These mini chicken pot pies with pie crust are a fun classic on the American meal we’ve come to love. Their mini size makes them perfect for little hands to hold!

Chicken pot pies with pie crust served with veggies

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Chicken pot pie is a classic but can sometimes get a little messy, especially when served to little ones. These mini chicken pies are compact and easy to pick up and eat! I also love that I can offer a couple at a time and offer more as needed so that less goes to waste!

Many people tend to use canned cream of chicken soup as the base of their pie filling, but the filling is so simple to make yourself with just a little chicken broth, heavy cream, and flour! I also like that I can control the sodium level when making my own base. Once you see how simple it is to make your own filling base, you’ll never want to go back 😉

Mini chicken pot pie filling

WHAT YOU’LL NEED

Here is what you’ll need to make these mini chicken pot pies with pie crust:

Ingredients to make mini chicken pot pies
  • Shredded Chicken: I used precooked leftover rotisserie chicken breast for a quicker option, but you can also quickly cook and shred some chicken breasts to use as well.
  • Mixed Vegetables: I used frozen mixed veggies in a pinch, but you can use equal parts freshly chopped vegetables.
  • Onions: Freshly chopped onions add great flavor to the sauce filling.
  • Chicken Stock: For that main chicken flavor in the filling.
  • Heavy Cream: The main source of creaminess for the chicken pie filling.
  • Flour: Used to thicken the sauce for the pie filling.
  • Pie Crust: You can use storebought pie crusts or homemade. If you are using a storebought crust, you will need two 9-inch pie crusts.
  • Unsalted Butter: Used to cook down the veggies and onions.
  • Seasonings: Salt, pepper, and garlic powder for added flavor.

PROCESS

  1. Preheat the oven to 425 degrees F.
  2. Melt the butter on a pan on medium heat and add in the frozen veggies and onions. Cook until onions are translucent and veggies are fully warmed through.
  3. Add in the shredded chicken, salt, pepper, and garlic powder and mix until combined.
  4. Add in the flour and mix well until it is all incorporated and no pieces of raw flour remain.
  5. Pour in the chicken broth and heavy cream and mix until it is combined. Allow the mixture to bubble and thicken (reduce the heat if needed). Once the mixture thickens, remove it from the heat and let it cool as you prepare the pie crusts.
  6. Unroll the pie dough and use a cookie cutter or measuring cup to cut out circles that are 2.5 inches in diameter. Place these circles into the cups of a mini muffin pan pressing in on the sides as needed.
  7. Once the filling cools, scoop out about 1 tablespoon of filling into each pie cup.
  8. Combine the scraps of remaining dough from the pie bottoms and reroll it out. Use a small circle (I used my tablespoon-sized measuring spoon) to cut out small circles about 1.25 inches in diameter for the top of the pies. These tops do not need to completely cover the pies, they are just added to help prevent the pie filling from drying out when baked.
  9. *Optional: Whisk together one egg and one tablespoon of water to form an egg wash to brush on top of the pies. This is not necessary but helps the pies to obtain a shiny brown color. You can also brush a little milk on top of the pies for a similar effect.
  10. Bake the pies for 15-18 minutes or until the crust is golden. Allow the pies to cool completely before serving.
Steps to make mini chicken pot pies

STORAGE INSTRUCTIONS

Let the mini pies completely cool and store them in an airtight container for up to 4-5 days in the fridge. To freeze, store in a freezer-safe container or Ziploc bag once cooled for up to 3 months. 

