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

Nutrition

Serving Size: 1 mini pot pie
Calories: 220
Sugar: 2g
Sodium: 450mg
Fat: 11g
Saturated Fat: 3g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 19g
Fiber: 1g
Protein: 12g
Cholesterol: 45mg

Keywords: mini chicken pot pies, easy comfort food, baked chicken pies, handheld chicken pot pie, quick chicken pot pie recipe