These adorable, cheesy, and comforting mini chicken pot pies are a hit with both kids and adults. Made with flaky crust, creamy filling, and gooey cheese, they’re perfect for dinner, snacks, or meal prep!
Ingredients
For the Filling:
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2 cups cooked, shredded chicken (rotisserie or leftover chicken works well)
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1 cup frozen mixed vegetables (peas, carrots, corn, and green beans)
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1 cup shredded cheddar cheese (or a mix of cheddar and mozzarella)
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2 tablespoons unsalted butter
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2 tablespoons all-purpose flour
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1 cup chicken broth
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½ cup whole milk (or heavy cream for extra creaminess)
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½ teaspoon salt
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½ teaspoon black pepper
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½ teaspoon garlic powder
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½ teaspoon onion powder
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¼ teaspoon dried thyme (optional)
For the Crust:
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1 package (2 sheets) refrigerated pie crust (or homemade pie dough)
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1 egg (for egg wash)
Step-by-Step Instructions
Step 1: Prepare the Filling
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In a medium saucepan, melt butter over medium heat.
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Add the flour and whisk continuously for about 1 minute to create a roux (this helps thicken the sauce).
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Slowly pour in the chicken broth, whisking constantly to avoid lumps.
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Stir in the milk, salt, pepper, garlic powder, onion powder, and thyme. Cook for 2-3 minutes until the sauce thickens.
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Add the shredded chicken and frozen vegetables. Stir well and let it cook for another 2 minutes.
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Remove from heat and mix in the shredded cheese until melted. Set aside to cool slightly.
Step 2: Prepare the Crust
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Preheat your oven to 375°F (190°C).
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Roll out the pie crust and use a round cutter (or a glass) to cut circles about 4 inches in diameter. These should be big enough to fit into muffin tin cups.
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Lightly grease a 12-cup muffin tin with non-stick spray or butter.
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Gently press the dough circles into each muffin cup, making sure they cover the bottom and sides.
Step 3: Assemble the Mini Pot Pies
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Spoon 2-3 tablespoons of the chicken mixture into each dough-lined muffin cup.
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Cut additional circles from the pie dough to create a top crust for each mini pie.
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Press the edges to seal, then cut a small X or slit in the top to allow steam to escape.
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In a small bowl, whisk the egg and brush it over the top of each pie for a golden-brown crust.
Step 4: Bake the Mini Pies
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Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the crust is golden brown.
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Remove from the oven and let the pies cool for 5 minutes before carefully taking them out of the tin.
Serving Suggestions
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Serve with a fresh green salad for a complete meal.
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Pair with a warm bowl of tomato soup or chicken broth.
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Add a side of steamed broccoli or roasted vegetables for extra nutrition.
Tips for the Best Mini Cheesy Chicken Pot Pies
1. Use Pre-Cooked Chicken
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Rotisserie chicken or leftover grilled chicken makes this recipe quick and easy.
2. Make Ahead for Meal Prep
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Prepare the filling a day in advance and refrigerate it until ready to assemble.
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You can also freeze unbaked pot pies for up to 2 months.
3. Don’t Overfill
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Adding too much filling can cause the pies to spill over. Stick to 2-3 tablespoons per cup.
4. Cheese Variations
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Try different cheeses like Gruyère, Monterey Jack, or smoked Gouda for a unique flavor.
Recipe Variations
1. Bisquick or Puff Pastry Version
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Instead of pie crust, use puff pastry for a flakier texture.
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You can also use a Bisquick biscuit topping instead of dough.
2. Keto/Low-Carb Version
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Replace the crust with cheese-based dough or a low-carb almond flour crust.
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Use heavy cream instead of milk to lower the carbs.
3. Vegetarian Mini Pot Pies
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Swap the chicken for mushrooms, chickpeas, or tofu.
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Use vegetable broth instead of chicken broth.
4. Spicy Kick
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Add ½ teaspoon of cayenne pepper or hot sauce to the filling for extra heat.
How to Store & Reheat
Storing Leftovers
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Refrigerate in an airtight container for up to 3 days.
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Freeze unbaked pot pies for up to 2 months.
Reheating
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Oven: Bake at 350°F (175°C) for 10-12 minutes until heated through.
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Microwave: Heat for 30-40 seconds, though the crust may soften slightly.
Nutritional Information (Per Serving – 1 Mini Pie)
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Calories: ~250 kcal
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Protein: 12g
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Carbs: 22g
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Fat: 12g
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Fiber: 2g
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Sodium: Moderate (adjust salt as needed)
Frequently Asked Questions (FAQs)
Q1: Can I make these in a regular pie dish instead of mini pies?
Yes! Use a 9-inch pie dish instead of a muffin tin. Increase the baking time to 30-35 minutes.
Q2: Can I use store-bought pie crust?
Absolutely! Store-bought refrigerated or frozen pie crust works great. Just let it come to room temperature before using.
Q3: What can I use instead of pie crust?
You can use crescent roll dough, biscuit dough, or even a mashed potato topping for a fun twist.
Q4: Can I freeze them after baking?
Yes! Wrap them individually in foil and freeze for up to 3 months. Reheat in the oven for 15-18 minutes at 350°F (175°C).
Final Thoughts
Mini Cheesy Chicken Pot Pies are the perfect comfort food—flaky, creamy, cheesy, and packed with flavor. Whether you’re making them for a family dinner, meal prep, or a cozy gathering, these bite-sized pies will be a hit!
