Mini Chicken Pot Pies

The smell of chicken pot pie baking in the oven? That’s pure comfort, y’all. Especially on a chilly Texas evening when the wind’s howling outside. My kiddos, bless their hearts, are usually running around like little tornadoes, but the second they get a whiff of these Mini Chicken Pot Pies, they magically appear in the kitchen, all wide-eyed and ready to dig in. I’ve made this recipe dozens of times in my kitchen, tweaking it until it was just perfect. And now, I’m sharing it with you. This recipe guarantees warm, flaky, and utterly delicious mini pot pies that even the pickiest eaters will gobble up. You’re gonna love how simple and satisfying these are!

Why This Recipe Works

Let’s face it, we’re all busy. As a mom, I get it. That’s why I created this Mini Chicken Pot Pies recipe to be a total lifesaver for weeknight dinners. Here’s why these little pies are a game-changer:

• Quick & Easy: From start to finish, you’re looking at about an hour, most of which is hands-off baking time.
• Kid-Approved: The small size makes them perfect for little hands and avoids the dreaded “I don’t like that!” drama.
• Make-Ahead Friendly: You can prep the filling in advance, saving you even more time during the week.
• Customizable: Add your family’s favorite veggies or switch up the crust for a personalized touch.

I’ve tested this recipe over and over, making sure every step is clear and easy to follow. Trust me, even if you’re not a seasoned baker, you can nail these mini pies.

Ingredients

• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
• 1 medium yellow onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup all-purpose flour
• 3 cups chicken broth
• 1 cup frozen peas
• 1 cup frozen corn
• 1/2 cup heavy cream
• 1 box (14.1 ounces) refrigerated pie crusts
• 1 large egg, beaten (for egg wash)

Ingredient Notes

Let’s talk ingredients. First off, the chicken. I like using chicken breasts because they’re lean and readily available, but you can use chicken thighs for a richer flavor. The herbs, thyme and rosemary, are key for that classic pot pie taste. Don’t skip them! If you only have fresh herbs, use about 1 tablespoon of each, chopped. The heavy cream adds a lovely richness to the filling. If you’re looking to lighten things up, you can substitute half-and-half, but the texture won’t be quite as creamy. Finally, the refrigerated pie crusts. These are a total time-saver, and honestly, they taste great! If you’re feeling ambitious, you can absolutely make your own pie crust, but for a quick weeknight meal, the store-bought ones are perfect.

Step-by-Step Instructions

Alright, let’s get cooking! These instructions are super straightforward, so you’ll be enjoying warm, comforting mini pot pies in no time.

1. Step 1: Sauté the Vegetables and Chicken. Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the cubed chicken and cook until lightly browned on all sides. Don’t worry about cooking it all the way through at this point; it will finish cooking in the sauce. Remove the chicken from the skillet and set aside.
2. Step 2: Build the Flavor. Add the chopped onion, carrots, and celery to the skillet. Cook until the vegetables are softened, about 5-7 minutes. Stir in the dried thyme, rosemary, salt, and pepper. The smell at this point is just heavenly, that earthy aroma of herbs and vegetables melding together.
3. Step 3: Create the Sauce. Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly. This helps thicken the sauce. Gradually whisk in the chicken broth, making sure to scrape up any browned bits from the bottom of the skillet. Bring the mixture to a simmer.
4. Step 4: Simmer and Thicken. Return the chicken to the skillet. Reduce the heat to low, cover, and simmer for 10-15 minutes, or until the chicken is cooked through and the sauce has thickened slightly. The sauce should coat the back of a spoon.
5. Step 5: Add the Finishing Touches. Stir in the frozen peas, frozen corn, and heavy cream. Heat through for a few minutes. Taste and adjust the seasonings as needed. I usually add a little extra pepper at this stage.
6. Step 6: Assemble the Mini Pies. Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin. Unroll the pie crusts and use a 4-inch round cookie cutter or a sharp knife to cut out circles. Gently press the circles into the muffin cups, leaving a little overhang.
7. Step 7: Fill and Top. Spoon the chicken mixture into the pie crust-lined muffin cups, filling them almost to the top. Cut out smaller circles, about 3-inch, from the remaining pie crust. Place the smaller circles on top of the filling.
8. Step 8: Brush and Bake. Brush the tops of the mini pies with the beaten egg. This will give them a beautiful golden-brown color. Cut a small slit in the top of each pie to allow steam to escape. Bake for 20-25 minutes, or until the crust is golden brown and the filling is bubbly. Let cool in the muffin tin for a few minutes before carefully removing them.

