• Skip to main content
  • Skip to primary sidebar

Flavor Mosaic logo

  • Home
  • About Me
  • Creative Recipes
    • Breakfast / Brunch
    • Main Dishes
      • Beef
      • Chicken
      • Pork
      • Seafood
      • Turkey
      • Vegetarian
      • Dinner in Under 30 Minutes
      • Slow Cooker
    • Desserts
    • Appetizers
    • Side Dishes
      • Grains
      • Legumes
      • Pasta
      • Potatoes
      • Vegetables
    • Soups / Salads
      • Green Salads
      • Pasta Salads
      • Potato Salads
      • Soup
    • Cuisine
      • American
      • Asian
      • Cajun
      • French
      • German
      • Italian
      • Mediterranean
      • Mexican Recipes
    • Seasonal Recipes
      • Christmas
      • Cinco De Mayo
      • Easter Recipes
      • Fall Recipes
      • Game Day
      • Halloween
      • Holiday Baking
      • Holiday Leftover Recipes
      • July 4th
      • Mardi Gras
      • New Years
      • St Patrick’s Day
      • Summer
      • Thanksgiving
      • Thanksgiving Desserts
      • Thanksgiving Sides
      • Winter Recipes
    • Seasoning Mixes
  • Instant Pot Recipes
    • Instant Pot Beef Recipes
    • Instant Pot Chicken Recipes
    • Instant Pot Soups
  • Southern Recipes
  • Tex-Mex Recipes

Home » Creative Recipes » Main Dishes » Easy Mini Chicken Pot Pies Recipe

3 mini chicken pot pies on a white plate with more mini pot pies in a muffin tin in the background.

Easy Mini Chicken Pot Pies Recipe

BY: Michele
PUBLISHED: Oct 9, 2024
1 Review / 5 Average
Jump to Recipe
Pin SaveSaved!
This post may contain affiliate links. Please read my disclosure policy.
Jump to Recipe Print Recipe

This Mini Chicken Pot Pie recipe combines leftover chicken, mixed vegetables, and creamy soup baked in biscuit dough for a delicious, customizable, and kid-friendly meal.

These are fun, hand-held mini-pot pies filled with the ultimate comfort food: chicken pot pie filling. If you loved my Leftover Turkey Pot Pie with Biscuits Recipe, you’ll love these mini-chicken pot pies.

Table of Contents
  • Why You’ll Love This Recipe
  • Equipment Needed
  • Ingredient Notes
  • How To Make Mini Chicken Pot Pies
  • Recipe Tips and Tricks
  • Variations
  • What To Serve With Mini Chicken Pot Pies?
  • Storage & Reheating
  • FAQs
  • Recipe
  • Reviews

Why You’ll Love This Recipe

  • Perfectly portioned: These individually sized mini pot pies make them ideal for portion control and easy serving.
  • Customizable: You can quickly adapt the filling to suit your taste preferences or dietary needs.
  • Kid-friendly: The handheld size and familiar flavors make these a hit with kids and picky eaters.
  • Make-ahead friendly: These mini pot pies are an easy recipe and can be prepared in advance and frozen for quick future meals.
  • Comforting and satisfying: They offer all the cozy flavors of a classic chicken pot pie, the ultimate comfort food, like tender chicken and vegetables, in a fun, bite-sized format.

Equipment Needed

  • Muffin Tin / Cupcake pan (6 or 12 cup)
  • Rolling pin
  • Mixing bowl
  • Spoon or Ice Cream Scoop
  • Baking sheet

Ingredient Notes

Refer to the printable recipe card at the end of the post for detailed ingredients and measurements.​

