Mini Chicken Pot Pies Recipe: Flaky, Savory, and Easy to Make

When it comes to comfort food, few dishes are as satisfying and versatile as mini chicken pot pies. These individual-sized delights combine the flaky richness of a buttery crust with a savory, creamy filling of chicken and vegetables. They’re perfect for busy weeknights, casual gatherings, or even as a make-ahead meal for meal-prepping enthusiasts.

But what makes Mini Chicken Pot Pies truly special is their adaptability. Whether you want to tweak the filling to include your favorite vegetables, add a cheesy twist, or lighten things up with healthier ingredients, this recipe offers endless possibilities. Pair these pies with a warm bowl of loaded baked potato soup for a dinner that feels like a warm hug in every bite.

In this guide, we’ll walk you through everything you need to know—from ingredients and step-by-step instructions to creative variations, serving suggestions, and expert tips for storage and reheating. Let’s dive in!

Ingredients for Mini Chicken Pot Pies

The magic of mini chicken pot pies lies in their simplicity. You don’t need a pantry full of exotic ingredients to whip up these crowd-pleasers. Here’s what you’ll need:

Key Ingredients

Cooked Chicken: This is the star of the dish, providing protein and substance. Rotisserie chicken is ideal because it’s pre-cooked and flavorful. Alternatively, you can use leftover chicken breast, thigh meat, or even canned chicken for convenience.
Frozen Mixed Vegetables: A combination of peas, carrots, green beans, and corn adds texture and color to the filling. Frozen veggies are quick and easy, but feel free to substitute with fresh or steamed vegetables if you prefer.
Cream of Chicken Soup: This pantry staple binds the filling together with its creamy, savory goodness. If you’re feeling adventurous, you can swap this for cream of mushroom soup for a slightly earthier flavor.
Refrigerated Biscuit Dough: The biscuit dough makes forming the crusts a breeze. It’s flaky, buttery, and bakes up golden brown in no time.

Optional Additions

Cheese: Shredded cheddar or mozzarella can be mixed into the filling for a richer, gooier texture.
Herbs and Spices: A sprinkle of thyme, rosemary, or paprika can elevate the flavor profile.
Spicy Kick: A dash of cayenne pepper or red chili flakes is perfect for those who love a bit of heat.

For a fun appetizer to serve alongside, try creamy deviled eggs. The combination of creamy eggs and savory pies is a match made in heaven.

Step-by-Step Instructions for Perfect Mini Chicken Pot Pies

Making mini chicken pot pies is a straightforward process that even novice cooks can master. Follow these steps for perfect pies every time.

1: Preheat Your Oven

Start by preheating your oven to 375°F (190°C). Proper preheating ensures that the biscuit dough cooks evenly, resulting in a beautifully golden crust.

2: Prepare the Filling

In a large mixing bowl, combine:

1 cup of cooked, shredded chicken.
1 cup of thawed frozen mixed vegetables.
1 can (10.5 ounces) of cream of chicken soup.

Stir the mixture thoroughly until all the ingredients are well incorporated. For added flavor, sprinkle in black pepper, garlic powder, or a pinch of thyme. If you prefer a richer filling, mix in ½ cup of shredded cheddar cheese.

3: Shape the Crusts

Open your package of refrigerated biscuit dough and separate the biscuits.
Flatten each biscuit slightly using your hands or a rolling pin.
Place the flattened dough into a greased muffin tin, pressing it gently to form a crust that lines the bottom and sides of each cup.

4: Fill the Cups

Spoon 2–3 tablespoons of the chicken mixture into each prepared crust.
Be careful not to overfill the cups, as the filling may bubble over during baking.

5: Bake

Place the muffin tin in the preheated oven and bake for 20–25 minutes. Keep an eye on the pies during the last few minutes to ensure the crust doesn’t over-brown. The pies are ready when the crust is golden and the filling is bubbling.

