One morning, after wrangling four backpacks, three lunchboxes, and a mountain of laundry, I realized breakfast needed to be comforting, simple, and delicious. It was raining hard and everyone’s mood was lukewarm at best. I wanted something that felt like a hug, but didn’t require me to leave wet footprints or turn the oven into a sauna. That’s when I thought: mini chicken pot pies.

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I’d leftover roasted chicken in the fridge after a weeknight meal, and those frozen mixed veggies were calling my name. As I melted butter in the skillet to sauté onions and celery, the aroma lifted everyone’s spirits.

The creamy filling bubbled and thickened, and my extrovert self couldn’t resist how efficient this was you fill bits of crust and bake a dozen little pies in under thirty minutes. My kids hovered by the oven window, impatient but hopeful.

When I pulled them out—crusts golden and edges flaking—the smiles arrived instantly. My husband broke the top off his to scoop in the filling; my youngest declared it “the best pie ever” (a high bar in our house). We ate together at the kitchen island, warm steam swirling around conversations about weekend plans. It felt cozy and practical: a quick solution that brought us all together.

Short Description

Comforting mini chicken pot pies with a creamy chicken and veggie filling, nestled in buttery, flaky crust—perfectly sized for family breakfasts or cozy lunches.

Key Ingredients

Filling

2 cups cooked chicken, shredded or diced
1 cup frozen mixed vegetables (peas, carrots, corn)
⅓ cup diced onion
⅓ cup diced celery
1 cup chicken broth
1 cup milk
¼ cup all-purpose flour
2 tbsp butter
1 tsp garlic powder
Salt and pepper to taste
1 tsp dried thyme (optional)

Crust

1 package refrigerated pie crusts (or homemade)
1 egg (for egg wash, optional)

Tools Needed

Large skillet
Whisk and wooden spoon
Muffin tin (12-cup)
Rolling pin and round cutter (4–5 inches)
Baking sheet
Pastry brush (optional)

Cooking Instructions

Step 1: Preheat the Oven
Preheat to 425°F (220°C).

Step 2: Prepare the Filling
Melt butter in a skillet over medium. Add onion and celery, cook 3–4 minutes until softened. Stir in flour and cook 1 minute.

Gradually add broth and milk, whisk until thickened (3–5 minutes). Add chicken, mixed vegetables, garlic powder, thyme, salt, and pepper. Stir to combine and remove from heat.

Step 3: Prepare the Crust
Roll out pie crust and cut 12 circles (about 4–5 inches). Press each into a muffin tin cup.

Step 4: Fill the Cups
Spoon filling into crusts, filling nearly to the top but not overflowing.

Step 5: Add Topping & Egg Wash
Cut out 12 tops (circles or shapes). Place on pies and crimp or seal the edges. If using, brush tops with beaten egg for a golden crust.

Step 6: Bake
Place muffin tin on a baking sheet and bake for 15–20 minutes, until crust is golden brown and filling is bubbly.

Step 7: Cool & Serve
Let pies cool in the tin for 5 minutes. Serve warm, straight from the tin or plated with a side salad.

Troubleshooting Tip: If crust edges brown before the tops are golden, cover edges loosely with foil.

Why You’ll Love This Recipe

Handheld Comfort: Bite-sized pies offer cozy flavor in every portion.

Quick & Convenient: Ready in under 45 minutes start to finish.

Kid-Friendly: Easy to eat, less messy than plates of pasta.

Customizable: Swap veggies, use turkey, or spice it up with herbs.

Make-Ahead: Assemble ahead and bake when ready for warm convenience.

Mistakes to Avoid & Solutions

Soggy Crusts
Problem: Wet filling seeps under crust.
Solution: Thicken filling fully; let cool slightly before filling.

Overflowing Filling
Problem: Filling bubbles out during baking.
Solution: Fill just to the top edge and leave space for expansion.

Dry Edges
Problem: Crust becomes too crisp.
Solution: Shield exposed crust edges with foil partway through baking.

Uneven Baking
Problem: Some crusts bake faster than others.
Solution: Use a baking sheet to distribute heat evenly; rotate halfway through.

Serving and Pairing Suggestions

Serve with a crisp green salad or steamed broccoli for balance

Great for buffet-style meals or packed lunches

Pair with iced tea, fresh juice, or a light white wine

Perfect for casual dinners, picnics, or holiday brunches

For a kids’ event, place on a platter with dipping bowls of gravy

Storage and Reheating Tips

Fridge: Store in airtight container for up to 3 days

Freezer: Wrap individually in foil and freeze up to 1 month; thaw overnight

Oven Reheat: 350°F for 10–12 minutes until hot and crisp

Microwave Reheat: Use 30-second intervals to avoid soggy crust

FAQs

1. Can I use leftover rotisserie chicken?
Absolutely, it’s quick and flavorful, just chop before mixing.

2. Is bubbling filling dangerous?
No but it’s very hot. Let pies cool for a few minutes for safe eating.

3. Can I make mini pot pies with puff pastry?
Yes! Layer puff pastry circles instead of pie crust for extra flakiness.

4. Can I make ahead and freeze before baking?
Yes, fill and seal pies in the tin, then freeze; bake from frozen, adding a few minutes.

5. How do I reheat to keep the crust crisp?
Oven reheating is best, microwave softens the crust. Use foil to maintain texture.

Tips & Tricks

Use cold butter and chilled crust to ensure flakiness

Press down filling gently after first bake to fit full cups

Add a cube of cheddar on top before topping for extra cheesy center

Line muffin tray with cupcake liners for easy removal

Let pies rest after baking to stabilize filling

Recipe Variations

1. Turkey & Sage Version
Swap chicken for shredded turkey and add fresh chopped sage; proceed as directed.

2. Buffalo Chicken Mini Pies
Toss chicken in buffalo sauce, mix with blue cheese, omit thyme, and sprinkle cheddar on top.

3. Vegetarian Option
Use chickpeas instead of chicken, add spinach and mushrooms; season with herbs de Provence.

4. Seafood Mini Pot Pies
Combine crab and shrimp with the filling instead of chicken; add dill for fresh flavor.

5. Spicy Southwest Style
Mix in black beans, corn, jalapeños, and cumin. Top with pepper jack cheese and cilantro.

Easy Mini Chicken Pot Pies