Ingredient photo for Mini Chicken Pot Pies recipe with overhead view of individual bowls with each ingredient, (chicken, mixed vegetables, cream of chicken soup, etc.) on a white marble background, with blue labels and white text for the names of each ingredient.
  • Mixed vegetables: You can combine peas, carrots, green beans, or corn, each adding a unique flavor to this dish.
  • Chicken: Using leftover roasted chicken or rotisserie chicken adds depth of flavor to this classic comfort food, while freshly cooked chicken breasts offer a lighter taste.
  • Cream of chicken soup: Creates a rich, creamy base for the filling and binds the ingredients together.
  • Sour cream: Adds tanginess and richness to the filling and helps cut through the richness of the cream soup. Greek yogurt can be used as a lighter substitute.
  • Onion and garlic powders: Give the filling aromatic flavors without adding texture. Fresh minced onions and garlic can be used for a more pronounced flavor.
  • Paprika: This spice brings a subtle warmth and slight smokiness to the dish. Smoked paprika can be used for a more robust flavor.
  • Black pepper: This adds a mild heat and depth to the filling. White pepper can be substituted for a slightly different flavor profile.
  • Cheese: Though optional, it adds a savory depth and creamy texture to the pies. Experiment with different types like sharp cheddar, gruyere, or a blend of cheeses for varied flavors.
  • Biscuit dough: Provides a fluffy texture. For a homemade touch, I recommend using your favorite pie crust recipe.

How To Make Mini Chicken Pot Pies

Step 1: Preheat the Oven

Preheat your oven to 400°F (200°C). Spray a 12-cup muffin pan with olive oil or non-stick spray, or line it with aluminum foil for easy cleanup.

Step 2: Prepare the Bottom Crust

Flatten each piece of biscuit dough (or use puff pastry sheets, crescent roll dough, or homemade pie crust). Place each round into the muffin cups, shaping them to form the bottom crust of your mini pot pies.

Step 3: Make the Chicken Pot Pie Filling

In a large mixing bowl, combine the can of cream of chicken soup, sour cream, onion powder, garlic powder, black pepper, and paprika.

Stir in the shredded leftover chicken (or use cooked chicken breasts) and mixed vegetables until you have a creamy sauce. If you prefer a looser filling, add about ¼ cup chicken broth or vegetable stock to create a smooth, creamy sauce.

Step 4: Assemble the Mini Pot Pies

Spoon the pot pie filling into each muffin cup.

Step 5: Bake the Mini Pot Pies

Place the muffin pan on a baking sheet and bake for 15-20 minutes or until the dough is golden brown. If you add cheese, sprinkle it over the tops during the last 2 minutes of baking.

Step 6: Cool and Serve

Let your adorable open-faced mini pot pies cool for 5 minutes in the muffin pan before serving. These delicious mini pot pies make a great, easy dinner recipe, perfect for picky eaters!​

Recipe Tips and Tricks

Tips:

  • Use a cookie scoop to distribute the filling evenly among the muffin cups.
  • Let frozen vegetables thaw and drain excess water to prevent a watery filling.
  • Place the muffin tin on a baking sheet to catch any overflow and make it easier to remove from the oven.
  • If you’re making individual pot pies with a top crust, use a cookie cutter or your hands to cut the remaining puff pastry or biscuit dough and place it over the filling as a top crust. Seal the edges with your fingers and brush the tops with an egg wash (1 egg whisked with 1 tbsp of water) for a shiny, golden crust.

Tricks:

  • Add a pinch of poultry seasoning to enhance the chicken flavor.
  • For a crunchy topping, sprinkle some panko breadcrumbs over the cheese in the last few minutes of baking.
  • Use a mixture of dark and white meat chicken for a more complex flavor.
  • Incorporate some fresh herbs like thyme or rosemary for an aromatic boost.
  • For a time-saving hack, use rotisserie chicken and pre-cut frozen vegetables.

Variations

  • Add diced potatoes for extra heartiness
  • Add Mushrooms for an earthy flavor
  • Add Bacon bits for a smoky taste
  • Add Fresh herbs like parsley or chives for brightness

What To Serve With Mini Chicken Pot Pies?

  • Sweet Potato Biscuits
  • Apple Walnut Cranberry Salad
  • Chopped Vegetable Salad

Storage & Reheating

Storage: Once completely cooled, store the mini pot pies in an airtight container in the refrigerator for 3-4 days. For extended storage, wrap each pie individually in plastic and aluminum foil before placing them in a freezer-safe bag. They can be frozen for up to 3 months.

