crust
Roll out your pie dough and use a cookie cutter or glass to cut circles large enough to line your muffin tin cups. Place a crust round in each muffin cup, pressing gently into the sides and bottom.
3. Fill and Cover
Spoon the filling evenly into each crust-lined cup. Cut slightly smaller dough circles for the tops and place them over the filling. Crimp the edges with a fork to seal. Use a small knife to cut a slit in the top of each pie to allow steam to escape.
4. Egg Wash and Bake
Mix the egg and water to create an egg wash. Brush each pie top to encourage a golden-brown finish. Bake in a preheated oven at 375°F (190°C) for 25–30 minutes, or until the tops are golden and the filling is bubbly.
Allow the mini pot pies to cool slightly before removing from the tin. Serve warm.
Mini Chicken Pot Pie Variations You’ll Love
These bite-sized delights are incredibly versatile. Here are some creative twists:
Low-Carb Mini Chicken Pot Pies
Replace the pie crust with almond flour-based dough or use phyllo dough for fewer carbs. You can also use cauliflower mash as a crust alternative for a keto-friendly version.
Dairy-Free Option
Substitute plant-based butter, oat milk, or coconut cream to create a dairy-free version without sacrificing creaminess.
Vegetarian Mini Pot Pies
Swap chicken for a mix of mushrooms, lentils, and chickpeas, and use vegetable broth in place of chicken broth.
Mexican-Inspired Version
Add black beans, corn, jalapeños, and taco seasoning to the filling, and sprinkle some cheddar cheese for a spicy, bold flavor profile.
Serving Suggestions and Storage Tips
Serving Ideas:
- Pair with a light garden salad or roasted vegetables for a complete meal.
- Serve alongside a hearty soup like tomato bisque for added comfort.
Storage:
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Fully bake and cool pot pies, then wrap individually in foil or plastic wrap. Freeze for up to 3 months.
- Reheating: Warm in a 350°F oven for 10–15 minutes from the fridge, or 25–30 minutes from frozen.
Why Mini Chicken Pot Pies Are Ideal for Meal Prep and Entertaining
When planning for busy weekdays or large gatherings, few dishes offer the convenience, flexibility, and crowd-pleasing flavor of mini chicken pot pies. They can be made ahead in batches, frozen, and reheated without losing texture or taste. Whether served as appetizers or the main course, their compact size and rich flavor make them ideal for events like baby showers, holiday parties, or family dinners.
Additionally, they offer an excellent make-ahead lunch option for adults and children alike—simply pack one with a side of veggies and a fruit, and you have a complete, satisfying meal.
Frequently Asked Questions
Can I use puff pastry instead of pie crust?
Absolutely. Puff pastry creates a flakier, buttery top. Bake at the same temperature but monitor closely as it may brown faster.
Is rotisserie chicken okay to use?
Yes. Rotisserie chicken is flavorful, tender, and a convenient option for quick preparation.
Can I make them in ramekins instead of muffin tins?
Definitely. Ramekins make for a more elegant presentation and are perfect for dinner parties.
Final Thoughts
Mini chicken pot pies bring together the richness of classic comfort food with the ease of individual portions. Their adaptability, convenience, and irresistible flavor make them a staple worth mastering in any kitchen. From traditional flavors to creative fusions, the possibilities are endless. Once you try them, you’ll find yourself making a batch again and again.
