Mini Chicken Pot Pies are a delightful twist on the classic comfort dish, offering bite-sized portions perfect for gatherings or a fun family dinner. These little pies pack all the savory goodness of traditional chicken pot pie, including tender chicken, vegetables, and a creamy sauce, all encased in a crisp, flaky crust.

The individual serving size makes them not only adorable but also convenient for portion control and freezing for later. Whether you’re looking for a new party appetizer or just a cozy meal, these mini pot pies are sure to impress.

Ingredients Needed for This Recipe

1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced

2 medium carrots, diced
1/2 cup frozen peas
1/2 cup frozen corn

1 1/2 cups cooked chicken breast, diced
1/2 teaspoon dried thyme
1/2 teaspoon salt

1/4 teaspoon black pepper
1 cup chicken broth
1/2 cup heavy cream

2 tablespoons all-purpose flour
1 package (about 14 oz) refrigerated pie dough
1 egg, beaten (for egg wash)

Instructions for Making Mini Chicken Pot Pies

Preheat your oven to 375°F (190°C) and lightly grease a muffin tin.
Heat olive oil in a large skillet over medium heat. Add onion and garlic, and sauté until soft. Add carrots, peas, and corn, cooking until the vegetables are tender, about 5 minutes.
Stir in the diced chicken, thyme, salt, and pepper. Sprinkle flour over the mixture and cook for another minute before slowly adding the chicken broth and heavy cream. Bring to a simmer and cook until the sauce thickens, about 3-5 minutes.

Roll out the pie dough and cut out circles that are slightly larger than your muffin cups. Press the dough into the bottom and up the sides of each muffin cup, filling them with the chicken mixture nearly to the top.
Cut out smaller circles or shapes (like stars or hearts) from the remaining dough and place them on top of each pie. Brush the tops with the beaten egg to give them a golden color when baked.
Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is bubbling. Let them cool for a few minutes before removing from the muffin tin.

Serve warm and enjoy the cozy, comforting flavors of these mini chicken pot pies!

Tips for Perfecting the Recipe

Use Quality Ingredients: The taste of your mini chicken pot pies greatly depends on the quality of the ingredients. Use fresh vegetables and good-quality chicken. For the chicken, leftovers from a roast or even rotisserie chicken from the store work wonderfully and save time.

Making the Perfect Pie Crust: For the flakiest crust, keep your pie dough cold before working with it. This helps ensure that the bits of fat in the dough remain solid, which will vaporize in the oven to create those flaky layers. Also, don’t overwork the dough to keep it tender.

Thickness of the Filling: The filling should be thick enough to hold its shape when scooped but not so thick that it becomes gloopy. If your filling is too thin, cook it down a bit longer. If it’s too thick, add a bit more broth or cream.

Vegetable Variations: Feel free to switch up the vegetables according to what you have on hand or prefer. Broccoli, bell peppers, or zucchini make great additions. Just ensure they’re cut small enough to cook through and fit nicely into the mini pies.

Seasoning to Taste: The 1/2 teaspoon of salt in the recipe is a starting point. Depending on the saltiness of your chicken broth and personal preference, you might need to adjust. Always taste your filling before stuffing the pies.

Avoid Soggy Bottoms: To prevent the bottom crust from becoming soggy, make sure your filling is not too wet and avoid overfilling the pies. Additionally, placing the muffin tin on a preheated baking sheet in the oven can help ensure the bottom crust cooks thoroughly.

Egg Wash for Shine: Brushing the top crust with an egg wash (a beaten egg mixed with a tablespoon of water) will give your mini pies a beautiful golden shine and a professional-looking finish.

Let Them Cool: Allow the mini chicken pot pies to cool in the pan for a few minutes after baking. This resting period helps the filling set and makes it easier to remove the pies without them falling apart.

Serving Suggestions

On Their Own: These mini chicken pot pies are a delight to enjoy just as they are, thanks to their rich, savory filling and flaky crust. They’re perfect for a light lunch, dinner, or a snack.

With a Side Salad: Pairing these mini pies with a fresh green salad is an excellent way to balance their richness. A simple salad dressed with a vinaigrette complements the creamy filling beautifully.

