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Easy Mini Chicken Pies

Category: Satisfying Main Dishes

These easy mini chicken pies combine flaky, golden crusts with a creamy filling packed with tender chicken and mixed vegetables. Starting with sautéed onions and butter, a smooth roux is built before adding chicken broth and milk for a silky, savory sauce. Chopped cooked chicken and veggies fold in, then the mixture is spooned into muffin tin-lined crusts. Topped with another dough round and brushed with egg wash, they bake to a perfect golden crisp. Perfectly portioned for casual dinners or gatherings, they offer comforting, nostalgic flavors with little fuss.

The crust maintains a delicate flake when the muffin tin is chilled beforehand, and the filling should be thick enough to avoid soggy bottoms. These pies are freezer friendly and reheat well, keeping their flaky texture for easy snacks or meals. Fresh herbs can enhance the finished pies, and leftover filling pairs nicely with rice or toast for a second meal.

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Updated on Sat, 22 Nov 2025 22:37:15 GMT
A close up of a pastry with meat and vegetables. Pin
A close up of a pastry with meat and vegetables. | easydiyrecipes.com

Easy mini chicken pot pies bring all the cozy flavors of a classic chicken pot pie into fun hand-held portions. With a golden, flaky crust and a creamy chicken and vegetable filling, these bite-sized pies are a hit for family dinners, game nights, or even quick snacks. The method is simple and forgiving—no need for complicated skills or equipment, just reliable comfort food that everyone is excited to eat fresh from the oven.

The first time I brought a tray of these out for a Sunday dinner, I had to make a second batch by request. Now they are on regular rotation for potlucks and cozy weekends.

Ingredients

  • Cooked chicken: Tender bites are best with rotisserie or leftover roasted chicken which cuts prep time
  • Frozen mixed vegetables: Peas, carrots, and corn for color and nutrition with no chopping needed
  • Onion: Fresh onion delivers a savory base and gentle sweetness
  • Butter: Creates a rich foundation for the roux and flavor throughout
  • All purpose flour: Thickens the creamy filling so it sets up just right in the crust
  • Chicken broth: Brings a savory punch, and low sodium lets you fine tune the seasoning
  • Milk: Adds creaminess and smooths out the sauce; whole milk is extra rich but two percent works fine
  • Salt and black pepper: For balance and depth, opt for fresh cracked if available
  • Garlic powder: Optional for a subtle warm background note
  • Refrigerated pie crust or puff pastry: Choose one that looks golden in the fridge section and avoid those with cracks
  • Egg: Brushed on top for a deep shiny finish straight from the oven

Step-by-Step Instructions

Prepare the Filling:
Melt butter in a skillet over medium heat then add diced onion and cook for three minutes until onions are soft and almost see through. Stir gently and do not let them brown as this keeps the flavor mellow and sweet.
Make the Roux:
Sprinkle flour evenly over the onions and stir for about a minute so it absorbs the butter and forms a thick smooth paste. It should not brown.
Build the Sauce:
Slowly pour in chicken broth while whisking to break up any lumps followed by the milk. Cook this over medium heat whisking constantly. After about three to four minutes the sauce will thicken to a silky texture.
Finish the Filling:
Stir in cooked chicken and mixed vegetables along with salt pepper and garlic powder if using. Continue folding until everything is coated in the sauce. It should be thick enough to hold its shape when scooped.
Prepare the Crust:
On a lightly floured counter roll out the pie crust and cut circles big enough to line your muffin tin with a little overhang. Gently press a piece into each cup so it comes up the sides.
Fill and Top:
Spoon generous portions of the warm chicken mixture into the crusts. Lay a smaller circle of dough on top press to seal the edges to the base and pinch lightly so it sticks together. Make a small cut in the top for steam to escape.
Egg Wash and Bake:
Brush tops with beaten egg for a glossy golden look. Bake in a preheated oven at 375 degrees Fahrenheit for twenty to twenty five minutes until the pies are deep golden and the crust is crisp.
Cool and Serve:
Let pies cool in the pan five minutes to set the crust then carefully loosen the edges before removing so the base stays intact and flaky.
A close up of a pastry with peas and carrots. Pin
A close up of a pastry with peas and carrots. | easydiyrecipes.com

The pie crust here is my family’s favorite part and chilling the muffin tin first keeps the crust on the flakiest side. My daughter loves helping pinch the tops shut which always reminds me that appearance is never as important as happy memories around the table.

Storage Tips

Store leftover pot pies in an airtight container in the refrigerator for up to three days. For crisp results reheat in the oven at 350 degrees Fahrenheit for about ten minutes. To freeze cool pies completely arrange on a tray to freeze individually then transfer them to a zip top bag so you can thaw as many as you like when you need them.

