Why You’ll Love This Recipe

Mini Chicken Pot Pies are a cozy, bite-sized twist on the classic comfort food. With a creamy chicken and veggie filling wrapped in a golden, flaky crust, they’re perfect for family dinners, parties, or quick weeknight meals. These personal pies are easy to make with simple ingredients and deliver all the savory, homemade flavor in a fun and portable form.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

cooked chicken (shredded or diced)frozen mixed vegetablescream of chicken soup or homemade white saucemilkgarlic powderonion powdersalt and pepperrefrigerated biscuit dough or pie crustshredded cheddar cheese (optional)egg (for egg wash)fresh parsley (optional, for garnish)

directions

Preheat your oven to 375°F (190°C) and lightly grease a muffin tin.

In a large bowl, mix cooked chicken, frozen vegetables, cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper until well combined.

Roll out the biscuit dough or pie crust and cut into circles large enough to line each muffin cup, pressing the dough into the bottom and up the sides.

Spoon the chicken mixture evenly into each dough-lined muffin cup.

Top with shredded cheese if using.

Cut smaller dough circles to place on top of each pie, pressing the edges to seal. Use a fork to crimp the edges and cut a small slit in the top for steam to escape.

Brush the tops with beaten egg for a golden finish.

Bake for 20-25 minutes or until the crust is golden and the filling is bubbly.

Let cool for 5-10 minutes before carefully removing from the muffin tin.

Garnish with chopped parsley if desired.

Servings and timing

This recipe yields 10-12 mini pot pies.Preparation time: 15 minutesBaking time: 20-25 minutesCooling time: 5-10 minutesTotal time: 40-50 minutes

Variations

Use rotisserie chicken for extra convenience.

Swap the cream of chicken soup for homemade béchamel or a cream of mushroom version.

Add sautéed mushrooms or leeks for extra flavor.

Use puff pastry instead of biscuit dough for a lighter, flakier crust.

Make them in mini tart pans for a more elegant presentation.

Add a pinch of thyme or rosemary for an herby touch.

storage/reheating

Store cooled pot pies in an airtight container in the fridge for up to 4 days.Reheat in a 350°F (175°C) oven for 10-15 minutes or until heated through.Air fryer reheating works great for keeping the crust crispy.Freeze unbaked or baked mini pot pies for up to 2 months. Thaw overnight in the fridge before reheating or baking.

FAQs

Can I use canned chicken?

Yes, canned chicken works in a pinch, though fresh or rotisserie chicken gives better flavor.

Do I have to cook the veggies first?

No, frozen veggies soften perfectly while baking, saving you time.

Can I make these ahead?

Yes, assemble ahead and refrigerate or freeze before baking.

Can I use crescent dough?

Yes, crescent roll dough can be used for a buttery, soft crust alternative.

What’s the best type of pan to use?

A standard muffin tin works best for shape and portioning.

Can I make these gluten-free?

Yes, use gluten-free dough and a gluten-free cream soup.

Can I skip the top crust?

Yes, they’ll still taste great with an open-faced pie style.

Do I need to use cheese?

No, it’s optional, but it adds a nice melty texture.

Can I add hot sauce?

Absolutely—mix a little into the filling for a subtle kick.

Are these good for kids?

Very—easy to hold and filled with mild, familiar flavors.

Conclusion

Mini Chicken Pot Pies are a deliciously simple way to enjoy a classic favorite in a personal-size portion. Whether served as a comforting dinner, savory snack, or meal-prep option, they’re satisfying, easy to make, and totally crowd-pleasing. Make a batch and watch them disappear—they’re that good!