Mini Chicken Pot Pies

why make this recipe

Mini Chicken Pot Pies are small, warm, and easy. They make a quick family meal or a simple snack. You can make them ahead and bake later. They are great for kids and adults.

introduction

These mini pot pies use cooked chicken, mixed veg, and a creamy sauce inside a pastry shell. They bake fast and look nice. You can use store-bought pie crusts to save time.

how to make Mini Chicken Pot Pies

Make the filling, line a muffin tin with pastry, fill with the mixture, top with pastry, brush with egg, and bake until golden.

Ingredients :

• 140 g cooked chicken, shredded (about 1 cup)
• 150 g mixed vegetables (peas, carrots, corn) (about 1 cup)
• 120 ml cream of chicken soup (about 1/2 cup)
• 2.6 g onion powder (1 teaspoon)
• 2.8 g garlic powder (1 teaspoon)
• Salt and pepper to taste
• 1 package refrigerated pie crusts (about 230 g total, usually 2 crusts)
• 1 large egg, beaten (about 50 g / 50 ml) for egg wash

Directions :

1. Preheat the oven to 425°F (220°C).
2. In a bowl, mix the shredded chicken, mixed vegetables, cream of chicken soup, onion powder, garlic powder, salt, and pepper.
3. Roll out the pie crusts and cut small rounds to fit into a muffin tin.
4. Press the crusts into the muffin tin, filling each with the chicken mixture.
5. Top with additional pie crust rounds, seal the edges and make a few slits on top for steam to escape.
6. Brush with beaten egg for a golden crust.
7. Bake for 15–20 minutes or until golden brown.
8. Let cool slightly before serving.

how to serve Mini Chicken Pot Pies

Serve warm. Let them cool 5 minutes so the filling sets. Offer a simple salad or steamed greens on the side.

how to store Mini Chicken Pot Pies

Cool fully. Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 180°C (350°F) for 8–10 minutes. You can freeze baked pies for up to 2 months; thaw overnight in the fridge and reheat in the oven.

tips to make Mini Chicken Pot Pies

• Use cooked rotisserie chicken to save time.
• Don’t overfill the shells; leave a small space so the top fits.
• Brush the edges with a little water to help seal the pastry.
• If the tops brown too fast, cover loosely with foil while baking.

variation (if any)

• Make them vegetarian by swapping chicken for cooked beans or extra veg and using cream of mushroom soup.
• Add chopped cooked bacon or cooked ham for extra flavour.
• Use different spices like thyme or mixed herbs.

FAQs

Q: Can I use frozen mixed vegetables?
A: Yes. Thaw or microwave them a little and drain any excess water before mixing.

Q: Can I make these ahead and bake later?
A: Yes. Assemble in the muffin tin, cover, and keep in the fridge for a few hours. Bake when ready.

Q: How do I stop the crust from getting soggy?
A: Do not overfill with sauce. You can blind-bake the bottom crust in the tin for 3–4 minutes before adding filling.

Q: Can I use homemade pie crust?
A: Yes. Homemade crust works well and gives a nice flavour.

Conclusion

For a simple, reliable recipe and step-by-step photos, try One Little Project’s easy mini chicken pot pies recipe. For another take with tips and variations, see It’s Always Autumn’s delicious mini chicken pot pies.

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