A Taste of Home: Why I Love Mini Chicken Pot Pies
As a wife and busy mom of two energetic little ones, finding meals that are both comforting and quick to prepare is like striking gold. There’s something magical about the smell of savory chicken and buttery crust wafting through the house on a crisp fall afternoon.
Mini Chicken Pot Pies are truly one of those dishes that bring everyone running to the dinner table with excitement. These adorable, personal-sized pies are packed with tender chicken, hearty vegetables, and a creamy sauce that’s simply irresistible — especially when the weather outside calls for cozying up indoors.
I first discovered this recipe when I was searching for an easy weeknight meal that still felt special. My kids love having their own little pie — it makes dinner feel like an event! Plus, these pot pies freeze wonderfully, making them a lifesaver for busy nights.
And because I’m all about creating warm family memories through food, Mini Chicken Pot Pies have quickly earned a permanent spot in our fall and winter rotation.
Ingredients You’ll Need
Here’s everything you’ll need to create these cozy Mini Chicken Pot Pies. (Bonus: No fancy or hard-to-find ingredients!)
For the Filling:
- 2 cups cooked chicken breast, diced
- 1 cup carrots, diced
- 1 cup frozen peas
- 1 cup potatoes, diced small
- 1/2 cup sweet corn (optional, but adds a lovely pop of color!)
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 1/2 cups chicken broth (low-sodium)
- 1/2 cup milk (whole milk preferred for creaminess)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
For the Crust:
- 1 package refrigerated pie dough (or homemade if you’re feeling extra cozy!)
- 1 egg, beaten (for egg wash)
How to Make Mini Chicken Pot Pies Step-by-Step
Creating these Mini Chicken Pot Pies is easier than you might think — and trust me, once you make them, they’ll become a family favorite! Here’s how to bring a little extra warmth and joy to your dinner table.
Step 1: Prepare the Filling
- In a large skillet, melt the butter over medium heat.
- Stir in the flour and cook, whisking constantly, for about 1-2 minutes. This forms the roux that thickens our luscious filling!
- Gradually add the chicken broth and milk, whisking until the mixture becomes smooth and creamy.
- Stir in the garlic powder, onion powder, thyme, salt, and pepper.
- Add the diced potatoes, carrots, cooked chicken, peas, and sweet corn. Stir everything together and simmer for about 5–7 minutes, until the vegetables begin to soften and the sauce thickens beautifully.
Tip from my kitchen: If you’re short on time, using a bag of frozen mixed veggies works perfectly too!
Step 2: Prepare the Crust
- Roll out your pie dough on a lightly floured surface.
- Use a round cutter (about 4 inches in diameter) to cut out circles.
- Gently press a dough circle into each cup of a greased muffin tin, forming a little base and letting the edges come up the sides.
Assembling and Baking the Mini Chicken Pot Pies
Now comes the fun part — filling and baking!
Step 3: Fill the Crusts
- Spoon the creamy chicken mixture into each prepared crust, filling them nearly to the top but not overflowing.
Pro Tip: A cookie scoop makes filling super easy and less messy — and trust me, less mess = happier mom life!
Step 4: Top and Seal
- Place another small round of dough over each filled pie.
- Press the edges together gently to seal (you can use a fork for a cute, crimped look).
- Cut a small slit in the top of each pie to allow steam to escape during baking.
Step 5: Bake to Golden Perfection
- Brush the tops with a little beaten egg for that gorgeous golden finish.
- Bake at 400°F (200°C) for 20–25 minutes, or until the pies are bubbly and beautifully golden brown.
- Let cool for a few minutes before serving — the filling will be piping hot!
Serving Your Mini Chicken Pot Pies: Cozy Dinner Magic
One of the best things about Mini Chicken Pot Pies is how versatile they are when it comes to serving.
At our house, I love pairing them with:
- A simple green salad with a light vinaigrette
- Steamed broccoli or green beans for extra veggies
- A cozy bowl of butternut squash soup when the weather is really chilly
And, of course, there’s nothing better than gathering everyone around the table, watching the steam rise from each adorable little pie, and hearing those first happy “Mmm!” sounds.
