chicken pot pie mini recipe

Written BySheba G Updated On
chicken pot pie mini recipe
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The Best chicken pot pie mini recipe

I’m so excited to share this recipe with you – Chicken Pot Pie Mini Recipe is a game-changer for any occasion. I first tried this recipe at a family gathering, and it was an instant hit.

The combination of tender chicken, flavorful vegetables, and a hint of spices all wrapped up in a flaky pastry crust was absolute perfection. My kids loved helping me assemble the mini pies and couldn’t wait to sink their teeth into them.

As I started experimenting with this recipe at home, I realized just how versatile it was – perfect for a quick weeknight dinner or as a show-stopping main course for special events. Plus, the best part?

It’s surprisingly healthy considering how rich it tastes! The key to making this recipe work is using high-quality ingredients and a few clever shortcuts to save time without sacrificing flavor.

With these mini pies, you can easily feed a crowd without feeling like you’re slaving away in the kitchen all day. And don’t even get me started on the leftovers – they reheat beautifully and make for an amazing next-day lunch or dinner.

Whether you’re feeding a crowd or just want to treat yourself to something special, this Chicken Pot Pie Mini Recipe is sure to become a new favorite.

Chicken Pot Pie Minis

Chicken Pot Pie Minis

4.8 from 1741 votes

Chicken Pot Pie Minis are bite-sized versions of the classic comfort food. These mini pies feature tender chicken, mixed vegetables, and a creamy sauce all wrapped in a golden, flaky crust.

Prep Time20 mins
Cook Time25 mins
Resting Time0 mins
Total Time45 mins
Servings: 12Cuisine: InternationalCalories: 250 kcal

🥘Ingredients

For the Pie Dough

1 1/2 cups all-purpose flour
1/2 tsp salt
1/2 cup cold unsalted butter, cubed
4-5 tbsp ice-cold water

For the Filling

1 cup cooked chicken, shredded
1/2 cup frozen mixed vegetables (carrots, peas, corn)
1/2 cup chicken broth
1/2 cup milk
1 tbsp all-purpose flour
1 tbsp butter
salt and pepper to taste
1 tbsp chopped fresh parsley (optional)

👨‍🍳Directions

1Preheat the oven to 400°F (200°C).
2In a large mixing bowl, combine the flour and salt.
3Add the cubed butter and mix until the mixture resembles coarse crumbs.
4Gradually add the ice-cold water, one tablespoon at a time, mixing just until the dough comes together.
5Wrap the dough in plastic wrap and refrigerate for 10 minutes.
6On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness.
7Using a round cutter or glass, cut out circles that are slightly larger than the muffin tin cups.
8Press the dough circles into the muffin tin, making sure to cover the bottom and sides completely.
9In a small saucepan, melt the butter over medium heat.
10Add the flour and whisk until smooth.
11Gradually add the chicken broth and milk, stirring continuously.
12Bring the mixture to a simmer and cook until it thickens slightly.
13Add the shredded chicken, frozen vegetables, salt, and pepper.
14Stir well to combine.
15Remove from heat and stir in the chopped parsley if using.
16Spoon the chicken and vegetable mixture evenly into the prepared dough-lined muffin cups, filling each one about 3/4 full.
17Bake in the preheated oven for 20-25 minutes, or until the crust is golden brown and the filling is bubbly.
18Remove from the oven and let cool in the muffin tin for 5 minutes.

🔧Equipment

Mixing bowl
Rolling pin
Muffin tin
Small saucepan
Whisk

📊Nutrition Facts (per serving)

🔥Calories: 250 kcal🧈Total Fat: 14g💛Saturated Fat: 8g❤️Cholesterol: 45mg🧂Sodium: 350mg🌾Total Carbs: 20g🥦Dietary Fiber: 1g🍬Sugars: 1g🥩Protein: 12g

📝Notes

Tips: You can use a store-bought pie crust for a quicker option. To make these gluten-free, substitute the all-purpose flour with a gluten-free flour blend and ensure all other ingredients are certified gluten-free.

Watch Video Of How Chicken Pot Pie Minis Works

These Chicken Pot Pie Minis are truly a crowd-pleaser – easy to make, deliciously flavorful, and packed with nutritious goodness.

Whether you’re feeding a crowd or just want something special for yourself, this recipe is sure to become a new favorite in your household.

Plus, with its flexible serving options and incredible leftovers, it’s perfect for busy families who need meals that can be easily reheated or repurposed as needed.

❓ Frequently Asked Questions About Chicken Pot Pie Minis

1. What type of pastry should I use for the crust?

You can use either homemade or store-bought puff pastry for this recipe. If you’re short on time, store-bought works great – just thaw it according to the package instructions before rolling it out.

2. Can I use frozen mixed vegetables instead of fresh?

While fresh is always best, frozen will do in a pinch – just be sure to thaw them first before using. Keep in mind that frozen veggies will add some extra moisture to the filling, so you may need to adjust the cooking time accordingly.

3. How do I prevent the pastry from becoming soggy?

To prevent sogginess, make sure your filling is nice and dry before assembling the pies. You can also brush the tops of the pies with a beaten egg before baking for an extra layer of protection.

4. Can I make these mini pies ahead of time?

Yes! These are perfect for making ahead of time – simply assemble the pies without baking them, then refrigerate or freeze until ready to bake.

5. Do I have to use chicken breast or can I use thighs?

Either works great – just adjust the cooking time accordingly if using thighs.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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