There are those days when you just need something hot, buttery, and altogether comforting. Enter mini chicken pot pies. They are like a hug in food form-perfect for dinnertime, snack time, or meal prepping. Plus, they are just plain cute (I mean, who isn’t a sucker for a mini version of anything?).
Today, I will show you how to prepare the easiest and best mini chicken pot pies. Don’t worry—this recipe doesn’t require fancy skills or hard-to-find ingredients. In fact, you probably have most of this stuff sitting in your kitchen right now.
Why Mini Chicken Pot Pies Are the Ultimate Comfort Food?
Okay, let’s talk about why mini pot pies are the MVP of comfort food. First off, they’re super versatile. You can fill them with whatever you have on hand—leftover rotisserie chicken, frozen veggies, or even swap out the chicken for turkey or ham.
Second, they’re portable! These little guys are perfect for lunchboxes, road trips, or any situation where you need comfort food on the go. And finally, they’re portion-controlled (not that anyone’s stopping you from eating three, but hey, it’s nice to have the option).
If you enjoy creative twists on classics, check out this Chicken Chorizo Pie Recipe for another comforting variation.
Ingredients You Need for mini chicken pot pie recipe
Here’s what you need to whip up a batch of these mini pot pies:
For the Filling:
- 1 cup cooked chicken (shredded or diced)
- 1 cup mixed vegetables (think peas, carrots, and corn—frozen is fine)
- 1 can (10.5 oz) cream of chicken soup (or homemade if you’re feeling fancy)
- 1/2 cup milk
- Salt and pepper to taste
For the Crust:
- 1 package refrigerated biscuit dough (or pie crust if you prefer a flakier vibe)
- Cooking spray (to make sure nothing sticks)
Optional: a pinch of garlic powder or dried thyme to add extra flavor.
For a flaky homemade crust, try this Crisco Pie Crust Recipe to elevate your pies.
Step-by-Step Instructions for Perfect mini chicken pot pie recipe
- Preheat Your Oven
Start by preheating your oven to 375°F. You’ll want it nice and toasty so these mini pies cook up golden and perfect.
- Prep Your Dough
If you’re using biscuit dough, take each biscuit and flatten it out into a small disc—about 4 inches in diameter. For pie crust, roll it out and cut circles using a glass or cookie cutter. These will be your crusts!
Spray a muffin tin with cooking spray and gently press each dough circle into the cups, making sure it covers the bottom and sides. Don’t worry if it’s not perfect; we’re going for tasty, not Instagram-perfect.
- Make the Filling
In a medium-sized bowl, mix together the cooked chicken, veggies, cream of chicken soup, and milk. Add a pinch of salt, pepper, and any seasonings you like (I’m a sucker for a little garlic powder). Give it a good stir until everything is well combined.
- Fill ’Em Up
Spoon the chicken mixture into each dough-lined muffin cup. Don’t be shy—get that filling in there! Leave just a little room at the top so it doesn’t bubble over too much.
- Top It Off
Take another round of dough (or flatten out more biscuits) and place it on top of the filling. Pinch the edges together gently to seal each mini pie. If you’re feeling extra fancy, poke a small hole or make a cute design on top for venting.
- Bake
Pop the muffin tin into your preheated oven and bake for 20–25 minutes, or until the tops are golden brown. Your kitchen will smell amazing—just saying.
- Cool and Enjoy
Let the mini pot pies cool for about 5 minutes before removing them from the tin. This step is key so they hold their shape. Serve them warm and watch them disappear in minutes!
Tips for Freezing and Reheating mini chicken pot pie recipe
- Use store-bought rotisserie chicken. It’s a total time-saver and adds great flavor.
- Swap the veggies. Don’t love peas? Skip ’em. You can use diced broccoli, green beans, or whatever you like.
- Freeze for later. These freeze like a dream! Just let them cool completely, wrap them individually, and toss them in the freezer. When you’re ready, reheat in the oven at 350°F until warmed through.
