There’s something incredibly nostalgic and heartwarming about a chicken pot pie. That golden crust. That rich, creamy filling packed with tender chicken and colorful veggies. It’s the kind of dish that brings families together around the dinner table. But what if you could take all of that soul-soothing goodness and turn it into bite-sized perfection? Enter the Mini Chicken Pot Pie—a personal, muffin-sized version of your favorite comfort food that’s just as satisfying, but far more versatile.
These adorable mini pot pies are ideal for everything from weeknight dinners to casual gatherings, school lunches to freezer meal prep. Made in a muffin tin, they’re portion-controlled, easy to serve, and way more fun to eat than the full-sized version. And yes, you can absolutely use biscuit dough to save time—making this one of the most efficient and family-friendly chicken pot pie recipes out there.
🥘 What Are Mini Chicken Pot Pies?
At their core, these mini pies are exactly what they sound like: tiny chicken pot pies made in a muffin tin. Each one is filled with a creamy, savory chicken and vegetable mixture and encased in a buttery crust. You can go full homemade with your dough or take a shortcut with refrigerated biscuits or pie crusts. No matter how you build them, they deliver big flavor in a small, adorable package.
Think of them as the handheld version of biscuit chicken pot pie—perfect for on-the-go eating, entertaining, or pleasing picky eaters who don’t want their food to touch. 😉
✨ Why You’ll Fall in Love with Mini Pot Pies
- Kid-Friendly – Small size and familiar flavor make them a hit with children.
- Meal Prep-Friendly – Make ahead and freeze for fast future meals.
- Budget-Friendly – Use up leftovers and pantry staples.
- Perfeito para Festas – Ideal for serving a crowd without fuss.
- Versátil – Switch out ingredients and flavors to suit your mood or dietary needs.
🛒 Ingredients (Serves 12 Mini Pot Pies)
🧅 Filling:
- 2 cups cooked chicken, shredded or diced (rotisserie is perfect!)
- 1 tbsp butter
- 1 cebola pequena, chopped fine
- 2 garlic clovespicada
- 1 cup frozen mixed vegetables (carrots, corn, peas, green beans)
- 1/4 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup whole milk or heavy cream
- 1/2 tsp dried thyme (or Italian seasoning)
- Salt & black peppera gosto
🧁 Crust:
- 1 can refrigerated biscuit dough (such as Pillsbury Grands)
- Or use 2 pie crusts, rolled and cut into 3.5–4 inch circles
- Opcional: 1/2 cup shredded cheddar cheese for a cheesy topping
👨🍳 How to Make Mini Chicken Pot Pies
✅ Step 1: Sauté the Veggies
Heat butter in a skillet over medium heat. Add onions and sauté until translucent (about 3 minutes), then stir in garlic and frozen mixed vegetables. Cook for another 3–4 minutes.
✅ Step 2: Thicken the Filling
Sprinkle flour over the veggies, stir well, and cook for 1 minute to remove any raw flour taste. Slowly pour in the chicken broth, stirring constantly to avoid lumps. Add milk or cream and bring to a simmer until thickened (about 4–5 minutes). Stir in the cooked chicken, thyme, salt, and pepper. Let cool for 5 minutes.
✅ Step 3: Prepare the Muffin Tin
Pré-aqueça o forno a 375°F (190°C). Grease a standard 12-cup muffin tin. Flatten each biscuit and press it into each muffin cup, covering the bottom and sides.
TIP: If using pie crust, roll out and cut circles large enough to line the bottom and sides of the cups. Use a round cookie cutter or a jar lid as a guide.
✅ Step 4: Assemble
Spoon 2–3 tablespoons of the chicken filling into each crust-lined cup. If desired, sprinkle a little cheese on top or place a smaller round of dough to create a “lid.”
✅ Step 5: Bake
Bake for 15–18 minutes, or until the crust is golden and cooked through. Allow to cool in the muffin tin for 5 minutes before removing with a spoon or small spatula.
📌 Recipe Notes & Smart Tips
- Shortcut Filling: Mix shredded chicken with canned cream of chicken soup and frozen veggies in a pinch.
- Make it from Scratch: Homemade pie crusts give a flaky, buttery finish—but store-bought works just as well!
- Use a Silicone Muffin Pan: For easier removal without tearing the crust.
- O dobro do Lote: They freeze perfectly, so make extra for later!
🧂 Flavor Variations to Try
Switch things up with these crowd-pleasing twists:
🔥 1. Buffalo Chicken Pot Pies
Add buffalo sauce and crumbled blue cheese to the filling.
🧀 2. Cheesy Broccoli Chicken
Stir in steamed broccoli and cheddar cheese for a comfort-food overload.
🥕 3. Veggie-Only Pot Pies
Swap out chicken for sautéed mushrooms, spinach, bell peppers, or zucchini.
🍗 4. Thanksgiving Turkey Pot Pies
Use leftover turkey, add some cranberry sauce, and even a dab of stuffing.
🌶️ 5. Mexican-Inspired Pot Pies
Use shredded chicken with black beans, corn, salsa, and taco seasoning.
🥗 Serving Suggestions
Make your mini pot pies the centerpiece of a wholesome, satisfying meal:
- Pair with a light salad: Like arugula and lemon vinaigrette or a cucumber-tomato mix.
- Serve with soup: Chicken noodle or a clear veggie broth works great.
- Add roasted veggies: Think garlic green beans or honey-glazed carrots.
🧊 Storage & Freezing Instructions
✅ Refrigerate:
- Store in an airtight container for up to 4 days.
- Reheat in oven or air fryer at 350°F to keep crust crisp.
✅ Freeze:
- Cool pies completely, wrap in plastic, then place in freezer bags.
- Freeze up to 3 meses.
- Reheat from frozen at 350°F for 25 minutes.
🍴 Scaling for Events or Meal Prep
Making these for a party or the whole week? This recipe scales beautifully.
- For 24 pies: Double all ingredients and use 2 muffin tins.
- For freezer prep: Bake as usual, cool, then freeze.
- Mini muffin version: Use mini tins and cut biscuit dough into smaller circles for bite-sized appetizers.
🩺 Nutrition Highlights (Per Serving)
Approximate values for 1 mini pie (with biscuit crust)
- Calories: 230
- Proteína: 10g
- Carbs: 23g
- Fat: 12g
- Fibra: 1g
- Açúcar: 2g
- Calcium: 5% DV
- Iron: 8% DV
Swap to low-fat milk and a lighter crust to reduce calories and fat.
💡 Make it Healthier
- Use low-fat milk or even unsweetened almond milk.
- Try a whole-wheat biscuit or reduced-fat dough.
- Load up the filling with extra veggies like kale, mushrooms, or bell peppers.
✍️ Final Thoughts
Whether you’re craving a comfort-food classic in a smaller form or looking for the perfect portable meal, these Mini Chicken Pot Pies are a win all around. They’re endlessly customizable, simple to prepare, and incredibly satisfying. From weeknight dinners to party trays and freezer meals, they check all the boxes.
So roll up your sleeves, preheat that oven, and get ready to fall in love with one of the best muffin tin recipes you’ll ever try. Because when it comes to comfort food, size definitely doesn’t matter—it’s all about flavor, and these mini pies deliver it by the bite.
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