Oh, do I have a cozy little secret to share with you—my mini chicken pot pies! These adorable little pockets of comfort are my go-to when I need a quick yet satisfying meal or when I’m hosting friends. There’s something magical about that flaky crust giving way to a creamy chicken and veggie filling that just warms you right up. I’ve been making these for years, and they never fail to disappear at potlucks or family dinners. The best part? They’re ridiculously easy to throw together, especially if you grab a rotisserie chicken on your way home. Trust me, once you try these mini chicken pot pies, you’ll understand why they’re my ultimate comfort food hack.
Why You’ll Love These Mini Chicken Pot Pies
Let me count the ways these little beauties will steal your heart! First off, they’re ridiculously easy—even my kids can help assemble them (though they disappear faster than we can make them). They’re the ultimate comfort food—warm, creamy, and packed with flavor in every bite. Perfect for meal prep because they freeze like a dream—just pop one in oven when you need a quick dinner. And the best part? You can customize them however you want—add mushrooms, swap the veggies, throw in some cheese if you’re feeling fancy. Honestly, what’s not to love?
Ingredients for Mini Chicken Pot Pies
Alright, let’s gather our goodies! Here’s what you’ll need to make these little pockets of joy:
- 2 cups cooked chicken, shredded (rotisserie chicken works wonders here)
- 1 cup frozen mixed vegetables (the classic peas-and-carrots combo never fails)
- 1/2 cup diced onion (trust me, this makes all the difference)
- 1/2 cup diced celery (for that perfect crunch)
- 1/4 cup butter (real butter only, please!)
- 1/4 cup all-purpose flour (this is our magic thickener)
- 1 1/2 cups chicken broth (homemade if you’ve got it)
- 1/2 cup milk (whole milk makes it extra creamy)
- 1 teaspoon salt (adjust to your taste)
- 1/2 teaspoon black pepper (freshly ground if possible)
- 1 package refrigerated pie crusts (2 crusts – because we’re making tops and bottoms!)
See? Nothing fancy, just good, honest ingredients that come together to create something truly special. Now let’s get cooking!
Equipment You’ll Need
Don’t worry – you probably already have most of these basics in your kitchen! Grab a standard muffin tin (the 12-cup kind works perfectly), a medium skillet for that creamy filling, and a trusty rolling pin to shape the crusts. You’ll also want a sharp knife for dicing and a wooden spoon for stirring. That’s it – no fancy gadgets required for these cozy little pies!
How to Make Mini Chicken Pot Pies
Alright, let’s get these little beauties in the oven! I promise it’s easier than you think, and oh-so-worth it when you pull them out golden and bubbling.
Preparing the Filling
First things first – preheat that oven to 375°F (190°C) so it’s nice and toasty when we’re ready to bake. Now, grab your skillet and melt the butter over medium heat. When it’s all bubbly, toss in those diced onions and celery – that’s when the magic starts! Sauté them until they’re soft and fragrant, about 3-4 minutes. (Psst… this is when my kitchen smells absolutely heavenly.)
Now sprinkle in the flour and stir like crazy for a full minute – this prevents that raw flour taste. Here comes the fun part! Slowly pour in the chicken broth and milk while stirring constantly. Keep stirring until the sauce thickens up beautifully – it should coat the back of your spoon. Toss in your shredded chicken, frozen veggies, salt and pepper, and give it all a good mix. Let it bubble away for 2 more minutes, then take it off the heat. Taste it – is it perfect? Add more seasoning if needed!
Assembling the Mini Pies
While your filling cools slightly, roll out those pie crusts on a floured surface. I use a 3.5-inch round cutter (a wide-mouth mason jar lid works in a pinch!) to cut out circles. Gently press each circle into a greased muffin tin – don’t worry if they’re not perfect, that’s part of the charm!
Now spoon that glorious filling into each crust – about 2 tablespoons per cup. Top with another dough circle and crimp the edges with a fork to seal them tight. Don’t forget to poke a few tiny slits in the top with a knife – these little vents let steam escape so your pies don’t explode (trust me, I learned this the messy way once!).
Pop them in the oven for 20-25 minutes until they’re golden brown and the filling is bubbling. Oh, that smell! Let them cool just a few minutes before digging in – that filling stays piping hot!
