Easy Mini Chicken Pot Pies – Comfort in Every Bite

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Easy Mini Chicken Pot Pies

There’s something soul-soothing about a chicken pot pie. Warm, savory, and packed with creamy filling, it’s the kind of dish that feels like a hug from the inside out. But when you don’t want to make a full pie or are looking for something more party-friendly or portion-controlled, these Easy Mini Chicken Pot Pies are the perfect solution.

I first started making these with my grandmother during the colder months, but they’ve since become a go-to recipe for all seasons. Whether you’re planning a cozy dinner for the family or looking for a make-ahead lunch option, these mini pot pies deliver big flavor in adorable little packages.

Why You’ll Love These Easy Mini Chicken Pot Pies

  • Quick to make – especially if you use store-bought dough and rotisserie chicken
  • Perfectly portioned for kids, lunchboxes, or serving at gatherings
  • Comfort food all year round – creamy, hearty filling for winter and easy to prep for summer potlucks
  • Customizable – swap in your favorite vegetables or proteins
Table of Contents

Ingredients

This recipe makes 8 mini chicken pot pies and uses simple ingredients you probably already have at home.

For the Filling:

  • 2 tablespoons butter
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup chopped carrots
  • 1 cup frozen peas
  • 2 cups cooked chicken, shredded (rotisserie chicken works great)
  • 1/4 cup all-purpose flour
  • 1 ½ cups chicken broth
  • ½ cup heavy cream or milk
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon thyme (optional)

For the Crust:

  • 2 sheets store-bought pie dough or crescent roll dough
  • 1 egg, beaten (for egg wash)

Prep and Cook Time

  • Prep Time: 20 minutes
  • Cook Time: 25–30 minutes
  • Total Time: 50 minutes
Easy Mini Chicken Pot Pies

Instructions

Step 1: Prep the Dough and Muffin Tin

  1. Preheat your oven to 375°F (190°C).
  2. Grease a standard 12-cup muffin tin.
  3. Roll out the dough and cut out circles large enough to line each muffin cup (about 3.5 to 4 inches wide). Gently press the dough into each cup.

Step 2: Make the Filling

  1. In a skillet, melt the butter over medium heat.
  2. Sauté onions and garlic until translucent.
  3. Add carrots and peas, and cook for 3–4 minutes.
  4. Stir in the shredded chicken.
  5. Sprinkle the flour evenly over the mixture and stir for 1–2 minutes.
  6. Gradually add the chicken broth, stirring until thickened.
  7. Pour in the cream, then add salt, pepper, and thyme. Stir and cook for another 2 minutes. Remove from heat.

Step 3: Assemble the Pies

  1. Spoon the filling evenly into each prepared muffin cup.
  2. Cut additional dough circles to cover the tops (or make a lattice design).
  3. Seal edges by pressing lightly with your fingers or a fork.
  4. Brush tops with beaten egg.

Step 4: Bake

  1. Bake for 25–30 minutes, or until the tops are golden brown and the filling is bubbly.
  2. Let cool for 5–10 minutes before removing from the pan.

Serving Suggestions

  • Serve warm with a side salad for a balanced meal
  • Pair with mashed potatoes or roasted green beans for hearty winter comfort
  • In summer, serve with fresh fruit or iced tea for a lighter touch

Variations to Try

  • Turkey Pot Pies: Use leftover turkey
  • Vegetarian Version: Skip the chicken and add mushrooms or chickpeas
  • Spicy Twist: Add a dash of cayenne or chili flakes
  • Cheesy Upgrade: Stir in ½ cup shredded cheddar

Storage and Reheating

  • Refrigerate: Store leftovers in an airtight container for up to 4 days
  • Freeze: Wrap each pie in foil and freeze for up to 3 months
  • Reheat: Bake from frozen at 350°F for 25 minutes or microwave for 1–2 minutes

Tips for Success

  • Use pre-cooked chicken to save time
  • Avoid overfilling to prevent spills
  • Let them rest after baking so the filling sets
  • If using crescent dough, pinch seams to form a solid sheet

Year-Round Comfort

These Easy Mini Chicken Pot Pies are just as fitting on a cozy winter night as they are during a breezy summer brunch. In winter, serve with hot cider and hearty sides. In summer, they shine as a picnic favorite or a quick meal option paired with fresh sides.

What Others Are Saying

“Made these for a holiday party—everyone wanted the recipe.”
“My kids love these. I make a double batch and freeze them.”
“So easy and so good. The crust was golden and the filling was rich and creamy.”

Nutritional Information (Per Serving)

  • Calories: 310
  • Fat: 18g
  • Carbohydrates: 22g
  • Protein: 12g
  • Fiber: 2g
  • Sugar: 3g

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