Mini Chicken Pot Pies

Few recipes are as comforting as a chicken pot pie. People often mistakenly think that this warm, rich dish, requires a lot of prep and cooking time. The truth is that chicken pot pie can really be one of the easiest dishes in your rotation when you are working with the right recipe.

Our spin on traditional chicken pot pie creates adorable mini pies that work great to keep portions under control, and also look nice when presenting as well.

By cutting a few easy corners, you can create what looks like a made-from-scratch comfort food, with only 10 minutes of prep time and 15 minutes of cooking time. Your friends and family will never believe that these crusty, flaky, pot pies were done in just 25 minutes.

The real secret to creating a great-tasting, quick pot pie is using store-bought, packaged pie crust. Of course, if you feel like whipping up your own homemade crust for this recipe, be our guest, but just be aware that you can still get a wonderful mini chicken pot pie with a packaged crust as well.

Our other hack to create a quick and easy chicken pot pie is to use an already-cooked rotisserie chicken. This will be your secret weapon when it comes to easy weeknight dinners that leave the family saying, “Wow!” Grab a rotisserie chicken from your local market, pull apart and shred or chop the chicken into the preferred-sized chunks, and then simply dump it in with your other ingredients.

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Why do I love these Mini Chicken Pot Pies?

• Mini single-serving dinners.
• Kid-friendly, and great to get kids excited to eat veggies.
• Budget-friendly with simple ingredients.
• Easy to prepare.

How do you keep the bottom crust of chicken pot pie from getting soggy?

You will find since it is in a muffin tin it will work at creating a golden crust which should stay firm at first. Now if you refrigerate and reheat the leftovers you might find the crust becomes soggy, and you can’t really get around that.

What can I use instead of chicken broth for pot pie?

You can use it better than bouillon or even chicken bouillon mixed with water to create a flavored broth for the recipe. Or if you don’t want that at all you could swap in with milk.

Do I need to poke holes in the bottom pie crust?

No, you will only poke holes in the top crust to allow the air to flow otherwise it can explode your muffin tin pot pies.

The slits are a must just like when you bake a pie, it is needed.

What is the secret to crispy bottom pie crust?

Greasing your muffin tin is going to help get a crispy bottom pie crust. Otherwise, it can be a bit dull and not as crispy. Also allowing enough time in the oven will ensure the bottom gets crispy.

How to Serve Mini Chicken Pot Pies?

Serve up your mini chicken pot pies for dinner or even lunch. Serve with a salad, your favorite veggies, or even a fruit salad to balance out the savory components.

Mini Chicken Pot Pies Cooking Tips:

• Make sure to cut the pie crust to fit the muffin tins properly.
• The cuts in the top of the crust are a must so the hot air released.
• You can use leftover chicken for this recipe. If not cook up boneless chicken and then mix in with the filling.
• Don’t overfill the cups or it will bubble over as it bakes.

Variations:

• Use leftover holiday turkey or ham in replace of the shredded chicken.
• If you want cook up ground chicken to add to the filling.
• You can pick and choose what vegetables to add to the filling.
• Swap out the chicken with diced beef and use a beef broth to create a beefy pot pie.
• Add a little cheese on top before you place the top pie crust for a cheesy pot pie.

Ingredients:

For the Crust:

• Refrigerated pie crust

For the Filling:

• Unsalted Butter
• Onion (Minced)
• Flour
• Chicken Broth
• Whole Milk
• Kosher Salt
• Pepper
• Celery Seed
• Frozen Peas and Carrots
• Rotisserie Chicken
• Melted butter, to brush the tops of the pot pies

How to make these Mini Chicken Pot Pies:

Step 1. Preheat oven to 375 degrees.

Step 2. Spray 12 wells of a muffin tin with nonstick baking spray.

Step 3. Shred the meat from one rotisserie chicken. Set aside.

Step 4. Add butter to a cast iron skillet, and heat until melted. Once the butter has melted add the dried onions.

Step 5. Cook the dried onions for one minute. Add in the flour, and whisk to combine for one minute.

Step 6. Slowly pour in the chicken broth and milk a little at a time.

Step 7. Whisk as you add the broth and milk. Sprinkle in the salt and pepper.

