Ingredients
2 cups cooked chicken, shredded or diced
1 cup frozen peas and carrots (mixed vegetables)
1/3 cup unsalted butter
1/3 cup all-purpose flour
1¾ cups chicken broth
2/3 cup milk or heavy cream
Salt and black pepper, to taste
1/2 teaspoon garlic powder (optional)
1/2 teaspoon onion powder (optional)
1 package refrigerated biscuit dough or puff pastry
1 large egg, beaten (for egg wash)
Instructions
Prepare the Oven
Preheat the oven to 375°F (190°C). Lightly grease a standard 12-cup muffin tin with butter or nonstick cooking spray to prevent sticking.
Make the Creamy Chicken Filling
In a medium saucepan, melt the butter over medium heat. Add the flour and whisk continuously for about 1 minute until a smooth roux forms.
Gradually pour in the chicken broth while whisking constantly to prevent lumps. Add the milk or cream and continue stirring until the sauce thickens into a rich, creamy consistency, about 3–5 minutes.
Stir in the cooked chicken, frozen peas and carrots, garlic powder, onion powder, salt, and black pepper. Cook for another 2–3 minutes until the vegetables are heated through. Remove the filling from the heat and let it cool slightly.
Prepare the Dough
Lightly flour your work surface and roll out the biscuit dough or puff pastry if necessary. Cut large circles to fit the muffin cups, allowing enough dough to cover the bottom and sides.
Press each dough circle gently into the muffin cups, creating small pastry shells. Avoid stretching the dough too much to ensure even baking.
Fill the Mini Pies
Spoon the creamy chicken filling evenly into each pastry shell, filling them almost to the top without overflowing.
Cut smaller circles from the remaining dough to create pie lids. Place one over each filled pie and gently press the edges together to seal. Use a fork or your fingers to crimp the edges if desired.
Cut a small slit in the center of each pie to allow steam to escape while baking.
Brush with Egg Wash
Beat the egg until smooth and lightly brush it over the tops of each pie. This gives the crust a beautiful golden color and glossy finish.
Bake
Bake for 20–25 minutes, or until the pastry is puffed, crisp, and deep golden brown. The filling should be hot and bubbling around the edges.
Cool and Serve
Allow the mini pot pies to cool in the muffin tin for about 5 minutes before carefully removing them.
Serve warm with a fresh green salad, roasted vegetables, or your favorite soup for a comforting and satisfying meal.
Description
Mini Chicken Pot Pies are everything you love about a classic chicken pot pie in a perfectly portioned individual serving. Flaky golden pastry surrounds a rich, creamy filling made with tender chicken, colorful vegetables, and a savory homemade sauce.
These handheld pot pies are perfect for family dinners, lunch boxes, holiday gatherings, meal prep, or party appetizers. They’re easy to make, freezer-friendly, and guaranteed to be a favorite with both kids and adults.
Pro Tips for Best Results
Allow the filling to cool slightly before assembling to prevent the dough from becoming soggy.
Use rotisserie chicken for a quick and flavorful shortcut.
Do not overfill the muffin cups to avoid spilling during baking.
Brush the pastry evenly with egg wash for a shiny, bakery-style finish.
Let the pies cool for a few minutes before removing them so they hold their shape.
Variations
Add diced potatoes or mushrooms for a heartier filling.
Mix in fresh thyme, rosemary, or parsley for extra flavor.
Use turkey instead of chicken for a delicious way to enjoy holiday leftovers.
Top with shredded cheddar cheese before adding the pastry lid for an extra cheesy surprise.
Use crescent roll dough for a softer, buttery crust.
Nutritional Information
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 12 mini pot pies
Approximate per mini pie:
Calories: 290 kcal
Carbohydrates: 22 g
Protein: 11 g
Fat: 17 g
Sugar: 2 g
Conclusion
Mini Chicken Pot Pies are a delicious twist on the classic comfort food favorite. With their flaky golden crust, creamy chicken filling, and perfectly portioned size, they’re ideal for weeknight dinners, entertaining guests, or preparing ahead for busy days. Easy to customize and always satisfying, these mini pies are sure to become a recipe you’ll make again and again.