Mini Chicken Pot Pies

Description

These Mini Chicken Pot Pies are warm, creamy, and packed with tender chicken and vegetables wrapped in flaky golden crusts. They’re the perfect comfort food for busy weeknights, lunchboxes, parties, or cozy family dinners. Made with simple ingredients and baked in muffin tins, these mini pies are easy, delicious, and freezer-friendly.

Ingredients

2 cups cooked chicken, shredded or diced
1 cup frozen mixed vegetables (peas, carrots, corn)
1/2 cup potatoes, cooked and diced
1/3 cup onion, finely chopped
2 tablespoons butter
2 tablespoons flour
1 cup chicken broth
1/2 cup milk
1 teaspoon garlic powder
1/2 teaspoon dried thyme
Salt and black pepper, to taste
1 package refrigerated biscuit dough or pie crust
1 egg, beaten (for egg wash)

Instructions

Preheat oven to 375°F (190°C).
Grease a muffin tin lightly with oil or butter.
In a skillet, melt butter over medium heat.
Add onion and cook until softened.
Stir in flour and cook for 1 minute.
Slowly whisk in chicken broth and milk until smooth and thickened.
Add chicken, mixed vegetables, potatoes, garlic powder, thyme, salt, and pepper.
Roll out biscuit dough or pie crust and cut circles slightly larger than muffin cups.
Press dough into muffin tin cups.
Fill each cup with chicken mixture.
Add smaller dough circles or strips on top if desired.
Brush tops with beaten egg.
Bake for 18–22 minutes or until golden brown.
Let cool slightly before serving.

Tips

Rotisserie chicken works great for quick prep.
Add cheddar cheese for extra richness.
Use puff pastry for a flakier crust.
Freeze baked pies and reheat in the oven for easy meals.

Q & A

Can I make these ahead of time?

Yes! Assemble them ahead and refrigerate until ready to bake.

Can I freeze Mini Chicken Pot Pies?

Absolutely. Freeze after baking and cool completely before storing.

What vegetables work best?

Peas, carrots, corn, green beans, and potatoes all work wonderfully.

Can I make them without dairy?

Yes, use dairy-free milk and butter substitutes.