Mini Chicken Pot Pies
Nothing says cozy like a chicken pot pie—but what if you could hold that same warm, creamy goodness in the palm of your hand? That’s where mini chicken pot pies come in. They’re flaky, golden, savory, and downright adorable. But they’re not just cute—they’re also super practical. Whether you’re feeding picky kids, packing lunches, or hosting a casual dinner party, these mini pies do it all.
Even better? They use simple ingredients, come together fast, and can be baked in muffin tins or ramekins—no fancy tools required. If you’re into meal prepping, portion control, or just love having grab-and-go comfort food, these are about to become your new favorite.
Let’s start with why these mini pies are winning hearts (and bellies).
Table of Contents
Why Mini Chicken Pot Pies Are a Weeknight Hero
Quick to Make, Fun to Eat
These aren’t the kind of pot pies that take hours to simmer and bake. With a few shortcuts—like pre-cooked chicken and frozen veggies—you can have these in the oven in under 15 minutes. Each one bakes up in its own little cup, giving you personal-sized pot pies without the fuss of a full dish.
And the best part? They’re fun. There’s just something satisfying about popping open your own mini pie and diving into that creamy filling surrounded by golden, flaky crust. No forks required if you don’t want to use one—just grab, bite, and enjoy.
Perfect for Kids, Parties, and Leftovers
Mini chicken pot pies are made for versatility. Kids love the handheld size, and you’ll love that there’s no arguing over who got the bigger slice. Hosting a party? These work perfectly on appetizer trays or as part of a buffet. Got leftovers? You can freeze them, store them, or toss one in a lunchbox the next day.
Whether it’s a quick weeknight dinner or a game-day snack, mini pot pies give you that homemade comfort with zero hassle.
If you love the idea of creamy, cozy dinners, don’t miss our classic full-size chicken pot pie with cream of chicken soup—it’s just as comforting but perfect for a sit-down meal.
Ingredients You’ll Need for Mini Chicken Pot Pies
One of the best parts about making mini chicken pot pies? You don’t need anything fancy—chances are, most of the ingredients are already in your kitchen.
Here’s a simple list to get you started:
| What You’ll Need | Quantity |
|---|---|
| Shredded cooked chicken | 2 cups |
| Cream of chicken soup | 1 can (10.5 oz) |
| Mixed frozen vegetables | 1 ½ cups |
| Milk | ¼ cup |
| Salt | ½ teaspoon |
| Black pepper | ¼ teaspoon |
| Garlic powder (optional) | ¼ teaspoon |
| Pie crust or biscuit dough | 1 package (homemade or store-bought) |
| Egg (for brushing tops) | 1, beaten |
| Muffin tin | Standard 12-cup, for baking |
Easy Swaps and Add-ins
Want to switch things up?
- No cream of chicken soup? Use a thick white sauce or leftover gravy.
- Vegetarian? Swap the chicken for canned chickpeas or sautéed mushrooms.
- Dairy-free? Use plant-based milk and dairy-free cream soup.
- Want cheesy? Stir in ½ cup of shredded cheddar to the filling.
This is the kind of recipe that flexes with your fridge and your tastebuds. Got leftovers? Throw them in. No rules—just flavor.
Tools & Equipment to Make Mini Pot Pies Easy
You don’t need a full kitchen setup to make these mini pies work. A few simple tools will do the job.
Muffin Tin or Ramekins
Your standard 12-cup muffin tin is your best friend here. It gives you perfect little portions with crisp edges and a buttery base. If you’re aiming for a fancier look (or slightly larger servings), use individual ramekins or mini pie dishes.
Just be sure to lightly grease whatever you use, so the crust doesn’t stick.
Store-bought vs Homemade Crust Options
Let’s talk crust—because it makes or breaks a good pot pie.
- Store-bought pie crust: The fastest route. Just unroll and cut into circles using a cookie cutter or glass. Great texture and zero prep.
- Biscuit dough: Want a fluffier top? Biscuit dough is a great shortcut. You can press it in the base too for a thick, bready crust.
- Homemade crust: If you’ve got the time, a simple homemade dough will always bring an extra layer of flavor. Plus, you control the salt, butter, and texture.
No matter what crust you use, the key is to roll it thin enough to fit easily into the muffin cups and hold that rich, creamy filling.
Step-by-Step Instructions
Ready to bake? This is where the magic happens. These mini chicken pot pies come together fast, and once you’ve done it once, you’ll fly through it every time.
Preparing the Filling
- Sauté if desired (optional): If you like added depth, sauté your frozen vegetables with a bit of butter for 3–4 minutes until soft. Not required, but a nice touch.
- Mix the filling:
In a medium bowl, combine the shredded chicken, cream of chicken soup, frozen veggies, milk, salt, pepper, and garlic powder. Mix until creamy and well blended.
