Easy Mini Chicken Pot Pies

Introduction

There’s nothing more comforting than a warm chicken pot pie, but making a full-sized one can sometimes feel like too much work for a busy evening. That’s where these Easy Mini Chicken Pot Pies come to the rescue. They deliver the same rich and creamy filling, tender chicken, and flaky golden crust—but in a fun, personal-sized version. They’re easy to assemble, quick to bake, and absolutely crowd-pleasing. Whether you’re preparing dinner for your family or making a batch for a party, these mini pies guarantee satisfaction in every bite.

My recipe story

Growing up, chicken pot pie was one of those special dinners my family loved on chilly nights. I remember watching my grandmother carefully roll out the pastry dough and fill each pie with a creamy mixture of chicken and vegetables. It was a labor of love, but the result was always worth it. Over the years, I wanted to recreate that same cozy feeling but with a modern twist—something quick enough for weeknights and flexible for busy households. That’s how these Easy Mini Chicken Pot Pies were born. Instead of spending hours in the kitchen, I discovered a way to capture the essence of this classic dish in a simplified, fun-to-serve format that’s just as comforting and nostalgic as the original.

Ingredient breakdown

The beauty of this recipe is its simplicity. You don’t need a long list of hard-to-find ingredients—most of them are probably already in your fridge or pantry. The star of the filling is cooked chicken, which you can shred from a rotisserie chicken for convenience or use leftovers from another meal. Combined with frozen mixed vegetables, it creates a hearty and colorful base.

Cream of chicken soup and a splash of milk bring everything together with a velvety texture and rich flavor, while a hint of seasoning ensures balance without overpowering the natural taste of the chicken and veggies. For the crust, refrigerated biscuit dough or pie crust works wonderfully, giving you golden, flaky tops that make these mini pies irresistible. This combination of everyday ingredients creates a dish that feels indulgent yet practical.

Equipment you’ll need

• Muffin tin or cupcake pan
• Mixing bowl
• Measuring cups and spoons
• Spoon or small ladle for filling
• Rolling pin (if using pie crust)
• Oven mitts
• Cooling rack

Step-by-step directions

Step 1: Preheat and prepare the muffin tin
Preheat your oven to 375°F (190°C). Lightly grease a standard muffin tin with non-stick spray or butter to prevent sticking. This ensures your mini chicken pot pies will release easily once baked and cooled slightly.

Step 2: Mix the filling
In a large mixing bowl, combine 2 cups of shredded or diced cooked chicken, 1 cup of frozen mixed vegetables, 1 can of cream of chicken soup, and ½ cup of milk. Stir everything together until the mixture is evenly combined and creamy. Taste and adjust with salt and black pepper if needed.

Step 3: Prepare the crust
If using biscuit dough, flatten each biscuit slightly with your hands or a rolling pin to create a wider circle. If using pie crust, cut out circles slightly larger than the muffin tin cups. Place one piece of dough into each cup, pressing gently to form the base and sides.

Step 4: Fill the pies
Spoon the chicken and vegetable mixture into each prepared crust, filling almost to the top. Leave a little space for the dough topping. Be generous but careful not to overfill, as this may cause bubbling over during baking.

Step 5: Add the top crust
Place another piece of biscuit dough or pie crust circle over each filled cup. Pinch the edges lightly to seal or simply tuck the edges inside the muffin cup for a rustic look. Make a small slit on the top crust with a knife to allow steam to escape during baking.

Step 6: Bake to perfection
Transfer the muffin tin to the preheated oven and bake for 20–25 minutes, or until the crusts are golden brown and the filling is bubbling. Keep an eye on them during the last few minutes to prevent over-browning.

Step 7: Cool and serve
Remove the tin from the oven and let the pies cool for 5 minutes before gently loosening them with a butter knife. Serve warm and enjoy the flaky crust with the creamy, savory filling inside.

