These Mini Chicken Pot Pies take everything you love about classic comfort food and shrinks it down into the perfect handheld appetizer or fun family dinner. Golden, flaky pastry cups cradling a creamy, savory chicken filling, all in a two-bite package that vanishes off the tray in seconds.
They come together with simple ingredients like refrigerated pie crust and leftover cooked chicken, so there is no fuss involved. The muffin tin gives you perfectly portioned individual pies with a high crust to filling ratio, which means more of that flaky, buttery crust in every bite.
Helpful Tips
- Let the filling cool slightly before assembling: Warm filling can make the pie crust soggy and harder to work with, so give it a few minutes to cool while you cut your dough rounds.
- Press the dough gently into the muffin cups: Work the crust up the sides slowly rather than stretching it, since overstretched dough is more likely to tear or shrink back during baking.
- Do not overfill the cups: About a tablespoon of filling per pie is plenty, since overfilling can cause the filling to bubble over and prevent the tops from sealing properly.
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Mini Chicken Pot Pies
Ingredients
- 2 refrigerated pie crusts
- 1 1/2 tablespoons butter
- 1/4 cup onion diced
- 1 tablespoons all-purpose flour
- 1/2 cup chicken broth
- 1/4 cup whole milk or half-and-half
- 1 cup cooked chicken finely diced
- 1/2 cup cooked potatoes diced
- 1/4 cup frozen mixed peas and carrots
- 1/4 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg beaten (for egg wash)
Instructions
- Preheat oven to 400°F(200°C). Spray a mini muffin tin with nonstick spray.
- In a skillet, melt butter over medium heat. Add onion and cook 3 minutes until softened. Whisk in all-purpose flour and cook 1 minute, stirring constantly.
- Slowly whisk in chicken broth and milk or half-and-half, stirring until smooth. Simmer until thickened, about 4 minutes.
- Stir in cooked chicken, potatoes, peas and carrots, dried thyme, salt, and black pepper. Cook 2 minutes, then remove from heat and let cool slightly while you prep the crusts.
- Unroll the pie crust on a lightly floured surface. Using a 3-inch round cutter, cut 12 rounds for the bases and 12 smaller rounds (about 2 inches) for the tops, re-rolling scraps as needed.
- Press the larger rounds into each mini muffin cup, gently pushing up the sides to form a little cup.
- Spoon about 1 tablespoon of filling into each crust cup. Top with the smaller dough rounds, pressing the edges lightly to seal. Cut a small slit in each top for venting.
- Brush tops with egg wash. Bake for 15 minutes or until golden brown and crusts are cooked through.
Nutrition
Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.