Whipping up a batch of Mini Chicken Pot Pies is a fantastic way to enjoy a classic comfort food in a perfectly portioned, adorable package. This recipe is incredibly useful for busy weeknights, meal prep, or even for serving at small gatherings, offering all the savory goodness of traditional pot pie without the fuss.
Key Ingredients for Mini Chicken Pot Pies
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into ½-inch cubes
- 1 cup chopped yellow onion (about 1 small onion)
- 1 cup chopped carrots (about 2 medium carrots)
- ½ cup chopped celery (about 2 stalks)
- 2 cloves garlic, minced
- ½ cup unsalted butter
- ½ cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk (whole or 2% recommended)
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- Salt and freshly ground black pepper to taste
- 1 ½ cups frozen peas
- 1 (14.1 ounce) package refrigerated pie crusts (containing 2 crusts)
- 1 egg, beaten (for egg wash)
How to Make Mini Chicken Pot Pies
These Mini Chicken Pot Pies are deceptively simple to make, delivering big on flavor and heartwarming satisfaction in every bite. The creamy, rich chicken and vegetable filling is enveloped in a flaky, golden crust, making each mini pie a delightful individual treat. With a preparation time of about 30 minutes and a bake time of 20-25 minutes, you’ll have homemade comfort food ready in under an hour.
Step-by-Step Instructions
Prepare the Chicken and Vegetables:
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
- Add the cubed chicken and cook until browned on all sides and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside on a plate.
- Add the chopped onion, carrots, and celery to the same skillet (add a touch more oil if needed). Cook, stirring occasionally, until the vegetables are softened, about 8-10 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
Make the Creamy Sauce:
- Melt the butter in the skillet with the softened vegetables.
- Whisk in the flour until a thick paste (roux) forms. Cook for 1-2 minutes, stirring constantly, to cook out the raw flour taste.
- Gradually whisk in the chicken broth and milk, ensuring no lumps form. Bring the mixture to a simmer, stirring frequently, until the sauce thickens.
- Stir in the dried thyme, rosemary, salt, and pepper. Taste and adjust seasoning as needed.
Combine Filling Ingredients:
- Return the cooked chicken to the skillet with the thickened sauce.
- Stir in the frozen peas. Cook for a few minutes until the peas are heated through and the filling is combined and warmed.
Assemble the Mini Pot Pies:
- Preheat your oven to 400°F (200°C).
- Lightly grease a 12-cup muffin tin.
- Unroll the refrigerated pie crusts onto a lightly floured surface. Using a round cookie cutter or a glass that is slightly larger than the opening of your muffin cups, cut out 12 circles for the bottoms of the pies. Gently press these circles into the bottom and up the sides of each muffin cup, creating a shell.
- Using a smaller round cutter or glass (or even the same one if it fits), cut out 6 circles from the second pie crust sheet for the tops. You can also cut out fun shapes if desired.
- Carefully spoon the chicken and vegetable filling into each pie crust-lined muffin cup, filling them about three-quarters full.
- Place one of the top crust circles (or shapes) over the filling in each muffin cup. Crimp the edges of the top crust to the bottom crust to seal them partially. You can also make a small slit in the top crust to allow steam to escape.
Bake the Mini Pot Pies:
- Brush the tops of the mini pot pies with the beaten egg wash for a golden sheen.
- Place the muffin tin on a baking sheet (to catch any potential drips).
- Bake for 20-25 minutes, or until the crust is golden brown and the filling is bubbly.
- Let the mini pot pies cool in the muffin tin for about 5-10 minutes before carefully removing them. A small offset spatula or butter knife can help loosen them from the tin.
Why You’ll Love This Mini Chicken Pot Pies
You’ll adore these Mini Chicken Pot Pies for so many reasons, starting with their irresistibly cozy and flavorful chicken and vegetable filling nestled within a buttery, flaky crust. Unlike a full-sized pot pie that can sometimes feel overwhelming, these delightful individual portions are an absolute dream for portion control and make for an incredibly satisfying meal that feels like a special treat. Plus, the familiar, comforting taste is sure to evoke nostalgic memories, making them a perfect alternative to a simple chicken casserole or a hearty stew.
The cost-effectiveness of making these Mini Chicken Pot Pies at home is another major win; you can create a batch of these delicious pies for a fraction of the price of one store-bought version, making comfort food incredibly accessible. The delightful aroma that will fill your kitchen as they bake is guaranteed to entice everyone to the table, and their miniature size makes them perfect for little hands, creative plating, or even as a delightful appetizer. Don’t wait to experience this comforting classic in its most charming form – try making these delightful mini pot pies in your own kitchen today!
