What Makes Mini Chicken Pot Pies Special & Why You’ll Love Them
Mini chicken pot pies are the fun, individual portion version of the classic chicken pot pie. Instead of one large pie, you have many little pies baked in muffin tins or ramekins. This gives:
Crispy crusts all around (top, bottom, sides)
Portion control — no big slices to cut, everyone gets their own pie
Better crust-to-filling ratio — more crust edge, more flaky pastry
Visual appeal — so cute and elegant for serving
Versatility — perfect for appetizers, dinner, or meal prep
Because everything is compact, you need to balance crust thickness, filling moisture, and baking time carefully.
Some published versions use refrigerated biscuit dough to line muffin cups and fill with a simple chicken + vegetable + condensed soup filling.
The Campbell's Company
Others use puff pastry and a creamy roux-based filling (e.g. Simply Made Eats uses puff pastry + stock + milk filling).
Simply Made Eats
Giada’s version uses rotisserie chicken and a roux + milk sauce with broccoli for a “mini chicken and broccoli pot pies” version.
foodnetwork.com
Below is a recipe that draws on these techniques but with full explanations so you can customize.
Ingredients & Rationale
Here is a “master” ingredient list for about 12 mini pot pies (using a 12‑cup muffin tin). Adjust up or down as needed. After that, I’ll discuss substitutions, scaling, and optional extras.
Filling / Base Ingredients
Ingredient Approx Amount Purpose / Notes
Chicken (cooked, diced or shredded) ~1½ to 2 cups (≈ 300–400 g) The main protein. Use rotisserie, leftover, or cooked breast/thighs.
Mixed vegetables (carrots, peas, corn, green beans, etc.) ~1 to 1¼ cups (frozen or fresh) Adds color, texture, nutrition. Thawed if frozen.
Butter 2–3 Tbsp For richness and to make the roux.
All‑purpose flour 2–3 Tbsp Thickens the sauce (roux).
Chicken stock / broth ~1 to 1¼ cups Liquid base for sauce.
Milk or cream (whole milk or half‑and‑half) ~½ to ¾ cup Adds creaminess and smoothness.
Onion, finely diced ½ medium onion Aromatic depth.
Garlic (minced) 1–2 cloves Flavor enhancer.
Herbs (thyme, parsley, salt, pepper) To taste For seasoning and aroma.
Salt & black pepper To taste Essential — balance needed.
Crust / Pastry
You can use various crust options:
Refrigerated biscuit dough (flattened and pressed into muffin cups) — easy option.
The Campbell's Company
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Puff pastry sheets, cut into circles or squares.
recipecenter.stopandshop.com
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Shortcrust / pie crust dough (homemade or store-bought).
Bisquick / baking mix dough (for “impossibly easy” style)
BettyCrocker.com
Optional / Garnish Add-Ons
Egg wash (1 egg + 1 Tbsp water) for brushing the crust top
Shredded cheddar or Parmesan cheese
Fresh herbs (parsley, chives) for garnish
Seeds (sesame, nigella) for top decoration (some versions sprinkle nigella)
Sugar Salt Magic
Equipment & Prep Before You Begin
You’ll want:
12‑cup muffin tin (or two 6‑cup or ramekins)
Mixing bowls
Skillet or saucepan
Whisk
Knife & cutting board
Rolling pin (if using pastry)
Pastry cutter / floured surface
Measuring cups & spoons
Baking sheet (optional, to catch drips)
Cooling rack
Prep steps:
Preheat your oven (temperature will depend on crust type, e.g. 375–425 °F).
Grease the muffin tin or line with nonstick spray or muffin liners (if using dough).
Cook or have your chicken ready, chopped or shredded.
Thaw vegetables if frozen, drain excess moisture.
Mince onion and garlic, measure out butter, flour, liquids.
Roll out or cut your pastry into rounds / pieces sized to fit muffin cups (both bottom liner and top “lid”).