Reheating:

From refrigerated: Preheat your oven to 350°F (175°C), place the pies on a baking sheet, and heat for 10-15 minutes or until warmed. Alternatively, microwave them on medium power for 1-2 minutes, checking every 30 seconds.

From frozen: Preheat your oven to 375°F (190°C) and place frozen pies on a baking sheet. Bake for 20-25 minutes or until heated through and the crust is crispy. Do not microwave from frozen, as this can make the crust soggy.

FAQs

Can I Make Chicken Mini Pot Pies Ahead of Time?

Yes. You can prepare the filling and assemble the pies a day in advance. Keep them covered in the refrigerator and bake just before serving.

Why didn’t you add salt to this recipe?

I didn’t add salt because the cream of chicken soup tends to be salty. However, if you prefer more salt, you can always add it.

Can I Freeze Mini Pot Pies?

Yes, they freeze well for up to 3 months. Wrap them individually and store them in a freezer-safe, airtight container.

Can I use fresh vegetables instead of frozen?

Yes, but you may need to pre-cook some of the vegetables, such as carrots, before adding them to the filling.

How do I know when they are done?

The crust should be golden brown, and the filling should be warm and cooked through.

Can I make a large pot pie instead of individual ones?

Yes! Use the same filling in a 9-inch pie plate and adjust the baking time to about 35 – 40 minutes.

You’re going to love these epic Mini Chicken Pot Pies! It’s a great way to use leftover chicken, and vegetables, and so delicious when baked in the biscuit dough.

If you made this recipe and loved it, please let us know by leaving a comment and recipe rating.

Recipe

3 mini chicken pot pies on a white plate with more mini pot pies in a muffin tin in the background.
Print Pin Save Saved! Share via Text
5 from 1 vote

Mini Chicken Pot Pies Recipe

Bite into these luscious Mini Chicken Pot Pies, the ultimate comfort food, in miniature sized pies. Perfect for a kid-friendly dinner or snack, or weeknight dinner.
Course Appetizers, Main Dishes, Snack
Cuisine American
Keyword chicken mini pot pies, mini chicken pot pies
Prep Time 15 minutes minutes
Cook Time 20 minutes minutes
Cool 5 minutes minutes
Total Time 40 minutes minutes
Servings 12
Calories 325kcal
Author Michele @ Flavor Mosaic

Equipment

  • 1 muffin tin
  • 1 Rolling Pin
  • 1 mixing bowl
  • 1 Spoon
  • 1 Baking Sheet

Ingredients

  • 12 oz frozen mixed vegetables like green beans, carrots, or peas
  • 1 ½ cups cooked chicken shredded
  • 1 10.5 ounce can cream of chicken soup
  • ¼ cup sour cream
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • ½ tsp paprika
  • ½ tsp black pepper
  • ½ cup shredded cheese optional, like parmesan or cheddar
  • 2 cans biscuit dough or crescent roll dough, or puff pastry sheets (I used biscuit dough)
  • Non-stick spray or 2 tablespoons olive oil
Prevent your screen from going dark

Instructions 

  • Preheat your oven to 400°F (200°C). Spray a 12-cup muffin pan with olive oil or non-stick spray or line it with aluminum foil for easy cleanup.
  • Flatten each piece of biscuit dough (or use puff pastry sheets, crescent roll dough, or homemade pie crust). Place each round into the muffin cups, shaping them to form the bottom crust of your mini-pot pies.
  • In a large mixing bowl, combine the can of cream of chicken soup, sour cream, onion powder, garlic powder, black pepper, and paprika. Stir in the shredded leftover chicken (or use cooked chicken breasts) and mixed vegetables until you have a creamy sauce. If you prefer a looser filling, add about ¼ cup chicken broth or vegetable stock to create a smooth, creamy sauce.
  • Spoon the pot pie filling into each muffin cup.
  • Place the muffin pan on a baking sheet and bake for 15-20 minutes or until the dough is golden brown. If you add cheese, sprinkle it over the tops during the last 2 minutes of baking.
  • Let your adorable open-faced mini pot pies cool for 5 minutes in the muffin pan before serving. These delicious mini pot pies make a great, easy dinner recipe, perfect for picky eaters!