If the mixture is too thick, just add a splash of milk to loosen it up. If it’s too runny, let it sit for a few minutes or mix in a spoonful of instant mashed potatoes or flour to thicken.
Assembling the Mini Pies
- Preheat your oven to 375°F (190°C).
- Grease a muffin tin lightly with oil or cooking spray.
- Roll out your dough (store-bought or homemade) and cut into circles about 4 inches wide for the bottom crusts and 3 inches for the tops.
- Line each muffin cup with a bottom crust circle. Gently press into the cup and up the sides.
- Spoon in the filling. Each cup should be about ¾ full—not too high or it’ll spill over while baking.
- Add the top crusts by placing smaller dough circles over each mini pie, then gently pinch the edges to seal them. Cut a small slit in the center of each to allow steam to escape while baking.
- Brush with egg wash. This makes the tops golden and shiny.
Baking to Golden Perfection
- Bake at 375°F for 25–30 minutes, or until the tops are deep golden brown and bubbling slightly at the edges.
- Let them cool in the tin for about 10 minutes before gently removing. This helps the filling set and makes cleanup easier.
If the tops are browning too fast, lightly cover them with foil in the last 10 minutes.
Make-Ahead, Storage & Freezing Tips
One of the biggest perks of mini pot pies? They store like champs. You can prep them ahead, freeze them for weeks, and reheat without losing that fresh-baked taste.
Best Way to Freeze Unbaked vs Baked
To freeze before baking:
- Assemble the mini pies in a muffin tin, then freeze the entire tray for 1–2 hours until firm.
- Pop them out, wrap individually in foil or plastic, and store in a freezer bag.
- When ready to cook, bake from frozen at 375°F for 35–40 minutes.
To freeze after baking:
- Let them cool completely.
- Wrap each pie tightly and store in an airtight container or freezer bag.
- Reheat in a toaster oven or regular oven until hot and crisp again.
Pro Tip: Avoid microwaving—they’ll turn soft and lose that golden crust.
How to Reheat Without Soggy Crust
If you’ve made them ahead or saved leftovers, here’s how to bring them back to life:
- Oven: Reheat at 350°F for 10–15 minutes, uncovered, to crisp them up.
- Toaster oven: Perfect for small batches.
- Air fryer: 5–8 minutes at 350°F makes the crust super flaky again.
These keep in the fridge for up to 4 days and in the freezer for up to 3 months.
Variations to Try – Customize Your Mini Pot Pies
This recipe is totally flexible. You can swap, spice, or simplify it any way you like. Here are some fun ways to make it your own:
Buffalo Chicken Mini Pot Pies
Mix your cooked chicken with buffalo sauce, ranch seasoning, and a sprinkle of cheddar. Bake as usual and serve with ranch or blue cheese dip.
Cheesy Veggie Mini Pies
Go vegetarian by using just veggies and cream of mushroom soup. Add shredded cheese for a melty surprise.
Chicken Bacon Ranch
Add crumbled cooked bacon and a dash of ranch seasoning to your filling. Pure flavor bomb.
Teriyaki Chicken Mini Pies
Want something with a totally different flavor profile? Try swapping in shredded chicken marinated in our easy teriyaki chicken marinade recipe for a sweet and savory twist.
Crust-Free Version
Cut carbs by skipping the crust entirely. Just fill ramekins or silicone muffin cups with filling, top with a bit of shredded cheese, and bake until bubbly.
Puff Pastry Toppers
Instead of pie dough, top your muffin tin pies with squares of puff pastry. It bakes up flaky and buttery every time.
No matter how you spin it, mini chicken pot pies are endlessly customizable. You can make them fun, fancy, healthy, spicy—you name it.
What to Serve with Mini Chicken Pot Pies
Mini chicken pot pies are rich, savory, and creamy—so they pair best with lighter, refreshing sides or simple add-ons that balance the meal.
Light Sides and Dips
Fresh Salad – A crisp green salad with lemon vinaigrette or balsamic dressing cuts through the richness of the filling.
Roasted Veggies – Try roasted carrots, green beans, or Brussels sprouts for added texture.
Apple Slaw – A tangy slaw with apples and cabbage gives you a sweet-crunchy contrast.
Yogurt Ranch Dip – Great for kids! Serve it on the side for dipping each mini pie.
Best Drinks and Easy Desserts
Drinks:
- Sparkling water with citrus
- Unsweetened iced tea
- Apple cider (hot or cold)
Desserts:
- Vanilla pudding cups
- Warm cinnamon apples
- A small scoop of vanilla ice cream or frozen yogurt
Keep the rest of the meal easy and fun. These mini pot pies do the heavy lifting, so your sides should be simple.
