Ben Kenwood December 5, 2025

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Easy Mini Chicken Pot Pies

Name: Easy Mini Chicken Pot Pies
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 cup cooked chicken, shredded; 1 cup mixed vegetables (peas, carrots, corn); 1 can cream of chicken soup; 1 teaspoon onion powder; 1 teaspoon garlic powder; Salt and pepper to taste; 1 package biscuit dough or puff pastry

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There is something deeply comforting about tiny turnovers of warm, savory filling tucked under a golden crust, the kind of food that makes a kitchen smell like Sunday afternoon. Easy Mini Chicken Pot Pies bring that feeling to weeknights, lunchboxes, and potlucks, offering flaky pastry, creamy chicken, and pops of sweet vegetables in every bite. They are quick to pull together, forgiving to customize, and perfect for when you want the cozy taste of a homemade pie without the fuss of a full-size crust.

If you love simple, hands-on comfort food, this recipe will quickly become a favorite, alongside other slow cooker chicken classics like the chicken parmesan crock pot that so many readers enjoy.

What Makes This Special

Easy Mini Chicken Pot Pies work because they concentrate all the best parts of a classic pot pie into a single serving, creating crisp, buttery pockets of pastry surrounding a warm, saucy filling. The contrast between the tender shredded chicken and the flaky dough is comforting, and the small size makes them easy to serve, transport, and reheat.

Reasons to love these mini pies include

Quick assembly and fast baking time, perfect for weeknights
Versatility to use leftover chicken, rotisserie chicken, or a quick poached breast
Crowd friendly, easy to scale up or down
Portable comfort food that stays warm and neat to eat

The aroma as they bake is the kind that draws people to the kitchen, warm chicken and butter notes mingling with a hint of browned pastry. They are a reliable choice when you want traditional flavor with minimum effort.

Ingredients and Key Notes

A good filling balances creaminess, savory chicken, and little bursts of sweet vegetables, while the pastry adds a flaky lift. You can use biscuit dough for a pillowy top, or puff pastry for a lighter, flakier finish. If you prefer a slow cooker approach to the filling, check out this easy slow cooker chicken pot pie for ideas on building the same comforting base.

Ingredients

1 cup cooked chicken, shredded
1 cup mixed vegetables, peas carrots corn
1 can cream of chicken soup
1 teaspoon onion powder
1 teaspoon garlic powder
Salt and pepper to taste
1 package biscuit dough or puff pastry

Notes

Use leftover roast or rotisserie chicken for bright flavor and tender texture, or poach a couple of small breasts and shred them.
Frozen mixed vegetables are convenient, just thaw or warm briefly to avoid excess water in the filling.
If you choose puff pastry, work quickly with cold dough so it stays flaky.

Bringing It Together

Preheat the oven to 400°F, 200°C. Heat will crisp the pastry and brown the edges lightly, creating that irresistible golden top.
In a bowl, combine the shredded chicken, mixed vegetables, cream of chicken soup, onion powder, garlic powder, salt, and pepper. Stir until the mixture is uniform and slightly glossy, tasting for seasoning so the filling sings through the pastry.
Roll out the biscuit dough or puff pastry and cut into circles to fit your muffin tin. You should feel cool, slightly tacky dough that springs back when pressed, and the circles should be slightly larger than the muffin cup to form a neat rim.
Press the dough into the muffin tin, filling each cup with the chicken mixture. Spoon the filling carefully, leaving a small gap to avoid overflow, and smooth the tops so the pastry will brown evenly.
Bake for 15 to 20 minutes or until the pastry is golden brown. Watch for a rich, warm color and a fragrant, toasty smell, the filling bubbling gently at the edges when it is hot through.
Let cool slightly before serving. Cooling for 5 minutes lets the filling set, so every mini pie holds together when you lift it from the tin.

Prep ~ 15 minutes, Cook ~ 15 to 20 minutes, Total ~ 35 minutes, Servings ~ 6 to 12 mini pies depending on size, Kcal ~ 250 per mini pie estimate

Prepare in Advance

You can make most of the work ahead to speed up weeknight dinners or to prep for entertaining. The chicken filling keeps well, and the dough can be shaped early so assembly takes minutes.

Make the filling up to 3 days ahead, cool it completely, and store it in an airtight container in the refrigerator.
Cut pastry circles and line the muffin tin up to 1 day in advance, and keep the tray covered in the fridge so the dough does not dry out.
For longer storage, freeze assembled, unbaked mini pies on a baking sheet until firm, then transfer to a freezer bag for up to 3 months. Bake straight from frozen, adding 8 to 12 minutes to the baking time and covering loosely with foil if the tops brown too quickly.
If you want a slow cooker filling the night before, see ideas and flavor variations with slow cooker chicken pot pie, then refrigerate the cooled mixture and assemble in the morning.

How to Store Leftovers

Store your leftover Easy Mini Chicken Pot Pies thoughtfully to preserve texture and flavor. Proper storage will keep them tasting fresh when you reheat small portions for lunches or quick dinners.