Family tip: My kids love having a mini pot pie alongside a small cup of apple slices or baby carrots — it makes the meal colorful and even more exciting for them!
Freezing and Make-Ahead Tips
Busy week ahead? No worries, friend — Mini Chicken Pot Pies are super freezer-friendly, and having a batch ready to go will feel like a cozy hug on a hectic evening.
How to Freeze:
- After baking, let the pot pies cool completely.
- Wrap each one individually in plastic wrap, then place them all in a freezer-safe bag or container.
- Freeze for up to 3 months.
How to Reheat:
- Preheat the oven to 350°F (175°C).
- Place the frozen pot pies on a baking sheet and cover loosely with foil.
- Bake for about 20–25 minutes, or until heated through.
Pro tip: For an even crispier crust, uncover the pot pies during the last 5 minutes of reheating!
These little treasures have saved dinnertime more times than I can count — especially on days filled with soccer practice, homework battles, and everything in between.
Fun Variations for Mini Chicken Pot Pies
While the classic Mini Chicken Pot Pie will always have a special place at our table, sometimes it’s fun to switch things up a little! Here are a few delicious variations you can try:
- Beef and Vegetable Mini Pies: Swap the chicken for diced cooked beef for a heartier twist. (Remember, we’re beef fans here! )
- Cheesy Chicken Pot Pies: Stir a handful of shredded cheddar cheese into the filling just before assembling. Extra creamy, extra dreamy.
- Veggie Lovers’ Mini Pies: Want to go meatless? Load the filling with mushrooms, zucchini, bell peppers, and more peas for a flavorful veggie-packed pie.
Kid Tip: Let your kids pick a “special ingredient” to mix into the filling — whether it’s extra corn, a sprinkle of cheese, or even a little diced sweet potato!
It’s little moments like these — when the kids’ faces light up because they helped make dinner — that make cooking such a joyful part of family life.
A Sweet Memory: My First Mini Chicken Pot Pie Success
I’ll never forget the first time I made Mini Chicken Pot Pies from scratch.
It was a chilly October evening. My youngest was just learning to walk, and my oldest was obsessed with anything that came in “mini” size. I decided to surprise them with these cute little pies after a long afternoon of playing in the leaves.
I still remember pulling the muffin tin out of the oven, the golden pies steaming and smelling absolutely heavenly. My kids’ eyes lit up like it was Christmas morning. They each grabbed a pie (okay, maybe two!) and gobbled them up with the biggest smiles on their faces.
At that moment, I realized it wasn’t just about feeding my family — it was about creating memories around our table. And that’s why this recipe is so special to me.
Frequently Asked Questions About Mini Chicken Pot Pies
Can I use rotisserie chicken for Mini Chicken Pot Pies?
Absolutely! Rotisserie chicken is a huge time-saver. Just dice it up and stir it into the filling — it adds amazing flavor too.
Can I make the filling ahead of time?
Yes, you can! Prepare the filling up to 2 days in advance and keep it stored in an airtight container in the refrigerator. When you’re ready, assemble and bake as directed.
What if I don’t have pie crust?
No worries! You can also use puff pastry for a flakier, lighter texture, or even biscuit dough for a more rustic feel. (My kids call these “chicken biscuit pies” when we go this route!)
How do I make sure the bottoms don’t get soggy?
Make sure your filling isn’t too watery before spooning it into the crusts. You want it nice and thick so that the bottoms bake up perfectly golden.
Wrapping Up: The Cozy Magic of Mini Chicken Pot Pies
There’s just something about these Mini Chicken Pot Pies that feels like pure magic. Whether it’s a chilly fall evening, a snowy winter night, or just a cozy family dinner after a long day, these little pies bring so much comfort, warmth, and happiness to the table.
They remind me that cooking doesn’t have to be complicated to be meaningful — it’s about nourishing the people we love and making memories along the way.
If you make this recipe, I would LOVE to hear about it! Did you add a special twist? Did your kids help? Share your story and make this recipe your own.
From my kitchen to yours, happy baking and cozy eating!