These mini chicken pot pies couldn’t be easier or more delicious! Made in a muffin tin using pre-made pie dough and stuffed with the easiest filling containing veggies, spices, rotisserie chicken, and my secret ingredient: lemon juice!
Ingredients
We’re taking a few short-cuts like using pre-cooked chicken and store-bought pie dough to make this chicken pot pie super quick and easy, but I promise it isn’t any less delicious!
- Butter adds richness and flavor while cooking the vegetables. It’s also added later to make a roux, which helps thicken the sauce.
- Veggies: onion, celery, and carrots also known as a mirepoix make the base of the chicken pot pie.
- Spices: garlic powder, dried basil, paprika, salt, and pepper. Cooking these spices with the veggies give them amazing flavor.
- Flour when combined with melted butter creates a roux, which helps to thicken the cooking liquids below to make a sauce.
- Chicken broth and milk. Chicken broth adds flavor while milk adds creaminess.
- Peas are traditional to chicken pot pie and add a lovely pop of color! Feel free to omit if peas aren’t your thing.
- Cooked chicken. You can’t have chicken pot pie without it!
- Lemon juice is my secret ingredient! It just adds a little somethin’ somethin’ and brightness to the overall creamy dish!
- Refrigerated pie dough. Feel free to make your own, but I mean, why would you? 😉
How to make mini chicken pot pies
Traditional chicken pot pie is made in a pie dish, then sliced and served. Personally? That’s WAY too messy for me and the slices end up in more of a glop than an actual slice. Instead, we’re using a muffin tin, which means that everything is already individually portioned out for you!
- Melt butter in a pan over medium heat. Add in veggies and spices, then cook until veggies are tender.
- Add more butter, allow to melt, then slowly sprinkle on flour, and cook for 30 seconds.
- Slowly whisk in chicken broth and milk, then stir in peas and chicken.
- Use a 4.5 inch round cookie cutter to cut out 4 circles from one of the pie crusts. Repeat with remaining dough.
- Gently press one round into one muffin slot, then repeat with remaining 11 slots.
- Fill each pie crust with cooked filling.
- Bake in preheated oven until pie crust is golden and cooked. Serve and enjoy!
Tips & tricks
Here are some of my favorite tips to keep these mini chicken pot pies super simple!
- Use rotisserie chicken. Not only does it save a step, it adds SO much flavor. If you don’t have rotisserie chicken, feel free to use any leftover chicken you have on hand.
- Use a combination of broth and skim milk. This helps keep the calories down, but adds plenty of flavor and creaminess!
- Prep the filling in advance if you like. The filling is good for a few days in a sealed container in the fridge. Then all you’ll need to do is assemble the pot pie cups, bake, and and serve!
What do i do with the leftover pie crust?
Because we’re cutting mini circles into the pie crust, you’ll end up with leftover scraps. I like to reduce waste as much as possible, so I like making leftover pie dough into pie crust cookies for a sweet option or bake them and use as a topping for my turkey pot pie soup. Just keep the dough in a sealed gallon sized in the fridge until you’re ready to use the scraps.
What if i don’t have pie crust?
No pie crust? No problem! Check out these other recipes below:
- Mini chicken pot pies with bisquick by Betty Crocker
- Mini chicken pot pies with puff pastry by Taste and Tell
- Mini chicken pot pies with biscuits by Pillsbury
- Mini chicken pot pies with crescent rolls by The Food Charlatan
How do i store pot pie?
Fridge: Store cooked and cooled pot pies in sealed tupperware in the fridge for up to 3 days. To reheat: place in the microwave until warm, about 30-60 seconds. Note: the crust does get a little softer if you microwave. If you’d like to avoid a softer crust you may reheat in the oven.
Freezer: Store cooked and cooled pie pies in a sealed tupperware in the freezer for up to 2 months. To reheat: place frozen pot pies in the oven on a silicone mat lined baking sheet and heat until warm.
What do i serve with mini chicken pot pies?
These chicken pot pies are definitely a full meal, you’ve got a carb, a protein, veggies, and dairy, but if you’d like to serve something on the side, here’s what I’d suggest:
- Fruit. Any kind will do! This fruit salad would be great!
- Salad. This pear, blue cheese, and candied pecan salad is my favorite!
What would you serve with it?
– Jennifer
Mini Chicken Pot Pies
Equipment for this recipe
Ingredients
- 2 tablespoons unsalted butter
- ½ small yellow onion diced
- 1 stalk celery diced
- 1 carrot diced
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1 teaspoon paprika
- 1 teaspoon salt more or less to taste
- ½ teaspoon black pepper
- ¼ cup unsalted butter
- ¼ cup all-purpose flour
- 1 cup chicken broth
- ½ cup milk
- ½ cup frozen peas
- 1 ½ cups cooked chicken I used rotisserie chicken
- lemon juice to taste
- 2 (14.1 oz) packages refrigerated pie dough thawed according to package directions (you’ll need 3 (9 inch) pie crusts)*
Recipe Video
Instructions
- Melt 2 tablespoons butter in a large non stick pan over medium heat.
- Once melted, stir in onion, celery, and carrots, and spices. Cook until veggies are tender, stirring regularly, about 10 minutes.
- Add in 1/4 cup additional butter and allow to melt, scrapping up any brown bits from the pan, if necessary.
- Once melted, slowly sprinkle on flour, then cook for 30 seconds, stirring the whole time.
- Reduce heat to low.
- Slowly whisk in chicken broth and milk.
- Stir in peas and chicken. The mixture should thicken up immediately. If not, let simmer until thickened.
- At this point, I like adding in a squeeze of lemon juice. Taste and re-season, if necessary. Set aside.
- Preheat oven to 425 degrees F and spray a standard 12 slot non stick muffin tin with cooking spray. Set aside.
- Roll out one of the pie crusts on a clean surface.
- Use a 4.5 inch round cookie cutter to cut out 4 circles from one of the pie crusts.
- Repeat with remaining 2 crusts, you should end up with 12 total rounds.
- Gently press one round into one muffin slot, then repeat with remaining 11 slots.*
- Fill each pie crust with 2 medium cookie scoops of mixture.
- Bake in preheated oven for 15-25 minutes, or until pie crust is golden and cooked.
- Remove from oven and let sit for a few minutes to firm up.
- Serve and enjoy!
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Notes
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Nutrition Information
*Note: Nutrition information is estimated and varies based on products used.
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