Refrigerate leftover mini pies in an airtight container for up to 3 days. Lay a paper towel on the container bottom to absorb excess moisture and help the bottoms stay crisp.
Freeze leftovers individually wrapped in foil or plastic wrap for up to 2 months. Thaw overnight in the fridge before reheating, or bake from frozen with extra time.
To reheat, warm single pies in a 350°F oven for about 10 to 15 minutes until heated through and the crust feels crisp again. For quicker reheating, use a toaster oven so the crust crisps, avoiding the microwave which can make pastry soggy.
Freshness cue, check that the filling smells clean and savory, and the pastry remains golden and not overly soft, before reheating and serving.

Perfect Pairings

Serve Easy Mini Chicken Pot Pies with simple sides that complement the creamy filling, adding brightness or texture to the plate.

A crisp green salad with lemon vinaigrette to cut richness
Steamed green beans or asparagus with a squeeze of lemon
Buttery mashed potatoes for ultimate comfort
A simple slaw for crunchy contrast
Fruit salad for a light, refreshing finish
Warm dinner rolls for extra comfort

Make It Your Own

Easy Mini Chicken Pot Pies are incredibly adaptable, so tailor them to what you have on hand or to the flavors you love.

Cheesy twist, stir in 1 cup grated cheddar or gruyere to the filling for a richer, gooey center that pairs beautifully with golden pastry.
Turkey bacon substitution, for a smoky lift fold in chopped, cooked turkey bacon for a lighter, leaner touch that still gives savory depth.
Herb forward, add 1 to 2 tablespoons chopped fresh parsley, thyme, or chives for bright herbal notes that cut through the creaminess.
Spicy version, stir in 1 teaspoon smoked paprika or a pinch of cayenne to add warm heat and color.
Vegetarian option, swap the shredded chicken for cubed roasted cauliflower or chickpeas and use vegetable cream soup to keep the texture satisfying.
Make it into a pot pie bake, combine the filling with cubed potatoes and top with a sheet of puff pastry in a baking dish for an old fashioned family pie. If you like pasta recipes with chicken, try adapting the flavors toward a comforting garlic parmesan chicken pasta inspired filling for a creamier, cheesy variation.

Ensure any swap keeps the filling moist yet thick, so the minis hold their shape when served.

Pro Tips for Best Results

Keep dough cold, work quickly to preserve flakiness, and chill the tin briefly if your kitchen is warm.
Avoid watery filling, thaw frozen vegetables and pat dry before adding, or warm briefly to evaporate excess liquid.
Fill to just below the rim, leaving space for the filling to bubble a bit without spilling over.
Space mini pies evenly in the muffin tin to promote even browning, and rotate the pan halfway through baking if your oven runs hot.
Let minis rest for 5 minutes after baking, the filling sets and you will get clean slices and less steam release when you serve.

Your Questions, Answered

What type of chicken is best for Easy Mini Chicken Pot Pies?
Leftover roast chicken or rotisserie chicken offers great flavor and texture with minimal work, but poached or baked chicken breasts shredded or chopped work just as well. Aim for tender, fully cooked meat so the filling stays moist.

Can I use puff pastry instead of biscuit dough?
Yes, puff pastry gives a flakier, lighter crust and browns beautifully, while biscuit dough provides a softer, breadier top that is pillowy and comforting. Either option works, choose based on the texture you prefer.

How can I prevent soggy bottoms?
Thaw and drain frozen vegetables thoroughly, and use a thick filling with controlled liquid by stirring in the cream soup until thick rather than runny. Pre-baking the bottom shells for a few minutes can help, and heating the oven fully to 400°F ensures the crust seals and crispness forms quickly.

Can I make these gluten free?
Yes, use gluten free biscuit dough or a gluten free puff pastry substitute, and confirm the cream of chicken soup is gluten free or use a homemade thickened sauce. The assembly and baking times remain similar, though watch for browning differences.

How long can I freeze assembled, unbaked mini pies?
Freeze them for up to 3 months on a baking sheet until firm, then transfer to a freezer bag. Bake from frozen, adding 8 to 12 minutes to the bake time and covering loosely with foil if the tops brown too quickly.

What if I want a lighter filling?
Swap half of the cream of chicken soup for low fat Greek yogurt or a lightened béchamel, adjusting seasoning as needed. Add bright herbs and a squeeze of lemon to lift the flavor.

Are these kid friendly and good for lunchboxes?
Absolutely, they are kid friendly and portable, just be sure you cool them completely before packing into lunch containers and reheat thoroughly at school or work.

Final Thoughts

Easy Mini Chicken Pot Pies are one of those recipes that deliver cozy satisfaction with minimal fuss, perfect for warming homes on cool evenings or for serving at a casual gathering. The hands-on assembly makes them feel homemade, while shortcuts like rotisserie chicken and canned soup keep the process quick. Try them as written, or use the variations suggested to make them your own, and enjoy the simple pleasure of golden pastry giving way to warm, creamy chicken filling. I hope you make Easy Mini Chicken Pot Pies soon, and that they become a comforting staple in your kitchen.