Easy Mini Chicken Pot Pies are the perfect solution when you crave comfort food without the hassle. Whether you’re looking for a quick dinner, a kid-friendly lunchbox option, or something delicious for meal prep, these individual pies check every box. With flaky pie crust, moist chicken, and a creamy veggie filling, they’re as satisfying as they are adorable.
Unlike traditional pot pies, which can take over an hour to assemble and bake, these minis are low effort and bake up in just about 25 minutes. Plus, they’re freezer-friendly, so you can prep them ahead and reheat anytime. The best part? No fancy ingredients or yeast needed — just basic pantry staples and a muffin tin.
What Are Mini Chicken Pot Pies?
This recipe for Easy Mini Chicken Pot Pies is a clever spin on the classic comfort dish — but made portable and simplified for modern, busy kitchens. Rather than rolling out pastry dough and making a large pie, this version bakes individual portions in muffin tins using store-bought or homemade pie crust.
What makes them special is their moist filling: a combination of shredded chicken, peas, carrots, and creamy sauce, giving you all the hearty satisfaction of traditional pot pie in an easy chicken recipe format. It’s the perfect blend of convenience and homemade taste.
Why You’ll Love This
✅ Quick and Easy – Takes under 40 minutes from prep to table
✅ Kid-Friendly – Fun to eat and easy to pack for school lunches
✅ Moist and Creamy Filling – No dry bites here!
✅ Freezer-Friendly – Make-ahead and reheat when needed
✅ No Yeast or Complicated Dough – Uses simple pie crusts from the store
Quick Overview
Easy Mini Chicken Pot Pies are creamy, savoury
Easy Mini Chicken Pot Pies
Equipment
- 1 Muffin tin 12-cup
- 1 Rolling Pin |to roll dough
- 1 Mixing bowl for combining filling
- 1 Spoon for scooping filling
- 1 Pastry brush optional, for egg wash
Ingredients
- 2 cups cooked chicken | shredded or chopped
- 1½ cups frozen mixed vegetables | thawed
- 1 can 10.5 oz cream of chicken soup
- ¼ cup milk
- ½ tsp salt
- ¼ tsp black pepper
- 2 rounds pie crusts | store-bought or homemade
- 1 egg | optional for egg wash
- Cooking spray | for greasing muffin tin
Instructions
- Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin.
- Roll out pie crusts and cut into 12 rounds.
- Press crusts into muffin cups to form base.
- Mix chicken, vegetables, soup, milk, salt, and pepper in a bowl.
- Spoon about 2 tbsp of filling into each crust.
- Cut and place smaller dough rounds on top if desired, or leave open-faced.
- Brush with egg wash for golden color (optional).
- Bake for 22–25 minutes or until crust is golden and filling is bubbling.
- Let cool slightly, remove from pan, and serve warm.
Notes
, and loaded with tender, flavorful filling. They’re ideal for weeknights, holiday parties, or any time you need a quick dinner that feels like home.
Ingredients
Here’s a detailed list of ingredients. You’ll notice many are perfect for low-effort meal prep.
| Ingredient | Amount | Notes |
|---|---|---|
| Cooked chicken | 2 cups | Shredded or chopped (rotisserie works well) |
| Mixed frozen vegetables | 1½ cups | Peas, carrots, corn — thawed |
| Cream of chicken soup | 1 can (10.5 oz) | For a creamy, savoury base |
| Milk | ¼ cup | Helps loosen the filling |
| Salt | ½ tsp | To taste |
| Black pepper | ¼ tsp | Optional, adds mild heat |
| Pie crusts | 2 rounds | Store-bought or homemade |
| Egg (optional) | 1 | For egg wash on top (adds golden colour) |
| Cooking spray | As needed | For greasing the muffin tin |
Instructions
Follow these simple steps to make your own Easy Mini Chicken Pot Pies:
Preheat oven to 375°F (190°C). Lightly grease a 12-cup muffin tin.
Roll out pie crusts and cut into 12 rounds using a wide glass or biscuit cutter.
Press crust rounds into the muffin tin cups to form the base.
In a bowl, mix cooked chicken, thawed vegetables, cream of chicken soup, milk, salt, and pepper.
Spoon the filling into each pie crust base, about 2 tablespoons per pie.
Cut smaller dough rounds for the tops (optional), or leave open-faced.
Brush tops with egg wash if using, for a golden crust.
Bake the Easy Mini Chicken Pot Pies for 22–25 minutes, until the crust turns golden and the filling is hot and bubbly
Let them cool a bit, then lift from the pan and serve warm and cozy
What to Serve With / Top Tips
These no-yeast pot pies go great with:
A crisp green salad with vinaigrette
Roasted green beans or asparagus
Mashed potatoes or a light soup on the side
Top Tips:
Use rotisserie chicken for faster prep
For extra richness, stir in a tablespoon of sour cream or shredded cheese
Let the pies rest for 5 minutes after baking for easier removal
Storage & Reheating Tips
To store your Easy Mini Chicken Pot Pies, allow them to cool completely. Then:
Store in an airtight container in the refrigerator for up to 4 days
To freeze: wrap each pie individually and freeze for up to 3 months (freezer-friendly!)
To reheat:
Microwave on high for 60–90 seconds
Or reheat in the oven at 350°F for 10–15 minutes until warm throughout
FAQs
1. Can I use puff pastry instead of pie crust?
Absolutely! Puff pastry gives a flakier, lighter texture and works great as a delicious swap
2. Can I make these ahead of time?
Absolutely — these are perfect for meal prep and can be frozen or refrigerated in advance.
3. Are Easy Mini Chicken Pot Pies kid-friendly?
Yes! They’re handheld, non-messy, and filled with familiar ingredients.
4. How do I make the filling creamier?
Add a bit of shredded cheese or a spoonful of sour cream to the mixture.
5. Can I skip the top crust?
Yes — for a lighter version, go open-faced with just the bottom crust.
Conclusion
These Easy Mini Chicken Pot Pies are the definition of cozy, homemade comfort, without the stress. Give them a try once, and they’ll earn a permanent spot in your weekly meals
Give this Easy Mini Chicken Pot Pies recipe a try and drop us a comment — we can’t wait to hear what you think!
If you liked this Easy Mini Chicken Pot Pies recipe, check out our Creamy Skillet Beef Stroganoff and Million Dollar Chicken Casserole for more inspiration.
Learn more about chicken’s nutritional value on Healthline