Mini Chicken Pot Pies take everything comforting about the classic dish and turn it into a bite-sized, shareable appetizer. Flaky pastry on the outside, creamy chicken and vegetable filling inside these little pies are warm, cozy, and always a hit.

This recipe is designed to be easy, oven-baked, and reliable, using simple ingredients and a muffin tin to create perfectly portioned pies. Whether you’re hosting guests or building a finger-food spread, these mini pot pies fit right in.

What These Mini Chicken Pot Pies Taste Like

Flaky and buttery on the outside
Creamy and savory inside
Loaded with tender chicken and vegetables
Comforting without being heavy

Each bite delivers classic pot pie flavor with a crisp pastry edge.

Why You’ll Love This Recipe

Perfect individual portions
Uses leftover or rotisserie chicken
Oven-baked, not fried
Easy to serve and transport
Great make-ahead option
Crowd-pleasing comfort food

Best Occasions to Serve Mini Chicken Pot Pies

Party appetizer platters
Potlucks
Holiday gatherings
Family movie nights
Casual get-togethers
Comfort-food snack tables

They’re hearty enough to stand out but small enough to pair with lighter finger foods.

Step-by-Step Cooking Instructions

Step 1: Prepare the Filling

Cook vegetables until tender, then stir in cooked chicken and a creamy sauce. The filling should be thick—not runny—to hold its shape inside the pastry.

Step 2: Prepare the Pastry

Roll out pie crust or puff pastry and cut into circles large enough to line muffin tin wells.

Step 3: Assemble the Mini Pies

Press pastry into each muffin cup, add filling, and top with a smaller pastry circle or lattice if desired.

Step 4: Bake Until Golden

Bake until the pastry is golden and the filling is bubbly. Let cool slightly before removing from the pan.

Step 5: Serve Warm

Serve warm for the best texture and flavor.

Pro Tips for Best Results

Use thick filling to prevent soggy crust
Grease muffin tin well for easy removal
Let pies cool slightly before serving
Cut pastry evenly for uniform baking
Shred chicken finely for better texture

Variations & Substitutions

Puff Pastry Version: Use puff pastry instead of pie crust
Creamy Mushroom Pot Pies: Add sautéed mushrooms
Turkey Pot Pies: Swap chicken for cooked turkey
Vegetarian Version: Use mixed vegetables and cream sauce
Cheesy Pot Pies: Add shredded cheese to filling

Storage, Freezing & Reheating Tips

Store leftovers in an airtight container for up to 3 days
Reheat in the oven to maintain crust texture
Avoid microwaving for long periods
Freeze baked mini pies and reheat when needed

FAQs

Can I make mini chicken pot pies ahead of time?

Yes. Assemble and bake ahead, then reheat in the oven before serving.

What pastry works best?

Pie crust gives classic flavor, while puff pastry adds extra flakiness.

Why is my crust soggy?

Filling that’s too thin or underbaked pastry can cause sogginess.

Can I use rotisserie chicken?

Absolutely. It’s a great time-saver.

Can I freeze mini chicken pot pies?

Yes. Freeze after baking and reheat in the oven until warm.