Step 8. Stir to mix. While stirring add in the celery seed.

Step 9. Add in the meat, peas, and carrots. Stir to combine.

Step 10. Turn off the heat.

Directions for the Crust:

Step 1. Sprinkle flour on a large cutting board.

Step 2. Roll out one crust at a time on the floured cutting board.

Step 3. Use a round cookie cutter to make rounds for each pot pie.

Step 4. First, fit each muffin well with one of the circles as the bottom layer of the pot pie.

Step 5. Second, use a straw to make six small holes in the top crust of each pot pie.

Pot Pie:

Step 1. Fill a ¼ cup of the filling mixture.

Step 2. Put the filling in the center of the dough well.

Top crust:

Step 1. Top each lined, filled muffin well with a top crust.

Step 2. Bake at 375 degrees for 15 minutes.

Step 3. Once baked, remove from the oven.

Step 4. Dip a kitchen brush on the top of each pot of pie with melted butter. Serve!

Mini Chicken Pot Pies

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Few recipes are as comforting as chicken pot pie. People often mistakenly think that this warm, rich dish, requires a lot of prep and cooking time. The truth is that chicken pot pie can really be one of the easiest dishes in your rotation when you are working with the right recipe. Our spin on traditional chicken pot pie, creates adorable mini pies that work great to keep portions under control, and also look nice when presenting as well.

5 from 1 vote

Review Recipe

Ingredients 

• 1 package, 2 crusts 14.1 oz refrigerated pie crust
• Ingredients for the Filling:
• 2 tbsp Unsalted Butter
• 1 tbsp Onion, Minced
• 3 tbsp Flour
• 1 cup Chicken Broth
• ½ cup Whole Milk
• ¼ tsp Kosher Salt
• ¼ tsp Pepper
• ⅛ tsp Celery Seed
• ½ cup Frozen Peas and Carrots
• 1 cup Rotisserie Chicken
• Melted butter, to brush the tops of the pot pies

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Instructions

• Preheat oven to 375 degrees.
• Spray 12 wells of a muffin tin with nonstick baking spray.
• Shred the meat from one rotisserie chicken. Set aside.
• Add butter to a cast iron skillet, heat until melted. Once the butter has melted add the dried onions.
• Cook the dried onions for one minute. Add in the flour, whisk to combine for one minute.
• Slowly pour in the chicken broth and milk a little at a time.
• Whisk as you add the broth and milk. Sprinkle in the salt and pepper.
• Stir to mix. While stirring add in the celery seed.
• Add in the meat, peas and carrots. Stir to combine.
• Turn off the heat.

Directions for the Crust::

• Sprinkle flour on a large cutting board.
• Roll out one crust at a time on the floured cutting board.
• Use a round cookie cutter to make rounds for each pot pie.
• First fit each muffin well with one of the circles as the bottom layer of the pot pie.
• Second, use a straw to make six small holes in the top crust of each pot pie.

Pot Pie:

• Fill a ¼ cup of the filling mixture.
• Put the filling in the center of the dough well.

Top crust:

• Top each lined, filled muffin well with a top crust.
• Bake at 375 degrees for 15 minutes.
• Once baked, remove from the oven.
• Dip a kitchen brush on the top of each pot pie with melted butter. Serve!

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How to Store Mini Chicken Pot Pies?

Didn’t eat them all? Simply remove it from the muffin tin and place in a plastic or glass container that has a lid. Store in the fridge for 2-3 days. Then you can reheat as you go.

Or you can place them in a freezer-friendly container and freeze them for up to 3 months. Then thaw in the fridge overnight when you plan to eat them.

How to reheat Mini Chicken Pot Pies?

Microwave: Reheat in the microwave for just a minute or so until it is warmed all the way through.

Oven: Reheat your pot pies in the oven if you don’t like using a microwave. Place in a muffin tin to help keep the shape and heat up for 5-10 minutes or until it is warmed all the way through.

Can I make ahead Mini Chicken Pot Pies?

Go right ahead and make these up a day in advance. You will find if you keep them in the raw form it will create the pie crust to become soggy. So bake them shortly after you prepare them. Then store the cooked pot pies in the fridge.

When you go to reheat place them back in a muffin tin so the pot pies don’t fall as they bake.

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