Easy Mini Chicken Pot Pies

 If you love comfort food but don’t love spending hours in the kitchen, these Easy Mini Chicken Pot Pies are about to become your new best friend.

They’ve got flaky, buttery crusts, a creamy, savory chicken filling, and best of all?

They’re individually portioned, so no sharing required (unless you really like someone).

Making them is way easier than you might think! Just a few simple ingredients, and you’re on your way to mini pot pie heaven

These little pies are perfect for weeknight dinners, meal prepping, or just an excuse to eat something warm and cozy without a ton of effort.

Whether you’re serving them as an appetizer for a dinner party or as a fun family dinner, these mini chicken pot pies are sure to be a hit. Plus, they’re portable, so you can even enjoy them as a snack!

If you’ve got a craving for something hearty and satisfying, this recipe is definitely the answer. Grab your baking dish and get ready to impress!

 

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Why You’ll Love This Recipe

✔ Super Simple – No complicated steps or fancy techniques.

✔ Comfort Food at Its Best – Creamy, savory, and wrapped in buttery goodness.

✔ Kid & Freezer Friendly – Make a batch, freeze some for later!

✔ Customizable – Add your favorite veggies or swap in turkey.

 

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Ingredients

● 2 cups cooked chicken, shredded or diced

● 1 cup frozen mixed vegetables (peas, carrots, corn, etc.)

● 1 cup chicken broth

● 1 cup heavy cream (or whole milk)

● 2 tablespoons butter

●  2 tablespoons flour

● ½ teaspoon garlic powder

● ½ teaspoon onion powder

● Salt & pepper, to taste

● 1 package store-bought pie dough (or refrigerated biscuit dough for a shortcut)

● 1 egg, beaten (for egg wash)

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Instructions

1. Make the Creamy Chicken Filling

Melt butter in a saucepan over medium heat. Stir in the flour and cook for about 1 minute, whisking constantly.

Slowly add the chicken broth and heavy cream, stirring until the mixture thickens.

Add the chicken, frozen veggies, garlic powder, onion powder, salt, and pepper. Stir everything together and let it simmer for 2-3 minutes. Remove from heat.

2. Prep the Dough

Roll out your pie dough and cut it into circles slightly larger than the muffin tin cups. Press each piece into a greased muffin tin, making sure there’s a little overhang.

3. Fill & Seal the Mini Pies

Spoon the chicken filling into each dough-lined cup. Top with another small circle of dough and press the edges to seal. Cut a small slit in the top of each pie to let steam escape.

4. Bake Until Golden & Flaky

Brush the tops with beaten egg for that gorgeous golden crust. Bake at 375°F (190°C) for 20-25 minutes, or until the pies are golden brown and bubbling.

5. Cool & Enjoy

Let them cool for a few minutes (if you can wait), then dig in!

 

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Final Thoughts

These Mini Chicken Pot Pies are everything you love about the classic dish, but in an adorable, handheld form.

They’re warm, flaky, and bursting with creamy, savory goodness. Perfect for busy weeknights, make-ahead meals, or just satisfying a serious comfort food craving.

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FAQs

➤ Can I use rotisserie chicken?

Absolutely! It’s a great shortcut and adds extra flavor.

➤ What if I don’t have pie dough?

Biscuit dough or puff pastry works too! Just adjust baking time as needed.

➤ How do I store leftovers?

Keep them in an airtight container in the fridge for 3-4 days, or freeze for up to 3 months.

➤Can I make these vegetarian?

Yep! Swap the chicken for mushrooms, potatoes, or extra veggies.

Go ahead, make a batch—you know you want to.