Name: Easy Mini Chicken Pot Pies: 5 Steps to Delicious Comfort Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 2 cups cooked chicken, diced; 1 cup mixed vegetables, frozen; 1 can cream of chicken soup (about 10.5 oz); 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/2 teaspoon black pepper; 1 package refrigerated pie crusts (usually contains 2 crusts); 1 egg, beaten (for egg wash)

Jump to Recipe

If you’re craving a warm, satisfying dish that feels like a hug in food form, you’re going to love this recipe for Easy Mini Chicken Pot Pies: 5 Steps to Delicious Comfort. These little parcels are bursting with tender chicken, colorful veggies, and a creamy, savory filling, all nestled in flaky, golden crusts. Perfect for a cozy dinner or as a fun snack, they bring that classic homestyle vibe without any fuss. Getting these on your table is simpler than you think, and the flavor is absolutely worth every bite.

Easy Mini Chicken Pot Pies: 5 Steps to Delicious Comfort Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Easy Mini Chicken Pot Pies: 5 Steps to Delicious Comfort is in how straightforward the ingredients are. Each one plays a vital role in creating a balanced, flavorful mini meal—whether it’s the richness of the cream of chicken soup or the buttery crunch of the pie crust.

2 cups cooked chicken, diced: Using cooked chicken keeps prep quick and offers hearty protein in every bite.
1 cup mixed vegetables, frozen: A convenient way to add vibrant color and nutritious variety.
1 can cream of chicken soup: This adds a creamy, comforting base that ties all the flavors together.
1 teaspoon garlic powder: Provides a gentle savory punch without overpowering the other ingredients.
1 teaspoon onion powder: Enhances depth and warmth in the filling’s flavor profile.
1/2 teaspoon black pepper: Gives a subtle kick that balances the creaminess perfectly.
1 package refrigerated pie crusts: The secret to that irresistible flaky exterior, ready to roll and shape.
1 egg, beaten (for egg wash): Ensures a gorgeous golden shine that invites you to dig right in.

How to Make Easy Mini Chicken Pot Pies: 5 Steps to Delicious Comfort

Step 1: Preheat and Prepare Your Oven

Start by setting your oven to 400°F (200°C). This temperature is perfect to bake the pies until they’re beautifully browned on the outside while keeping the filling juicy and hot on the inside.

Step 2: Mix the Filling

In a mixing bowl, combine the diced chicken, frozen mixed vegetables, cream of chicken soup, garlic powder, onion powder, and black pepper. This mixture comes together quickly and deserves a little stir to evenly distribute all those comforting flavors.

Step 3: Prepare the Pie Crusts

Roll out your refrigerated pie crusts on a clean surface and cut them into circles that fit snugly inside your muffin tin cups. This forms the mini pie shells that will hold all the delicious filling inside.

Step 4: Fill and Seal

Place each pie crust circle into the muffin tin, gently pressing to create a little bowl. Spoon in the chicken mixture so each is nicely filled but not overstuffed. Top each with another pie crust circle, then press the edges together firmly to seal in that savory goodness.

Step 5: Egg Wash and Bake

Brush the tops of your mini pot pies with the beaten egg—you’ll see how this step creates that irresistible glossy, golden finish. Bake them in the preheated oven for 20-25 minutes until the crust is crisp and perfectly browned. Let them cool briefly before serving so the filling settles just right.

How to Serve Easy Mini Chicken Pot Pies: 5 Steps to Delicious Comfort

Garnishes

Fresh herbs like chopped parsley or thyme sprinkled on top add a beautiful pop of green and a bright flavor contrast. A light dusting of freshly ground black pepper right before serving can also enhance the aromas and taste.

Side Dishes

These mini pot pies pair wonderfully with simple sides like a crisp green salad tossed in a light vinaigrette or a bowl of creamy mashed potatoes. Steamed green beans or roasted carrots bring freshness and color to your plate, rounding out the meal beautifully.

Creative Ways to Present

For a party or family gathering, arrange your Easy Mini Chicken Pot Pies: 5 Steps to Delicious Comfort on a rustic wooden board with garnishes of fresh herbs and small bowls of dipping sauces like honey mustard or spicy aioli. For a kid-friendly twist, add a small side of raw veggies or a fruit cup for a fun and balanced plate.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers (which we hope you do because they’re that good), place them in an airtight container and refrigerate for up to 3 days. Keeping them covered will preserve their moist filling and flaky crust texture.