If using egg wash, beat egg + water and set aside.
Step-by-Step Instructions (with narrative & detail)
Step 1: Make the Filling (Roux-Based Sauce Version)
In a saucepan (over medium heat), melt butter.
Add diced onion and sauté until translucent (~3–4 min).
Add minced garlic and cook ~30 seconds until fragrant.
Sprinkle flour over the onion mixture and stir to combine — this begins your roux. Cook for 1–2 minutes, stirring constantly, so the raw flour taste is gone (but don’t brown heavily).
Gradually pour in chicken stock, whisking to smooth out lumps.
Add milk/cream, whisk, let the mixture simmer/stew gently until thickened (coat the back of a spoon).
Stir in cooked chicken and mixed vegetables.
Add herbs, salt, and pepper. Taste and adjust seasoning.
Remove from heat (the filling should be thick but spoonable; if too thick, add a splash more stock; if too thin, simmer a bit more).
Alternate: Some “easy” versions skip the roux by using condensed cream-of-chicken soup mixed with chicken and vegetables, pressed into biscuit cups.
The Campbell's Company
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Cook With Campbells Canada
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Step 2: Line the Muffin Cups (Bottom Crust)
Take your prepared pastry / biscuit / dough pieces and press them into each muffin cup, up the sides, forming a small crust “shell.”
If using biscuits or thicker dough, flatten or roll slightly so they stretch along the sides.
Step 3: Fill the Cups
Spoon about 2–3 tablespoons (or as much as fits without overflow) of the filling mixture into each lined cup.
Press gently so filling is level. Do not overfill (or the top crust may leak).
Step 4: Add Top Crust & Seal
Place a top piece of dough (round, square, or cut shape) over each filled cup.
Pinch or crimp edges to seal top to bottom.
Cut a small slit or “X” in each top crust to allow steam to escape.
Brush top crusts with egg wash (optional) for golden color.
Optionally sprinkle a little cheese or seeds on top.
Step 5: Bake the Mini Pot Pies
Place muffin tin on a baking sheet (to catch drips).
Bake in preheated oven. Typical times:
Refrigerated biscuit / dough versions: ~25–30 minutes at ~375 °F until crust is golden brown and filling bubbles.
Pillsbury.com
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Puff pastry versions: may bake a bit hotter (400 °F) for ~20–25 min until puffed and golden.
recipecenter.stopandshop.com
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Shortcrust versions: moderate heat (~375 °F) and longer bake (~30–35 min) to ensure bottom crust cooks.
If crust browns too quickly, tent with foil partway through.
After baking, allow to cool ~5 minutes in the tin before removing (this helps filling set and ensures they don’t fall apart).
Step 6: Serve & Garnish
Serve warm, garnished with chopped parsley or extra herbs.
These mini pot pies are great on their own or paired with a salad, steamed vegetables, or soup.
Timing, Workflow & Efficiency Tips
Here’s how to optimize your cooking flow:
Stage Estimate Tips
Prep & chopping 10–15 min Get ingredients ready before cooking.
Making filling 10 min While chicken/veggies are ready.
Lining & filling cups 10 min Keep dough cutouts nearby.
Baking 25–30 min Preheat oven early.
Cooling & serving ~5–10 min Don’t rush removal.
Total active time: ~40–55 minutes (excluding cooling).
You can also make the filling ahead (a few hours or day before), refrigerate, then assemble & bake when ready.
Tips, Tricks & Troubleshooting
Here are many pointers to help you succeed:
Crust versus filling balance
If filling is too runny, mini pies will leak or crust will become soggy.
If filling is too thick, pies may feel dry. Adjust consistency before baking.
Crust cooking
Press pastry fully to the sides and bottom so it bakes fully.
Use a bit of brushing (egg wash) to get golden crust.
Avoid overworking dough (cold ingredients = flakier crust).
Baking hot spots
Use middle rack, rotate tin if oven uneven.
Place on baking sheet to catch overflow.
