Easy Mini Chicken Pot Pies Recipe: Comfort in 35 Minutes

My Mini Chicken Pot Pie Discovery Story

If you’d told me a year ago that easy mini chicken pot pies would become one of my family’s favorite dinners, I would’ve been skeptical. Pot pies always felt like an all-day project — slow, heavy, and better suited for Sunday dinners than busy weeknights. But let me tell you, something magical happened the first time I made these little hand-sized versions. They’re everything: creamy, flaky, comforting, and perfectly portioned.

The first time I made them was on a chilly Friday night. I had some leftover rotisserie chicken, half a bag of frozen veggies, and a roll of refrigerated pie dough. I thought, “Why not try to turn this into something cozy?” My grandmother always said the best meals come from looking at what you already have. And she was right again.

As soon as they came out of the oven, golden crust bubbling at the edges, the kids couldn’t wait. My husband called them “little hugs wrapped in pastry.” That’s when I knew these mini pot pies weren’t just dinner — they were comfort food magic.

Welcome to DianaRecipes.com, where I share the recipes that have transformed my kitchen and my family’s table. I’m Diana, and I learned the joy of cooking as a little girl standing on a wooden stool beside my grandmother. She never needed recipe cards — she just knew by heart and by hand. Those early days taught me that food isn’t just about ingredients. It’s about love, laughter, and gathering around the table with something warm and delicious.

What Makes These Mini Pot Pies So Special

Here’s what you’ll need for these creamy, flaky mini chicken pot pies:

The Foundation: The Filling

2 cups shredded cooked chicken – Rotisserie chicken is my go-to. Once, I tried leftover turkey after Thanksgiving, and it was just as delicious.
1 cup frozen mixed vegetables – Carrots, peas, corn — whatever you’ve got works.
½ cup diced onion – Adds flavor depth.
1 tbsp butter – For sautéing, gives richness.
1 cup chicken broth + ½ cup heavy cream – Together, they make the sauce creamy and dreamy.
2 tbsp all-purpose flour – Thickens the filling.

The Crust

1 package refrigerated pie dough – Store-bought keeps this recipe quick and easy. I’ve made it with puff pastry too, which gives a lighter, flakier bite.
Egg wash (1 egg + 1 tbsp water) – For that golden shine.

The Magic Touch

1 tsp garlic powder – A little kick of flavor.
½ tsp thyme – Classic pot pie herb.
Salt & pepper to taste

Substitutions I’ve Actually Tested

Dairy-free: Coconut cream instead of heavy cream. Slightly sweeter, but still creamy.
Gluten-free: Used gluten-free pie crust + cornstarch instead of flour. Worked like a charm.
Low-carb: Swapped crust with a cauliflower mash topping — not the same, but my husband loved it.

Time Investment That’s Actually Worth It

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Compared to traditional pot pie (which can take over an hour), these minis are weeknight-friendly.

My Time-Saving Trick: I prep the filling the night before. Then I just assemble and bake when I need dinner fast.

Step-by-Step Instructions

Step 1: Prep Your Filling Like a Pro

Melt butter in a skillet, sauté onions, then add flour to make a roux. Slowly whisk in broth and cream until thickened. Stir in chicken, veggies, garlic powder, thyme, salt, and pepper.

Diana’s Tip: If the sauce feels too thick, splash in more broth. I once let mine get too thick, and it turned pasty.

What to Watch For: Stir constantly while adding broth to avoid lumps.

Step 2: Assemble with Love

Cut circles of pie dough to fit muffin tins. Press them in, leaving a little overhang. Spoon filling inside.

Diana’s Tip: Don’t overfill — I did once, and the filling bubbled over like a mini volcano.

What to Watch For: Keep crust chilled so it stays flaky.

Step 3: When Magic Happens

Top with smaller circles of dough, pinch edges closed, and brush with egg wash. Cut small slits for steam to escape.

Diana’s Tip: My grandmother always said, “Food needs to breathe.” Those slits keep your pies from exploding.

What to Watch For: Seal edges well or the filling will leak.

Step 4: The Final Touch That Changes Everything

Bake at 375°F for 20–25 minutes, until golden and bubbling. Let cool slightly before serving.

Diana’s Tip: Waiting is the hardest part — but I once served them too hot and we all burned our tongues. Two minutes of patience = worth it.

Why I Feel Good About Serving These

Here’s the breakdown per mini pot pie:

Calories: ~280
Carbs: 22g
Protein: 14g
Fat: 15g
Fiber: 2g

Balanced comfort food — not too heavy, but still satisfying. My kids never complain when these are on the table.

Making These Even Better for You

Here’s what I’ve tried:

Lower carb: Cauliflower mash topping — tasty, but not as flaky.
Dairy-free: Coconut cream worked surprisingly well.
Boost protein: Added extra chicken and a spoonful of Greek yogurt to the filling — creamy and more filling.

How I Love to Serve These

Weeknight Dinner: With a side salad — quick, cozy, complete.
For Guests: Mini pot pies on a platter — people always think I spent hours.
Seasonal Twist: In fall, I add sweet potatoes. In spring, fresh asparagus.
My Family Favorites: Husband loves his with hot sauce. Kids dip theirs in ketchup (don’t ask me why, but it works for them!).

Learn from My Kitchen Disasters

Mistake #1: Used puff pastry on the bottom crust — it got soggy. Fix: Only use it on top.
Mistake #2: Skipped egg wash. The crust looked pale and sad. Fix: Always brush with egg wash.
Mistake #3: Forgot to cut steam slits. Filling bubbled out, pies collapsed. Fix: Tiny cuts make a big difference.

Meal Prep Magic with These

Short-Term Storage: Refrigerate 3 days, reheat in oven for crispness.
Freezer-Friendly: Freeze unbaked pies. Bake straight from frozen, just add 10 minutes.
My Sunday Prep Routine: I make a dozen, freeze half. Weeknight dinners feel effortless.

Why This Recipe Earned a Permanent Spot in My Kitchen

Here’s why these mini chicken pot pies are a staple:

Ready in 35 minutes.
Kid-friendly comfort food.
Perfect for using up leftovers.
Cozy and satisfying, without the fuss of a big pie.

Every time I bake these, I’m reminded of my grandmother’s belief that love fits best into small, thoughtful portions. These little pies prove her right.

Ready to try them? Share your mini pot pie photos with me on Facebook (Cooking with Diana) or tag me on Pinterest (@DianaRecipes). And if you love these, check out my easy homemade blueberry muffins — the perfect dessert to follow!