Step 6: Cool and Serve

Allow the pies to cool for 5 minutes before carefully removing them from the muffin tin. Use a butter knife to loosen the edges if necessary. Serve warm, perhaps alongside homemade soft pretzels for a cozy, hearty meal.

Creative Variations to Try

While the classic recipe is undeniably delicious, mini chicken pot pies are a blank canvas for creativity. Here are some variations to inspire your next batch:

Vegetarian Mini Pot Pies

Swap out the chicken for tofu, tempeh, or extra vegetables like mushrooms and zucchini.
Use cream of mushroom soup instead of cream of chicken.

Cheesy Chicken Pot Pies

Mix shredded mozzarella, cheddar, or Parmesan into the filling.
Sprinkle additional cheese on top of each pie during the last 5 minutes of baking for a melty finish.

Spicy Pot Pies

Stir in a teaspoon of hot sauce or a pinch of cayenne pepper for a fiery twist.
Add diced jalapeños or red chili flakes to the filling.

Healthier Options

Use whole wheat biscuit dough for added fiber.
Replace the cream of chicken soup with a homemade version made with low-fat milk and chicken broth.

Serving Suggestions

Mini Chicken Pot Pies are versatile and pair beautifully with a variety of sides and accompaniments. Whether you’re serving them for dinner, a party, or as part of a larger meal, these suggestions will enhance their flavor and create a balanced dining experience.

1. Fresh Salads

Pair the rich, creamy pot pies with a refreshing salad to provide balance and lighten the meal:

Classic Green Salad: A mix of romaine lettuce, spinach, or arugula tossed with cucumbers, cherry tomatoes, and a light vinaigrette.
Lemon Orzo Pasta Salad: This tangy side dish complements the pies with its zesty and herbaceous flavors.
Apple Walnut Salad: Add sliced apples, candied walnuts, and crumbled blue cheese to a bed of mixed greens for a sweet and savory touch.

2. Comforting Soups

A warm bowl of soup turns Mini Chicken Pot Pies into a hearty and cozy meal:

Loaded Baked Potato Soup: The creamy, savory flavors of this soup are a perfect match for the pies.
Creamy Tomato Basil Soup: The tanginess of tomatoes balances the richness of the pies.
Chicken and Rice Soup: For a double dose of chicken goodness, pair with Perfect Creamy Chicken and Rice Soup.

3. Vegetable Sides

Add a healthy, colorful component to the meal with these vegetable options:

Steamed Green Beans: Toss with garlic butter or almonds for added flavor.
Roasted Carrots and Parsnips: A caramelized sweetness pairs wonderfully with the savory pies.
Sautéed Zucchini: Lightly seasoned with herbs, this simple side is quick to prepare.

4. Bread and Rolls

Enhance the meal with additional carb-based sides:

Homemade Soft Pretzels: These fluffy treats make for an indulgent pairing.
Air Fryer Garlic Bread: The crunchy, garlicky flavors are perfect for soaking up extra pie filling.
Buttery Dinner Rolls: A classic option that never disappoints.

5. Light and Bright Condiments

Elevate your pot pies with the addition of simple condiments:

Cranberry Sauce: Adds a tart and sweet contrast to the savory filling.
Herbed Yogurt Dip: A dollop of yogurt mixed with dill and lemon zest provides a refreshing touch.
Pickled Vegetables: Offer tangy pickles or pickled onions to cut through the richness of the pies.

6. Drinks

Complete the meal with beverages that complement the flavor profile of the pies:

Iced Tea: Sweet or unsweetened, iced tea is a crowd-pleaser.
White Wine: A crisp Chardonnay or Sauvignon Blanc pairs beautifully with the creamy filling.
Sparkling Water with Citrus: Add lemon, lime, or orange slices for a refreshing non-alcoholic option.

