Comforting, Creamy & Perfectly Portable! 🍗🥧
These Easy Mini Chicken Pot Pies are everything you love about classic chicken pot pie — creamy filling, tender chicken, and savory vegetables — but in a perfectly sized, handheld portion. They’re ideal for weeknight dinners, lunchboxes, or a fun weekend treat for the family.
With a buttery crust and a rich, flavorful filling, each mini pot pie is a bite of cozy comfort. Don’t lose this recipe — it’s a guaranteed favorite that’s quick, easy, and utterly delicious.
⭐ Why You’ll Love This Recipe
Quick and easy to make
Individual servings, perfect for portion control
Creamy, cheesy, and loaded with veggies
Great for meal prep or freezing
Kid-friendly and family-approved
🕒 Time
Prep: 15 minutes
Cook: 20–25 minutes
Total: 35–40 minutes
Servings: 6–8 mini pies
🥧 Ingredients
For the Filling
2 cups cooked chicken, shredded or diced
1 cup frozen mixed vegetables (peas, carrots, corn, etc.)
1/2 cup cream of chicken soup
1/4 cup milk
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt & pepper, to taste
For the Crust
1 package refrigerated pie crusts or puff pastry
1 egg, beaten (for egg wash)
🍽️ Instructions
1. Preheat the Oven
Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it.
2. Make the Filling
In a medium bowl, combine:
cooked chicken
frozen mixed vegetables
cream of chicken soup
milk
garlic powder & onion powder
salt and pepper
Mix until creamy and well combined.
3. Prepare the Crusts
Roll out the pie crusts or puff pastry and cut into circles slightly larger than your muffin cups.
Press a circle into the bottom of each muffin cup.
4. Fill the Cups
Spoon the chicken-vegetable mixture evenly into each crust-lined muffin cup.
5. Top the Pies
Cut smaller circles for the tops and place over each filled cup.
Pinch the edges to seal and brush with beaten egg for a golden finish.
6. Bake
Bake for 20–25 minutes, or until the crust is golden brown and the filling is bubbly.
7. Serve
Let cool for 5 minutes before serving.
Enjoy warm, creamy bites of comfort!
💡 Tips & Variations
Cheesy twist: Add 1/4 cup shredded cheddar or mozzarella to the filling.
Veggie boost: Include mushrooms, bell peppers, or spinach.
Make ahead: Assemble and freeze, then bake from frozen adding 5–10 extra minutes.
Mini pies: Perfect for lunchboxes or parties.
🍽️ Storage
Fridge: Up to 3 days in an airtight container
Freeze: Up to 2 months (assemble, freeze before baking)
Reheat: Oven at 350°F for 10 minutes or microwave individual pies