Storing and Reheating Tips
Proper storage and reheating are key to enjoying your Mini Chicken Pot Pies even after they’ve been baked.
- Refrigeration: Once cooled completely, store leftover mini chicken pot pies in an airtight container in the refrigerator for up to 3-4 days.
- Freezing: For longer storage, you can freeze the mini pot pies. Allow them to cool completely, then wrap each one individually in plastic wrap, followed by a layer of aluminum foil. Place the wrapped pies in a freezer-safe zip-top bag or container. They can be frozen for up to 2-3 months.
- Reheating from Refrigerator:
- Oven Method (Recommended for best texture): Preheat your oven to 350°F (175°C). Place the mini pot pies on a baking sheet and reheat for 10-15 minutes, or until heated through and the crust is re-crisped.
- Microwave Method: For a quicker reheat, place the mini pot pie on a microwave-safe plate and heat on 50% power in 30-second intervals until warmed through. Be aware that the crust may soften in the microwave.
- Reheating from Freezer:
- Oven Method: It is best to thaw the mini pot pies completely in the refrigerator overnight before reheating in the oven as described above. If reheating directly from frozen, increase the baking time significantly (potentially 30-45 minutes), covering with foil initially to prevent over-browning, then uncovering to crisp the crust.
Final Thoughts
These Mini Chicken Pot Pies are a delightful and satisfying way to enjoy a beloved comfort food. They are perfect for any occasion and remarkably easy to whip up, encouraging you to bring this charming recipe into your home for a taste of pure coziness.
Mini Chicken Pot Pies
Ingredients
Equipment
Method
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat.1 tablespoon olive oil
- Add the cubed chicken and cook until browned on all sides and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside on a plate.1 pound boneless, skinless chicken breasts
- Add the chopped onion, carrots, and celery to the same skillet (add a touch more oil if needed). Cook, stirring occasionally, until the vegetables are softened, about 8-10 minutes.1 cup chopped yellow onion, 1 cup chopped carrots, ½ cup chopped celery
- Stir in the minced garlic and cook for another minute until fragrant.2 cloves garlic
- Melt the butter in the skillet with the softened vegetables.½ cup unsalted butter
- Whisk in the flour until a thick paste (roux) forms. Cook for 1-2 minutes, stirring constantly, to cook out the raw flour taste.½ cup all-purpose flour
- Gradually whisk in the chicken broth and milk, ensuring no lumps form. Bring the mixture to a simmer, stirring frequently, until the sauce thickens.2 cups chicken broth, 1 cup milk
- Stir in the dried thyme, rosemary, salt, and pepper. Taste and adjust seasoning as needed.1 teaspoon dried thyme, ½ teaspoon dried rosemary, salt
- Return the cooked chicken to the skillet with the thickened sauce.1 pound boneless, skinless chicken breasts
- Stir in the frozen peas. Cook for a few minutes until the peas are heated through and the filling is combined and warmed.1 ½ cups frozen peas
- Preheat your oven to 400°F (200°C).
- Lightly grease a 12-cup muffin tin.
- Unroll the refrigerated pie crusts onto a lightly floured surface. Using a round cookie cutter or a glass that is slightly larger than the opening of your muffin cups, cut out 12 circles for the bottoms of the pies. Gently press these circles into the bottom and up the sides of each muffin cup, creating a shell.1 (14.1 ounce) package refrigerated pie crusts
- Using a smaller round cutter or glass (or even the same one if it fits), cut out 6 circles from the second pie crust sheet for the tops. You can also cut out fun shapes if desired.1 (14.1 ounce) package refrigerated pie crusts
- Carefully spoon the chicken and vegetable filling into each pie crust-lined muffin cup, filling them about three-quarters full.
- Place one of the top crust circles (or shapes) over the filling in each muffin cup. Crimp the edges of the top crust to the bottom crust to seal them partially. You can also make a small slit in the top crust to allow steam to escape.
- Brush the tops of the mini pot pies with the beaten egg wash for a golden sheen.1 egg
- Place the muffin tin on a baking sheet (to catch any potential drips).
- Bake for 20-25 minutes, or until the crust is golden brown and the filling is bubbly.
- Let the mini pot pies cool in the muffin tin for about 5-10 minutes before carefully removing them. A small offset spatula or butter knife can help loosen them from the tin.