7. Desserts

Finish the meal on a sweet note with light and easy desserts:

Chocolate Bundt Cake: Try a slice of this decadent dessert for a rich finish.
Strawberry Icebox Cake: A chilled, no-bake dessert that’s perfect after a warm, savory meal.
Apple Crisp: The warm spices and crunch of apple crisp are a lovely way to end the meal.

With these serving suggestions, your Mini Chicken Pot Pies will become the centerpiece of a meal that’s comforting, delicious, and perfectly balanced. Whether for casual dining or a festive gathering, these pairings will ensure your pies are the star of the table!

Storage and Reheating Tips

Refrigeration

Store leftover pies in an airtight container in the fridge for up to 3 days.
To reheat, place them in a preheated 350°F (175°C) oven for 10 minutes.

Freezing

Freeze baked pies in a freezer-safe bag or container for up to 3 months.
Reheat directly from frozen at 375°F (190°C) for 15–20 minutes, or until heated through.

These tips ensure that your pies retain their flaky texture and creamy filling, making them perfect for meal prepping.

Frequently Asked Questions

Can I make mini chicken pot pies ahead of time?

Yes! Prepare the filling and shape the crusts in the muffin tin, then cover and refrigerate until ready to bake. Alternatively, bake the pies ahead of time and reheat before serving.

Can I use fresh vegetables instead of frozen?

Absolutely. Lightly steam fresh vegetables like broccoli, carrots, or peas before adding them to the filling to ensure they’re tender.

What other dough options can I use?

Crescent roll dough, puff pastry, or pie crust are great alternatives that offer different textures and flavors.

Are there gluten-free options for the crust?

Yes! Use a gluten-free biscuit mix or make your own crust using almond or coconut flour.

How do you keep the bottom crust of a chicken pot pie from getting soggy?

To keep the bottom crust of a chicken pot pie from getting soggy:

Blind bake the crust: Pre-bake the crust for 5–7 minutes before adding the filling. This gives it a head start on crisping up.
Use a thick filling: Ensure the filling isn’t too watery by reducing liquid or adding a thickener like cornstarch or flour.
Brush with egg wash: Apply a thin layer of beaten egg to the crust before blind baking. This creates a barrier that prevents the filling from soaking in.
Bake at the right temperature: Use a hot oven (375–400°F) to ensure the crust bakes evenly and doesn’t become soggy from undercooking.

How many calories are in a mini pot pie?

The calorie count of a mini pot pie can vary based on the ingredients. On average:

A standard mini chicken pot pie made with biscuit dough, chicken, vegetables, and cream of chicken soup contains 250–300 calories per pie.
For healthier versions using low-fat ingredients, it can range from 180–220 calories.
Adding cheese or using richer crusts may increase the calorie count to 350 or more per pie.

What can I use instead of half and half for chicken pot pie?

If your chicken pot pie recipe calls for half and half, here are alternatives:

Milk and butter: Combine ¾ cup milk with ¼ cup melted butter for a similar texture and richness.
Evaporated milk: Use an equal amount for a creamy consistency without the added fat of heavy cream.
Coconut milk: Ideal for a dairy-free option, it adds creaminess with a hint of natural sweetness.
Cashew cream: Blend soaked cashews with water for a vegan substitute that mimics the texture of cream.

How do you reheat frozen mini chicken pot pies?

To reheat frozen mini chicken pot pies:

Preheat the oven to 375°F (190°C).
Place the frozen pies on a baking sheet.
Cover loosely with aluminum foil to prevent the crust from over-browning.
Bake for 20–25 minutes or until heated through.
For a crispier crust, remove the foil for the last 5 minutes of baking.

Conclusion

Mini Chicken Pot Pies are the epitome of comfort food, offering all the flavors of a classic chicken pot pie in a convenient, individual-sized package. Whether you stick to the traditional recipe or get creative with variations, these pies are guaranteed to delight your taste buds.

Pair them with sides like loaded baked potato soup or creamy deviled eggs for a meal that’s as comforting as it is satisfying. Try this recipe today and discover why mini chicken pot pies are a timeless favorite!