Nutritional Benefits
Mini chicken pot pies are not only comforting but also packed with some nutritional perks! The chicken provides a solid source of lean protein, helping to keep you full and energized. Veggies like peas, carrots, and corn contribute important vitamins and minerals, such as Vitamin A, potassium, and dietary fiber, which are great for digestion and overall health.
While the creamy filling and crust add some indulgence, you can tweak the recipe to boost the nutritional value. Using whole-grain crusts or cutting back on saturated fats can make them a healthier choice. Plus, they’re portion-controlled, so it’s easier to enjoy a satisfying serving without going overboard. Perfect for a balanced, feel-good meal that doesn’t sacrifice taste!
Serving Ideas
Mini chicken pot pies are pretty much a meal on their own, but if you’re looking to round things out, here are a few ideas:
- Side Salad: A simple green salad with a light vinaigrette balances out the richness of the pies.
- Mashed Potatoes: Because, honestly, who doesn’t love double carbs?
- Soup: Serve with a bowl of tomato or butternut squash soup for the ultimate comfort food combo.
A Quick Story from My Kitchen
So, funny thing—when I first made these, I totally underestimated how much my family would love them. I figured I’d have leftovers for the next day, but nope! They vanished faster than I could say “pot pie.” My kids even asked if I could make them for their school lunches, which, let me tell you, never happens.
Nutritional Facts (Per Serving)
- Calories: 290
- Protein: 12g
- Carbohydrates: 22g
- Fat: 16g
- Saturated Fat: 7g
- Cholesterol: 40mg
- Sodium: 520mg
- Fiber: 2g
- Sugar: 3g
Why You’ll Love This Recipe
Indeed, this recipe is simply a perfect as easy and delicious as it gets. Between the creamy filling and the flaky crust, plus the ability to eat it by hand, this is just a total crowd-pleaser. Just the thing for fussy eaters, entertaining friends, or simply indulging, these mini chicken pot pies are an absolute win-win.
For more inspiration, try pairing these pies with a bowl of soup, like a hearty lasagna soup found in this creamy casserole recipe.
Conclusion
The mini chicken pot pies tell much more than a mere recipe; they are exciting, warm, and heavenly reminders of why comfort food matters to us all so much. And whether you made them for a cozy family dinner, for a busy week ahead, or for some potluck platter, mini chicken pot pies never waste your effort.
They can get even better: super versatile! You can change the filling according to your store or what you keep at home, play with different doughs, and even spice them up with your favorite flavors to personalize them. Just to add, these little wonders are easy to freeze, making them a great backup for quick meals later on.
So the next time you crave something very filling and homemade (but with very little effort), you should try these mini chicken pot pies. I can safely bet that these will be one of the most in-demand recipes in your house-because who could say no to comfort food in tiny packages?
FAQs About Chicken Pot Pie
1. How do you keep the bottom crust of a chicken pot pie from getting soggy?
To avoid a soggy bottom crust, pre-bake (or “blind bake”) the crust for about 5–7 minutes before adding the filling. You can also brush the crust with a light layer of egg wash or melted butter before baking. This creates a barrier that helps keep the crust crispy and delicious.
2. What’s the difference between chicken pie and chicken pot pie?
The main difference lies in the crust and filling. Chicken pie typically has a thicker, flakier crust and a dense filling, often without as much sauce. Chicken pot pie, on the other hand, is all about the creamy, gravy-like sauce and usually has a crust just on the top—or both top and bottom for extra indulgence.
3. What is the sauce made of in chicken pot pie?
The sauce in chicken pot pie is usually a creamy mix of chicken broth, milk, and flour (or a similar thickening agent). It’s seasoned with salt, pepper, and sometimes garlic or herbs for flavor. Many recipes use cream of chicken soup as a shortcut, but you can make it from scratch if you prefer.
4. Is a chicken pot pie healthy or unhealthy?
The answer itself is dependent on the recipe. Traditional chicken pot pie would certainly be creamy and buttery within the filling and in a crust, so it is usually pretty rich and fatty. To make it lighter, you can use a whole-grain- or reduced-fat crust, substitute cream with milk or stock, and pile this stuff high with veggies for all that other great nutrition. Like any comfort food, it’s about balance and moderation!