Oh, mini chicken pot pies – where do I even start? These little pockets of comfort are my go-to when I need something cozy but don’t want to fuss with a full-size pie. I’ll never forget the first time I made them for a family gathering – my aunt actually asked if I’d bought them from a fancy bakery! The best part? They’re ridiculously easy to whip up, especially when you’ve got leftover chicken hanging around. Whether you’re feeding a crowd or just want individual portions (no fighting over the crust!), these mini chicken pot pies deliver that classic homemade taste in every single bite.

Why You’ll Love These Mini Chicken Pot Pies

Let me tell you why these little pies have become my kitchen superstars. First off, they’re quick – I can have them ready faster than ordering takeout! Plus, they’re so easy that even my teenager can make them (and trust me, that’s saying something). The best part? You can customize them however you like – swap veggies, use turkey instead of chicken, or add a dash of thyme for extra flavor. They’re perfect for gatherings because everyone gets their own personal pie – no messy slicing required. And that golden, flaky crust? Absolute magic.

Ingredients for Mini Chicken Pot Pies

Okay, let’s gather our goodies! Here’s what you’ll need to make about 6 adorable mini chicken pot pies:

1 cup cooked chicken, shredded (rotisserie chicken works wonders!)
1/2 cup carrots, diced small so they cook perfectly
1/2 cup peas (fresh or frozen, no judgment here)
1/2 cup potatoes, diced into tiny cubes
1/4 cup butter (the real stuff, please!)
1/4 cup all-purpose flour
1 cup chicken broth (homemade or store-bought)
1/2 cup milk (any kind you have on hand)
Salt and freshly ground black pepper to taste
1 package refrigerated pie crusts (or homemade if you’re feeling fancy)

Ingredient Notes & Substitutions

Don’t stress if you’re missing something – I’ve made these with all sorts of swaps! Frozen veggies work just fine (no need to thaw). Turkey makes a great chicken substitute. For the roux (that butter-flour mixture that thickens the sauce), whisk constantly to avoid lumps – it’s easier than you think! And if you’re dairy-free, plant-based butter and milk alternatives work beautifully too.

How to Make Mini Chicken Pot Pies

Alright, let’s get these little beauties in the oven! The process is simpler than you might think – I promise. First things first, preheat that oven to 375°F (190°C). While it’s heating up, we’ll make the most luscious filling you’ve ever tasted. Then comes the fun part – assembling our mini masterpieces!

The key here is working with the pie crust while it’s still cold – it handles so much better that way. And don’t worry about making them look perfect – rustic charm is part of their appeal! Just wait until your kitchen fills with that incredible savory aroma as they bake to golden perfection.

Step-by-Step Instructions

Make the filling: Melt butter in a saucepan over medium heat. Whisk in flour until smooth – this is your roux, the magic thickener! Cook for about a minute until it smells nutty.
Build the sauce: Slowly whisk in chicken broth and milk until smooth. Keep stirring as it thickens – you’ll know it’s ready when it coats the back of a spoon.
Combine everything: Stir in your chicken, carrots, peas, and potatoes. Season generously with salt and pepper. Careful – the filling is hot!
Prepare crusts: Roll out pie crusts and cut circles slightly larger than your mini pie tins. Press them gently into the tins – no need to be perfect!
Fill and top: Spoon filling into each crust-lined tin. Top with another crust circle, crimp edges with a fork to seal, and cut a few small slits on top for steam to escape.
Bake: Pop them in the oven for 25-30 minutes until they’re gloriously golden brown. Let them cool for 5 minutes before serving – trust me, that filling stays lava-hot!

Tips for Perfect Mini Chicken Pot Pies

After making dozens (maybe hundreds!) of these little pies, I’ve picked up some tricks that make all the difference. First, keep your pie crust cold until the very last minute – it rolls out easier and bakes up flakier. Second, don’t skip those steam vents on top – just a few small slits keeps the crust crisp instead of soggy. And here’s my secret: brush the tops with an egg wash for that gorgeous golden shine. Oh, and let them rest for 5 minutes after baking – the filling thickens perfectly!

Serving Suggestions for Mini Chicken Pot Pies

These mini chicken pot pies are hearty enough to stand alone, but I love pairing them with simple sides that round out the meal. A crisp green salad with tangy vinaigrette cuts through the richness perfectly. On colder days, creamy mashed potatoes make them extra comforting! Each pie is about the perfect single-serving size – though I won’t judge if you sneak a second one.

Storing and Reheating Mini Chicken Pot Pies

Here’s the beautiful thing about these mini chicken pot pies – they store like absolute champs! Let them cool completely, then pop them in an airtight container in the fridge for up to 3 days. For longer storage, freeze them on a baking sheet first (so they don’t stick together), then transfer to freezer bags for up to 2 months. When you’re ready to eat, reheat in a 350°F (175°C) oven until piping hot – about 15 minutes from fridge, 25 from frozen. Microwaving works in a pinch (30-45 seconds), but the crust won’t stay as crisp. Pro tip: add a sprinkle of water before microwaving to keep the filling moist!

Mini Chicken Pot Pies Nutritional Info

Now, I’m no nutritionist, but here’s the scoop on what’s in these little pies (based on my ingredients). Each mini chicken pot pie clocks in at about 320 calories, with 18g fat (8g saturated), 25g carbs, and a satisfying 15g protein. Remember – these numbers can change depending on your exact ingredients (like using low-fat milk or extra veggies). But hey, when comfort food tastes this good, who’s counting? Just enjoy every delicious bite!

FAQs About Mini Chicken Pot Pies

Q1. Can I use store-bought pie crust for mini chicken pot pies?
Absolutely! Store-bought crust works wonderfully – I use it all the time when I’m in a hurry. Just make sure to keep it refrigerated until you’re ready to roll it out. The key is handling it while it’s still cold for the flakiest results.

Q2. How long do mini chicken pot pies last in the fridge?
These little pies keep beautifully! Stored in an airtight container, they’ll stay fresh in the fridge for about 3 days. The crust might soften a bit, but reheating them in the oven crisps it right back up.

Q3. Can I freeze unbaked mini chicken pot pies?
You sure can! Assemble them completely but don’t bake. Freeze them solid on a baking sheet first, then transfer to freezer bags. When ready to eat, bake straight from frozen – just add 10-15 extra minutes to the cooking time.

Q4. What’s the best way to reheat mini chicken pot pies?
The oven is your best friend here! 350°F for about 15 minutes brings them back to golden perfection. If you’re in a rush, the microwave works (30-45 seconds), but the crust won’t be as crisp.

Got your own twist on mini chicken pot pies? I’d love to hear about it! Drop your favorite variations in the comments below – I’m always looking for new ideas to try in my kitchen.