Freezing

These mini pot pies freeze beautifully. Wrap each one individually in plastic wrap and place them together in a freezer-safe bag or container. You can freeze them for up to 2 months; just make sure they’re well sealed to prevent freezer burn.

Reheating

Reheat your pot pies in a preheated oven at 350°F (175°C) for about 15-20 minutes or until warmed through and the crust regains its crispiness. Avoid microwaving if possible, since that tends to soften the crust and make it soggy.

FAQs

Can I use leftover chicken for this recipe?

Absolutely! This recipe is perfect for using leftover cooked chicken, which saves time and adds great flavor. Just make sure the chicken is diced into small pieces so it’s evenly distributed in the filling.

What kind of vegetables work best?

Frozen mixed vegetables are convenient and provide a nice medley of colors and textures. You can use peas, carrots, corn, and green beans, but feel free to swap in your favorites or whatever you have on hand.

Can I make these gluten-free?

Yes! Simply substitute the refrigerated pie crust with a gluten-free version. Many stores carry gluten-free pie crusts that bake similarly to traditional ones, letting you enjoy these pies without worry.

Is there a way to make these pot pies spicier?

Definitely. Add a pinch of cayenne pepper or a dash of hot sauce to the filling mixture to give it a gentle heat kick. Adjust according to your spice tolerance for the perfect personalized comfort food.

How do I know when the pies are fully cooked?

The crust should be a deep golden brown color with no doughy spots, and the filling should be hot and bubbling slightly when you remove them from the oven. If you want extra assurance, insert a toothpick in the crust edges to check for doneness.

Final Thoughts

Making these Easy Mini Chicken Pot Pies: 5 Steps to Delicious Comfort is genuinely a joy, whether you’re cooking for yourself or a crowd. The combination of simple ingredients, straightforward steps, and satisfying results means you can enjoy classic comfort food anytime without stress. So go ahead, bake up a batch and watch how these little pies become a favorite at your table in no time!

Easy Mini Chicken Pot Pies: 5 Steps to Delicious Comfort Recipe

★★★★★

4.8 from 16 reviews

Author: Harper
Total Time: 40 minutes
Yield: 12 mini pot pies 1x
Diet: Halal

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Description

These Easy Mini Chicken Pot Pies are the perfect comforting snack or meal. Made with tender diced chicken, mixed vegetables, and a creamy sauce, all encased in a flaky pie crust, these mini pies are simple to prepare and bake to golden perfection. Ideal for meal prep, parties, or a cozy dinner, they deliver delicious homemade flavor in a convenient handheld size.

Ingredients

Scale

Filling

2 cups cooked chicken, diced
1 cup mixed vegetables, frozen
1 can cream of chicken soup (about 10.5 oz)
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon black pepper

Crust and Finish

1 package refrigerated pie crusts (usually contains 2 crusts)
1 egg, beaten (for egg wash)

Instructions

Preheat Oven. Set your oven to 400°F (200°C) to ensure it’s hot enough to bake the pot pies to a golden, flaky crust.
Prepare Filling. In a large mixing bowl, combine the diced cooked chicken, frozen mixed vegetables, cream of chicken soup, garlic powder, onion powder, and black pepper. Stir until everything is evenly mixed and coated.
Cut Pie Crust Circles. Roll out the refrigerated pie crusts on a clean surface and use a round cutter or a glass to cut circles that will fit into the cups of your muffin tin.
Line Muffin Tin. Place each pie crust circle gently into the muffin tin cups, pressing down lightly to form a small crust bowl.
Fill Crusts. Spoon the chicken and vegetable mixture into each crust-lined muffin tin, filling them nearly to the top but leaving some space for the top crust.
Seal Mini Pies. Place another pie crust circle over each filled cup, and carefully pinch the edges together to seal the filling inside.
Apply Egg Wash. Brush the tops of the sealed crusts generously with the beaten egg to give them a beautiful golden color once baked.
Bake. Put the muffin tin in the preheated oven and bake for 20-25 minutes, or until the crusts are puffed up and golden brown.
Cool and Serve. Remove the mini pot pies from the oven and allow them to cool slightly in the muffin tin before carefully removing and serving warm.

Notes

Use cooked chicken from a rotisserie or leftover roasted chicken for convenience.
You can substitute mixed vegetables with fresh diced carrots, peas, and corn if preferred.
For extra crispness, brush with egg wash twice, once before baking and once midway through baking.
Use a fork to prick the tops of the pie crust slightly for steam to escape and prevent sogginess.
These mini pies can be frozen before baking; thaw in the refrigerator and bake directly from chilled.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course, Snack
Method: Baking
Cuisine: American