Expert Tips from My Kitchen

Here are a few tricks I’ve learned from making these Mini Chicken Pot Pies time and time again:

• Don’t Overcrowd the Pan: When browning the chicken, work in batches. Overcrowding the pan will cause the chicken to steam instead of brown.
• Thaw the Peas and Corn: For best results, let the peas and corn thaw slightly before adding them to the filling. This prevents them from cooling down the sauce too much.
• Get Creative with the Crust: Use different shapes or cookie cutters to create fun designs on top of the pies. My kids love when I use star-shaped cutouts!
• Prevent Soggy Crusts: To avoid soggy crusts, make sure the filling isn’t too watery. If it seems thin, simmer it for a few more minutes to thicken it up.
• Egg Wash Alternative: If you don’t have an egg, you can brush the crust with milk or melted butter for a similar golden-brown finish.
• Spice it Up: Add a pinch of red pepper flakes to the filling for a little kick.
• Add More Veggies: Feel free to add other vegetables like potatoes, mushrooms, or green beans to the filling.

Storage & Meal Prep

These Mini Chicken Pot Pies are fantastic for meal prepping! To store leftovers, let them cool completely and then transfer them to an airtight container. They will keep in the refrigerator for up to 3-4 days. You can also freeze them for longer storage. Wrap each pie individually in plastic wrap and then place them in a freezer bag. They can be frozen for up to 2-3 months.

To reheat, you can warm them in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also microwave them, but the crust won’t be as crispy. For make-ahead options, you can prepare the filling up to 2 days in advance and store it in the refrigerator. When you’re ready to assemble the pies, simply fill the crusts and bake as directed. This is a great way to save time during the week.

Substitutions & Variations

Want to mix things up? Here are some substitutions and variations you can try:

• Gluten-Free: Use gluten-free pie crusts and a gluten-free all-purpose flour blend to make these pies gluten-free.
• Dairy-Free: Substitute the heavy cream with coconut cream or another dairy-free alternative.
• Vegetarian: Replace the chicken with sautéed mushrooms or lentils for a vegetarian version.
• Different Protein: Try using leftover turkey or shredded pork instead of chicken.
• Seasonal Twist: Add butternut squash or sweet potatoes to the filling in the fall for a seasonal variation.

I haven’t personally tested all of these variations, but they should work well based on my knowledge of the recipe and ingredients. Feel free to experiment and let me know what you come up with!

Frequently Asked Questions

Can I make this ahead?

Yes, absolutely! You can prepare the chicken filling up to two days in advance and store it in the refrigerator. This is a huge time-saver during busy weeknights. Just assemble and bake when you’re ready to eat.

How do I know when the chicken is done?

The chicken should be cooked through and no longer pink in the center. A good internal temperature to aim for is 165°F (74°C).

Can I use different vegetables?

Of course! Feel free to add any vegetables your family enjoys. Potatoes, mushrooms, green beans, or even bell peppers would be great additions.

What if my crust is browning too quickly?

If the crust starts to brown too quickly, you can loosely tent the pies with aluminum foil during the last few minutes of baking.

Are these kid-friendly?

Definitely! The small size and mild flavors make these mini pot pies a hit with kids. You can even let them help with the assembly process.

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Can I freeze these after baking?

Yes, you can! Let the pies cool completely, then wrap them individually in plastic wrap and place them in a freezer bag. They can be frozen for up to 2-3 months. Reheat in the oven for best results.

Can I use puff pastry instead of pie crust?

You sure can! Puff pastry will give you a flakier, lighter crust. Just be sure to adjust the baking time as needed, since puff pastry tends to brown faster.

Serving Suggestions

These Mini Chicken Pot Pies are a complete meal on their own, but here are a few ideas for rounding out the meal:

• Side Salad: A simple green salad with a light vinaigrette is a refreshing contrast to the richness of the pot pies.
• Steamed Vegetables: Serve with steamed broccoli, green beans, or asparagus for a healthy side dish.
• Fruit Salad: A bowl of fresh fruit adds a touch of sweetness to the meal.

For plating, I like to arrange the mini pies on a platter and garnish with a sprig of fresh thyme or parsley. They look so cute and inviting!

These mini chicken pot pies are portion-perfect for families. Each person gets their own individual pie, which makes serving and cleanup a breeze. Plus, there’s no fighting over who gets the biggest piece!

These Mini Chicken Pot Pies are more than just a recipe; they’re a warm hug on a plate. They’re a reminder of cozy evenings spent with family, sharing laughter and good food. They bring everyone to the table and make them happy. I truly believe that these are special because they’re simple, comforting, and made with love. So, gather your ingredients, preheat that oven, and get ready to create some kitchen magic. I promise, your family will thank you for it!

I’m so excited for you to try this recipe! Be sure to come back and leave a comment letting me know how they turned out. And if you’re looking for more family-friendly recipes, be sure to sign up for my newsletter or explore other recipes here at FamiliesRecipes.com! Happy cooking, y’all!

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