Variations & substitutions

This recipe is very forgiving and can be adapted to your preferences. Swap out the chicken for cooked turkey, ham, or even shredded beef for a different twist. Vegetarian? Replace the chicken with sautéed mushrooms or extra mixed vegetables for a plant-based version. You can also experiment with different cream soups like mushroom or celery for a unique flavor profile. For a lighter option, use whole wheat biscuit dough or phyllo pastry for a crispier crust.

Storage, freezing & make-ahead

These mini pot pies are excellent for meal prep. Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven at 350°F (175°C) for about 10 minutes to restore crispiness. For longer storage, freeze the fully baked pies in a single layer, then transfer to a freezer bag. They’ll last up to 2 months. To reheat from frozen, bake at 350°F until heated through, about 20–25 minutes. You can also prepare the filling a day ahead and assemble the pies just before baking for an even quicker dinner.

Serving ideas & pairings

These mini chicken pot pies shine as a main dish, but you can round out the meal with a fresh green salad, roasted vegetables, or a light soup. They also pair beautifully with mashed potatoes, steamed broccoli, or garlic bread. For drinks, consider serving with iced tea, white wine, or a crisp apple cider to complement the creamy, savory flavors. If serving at a party, arrange them on a platter for easy grab-and-go finger food that guests will love.

FAQ

Can I use canned chicken for this recipe?
Yes, canned chicken works well in this recipe. Just make sure to drain it thoroughly before mixing with the other ingredients.

Can I make these ahead of time?
Absolutely! You can assemble the pies a few hours ahead, refrigerate, and then bake just before serving for maximum freshness.

What if I don’t have a muffin tin?
You can also make these in ramekins or mini pie dishes. Just adjust the baking time slightly depending on size.

Can I make these gluten-free?
Yes, simply use gluten-free pie crust or biscuit dough and ensure the cream of chicken soup is gluten-free.

What other vegetables can I add?
Feel free to mix in broccoli, green beans, mushrooms, or spinach for added nutrition and variety.

Final thoughts

These Easy Mini Chicken Pot Pies are the perfect solution when you want a comforting, homemade meal without spending hours in the kitchen. They’re fun, versatile, and satisfyingly delicious, making them a recipe you’ll return to time and time again. Whether for weeknight dinners, holiday gatherings, or meal prepping, these little pies deliver big on flavor and convenience. Give them a try, and you’ll see why this recipe is one you’ll want to keep forever—comfort food in every golden, flaky bite.

Easy Mini Chicken Pot Pies

---

• Author: Sarah White
• Total Time: 40 minutes
• Yield: 6 mini pies

Print Recipe

Pin Recipe

Description

These Easy Mini Chicken Pot Pies are creamy, hearty, and perfectly portioned comfort food. Great for weeknight dinners or gatherings.

---

Ingredients

• 2 cups cooked chicken, shredded or diced

• 1 cup frozen mixed vegetables (peas, carrots, corn, etc.)
• 1 can (10.5 oz) cream of chicken soup

• 1/2 cup milk

• 1 can refrigerated biscuit dough or pie crust
• Salt and black pepper, to taste

• Non-stick cooking spray or butter for greasing

---

Instructions

1. Preheat oven to 375°F (190°C) and lightly grease a muffin tin with non-stick spray.
2. In a mixing bowl, combine chicken, mixed vegetables, cream of chicken soup, and milk. Season with salt and pepper.

3. Flatten each biscuit or cut pie crust circles and press into the muffin cups to form bases.

4. Spoon the filling evenly into each prepared crust, filling almost to the top.
5. Cover each with another biscuit or crust round, pinching edges lightly to seal. Cut a small slit for steam to escape.

6. Bake for 20–25 minutes until crusts are golden brown and filling is bubbling.

7. Let cool for 5 minutes before carefully removing from the tin and serving warm.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for 2 months. Reheat in the oven to keep the crust crispy. Serve with a light salad or roasted vegetables for a balanced meal.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American