Tips for Perfect Mini Chicken Pot Pies
Here’s the inside scoop for mini pie perfection! Rotisserie chicken is your best friend – it saves time and adds amazing flavor. To prevent soggy bottoms, give your filling a minute to cool before assembling. If you’re feeling fancy, brush the tops with an egg wash for that gorgeous golden shine. And here’s my secret weapon: lightly toast your pie crust circles in the oven for 5 minutes before filling – it creates a moisture barrier. Last tip? Let them rest 5 minutes after baking – the filling thickens up just right!
Variations for Mini Chicken Pot Pies
Oh, the fun you can have with these little pies! Swap the pie crust for puff pastry if you want extra flaky layers that shatter when you bite in. Feeling cheesy? Stir a handful of sharp cheddar into the filling – it melts into pure bliss. For a veggie twist, try chopped mushrooms or swap the mixed veggies for broccoli. My neighbor swears by adding a dash of smoked paprika for depth. The possibilities are endless – that’s the beauty of these mini chicken pot pies!
Serving Suggestions
These mini chicken pot pies pair perfectly with a crisp green salad or a steaming bowl of tomato soup for the ultimate comfort meal. For parties, I love serving them alongside roasted Brussels sprouts with bacon – the flavors complement each other beautifully. Oh, and don’t forget the extra napkins – things might get delightfully messy!
Storing and Reheating Mini Chicken Pot Pies
Here’s the best part – these little pies save beautifully! Let them cool completely, then store in an airtight container in the fridge for 3-4 days. For longer storage, freeze them on a baking sheet first (so they don’t stick together), then transfer to freezer bags – they’ll keep for 2-3 months! To reheat, pop them in a 350°F (175°C) oven for 15-20 minutes (20-25 if frozen) until heated through. The crust stays crisp and the filling creamy – almost like they’re fresh from the oven! Microwave works in a pinch, but the oven gives that perfect texture every time.
Nutritional Information
Just so you know – these numbers are estimates and can change depending on your exact ingredients. Each mini chicken pot pie packs about 280 calories, with 15g fat (6g saturated), and 12g protein. Not too shabby for such a satisfying little comfort food package, right? Remember – homemade always beats store-bought when it comes to knowing what’s in your food!
Frequently Asked Questions
Can I use fresh vegetables instead of frozen?
Absolutely! Fresh veggies work great – just chop them small and give them a quick sauté with the onions to soften before adding to your filling. I especially love fresh carrots and peas when they’re in season.
How long do these last in the freezer?
They’ll stay delicious for 2-3 months frozen. Pro tip – wrap each pie individually in plastic before freezing so you can grab just one or two at a time!
Can I make these ahead for a party?
You bet! Assemble them up to a day in advance and refrigerate, then bake right before serving. The crust stays perfect and flaky.
What’s the best way to reheat leftovers?
Oven is best – 350°F for about 15 minutes brings them back to life. Microwave works too, but the crust won’t be as crisp.
Did you make these little beauties? I’d love to hear how they turned out! Tag me or leave a comment – I read every one!
PrintIrresistible Mini Chicken Pot Pies in Just 30 Minutes
Mini chicken pot pies are a comforting and easy-to-make dish, perfect for gatherings or a cozy meal. These individual-sized pies feature a creamy chicken and vegetable filling encased in flaky pastry.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 mini pies 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 package refrigerated pie crusts (2 crusts)
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet, melt butter over medium heat. Sauté onions and celery until soft.
- Stir in flour and cook for 1 minute.
- Gradually add chicken broth and milk, stirring until thickened.
- Mix in chicken, vegetables, salt, and pepper. Cook for 2 minutes.
- Roll out pie crusts and cut into circles to fit muffin tins.
- Press dough into greased muffin tins and fill with chicken mixture.
- Top with additional pie crust circles, sealing edges.
- Cut small slits in the top crusts for venting.
- Bake for 20-25 minutes until golden brown.
Notes
- Use rotisserie chicken for quicker prep.
- Substitute puff pastry for a different texture.
- Freeze unbaked pies for later use.
Nutrition
- Serving Size: 1 mini pie
- Calories: 280
- Sugar: 2g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 35mg
