Mini Chicken Pot Pies – Cozy Handheld Comfort Food
These mini chicken pot pies feature tender chicken, creamy vegetable filling, and flaky crust—all baked in personal-size portions. Great for meal prep, parties, or cozy weeknight dinners.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 mini pies 1x
Ingredients
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1½ cups cooked chicken, diced or shredded
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1 cup frozen mixed vegetables (peas, carrots, corn)
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1/2 cup diced onion
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3 tablespoons butter
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2 tablespoons all-purpose flour
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1 cup chicken broth
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1/2 cup milk or cream
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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1/2 teaspoon dried thyme
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1 box refrigerated pie crusts (2 rounds)
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Optional: fresh parsley, egg wash (1 egg + 1 tbsp water)
Instructions
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Preheat oven to 375°F (190°C). Lightly grease a 12-cup muffin tin.
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In a saucepan, melt butter. Sauté onions 3 minutes, then stir in flour. Cook 1 minute.
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Slowly whisk in broth and milk. Simmer 4–5 minutes until thickened.
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Stir in chicken, vegetables, salt, pepper, and thyme. Let cool.
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Roll out crusts and cut 3.5–4″ circles. Press into muffin cups.
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Fill each crust with cooled filling. Top with crust rounds or shapes.
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Seal edges and cut vents. Brush with egg wash.
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Bake for 25–28 minutes until golden. Cool slightly before removing.
Notes
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Use rotisserie chicken for convenience.
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Cool filling before assembling to avoid soggy crusts.
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Freeze baked pies up to 3 months.