Dipping Sauces: Offer dipping sauces on the side for a fun twist. A creamy herb dip or even a spicy aioli can add an extra layer of flavor to each bite.

For a Party: These mini pies make great party food. Serve them on a platter with toothpicks for easy eating. They’re sure to be a hit with guests of all ages.

As Part of a Larger Meal: If you’re serving these as part of a larger meal, they pair well with other comfort foods like mashed potatoes or roasted vegetables.

Storage Tips

Refrigeration: Store any leftover mini chicken pot pies in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them on a baking sheet in a 350°F (175°C) oven until warmed through, about 10 minutes.

Freezing: These pies freeze exceptionally well. Freeze them on a baking sheet until solid, then transfer to a freezer-safe bag or container for up to 3 months. Reheat from frozen in a 350°F (175°C) oven for 20-25 minutes, or until heated through and the crust is crispy.

Thawing: If you prefer, thaw the pies overnight in the refrigerator before reheating to reduce the cooking time. However, they can be reheated from frozen with excellent results.

Avoiding Freezer Burn: To prevent freezer burn, make sure the pies are wrapped tightly and sealed well. Using freezer-specific storage containers or bags can also help.

Frequently Asked Questions

Can I make these pies with a different type of meat? Yes, turkey, beef, or even a vegetarian version with extra vegetables and beans can be used as the filling. Just keep the proportions similar to ensure the filling sets properly.

What can I use if I don’t have a muffin tin? If you don’t have a muffin tin, you can make a larger pot pie in a baking dish. Adjust the baking time accordingly, as a larger pie will take longer to bake through.

How can I make the pies dairy-free? For a dairy-free version, substitute the heavy cream with a dairy-free alternative like coconut cream or a plant-based milk. Also, ensure that your pie crust is dairy-free—many store-bought versions are, but it’s always best to check the label.

Can I add cheese to the filling? Yes, cheese can be a delicious addition to your filling. A sharp cheddar or creamy mozzarella works well. Add about 1/2 cup of grated cheese to the filling mixture before spooning it into the pie crusts.

Is it necessary to precook the vegetables? Precooking the vegetables ensures they are fully tender and helps to develop their flavors before they are encased in the crust. This step is particularly important for harder vegetables like carrots, but if you’re using softer vegetables, you might shorten the cooking time.

Can I use puff pastry instead of pie dough? Yes, puff pastry can be used for a lighter, flakier crust. Just be aware that puff pastry will expand more than traditional pie dough, so you might want to roll it slightly thinner and be careful not to overfill your muffin cups.

Mini Chicken Pot Pies

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Mini Chicken Pot Pies are a delightful twist on the classic comfort dish, offering bite-sized portions perfect for gatherings or a fun family dinner.

Ingredients

1 tablespoon olive oil

1 small onion finely chopped
2 cloves garlic minced
2 medium carrots diced

1/2 cup frozen peas
1/2 cup frozen corn
1 1/2 cups cooked chicken breast diced

1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper

1 cup chicken broth
1/2 cup heavy cream
2 tablespoons all-purpose flour

1 package about 14 oz refrigerated pie dough
1 egg beaten (for egg wash)

Instructions

Preheat your oven to 375°F (190°C) and lightly grease a muffin tin.

Heat olive oil in a large skillet over medium heat. Add onion and garlic, and sauté until soft. Add carrots, peas, and corn, cooking until the vegetables are tender, about 5 minutes.
Stir in the diced chicken, thyme, salt, and pepper. Sprinkle flour over the mixture and cook for another minute before slowly adding the chicken broth and heavy cream. Bring to a simmer and cook until the sauce thickens, about 3-5 minutes.
Roll out the pie dough and cut out circles that are slightly larger than your muffin cups. Press the dough into the bottom and up the sides of each muffin cup, filling them with the chicken mixture nearly to the top.

Cut out smaller circles or shapes (like stars or hearts) from the remaining dough and place them on top of each pie. Brush the tops with the beaten egg to give them a golden color when baked.
Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is bubbling. Let them cool for a few minutes before removing from the muffin tin.
Serve warm and enjoy the cozy, comforting flavors of these mini chicken pot pies!