Ingredient Substitutions

If you run out of frozen mixed vegetables fresh chopped carrots peas and corn also work. Shredded turkey or canned white beans make a nice alternative if you need a change from chicken. Puff pastry dough gives an ultra flaky top if you want to try something new.

Serving Suggestions

Serve mini pot pies warm with a crisp green salad or a bowl of soup for a cozy cold weather meal. They are easy to tuck into lunchboxes or share as a snack. For extra flair sprinkle with chopped parsley or a few fresh thyme leaves before serving.

A close up of a pastry with a filling of chicken and vegetables. Pin
A close up of a pastry with a filling of chicken and vegetables. | easydiyrecipes.com

Cultural Context

Chicken pot pie started as a way to make the most of pantry staples and leftovers. Mini versions like these keep the resourceful tradition alive while making it easier to share and enjoy in today’s busy homes.

These tricks save me time and stress when I am juggling a busy night and still want a meal that brings my family together around the table.

Recipe FAQs

→ What type of chicken works best for these pies?

Cooked, shredded rotisserie chicken or leftover roasted chicken offers great flavor and texture for this dish.

→ Can I use puff pastry instead of pie crust?

Yes, both refrigerated pie crust and puff pastry work well. Puff pastry gives a lighter, flakier finish.

→ How do I avoid soggy bottom crusts?

Make sure the filling is thickened before assembling and avoid overfilling the muffin cups to keep the crust crisp.

→ Can I make these pies ahead of time?

Yes, you can assemble and refrigerate them before baking, or bake and reheat them for convenience later.

→ What vegetables can I use in the filling?

Frozen mixed vegetables are convenient, but fresh chopped carrots, peas, and corn also work nicely.

→ How do I get a golden crust?

Brush the tops with egg wash before baking to ensure a shiny, golden finish.

Easy Mini Chicken Pies

Bite-sized pies with tender chicken, mixed vegetables, and a creamy sauce in a flaky, golden crust.

Prep Time
15 min
Cook Time
25 min
Total Time
40 min
By: Evelyn

Category: Main Dishes

Skill Level: Easy

Cuisine: American

Yield: 12 Servings (12 mini chicken pot pies)

Dietary Preferences: ~

Ingredients

→ Protein

01 200 grams cooked shredded chicken (rotisserie preferred)

→ Vegetables

02 150 grams frozen mixed vegetables (carrots, peas, corn)
03 60 grams onion, diced

→ Sauce

04 30 grams unsalted butter
05 30 grams all-purpose flour
06 240 milliliters low sodium chicken broth
07 120 milliliters whole milk or 2% milk
08 1/2 teaspoon salt
09 1/4 teaspoon freshly ground black pepper
10 1/4 teaspoon garlic powder (optional)

→ Pastry

11 1 sheet refrigerated pie crust or puff pastry, thawed
12 1 large egg, beaten (for egg wash)

Steps

Step 01

Melt butter in a skillet over medium heat. Add diced onions and cook for 3 minutes until tender and translucent without browning.

Step 02

Sprinkle flour evenly over the butter and onions. Stir constantly for 1 minute until a thick paste forms and no dry flour remains.

Step 03

Gradually whisk in chicken broth followed by milk, stirring continuously to avoid lumps. Cook for 3 to 4 minutes until the sauce thickens.

Step 04

Stir in cooked chicken, mixed vegetables, salt, pepper, and garlic powder if using. Mix until ingredients are fully coated with sauce, then remove from heat.

Step 05

Roll out the thawed pie crust on a floured surface. Cut rounds large enough to gently line a standard muffin tin cup with overhang.

Step 06

Spoon filling into each crust-lined muffin cup. Top with smaller dough rounds, pressing edges to seal. Cut small slits on top for steam release.

Step 07

Brush tops with beaten egg to ensure golden color. Bake in a preheated oven at 190°C for 20 to 25 minutes until crust is flaky and golden brown.

Step 08

Allow pies to cool in the muffin tin for 5 minutes to set. Gently loosen edges with a plastic knife before removing to maintain crust integrity.

Notes

  1. Chilling the muffin tin before adding dough helps maintain crust shape. Let filling cool slightly before assembly to avoid soggy edges.

Tools Required

  • Skillet
  • Muffin tin
  • Whisk
  • Rolling pin

Allergy Info

Double-check all ingredients to spot potential allergens. Consult a healthcare professional if uncertain.
  • Contains gluten and dairy

Nutritional Information (Per Serving)

These details are for informational purposes only and shouldn’t replace professional medical advice.
  • Calories: 280
  • Fats: 12 g
  • Carbohydrates: 25 g
  • Proteins: 15 g