Golden Crust, Savory Filling: How to Make the Perfect Mini Chicken Pot Pies

Photo byIsabella Green

Mini Chicken Pot Pies are the perfect dish when you're craving something warm, cozy, and packed with flavor. These little pies are filled with tender chicken, savory vegetables, and gooey cheese, all wrapped up in a golden, flaky crust. They’re not just comforting; they’re also convenient. Whether you need a quick snack, a fun party dish, or a family dinner, these mini pies will fit the bill.

One of the best things about Mini Chicken Pot Pies is their versatility. You can make them with leftover chicken, mix and match your favorite vegetables, or even use store-bought pie crusts for ease. They're essentially a classic chicken pot pie, but miniaturized into perfect little portions. Plus, they bake in a muffin tin, which makes them super easy to prepare and serve.

The flavors come together beautifully—savory chicken, creamy soup, and vibrant vegetables are enhanced by cheddar cheese and a blend of garlic, onion, and thyme. When baked to perfection, the crust becomes golden and flaky, while the filling stays rich and hearty. These pies are great for sharing, but they’re so good you might want to keep them all to yourself!

Recipe: Mini Chicken Pot Pies

Ingredients:

• 2 cups cooked chicken, diced
• 1 cup frozen mixed vegetables, thawed
• 1 can cream of chicken soup
• 1 cup shredded cheddar cheese
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 2 refrigerated pie crusts
• Cooking spray

Instructions:

1. Preheat your oven to 375°F (190°C). Lightly spray a muffin tin with cooking spray to prevent sticking.
2. In a large bowl, combine the diced chicken, thawed vegetables, cream of chicken soup, shredded cheese, garlic powder, onion powder, dried thyme, salt, and pepper. Mix until well combined.
3. Roll out the refrigerated pie crusts on a floured surface. Using a round cutter or a small bowl, cut circles that are slightly larger than the openings in your muffin tin.
4. Press each dough circle into the muffin cups, leaving a bit of dough overhanging the edges.
5. Spoon the chicken mixture into each pie crust, filling the cups nearly to the top.
6. Fold the overhanging edges of the dough over the filling and cut a small slit in the top of each pie to allow steam to escape.
7. Bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbly.
8. Let the pies cool for a few minutes before removing them from the tin. Serve warm and enjoy!

The Perfect Bite-Sized Meal

These Mini Chicken Pot Pies are everything you love about the classic dish but in a fun and convenient size. They’re ideal for cozy nights in, busy weekdays, or even as party snacks. Each bite is packed with savory goodness, and the flaky crust gives the perfect crunch.

The great thing about this recipe is how easily you can tweak it to suit your preferences. Use turkey instead of chicken, swap in your favorite vegetables, or even experiment with different cheeses. No matter how you make them, these little pies are sure to become a family favorite. Plus, they’re freezer-friendly, so you can bake a batch and have them on hand for those times when you need a quick, comforting meal.

Mini Chicken Pot Pies are a popular comfort food, combining the richness of chicken, vegetables, and creamy filling in a golden, flaky crust. These delicious bite-sized treats are perfect for family meals, gatherings, or even as a make-ahead lunch option. They are incredibly versatile, allowing for modifications to fit your taste and dietary needs.

For this recipe, you’ll need cooked chicken, frozen vegetables, cream of chicken soup, cheddar cheese, and pie crusts or biscuits. The filling is seasoned with garlic, onion, and thyme for that classic pot pie flavor. The crust can be made from refrigerated pie dough or biscuit dough, depending on your preference. After assembling the pies in a muffin tin, they are baked until golden brown, with the filling bubbling inside.

These pies are not only easy to prepare but can also be made ahead and frozen, making them perfect for busy days. You can also tweak the ingredients—using turkey instead of chicken, or adding different vegetables like celery or mushrooms for variety. They’re a hit at parties, as well as a great way to use up leftover chicken.

For the full recipe and other variations, you can check out sources like Campbell's and Pillsbury, which provide step-by-step instructions and tips for perfecting these mini pot pies​(Campbell Soup Company)​(Dinner, then Dessert)​(Pillsbury.com).