Mini Chicken Pot Pies

These cute-as-a-button Mini Chicken Pot Pies are pure comfort food, tucked into a cupcake pan for perfectly portioned little pies. They’re just right when you’re cooking for one or two, or anytime you want a cozy, homemade entrée without making a whole big pot pie. With a golden, flaky crust and savory chicken filling, these little beauties bring all the goodness of classic chicken pot pie to the table in individual servings.

Easy Mini Chicken Pot Pies Recipe

There’s just something about chicken pot pie that feels like a warm hug at the supper table. Creamy chicken and vegetables tucked beneath a golden, flaky crust make it the kind of old-fashioned comfort food that never goes out of style.

This chicken pot pie recipe is one that works perfectly for families of all sizes. Make just enough for a couple, or fill the cupcake pan for the whole family to enjoy. They’re especially nice for cozy weeknight suppers, Sunday dinner, or anytime you’re craving a homemade meal that feels a little extra special.

Key ingredients you’ll need to make Mini Chicken Pot Pies Recipe: (Scroll down for the full recipe card to print and exact quantities.)

• Pastry – Refrigerated pie crusts make assembling these pot pies a cinch.
• Chicken – Fully cooked rotisserie chicken.
• Frozen Veggies – Frozen mixed vegetables add bulk and texture.
• Butter – Salted butter or unsalted butter to make the sauce.
• All Purpose Flour – Flour thickens the sauce and stabilizes the filling.
• Spices – Garlic salt, lemon pepper, onion powder and ground mustard.
• Liquid – Half and half or whole milk thins the creamy filling.
• Egg Wash – One large egg beaten with cold water will enhance the browning of the tops. You could opt to use melted butter.
• Fresh Herbs – Fresh thyme for an earthy flavor.

How to Make Mini Chicken Pot Pies Recipe

• Heat Oven and Grease Pan – Preheat the oven and spray muffin cups with cooking spray.
• Make the Roux – Over medium high heat, melt butter. Add flour, garlic salt, lemon pepper, onion powder and ground mustard. Whisk until butter is absorbed.
• Simmer to Thicken – Add half and half, whisking to combine then bring to a gentle bubble. Lower heat and let simmer until thickened.
• Add Chicken and Vegetables – Add chicken, vegetables and thyme. Stir well.
• Cut Pastry Crust into Rounds – Unroll one pie crust and cut into 6 rounds. Press one round onto bottom and sides of each well of cupcake pan.
• Combine – Divide filling evenly between each of the 12 crusts. Top each mini pie with a smaller 1.5- inch dough round.
• Egg Wash – Brush the top crusts with beaten egg.
• Oven – Bake per the baking time in the recipe until the crusts are golden brown and filling is bubbly. Let stand in pan for 3-5 minutes.
• Serve – Run a knife around the edge of each pie and gently lift from the bottom to a serving platter.

Kitchen Equipment to Make Mini Chicken Pot Pie Recipes

• One large skillet.
• Measuring cups and measuring spoons.
• Standard size 12-cup cupcake/muffin pan.
• Sharp kitchen knife and chopping board for chopping the chicken.
• Balloon whisk for making the sauce and a large spoon or rubber spatula for stirring the filling together.
• 3.5-4 inch round cookie or biscuit cutter to cut out the pie crust and a 1.5-inch cutter to make the top crust.
• Small bowl for making the egg wash and pastry brush.

Recipe Variations, Tips and Substitutions

• Pie Crust – This recipe utilizes a package of refrigerated pie crusts to keep things simple. If you’d like to make your own crust you can! Checkout my Flaky Pie Crust recipe here.
• Use Pastry Scraps on Top – The top crust for these pot pies can be topped with a second crust using any leftover pie dough scraps. You may note, I did this with my pot pies in the images. To do so, cut out the rounds then place them onto a parchment lined baking sheet. Brush with egg wash and bake alongside the pot pies until golden. The single crusts won’t take as long to bake. 
• Chicken – I used chopped rotisserie chicken in this recipe for a timesaver. You can use any leftover chicken, poached chicken, grilled chicken breasts or baked chicken. In a pinch, you could also use canned chicken or leftover turkey from Thanksgiving for a round two meal.
• Homemade Sauce – The creamy sauce for these pot pies is homemade. It’s meant to be thicker by design to keep it from overflowing the crust while baking.
• Steam the Veggies – The mixed vegetables in the recipe need to be steamed prior to adding to the filling. You could use a medley of peas and carrots.
• Butter – You can use salted butter or unsalted butter.
• Seasonings and Spices – You can use black pepper in place of lemon pepper and add a dash of cayenne pepper for a little heat.
• Mustard – Use 1/2 tsp prepared Dijon mustard in place of ground mustard.
• Fresh Herbs – Fresh thyme adds another dimension of flavor to the sauce. You can use 1/4 teaspoon of dried thyme or fresh chives, rosemary or tarragon.
• Alternate Vegetables – You can create your own blend of vegetables with celery, peas, carrots, mushrooms or corn. Keep in mind, they need to be cooked, thawed and steamed, if frozen.

Storage and Leftovers

• Leftovers – Store leftover chicken pot pie in an airtight container chilled in the refrigerator for up to 3 days.
• Reheating – These mini pies reheat beautifully in the microwave. If frozen, you can thaw them in the fridge before reheating in the microwave, air fryer or reheat them from frozen in the oven.
• Freezer – You can freeze leftover pot pie in an airtight container after cooling for up to 2 months.
• Reheating from Frozen – When reheating mini pot pies from frozen, place the pot pies on a sheet pan lined with parchment paper and into a preheated 325°F oven with foil on top baking just until heated through.

More Southern Pot Pie Recipes to Make

• Broccoli Cheddar Chicken Pot Pie is a delicious fusion dish.
• Beef Pot Pie with Cheddar Biscuits features a flavorful beef filling topped with drop biscuits.
• Double Crust Chicken Pot Pie is a fan favorite year after year.
• Steak and Potato Pie is a rich and hearty main dish entree.
• Biscuit Topped Chicken Pot Pie is a comforting one dish meal.
• Vegetable and Biscuit Pot Pie from Sally’s Baking Addiction.

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Helpful Kitchen Items:

• Cupcake Pans
• Measuring Set
• Kitchen Utensils
• Knives and Chopping Board