Mini Chicken Pot Pies: Comfort Food in Every Bite

Warm, buttery, flaky, and filled with creamy chicken and vegetables — these Mini Chicken Pot Pies are the ultimate comfort food made easy! Whether you’re hosting family dinner, meal-prepping for the week, or just craving a cozy homemade treat, these little pies bring big flavor in a cute, handheld size.

Perfectly golden on the outside and rich and savory inside, they taste just like the classic chicken pot pie — but faster, simpler, and totally adorable.

Why You’ll Love This Recipe

Easy to make — Uses convenient ingredients like pre-cooked chicken and refrigerated biscuits or pie crust.
Perfectly portioned — Great for kids, lunches, or parties.
Customizable — Swap in your favorite veggies or protein.
Freezer-friendly — Make ahead, freeze, and reheat when needed!

Recipe Overview

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 10–12 mini pies

Ingredients

For the Filling:

2 cups cooked chicken, shredded or diced (rotisserie chicken works perfectly!)
1 cup frozen mixed vegetables (peas, carrots, and corn)
1 can (10.5 oz) cream of chicken soup
½ cup chicken broth
¼ cup heavy cream (optional for extra creaminess)
1 tsp garlic powder
½ tsp onion powder
½ tsp salt (adjust to taste)
¼ tsp black pepper
½ tsp dried thyme or Italian seasoning (optional)

For the Crust:

1 can (16 oz) refrigerated biscuits (like Pillsbury Grands) or
2 sheets refrigerated pie crust, cut into circles

For Topping (Optional):

1 tbsp melted butter
½ tsp parsley flakes or paprika for color

Instructions

Step 1: Preheat the Oven

Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin pan with nonstick spray or butter.

Step 2: Prepare the Filling

In a large mixing bowl, combine:

Cooked chicken
Frozen vegetables
Cream of chicken soup
Chicken broth
Heavy cream (if using)
Garlic powder, onion powder, salt, pepper, and thyme

Stir everything together until it’s well mixed and creamy. The filling should be thick but scoopable. If it’s too runny, add a spoonful of instant mashed potatoes or a bit of flour to thicken.

Step 3: Make the Crusts

If using biscuits:

Flatten each biscuit into a 4–5 inch round using your hands or a rolling pin.

If using pie crust:

Cut circles slightly larger than your muffin tin openings (about 4 inches across).

Press each round gently into the muffin cups, making sure some dough comes up the sides to form a mini pie shell.

Step 4: Fill and Top

Spoon about 2 tablespoons of the chicken mixture into each crust.
If you have extra dough, you can cut small circles or strips to make a top crust or lattice pattern. Seal the edges by pinching lightly with your fingers or a fork.

Brush the tops with melted butter and sprinkle lightly with parsley or paprika for a golden finish.

Step 5: Bake

Bake in the preheated oven for 20–25 minutes, or until the crusts are golden brown and the filling is bubbly.

Remove from the oven and let them cool in the pan for 5 minutes before removing — this helps them set and keeps the filling from spilling out.

Serving Suggestions

Serve warm with:

A side salad or roasted vegetables
Mashed potatoes or a light soup
Or simply on their own for the perfect grab-and-go comfort meal

These little pies also make fantastic lunchbox additions or party appetizers — everyone will love their individual size and rich flavor.

How to Store & Reheat

To Store:
Keep leftovers in an airtight container in the refrigerator for up to 3 days.

To Freeze:
Let cool completely, then wrap each mini pie tightly in plastic wrap and store in a freezer bag for up to 2 months.

To Reheat:
Bake from frozen at 350°F (175°C) for 20–25 minutes, or microwave on medium for 2–3 minutes.

Tips & Variations

Make it cheesy: Add ½ cup shredded cheddar or mozzarella to the filling.
Go veggie: Replace chicken with sautéed mushrooms or tofu and use cream of mushroom soup.
Add herbs: Fresh thyme, rosemary, or parsley add beautiful flavor.
Mini puff pastry version: Use puff pastry sheets for a flaky, bakery-style crust.

Why This Recipe Works

It’s quick, satisfying, and tastes like something Grandma would make — only easier. The flaky crust holds in the creamy, savory filling perfectly, and each bite delivers that cozy, home-cooked flavor you love in a traditional pot pie.

Perfect for weeknights, cold days, or when you want to impress without stress.