Nothing says comfort food quite like a homemade chicken pot pie, and these adorable mini versions take the classic to a whole new level of convenience and charm. Perfect for individual servings, these handheld pot pies deliver all the creamy, savory goodness of the traditional version in a portable package.
Whether you’re feeding a family or meal prepping for the week ahead, these mini chicken pot pies strike the perfect balance between nostalgic flavor and modern practicality. They’re ideal for busy weeknights when you want something hearty but don’t want to fuss with cutting and serving a full-sized pie.
Why You’ll Love This
- Perfect portion control with individual servings
- Make ahead and freeze for easy weeknight meals
- Kid-friendly and great for lunch boxes
- Uses simple pantry ingredients and leftover chicken
- Crispy, flaky crust in every bite
Ingredients
- 14 ounces Cream of Chicken Soup
- ¼ cup Chicken Stock
- 3 packages Crescent Rolls(you will have to seal the seams)
- 9 ounces frozen mixed vegetables, thawed
- 1 cup chicken, shredded
Instructions
- Preheat oven to 375°F. Grease a 12-cup muffin tin.
- Cut pie crusts into 12 circles for bottoms and 12 slightly smaller circles for tops.
- Press larger circles into muffin cups.
- Mix chicken, vegetables, soup, milk, and seasonings in a bowl.
- Fill each cup with chicken mixture.
- Top with remaining crust circles and crimp edges.
- Brush with beaten egg and cut small slits in tops.
- Bake 25-30 minutes until golden brown.
Tips & Variations
- Use rotisserie chicken for a quick shortcut
- Swap in different vegetable combinations to suit your taste
- Make them ahead and freeze before baking
- Add a sprinkle of cheese to the filling for extra richness
- Use homemade pie crust for an extra special touch
Serving Suggestions
Serve these mini pot pies with a fresh green salad or steamed vegetables for a complete meal. They’re delicious on their own, but you can also pair them with a light gravy or cranberry sauce for extra flavor.
Notes
- Store baked pies in the refrigerator for up to 3 days
- Reheat in a 350°F oven for 10-15 minutes
- Let cool 5 minutes before removing from muffin tin
FAQs
- Can I freeze these? Yes! Freeze unbaked pies for up to 3 months. Bake straight from frozen, adding 10-15 minutes to cooking time.
- Can I use puff pastry instead of pie crust? Absolutely! Just adjust baking time as puff pastry typically cooks faster.
- How do I prevent soggy bottoms? Pre-bake the bottom crusts for 5 minutes before filling for extra crispiness.
- Can I make these vegetarian? Yes, substitute the chicken with mushrooms and use vegetable soup instead of cream of chicken.
Ingredients
- 14 ounces Cream of Chicken Soup
- ¼ cup Chicken Stock
- 3 packages Crescent Rolls(you will have to seal the seams)
- 9 ounces frozen mixed vegetables, thawed
- 1 cup chicken, shredded
Steps
- Preheat oven to 375°F. Grease a 12-cup muffin tin.
- Cut pie crusts into 12 circles for bottoms and 12 slightly smaller circles for tops.
- Press larger circles into muffin cups.
- Mix chicken, vegetables, soup, milk, and seasonings in a bowl.
- Fill each cup with chicken mixture.
- Top with remaining crust circles and crimp edges.
- Brush with beaten egg and cut small slits in tops.
- Bake 25-30 minutes until golden brown.
Notes
- Store baked pies in the refrigerator for up to 3 days
- Reheat in a 350°F oven for 10-15 minutes
- Let cool 5 minutes before removing from muffin tin