Top Mistakes to Avoid When Making Mini Chicken Pot Pies
Even a quick, forgiving recipe like this can go sideways without a few smart tips. Here’s what to watch for:
Overfilling the Cups
Too much filling means messy overflow and soggy bottoms. Stick to about ¾ full per muffin cup.
Not Sealing the Crust Edges
Crimp or pinch your crust edges well. If they’re left loose, filling can leak out and burn in the oven.
Skipping the Slits
Steam needs somewhere to go. Always cut a small slit in the top crust so your pies bake evenly and don’t get soggy.
Baking at the Wrong Temperature
Too hot = crust burns before the inside heats through. Too cool = pale crust. Stick to 375°F for even golden perfection.
Pulling Them Out Too Soon
Let them cool for 10 minutes in the pan. It helps the filling set and makes removing them way easier.
These are tiny pies—but a little attention makes a big difference.
Mini Chicken Pot Pies for Meal Prep & Parties
Mini chicken pot pies are not just for family dinners. They’re also perfect for meal prep, school lunches, and casual events. Here’s how to make them work for every setting:
How to Serve Them at Events
- Make ahead and reheat just before guests arrive
- Serve them with mini forks or napkins—they’re almost finger food!
- Place them in paper muffin cups for grab-and-go ease
For potlucks or buffets, you can even make two versions—classic and a fun flavor twist like BBQ chicken or cheesy spinach.
Portioning Tips & Reheating for Crowds
- 1–2 mini pies per person is plenty for a party
- Keep them warm in the oven on low (200°F) until ready to serve
- If serving cold, pair with a dipping sauce like ranch, mustard, or gravy
They’re cute, portable, and just impressive enough to steal the show.
FAQs – Mini Chicken Pot Pies
Can I use canned chicken for mini chicken pot pies?
Yes, canned chicken works great in mini chicken pot pies. Just be sure to drain it well and break it apart before mixing it with the other ingredients. It saves time and still delivers tasty results.
How do I keep the crust from getting soggy?
To avoid soggy bottoms, don’t overfill the cups and make sure the filling isn’t too runny. Let it cool slightly before assembling, and bake the pies on the middle rack for even heat circulation.
Can I make mini chicken pot pies without a muffin tin?
Yes, you can use ramekins, small oven-safe bowls, or mini pie dishes instead. Just be sure to adjust the baking time if they’re deeper or larger.
Are mini pot pies freezer friendly?
Absolutely. You can freeze them either baked or unbaked. Wrap them tightly and store for up to 3 months. Bake or reheat straight from the freezer—just add extra time in the oven.
Is Puff Pastry a Good Substitute for Pie Crust in Mini Chicken Pot Pies?
Yes! Puff pastry gives a flakier, lighter texture and looks beautiful when baked. Just cut to size and place it on top of the filling. Keep an eye on the bake time—puff pastry may brown faster.
How do I reheat mini pot pies without drying them out?
Reheat them in the oven at 350°F for 10–15 minutes. To avoid a dry filling, cover them loosely with foil for the first half of reheating, then uncover to re-crisp the crust.
Conclusion – Why You’ll Want These Mini Chicken Pot Pies on Repeat
Mini chicken pot pies aren’t just cute—they’re the perfect mix of cozy and convenient. With just a handful of ingredients, you get a creamy, savory filling tucked into a buttery crust, all baked into the perfect handheld portion.
Whether you’re planning ahead for the week, hosting friends, or just want something comforting without the mess of a full casserole, these little pies hit the spot every time. They’re endlessly flexible, freezer-friendly, and guaranteed to be a family favorite from the very first bite.
Simple to make. Easy to love. Impossible to stop at one.
Mini Chicken Pot Pies
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C) and lightly grease a 12-cup muffin tin.
- In a mixing bowl, combine shredded chicken, cream of chicken soup, frozen vegetables, milk, salt, pepper, and garlic powder. Mix until evenly blended.
- Roll out pie dough and cut into 4-inch circles for the bottoms and 3-inch circles for the tops.
- Line each muffin cup with a bottom crust circle, pressing up the sides.
- Spoon filling into each cup, about ¾ full.
- Cover with a top crust circle, pinch edges to seal, and cut a small slit in the center of each pie.
- Brush tops with beaten egg.
- Bake for 25–30 minutes or until golden brown and bubbling slightly.
- Let cool in the tin for 10 minutes before removing and serving.
Notes
-
- You can use canned chicken for convenience—just be sure to drain it well.
- Add shredded cheddar to the filling for a cheesy twist.
- To freeze: assemble pies, freeze in tin, then transfer to a bag. Bake from frozen for 35–40 minutes.
- Puff pastry or biscuit dough can be used in place of pie crust for variation.
- Let them rest before removing from the pan so the filling sets up.
