Few dishes say “comfort food” quite like chicken pot pie. With its golden, flaky crust and creamy, savory filling, it’s a classic meal that warms the soul. But what if you could take all that cozy flavor and make it personal-sized? Enter the Mini Chicken Pot Pie — a fun, portable twist on the traditional favorite.
These little pies pack all the goodness of the original but in a hand-held or muffin-sized portion. They’re perfect for weeknight dinners, parties, or even as a make-ahead freezer meal. Easy, customizable, and adorable, mini chicken pot pies prove that good things really do come in small packages.
Why Mini Chicken Pot Pies Are a Hit
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Individual portions: Everyone gets their own pie — no need to fight over the last slice.
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Quick and easy: Using shortcuts like rotisserie chicken and refrigerated dough makes prep simple.
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Kid-friendly: Their size and shape make them fun for kids, while still delivering hearty nutrition.
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Freezer-friendly: Bake a batch and save some for busy nights.
Mini Chicken Pot Pie Recipe
Ingredients
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2 cups cooked chicken (shredded or diced, rotisserie chicken works great)
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1 cup frozen mixed vegetables (peas, carrots, corn, and green beans)
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1 can (10.5 oz) cream of chicken soup (or homemade white sauce)
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½ cup shredded cheddar cheese (optional, for extra creaminess)
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1 tsp garlic powder
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1 tsp onion powder
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Salt and pepper to taste
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1 package refrigerated biscuit dough or pie crust (store-bought or homemade)
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1 egg (beaten, for egg wash)
Directions
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