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.

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

Cook Time 20

Cool 5

Total Time 40

Servings

Calories 325kcal

Author Michele @ Flavor Mosaic

Equipment

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

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.

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