SUBSTITUTIONS

  • Heavy cream: You may substitute the heavy cream with half and half milk, milk, or unsweetened coconut cream.
  • Chicken broth: You may replace the chicken broth with a stock or vegetable broth.
Mini chicken pot pies in hand

RECIPE NOTES

  • This recipe makes 24-30 mini pies. You may make regular-sized pies by adding a few more minutes to the total bake time and using a larger-sized cookie cutter for the crust. 
  • I like to use a silicone muffin pan to bake these pies as they pop out easily without any sticking. If you are using a normal mini muffin pan, make sure to grease your pan well before adding the pie dough.
  • The egg wash is optional if you would like your pies to have a shiny golden color. You can also brush the pies with milk for a similar effect or omit this altogether as it does not have any effect on the taste.
Mini Chicken pot pies with pie crust

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Mini chicken pot pies fresh out of the oven

Mini Chicken Pot Pies With Pie Crust

These mini chicken pot pies with pie crust are a fun classic on the American meal we've come to love. Their mini size makes them perfect for little hands to hold!
5 from 1 vote
Print Pin Rate
Course: dinner, lunch
Keyword: chicken pot pie, mini pies
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 28 mini pies

Ingredients 

  • 1 cup pre-cooked shredded chicken
  • 1 cup mixed vegetables
  • ¼ cup finely chopped onions
  • 1 cup chicken broth
  • ½ cup heavy cream
  • 2 tbsp flour
  • 2 9-inch pie crusts
  • 4 tbsp unsalted butter
  • ½ tsp salt optional
  • ½ tsp garlic powder
  • ¼ tsp black pepper

Instructions

  • Preheat the oven to 425 degrees F (218 degrees C).
  • Melt the butter on a pan on medium heat and add in the frozen veggies and onions. Cook until onions are transluscnet and veggies are fully warmed through.
  • Add in the shredded chicken, salt, pepper, and garlic powder and mix until combined.
  • Add in the flour and mix well until it is all incorporated and no pieces of raw flour remain.
  • Pour in the chicken broth and heavy cream and mix until it is combined. Allow the mixture to bubble and thicken (reduce the heat if needed). Once the mixture thickens, remove it from the heat and let it cool as you prepare the pie crusts.
  • Unroll the pie dough and use a cookie cutter or measuring cup to cut out circles that are 2.5 inches in diameter. Place these circles into the cups of a mini muffin pan pressing in on the sides as needed.
  • Once the filling cools, scoop out about 1 tablespoon of filling into each pie cup.
  • Combine the scraps of remaining dough from the pie bottoms and reroll it out. Use a small circle (I used my tablespoon-sized measuring spoon) to cut out small circles about 1.25 inches in diameter for the top of the pies. These tops do not need to completely cover the pies, they are just added to help prevent the pie filling from drying out when baked.
  • *Optional: Whisk together one egg and one tablespoon of water to form an egg wash to brush on top of the pies. This is not necessary but helps the pies to obtain a shiny brown color. You can also brush a little milk on top of the pies for a similar effect.
  • Bake the pies for 15-18 minutes or until the crust is golden. Allow the pies to cool completely before serving.

Notes

  • This recipe makes 24-30 mini pies. You may make regular-sized pies by adding a few more minutes to the total bake time and using a larger-sized cookie cutter for the crust. 
  • I like to use a silicone muffin pan to bake these pies as they pop out easily without any sticking. If you are using a normal mini muffin pan, make sure to grease your pan well before adding the pie dough.
  • The egg wash is optional if you would like your pies to have a shiny golden color. You can also brush the pies with milk for a similar effect or omit this altogether as it does not have any effect on the taste.

Nutrition

Nutrition Facts
Mini Chicken Pot Pies With Pie Crust
Amount per Serving
Calories
63.02
% Daily Value*
Fat
 
4.69
g
7
%
Saturated Fat
 
2.39
g
15
%
Trans Fat
 
0.07
g
Polyunsaturated Fat
 
0.58
g
Monounsaturated Fat
 
1.39
g
Cholesterol
 
13.95
mg
5
%
Sodium
 
2064.82
mg
90
%
Potassium
 
48.17
mg
1
%
Carbohydrates
 
2.33
g
1
%
Fiber
 
0.05
g
0
%
Sugar
 
1.68
g
2
%
Protein
 
2.9
g
6
%
Vitamin A
 
131.03
IU
3
%
Vitamin C
 
0.56
mg
1
%
Calcium
 
20.43
mg
2
%
Iron
 
0.2
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.
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