Easy Mini Chicken Pot Pies

Introduction

Mini chicken pot pies are a delightful twist on the traditional dish, featuring a creamy, flavorful chicken and vegetable filling wrapped in a buttery, golden crust. They’re simple to prepare, using refrigerated biscuit dough or puff pastry for convenience. This recipe is perfect for busy weeknights, potlucks, or meal prepping since they can be made ahead and frozen.

Ingredients

For the filling:

2 cups cooked chicken, shredded or diced

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

1/2 cup diced onion

1/2 cup diced celery (optional for extra flavor)

2 tbsp butter

2 tbsp all-purpose flour

1 cup chicken broth

1/2 cup milk

1/2 tsp salt

1/2 tsp black pepper

1/4 tsp garlic powder

1/4 tsp dried thyme (or poultry seasoning)

For the crust:

1 can (16 oz) refrigerated biscuit dough (or 1 sheet puff pastry, cut into 12 pieces)

1 egg, beaten (for egg wash, optional)

Instructions

 Preheat the Oven

• Preheat your oven to 375°F (190°C).
• Lightly grease a 12-cup muffin tin or line with paper liners.

 Make the Filling

In a medium saucepan, melt butter over medium heat.

Add onion and celery, sauté for 3–4 minutes until softened.

Stir in flour and cook for about 1 minute, stirring continuously.

Slowly pour in chicken broth and milk, whisking to remove lumps.

Add salt, pepper, garlic powder, and thyme. Stir until thickened (about 2 minutes).

Add chicken and frozen vegetables. Cook for another 2 minutes, then remove from heat.

 Assemble the Mini Pot Pies

Flatten each biscuit with your hands or a rolling pin to make a 4-inch round.

Press each round into the muffin cups, making sure the dough covers the sides.

Spoon about 2 tbsp of filling into each biscuit cup.

(Optional) Top with another flattened biscuit and pinch the edges to seal, or leave open-faced.

Brush the tops with beaten egg for a golden crust.

 Bake & Serve

Bake for 15–18 minutes or until the crust is golden brown.

Let cool for 5 minutes, then carefully remove from the muffin tin.

Serve warm and enjoy!

Storage & Reheating Tips

Refrigerate:

Store leftovers in an airtight container for up to 3 days.

Freeze

Freeze baked pot pies in a freezer-safe bag for up to 3 months.

Reheat:

Bake at 350°F (175°C) for 10 minutes or microwave for 1–2 minutes.