There’s nothing quite like the comfort of a warm, flaky pot pie, but when you transform it into mini servings, it becomes even more irresistible. These Mini Chicken Pot Pies deliver everything you love about the classic dish—creamy chicken filling, tender vegetables, and buttery crust—in a perfectly portioned, handheld form. Whether you’re planning a weeknight family dinner, a party appetizer, or a cozy weekend meal, these little golden pies will win over everyone at the table.
Ingredients for Mini Chicken Pot Pies
Each ingredient plays a vital role in creating these savory bites of comfort:
2 cups cooked chicken (shredded or diced): The protein base of the filling, giving richness and substance. Leftover rotisserie chicken works beautifully here.
1 cup frozen mixed vegetables (peas, carrots, corn, green beans): Adds color, nutrition, and sweetness while keeping prep time quick and easy.
1 small onion (finely diced): Builds depth of flavor with mild sweetness and savoriness.
2 cloves garlic (minced): Infuses the filling with aromatic notes that balance the creaminess.
3 tbsp butter: The foundation for the roux, adding richness to the sauce.
3 tbsp all-purpose flour: Thickens the creamy filling to achieve that signature pot pie consistency.
1 ½ cups chicken broth: Provides savory depth and helps create the sauce.
½ cup heavy cream (or half-and-half): Brings luxurious creaminess to the filling.
1 tsp dried thyme: A classic herb that enhances the comforting flavor profile.
½ tsp salt & ½ tsp black pepper: Essential seasonings to balance and highlight flavors.
1 package refrigerated pie crusts (or puff pastry): The buttery, flaky shell that turns the filling into a handheld masterpiece.
1 egg (beaten): For the egg wash that gives the crust a golden, glossy finish.
Step-by-Step Instructions
1. Preheat your oven to 400°F (200°C). Lightly grease a standard muffin tin.
2. Prepare the filling:
