How do I make mini chicken pot pies from scratch?

To make mini chicken pot pies from scratch, start by preparing the filling with cooked, diced chicken, mixed vegetables like peas and carrots, and a creamy sauce made from chicken broth, milk, and flour for thickening. Use store-bought or homemade pie crusts, cut to fit your muffin tin. Press the bottom crust into each muffin cup, add the filling, then top with another crust piece or lattice. Seal the edges and bake at 375°F (190°C) for about 25-30 minutes until golden brown. Let cool slightly before removing to keep the shape intact.

What are some quick side dishes to serve with mini chicken pot pies?

Quick sides that complement mini chicken pot pies include a fresh green salad with vinaigrette, steamed green beans, roasted Brussels sprouts, or simple mashed potatoes. These options add balance and variety without requiring much extra prep time. A crisp side salad adds refreshing contrast, while vegetables like green beans provide a healthy touch to this hearty meal.

Can I freeze mini chicken pot pies for later?

Yes, mini chicken pot pies freeze well. To freeze, let the pies cool completely after baking, then wrap each individually in plastic wrap and place them in an airtight container or freezer bag. They can be stored in the freezer for up to 2 months. To reheat, bake them directly from frozen at 350°F (175°C) for 20-25 minutes, or until heated through and the crust is crispy.

What are some tips to make the crust crispy and golden on mini chicken pot pies?

For a crispy and golden crust, brush the crust tops with an egg wash made from one beaten egg mixed with a tablespoon of water before baking. Preheat your oven properly and bake the pies on a middle rack. Using a cold butter-based crust helps too, as does avoiding overfilling the pies to prevent sogginess. Baking in a muffin tin helps maintain shape and even heat distribution for a perfect crust.

Are mini chicken pot pies suitable for meal prep lunches?

Mini chicken pot pies are excellent for meal prep lunches because they can be made ahead and portioned easily. They reheat well in microwaves or ovens, making them convenient for work or school meals. Using nutritious vegetables and lean chicken turns these pies into a balanced option. Store them in airtight containers in the refrigerator for up to 4 days or freeze for longer storage.

Mini Chicken Pot Pies Recipe With Crispy Crust And Easy Filling

Name: Mini Chicken Pot Pies
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 3/4 cup chopped leftover cooked chicken (or 1 small fully cooked chicken breast, chopped); 1 can (standard size, approx. 10.5 oz / 298g) cream of chicken soup; 1 cup mixed frozen vegetables (peas, carrots, corn, green beans), defrosted; 1 package refrigerated biscuit dough

Ingredients

Scale

3/4 cup chopped leftover cooked chicken (or 1 small fully cooked chicken breast, chopped)

1 can (standard size, approx. 10.5 oz / 298g) cream of chicken soup

1 cup mixed frozen vegetables (peas, carrots, corn, green beans), defrosted

1 package refrigerated biscuit dough

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Instructions

1-First, set your oven to 375°F (190°C) to get it nice and hot while you prepare the rest.

2-In a medium bowl, combine the 3/4 cup chopped chicken, 1 cup defrosted mixed vegetables, and the entire can of cream of chicken soup. Mix it all up until it’s nice and even this filling is what makes the pies so tasty!

3-Grease a muffin tin to avoid any sticking drama. Separate the biscuits from the package and press one into each cup, using your fingers to thin the center and stretch it up the sides for a perfect little crust.

4-Spoon about 2 tablespoons of that yummy filling into each biscuit cup don’t overfill, or it might spill over!

5-Pop them in the oven and bake for 20 to 25 minutes until the crust turns golden brown and the filling bubbles up. Oh, the smell will have everyone rushing to the kitchen!

Notes

🍗 Use leftover chicken like rotisserie or home-cooked for convenience.
🥕 Defrost frozen veggies quickly in the microwave on low power for about 5 minutes.
🥐 Substitute refrigerated crescent roll dough for biscuit dough for a different crust texture and taste.

Author: Brandi Oshea
Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 mini pot pie