The Golden Crust Mini Chicken Pot Pies
I pulled a tray of these Mini Chicken Pot Pies out of the oven this afternoon, and the way the buttery crust crumbled into the creamy center was a beautiful sight. There is something deeply comforting about a pot pie, but shrinking them down into individual portions makes them feel like a special treat.
This recipe is a quiet victory for anyone who loves a classic, home-cooked meal but needs it to be fast and manageable. By using a few simple shortcuts, you get all that slow-simmered flavor without spending hours in the kitchen peeling potatoes.
They are perfectly portable, incredibly cozy, and just plain fun to eat. Whether you are packing them for a school lunch or serving them at a rainy-day family dinner, these little pies always bring a smile to the table.
Ingredients
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2 cups cooked chicken, shredded or diced (Rotisserie chicken works perfectly)
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1 can (10.5 oz) condensed cream of chicken soup
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1 bag (12 oz) frozen mixed vegetables (peas, carrots, corn, and green beans)
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1/2 tsp garlic powder
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1/2 tsp dried thyme
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Salt and black pepper to taste
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1 box (14.1 oz) refrigerated pie crusts (2 rolls)
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1 egg, beaten (for egg wash)
Instructions
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Preheat your oven to 400°F (200°C) and lightly grease a standard 12-cup muffin tin.
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In a large bowl, stir together the cooked chicken, condensed soup, frozen vegetables, garlic powder, thyme, salt, and pepper.
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Unroll the pie crusts on a lightly floured surface and use a 4-inch round cutter (or a wide glass) to cut out 12 circles.
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Press each dough circle into the bottom and up the sides of the muffin cups.
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Spoon the chicken mixture into each dough-lined cup until they are nearly full.
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Use a slightly smaller cutter (about 3 inches) to cut out 12 smaller circles for the “lids” of the pies.
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Place a lid on each pie and use a fork to crimp the edges, sealing the filling inside.
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Cut a tiny “X” in the center of each lid to let steam escape, then brush the tops with the beaten egg.
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Bake for 20 to 25 minutes until the crust is a deep golden brown and the filling is bubbly.
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Let the pies sit in the tin for 5 minutes before carefully lifting them out to serve.
Why This Recipe Works
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Using a muffin tin creates a perfect individual serving size with a high crust-to-filling ratio.
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Refrigerated pie crust and pre-cooked chicken turn a complex dish into a 15-minute prep job.
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The condensed soup creates a thick, velvety gravy that doesn’t soak into the bottom crust.
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Baking at a high temperature ensures the pastry is flaky and crisp rather than soggy.
Tips for Best Results
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Thaw your frozen vegetables slightly and pat them dry to prevent extra water from thinning the sauce.
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Make sure your chicken is shredded into small bites so it fits easily into the mini muffin cups.
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Don’t skip the egg wash; it is the secret to getting that beautiful, bakery-style golden sheen on the crust.
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If you have extra dough scraps, cut out small leaves or stars to decorate the tops of the pies.
Variations & Substitutions
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Swap the chicken for leftover turkey—this is a brilliant way to use up holiday leftovers.
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Add a tablespoon of heavy cream or a sprinkle of cheddar cheese to the filling for extra richness.
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Use refrigerated biscuit dough instead of pie crust for a sturdier, “dumpling-style” pot pie.
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Stir in a teaspoon of curry powder to give the traditional flavor a warm, aromatic twist.
Frequently Asked Questions
How should I store these? Keep leftovers in an airtight container in the refrigerator for up to four days.
Can I make these ahead of time? Yes, you can assemble the pies in the tin, cover them with plastic wrap, and refrigerate for up to 24 hours before baking.
Are they freezer-friendly? Absolutely. You can freeze them either before or after baking. If frozen raw, add 5–10 minutes to the baking time.
How do I reheat them without them getting soggy? The air fryer or a toaster oven is the best choice to keep the crust crispy; a microwave will work but the pastry will be softer.
There is a simple, rustic joy in a meal that fits in the palm of your hand. I hope these savory little pies bring a bit of warmth and comfort to your kitchen this week.
