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Recipe for Mini Chicken Pot Pies


Recipe for Mini Chicken Pot Pies







These mini chicken pot pies are a delightful and convenient way to enjoy a classic comfort food.

Perfect for a cozy dinner or a fun appetizer, they are sure to be a hit with family and friends. Here’s how to make them:



For the Filling:

2 cups cooked chicken, diced or shredded


1 cup frozen mixed vegetables (peas, carrots, corn, etc.)

1/2 cup diced potatoes, cooked

1/2 cup diced onions

1/4 cup butter

1/4 cup all-purpose flour


1 1/2 cups chicken broth

1/2 cup milk or heavy cream

Salt and pepper to taste

1/2 teaspoon dried thyme (optional)

For the Crust:


2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

1/2 cup cold unsalted butter, cubed

3/4 cup cold milk



Prepare the Filling:

In a large saucepan, melt the butter over medium heat.

Add the diced onions and cook until they are soft and translucent.


Stir in the flour and cook for about 1-2 minutes until the mixture is golden brown.

Gradually whisk in the chicken broth and milk, continuing to whisk until the mixture is smooth and thickened.

Add the cooked chicken, mixed vegetables, cooked potatoes, salt, pepper, and thyme. Stir to combine.

Reduce the heat and let the filling simmer for about 5-7 minutes. Remove from heat and set aside.

Prepare the Crust:

Preheat your oven to 400°F (200°C).

In a large mixing bowl, whisk together the flour, baking powder, and salt.

Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Gradually add the cold milk, stirring until the dough comes together. Be careful not to overmix.

Turn the dough out onto a lightly floured surface and knead it a few times until it is smooth.

Assemble the Mini Pot Pies:

Roll out the dough to about 1/4 inch thickness. Use a round cutter to cut out circles large enough to fit into your muffin tin or mini pie pans.

Press the dough circles into the greased muffin tin or mini pie pans, leaving some dough hanging over the edges.

Spoon the chicken filling into each dough-lined cup.

Roll out the remaining dough and cut circles to fit over the tops of the pies. Place the dough circles over the filling and press the edges to seal.

Cut small slits in the tops of the pies to allow steam to escape.

Bake the Pies:

Bake in the preheated oven for 20-25 minutes, or until the crust is golden brown and the filling is bubbly.

Remove from the oven and let the pies cool in the pan for a few minutes before transferring to a wire rack to cool slightly.


Serve the mini chicken pot pies warm. Enjoy them as a main dish or a hearty appetizer.



Chicken: You can use leftover rotisserie chicken or cook chicken breasts specifically for this recipe.

Vegetables: Feel free to use fresh vegetables instead of frozen, adjusting the cooking time as needed.

Crust: For a quicker option, you can use store-bought pie crust or puff pastry.

Enjoy your homemade mini chicken pot pies, a delicious and comforting meal that’s perfect for any occasion!

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