Print

Mini Chicken Pot Pies

Close-up of golden-brown mini chicken pot pies filled with chicken, peas, and creamy sauce, arranged on a wooden board.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bite-sized chicken pot pies baked in a muffin tin, perfect for parties or family dinners.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 cup chopped yellow onion
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1/2 cup butter
  • 1/2 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon dried thyme
  • 2 cups cooked chicken, shredded or diced
  • 1 cup frozen peas
  • 1 sheet refrigerated pie crust
  • 1 egg, beaten (for egg wash)

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin.
  2. Heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery. Cook until softened, about 8-10 minutes.
  3. Melt butter in a separate saucepan over medium heat. Whisk in flour until smooth. Gradually whisk in chicken broth and milk until the mixture thickens.
  4. Stir in salt, pepper, and thyme. Add the cooked chicken and peas. Cook for 2 minutes more.
  5. Unroll the pie crust and cut out 12 circles using a biscuit cutter or the rim of a glass that is slightly larger than the muffin tin cups.
  6. Press the crust circles into the bottom and up the sides of the prepared muffin cups.
  7. Spoon the chicken filling evenly into the crust-lined cups.
  8. Place the muffin tin on a baking sheet to catch any drips. Bake for 20-25 minutes, or until the crust is golden brown and the filling is bubbly.
  9. Let the pot pies cool in the muffin tin for 5-10 minutes before carefully removing them. Brush with egg wash before baking for a golden finish.

Notes

  • For a make-ahead option, prepare the filling and store it in the refrigerator. Assemble and bake when ready to serve.
  • These mini pot pies freeze well. Cool completely, then wrap individually and freeze for up to 2 months. Reheat in a 350°F (175°C) oven until heated through.
  • Use leftover cooked chicken or rotisserie chicken for convenience.
  • If you don’t have refrigerated pie crust, you can use biscuit dough for a different texture.

Nutrition

Find it online: https://delicerecipe.com/mini-chicken-pot-pies/