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two mini chicken pot pies stacked
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5 from 4 votes

Mini Chicken Pot Pies

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!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Dish
Cuisine: American
Keyword: mini, pie dough, rotisserie chicken
Servings: 12 mini pot pies
Calories: 259kcal
Author: Jennifer Debth


  • 2 tablespoons unsalted butter
  • 1/2 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
  • 1/2 teaspoon black pepper
  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 1 cup chicken broth
  • 1/2 cup milk
  • 1/2 cup frozen peas
  • 1 1/2 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)*


  • 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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Serving: 1mini pot pie | Calories: 259kcal | Carbohydrates: 21g | Protein: 8g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 427mg | Potassium: 154mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1016IU | Vitamin C: 4mg | Calcium: 27mg | Iron: 1mg