Mini Chicken Pot Pies

Flaky, golden mini chicken pot pies filled with tender chicken, fresh vegetables, and a creamy savory gravy. Perfect for weeknight dinners, parties, or make-ahead freezer meals.

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Prep Time 20

Cook Time 30

Total Time 50

Servings: 12 mini pies

Course: Main Dish

Cuisine: American

Ingredients Method Notes

Ingredients

2 cups cooked chicken shredded (breast or thigh)
1 cup frozen mixed vegetables peas, carrots, corn
3 tbsp unsalted butter
1 small onion diced
2 cloves garlic minced
3 tbsp all-purpose flour
1 cup chicken broth
½ cup milk or heavy cream
1 tsp fresh thyme leaves or ½ tsp dried thyme
½ tsp salt adjust to taste
¼ tsp black pepper
2 pie crusts store-bought or homemade
1 egg beaten (for egg wash)

Method

Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin.
In a large skillet, melt butter over medium heat. Add onion and garlic; sauté until fragrant.
Stir in flour to make a roux, cooking for 1 minute. Gradually whisk in chicken broth, then milk or cream, stirring until thickened.
Add chicken, vegetables, thyme, salt, and pepper. Stir until combined, then remove from heat.
Roll out pie crust and cut circles slightly larger than muffin tin wells. Press one circle into each well.
Spoon filling into each crust, leaving a little space at the top. Place another dough circle on top, sealing edges. Cut small slits for steam to escape.
Brush tops with egg wash.
Bake for 25–30 minutes, or until golden brown and filling is bubbling.
Let rest 5 minutes before serving.

Notes

Storage:
Cool completely before refrigerating for up to 3 days, or freeze for up to 3 months. Reheat in oven at 350°F (175°C) until warmed through.