Removal
Let pies rest a few minutes post-bake so filling firms and crust sets.
Use a thin knife around edges to loosen, especially if they stick.
Leftovers
Store in airtight container in fridge up to 2 days.
Reheat in oven at 350 °F until warmed and crust crisp (avoid microwave if possible).
Some versions warn against freezing pastry ones, as crust may absorb moisture and become soggy.
Pillsbury.com
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Variations & Customizations
You can adapt this recipe many ways:
Chicken & Broccoli Mini Pot Pies (Giada version) — add steamed broccoli to filling.
foodnetwork.com
Bacon & Marjoram Mini Pot Pies — add crisp bacon bits and fresh marjoram to a richer base (Bon Appétit version)
Bon Appétit
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Puff Pastry Shell — use puff pastry for more flaky, delicate top crust.
Bisquick / Baking Mix “Impossibly Easy” Version — use Bisquick mix for crust/batter, ease of prep.
BettyCrocker.com
Vegetarian / Meatless — skip chicken, double vegetables, use extra creamy sauce.
Gluten-free adaptation — use gluten-free flour in roux and GF pastry/dough.
Extra seasoning — add rosemary, thyme, garlic herb blends, or smoked paprika.
Cheesy pot pies — stir in shredded cheese into filling or top crust before baking.
Mini ramekin version — use small ovenproof ramekins instead of muffin tins.
Full Printable Recipe (Master Version)
Mini Chicken Pot Pies
Yield: 12 mini pies
Prep Time: ~20 min
Bake Time: ~25–30 min
Total Time: ~50 min
Ingredients
1½ – 2 cups cooked chicken (diced or shredded)
1 to 1¼ cups mixed vegetables (peas, carrots, corn, green beans)
2–3 Tbsp butter
½ medium onion, diced
1–2 cloves garlic, minced
2–3 Tbsp all-purpose flour
1 to 1¼ cups chicken stock / broth
½ to ¾ cup milk or cream
Herbs: ½ tsp thyme (dried or fresh), salt & pepper
Pastry dough (biscuit, puff, shortcrust or Bisquick) sufficient for bottoms + tops for 12 pies
1 egg + 1 Tbsp water (egg wash)
Chopped parsley or herbs for garnish
Instructions
Preheat oven (e.g. 375 °F / 190 °C).
Prepare filling: In saucepan, melt butter, sauté onion until soft, add garlic. Stir in flour to make roux. Gradually whisk in stock and milk, bring to simmer until thickened. Stir in chicken, vegetables, herbs, salt & pepper. Remove from heat.
Line muffin tin: Grease muffin cups. Press bottom dough pieces into cups and up sides.
Fill: Spoon filling into each shell (2–3 Tbsp).
Top: Place top dough pieces, pinch to seal, cut vent slits. Brush with egg wash.
Bake ~25–30 minutes (or until crust golden and filling bubbly).
Cool slightly ~5 minutes, loosen edges, remove carefully.
Serve warm, garnish with parsley.
Serving & Pairing Suggestions
Serve with a simple green side salad (lettuce, vinaigrette)
Roasted vegetables or steamed greens
Mashed potatoes or creamy coleslaw
Crusty bread or garlic bread
Offer condiments like hot sauce or herb butter
Summary & Why This Is a Go-To Recipe
Mini Chicken Pot Pies let you enjoy the comfort of classic pot pie in a fun, portable, and attractive way. The layered crust envelops a creamy, savory filling punctuated by tender chicken and vegetables. Because they’re individual-sized, crust bakes all around, each bite is perfectly balanced, and they make a great party snack or dinner. With the recipe, you also have many paths to adapt — whether puff pastry, biscuit, Bisquick, veggie version, cheesy version, or even gluten‑free.
If you like, I can also send you a metric version (grams, ml), or a vegetarian / vegan version, or freezer‑friendly version of these mini pot pies. Which one do you prefer I send next?
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