Notes

Tips:

  • Use a cookie scoop to distribute the filling evenly among the muffin cups.
  • Let frozen vegetables thaw and drain excess water to prevent a watery filling.
  • Place the muffin tin on a baking sheet to catch any overflow and make it easier to remove from the oven.
  • If you’re making individual pot pies with a top crust, use a cookie cutter or your hands to cut the remaining puff pastry or biscuit dough and place it over the filling as a top crust. Seal the edges with your fingers and brush the tops with an egg wash (1 egg whisked with 1 tbsp of water) for a shiny, golden crust.
Storage: Once completely cooled, store the mini pot pies in an airtight container in the refrigerator for up to 3-4 days. For extended storage, wrap each pie individually in plastic and aluminum foil before placing them in a freezer-safe bag. They can be frozen for up to 3 months.
Reheating:
From refrigerated: Preheat your oven to 350°F (175°C), place the pies on a baking sheet, and heat for 10-15 minutes or until warmed. Alternatively, microwave them on medium power for 1-2 minutes, checking every 30 seconds.
From frozen: Preheat your oven to 375°F (190°C) and place frozen pies on a baking sheet. Bake for 20-25 minutes or until heated through and the crust is crispy. Do not microwave from frozen, as this can make the crust soggy.

Nutrition

Calories: 325kcal | Carbohydrates: 42g | Protein: 7g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Cholesterol: 7mg | Sodium: 770mg | Potassium: 250mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1544IU | Vitamin C: 3mg | Calcium: 75mg | Iron: 3mg

Filed Under: American, Appetizers, Bake, Budget-friendly, Chicken, Comfort Food, Dinner Recipes, Fall Recipes, Lunch, Main Dishes, Make Ahead, Meat / Poultry Appetizers, Pot Luck, Snacks

DISCLOSURE: Flavor Mosaic is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program. Please note: This blog may contain affiliate links to products I use and love. I earn a small commission, at no extra cost to you, to help with blog expenses when you make a purchase through an affiliate link. Thank you for your support!

Reader Interactions

Michele F - Owner / Founder / Creator / Blogger at Flavor Mosaic
Michele

Hi, I’m Michele Feuerborn, wife, and dog Mom, with 20+ years experience as a home cook. I’m the Founder of Flavor Mosaic, as well as the author and content creator. I share fast, easy, flavorful recipes with bold flavors, featuring Instant Pot and Air Fryer recipes and Italian, Southern and Mexican cuisines.  Contact: [email protected].

Comments

  1. Kathy Clark says

    June 4, 2025 at 8:47 pm

    These look delicious!

    Reply
    • Michele says

      June 4, 2025 at 9:57 pm

      Hi Kathy,

      Thank you. I hope you will like them.

      Michele

      Reply
5 from 1 vote (1 rating without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Michele F - Owner / Founder / Creator / Blogger at Flavor Mosaic

Hi, I’m Michele, a home cook with 20+ years experience. I created Flavor Mosaic as a place to share our favorite fast, easy, and flavorful creative recipes with bold flavors, including Southern, Mexican, Tex-Mex, and Instant Pot recipes.
Read More…

Follow Me

Follow FlavorMosaic on Facebook Follow @FlavorMosaic on Instagram Follow FlavorMosaic on Pinterest Follow @FlavorMosaic on Twitter Subscribe to FlavorMosaic's RSS Feed

Search Flavor Mosaic

Logos of websites that have featured recipes from FlavorMosaic.com

Newest Recipes

  • Instant Pot Braised Beef Short Ribs
  • Street Corn Chicken Rice Bowl
  • Homemade Pie Crust (From Scratch!)
  • Mexican Street Corn Potato Salad
Copyright © 2013-2025 Flavor Mosaic · All Rights Reserved. FLAVOR MOSAIC™ IS A TRADEMARK OF MICHELE FEUERBORN · Privacy Policy

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.