Mini Chicken Pot Pies

Mini Chicken Pot Pies: A Comfort Food Classic in Bite-Sized Form

There’s something undeniably comforting about chicken pot pie — flaky pastry, tender chicken, creamy gravy, and a medley of vegetables all wrapped into a warm, satisfying dish. Now imagine all that goodness in individual portions you can hold in your hand — that’s exactly what Mini Chicken Pot Pies offer. Perfect for weeknight dinners, parties, or meal prep, these little pies are delicious, convenient, and surprisingly easy to make.

Below is a step-by-step guide to creating homemade mini chicken pot pies that look charming and taste irresistible.

Ingredients You’ll Need

For the filling:

2 cups cooked chicken breast, diced or shredded
1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup chicken broth (low sodium preferred)
½ cup milk or heavy cream
½ teaspoon garlic powder
½ teaspoon onion powder
Salt and pepper, to taste

For the crust:

1 package refrigerated pie dough (or homemade, if you prefer)
1 egg (for egg wash, optional)
1 tablespoon water

Step-by-Step Method

Step 1: Prepare the Filling

In a medium saucepan over medium heat, melt the butter.
Add the flour, stirring continuously to make a smooth roux (this will help thicken the sauce). Cook for 1 minute to remove the raw flour taste.
Slowly whisk in the chicken broth until smooth, then add the milk or cream. Continue stirring until the mixture thickens into a silky sauce.
Stir in the garlic powder, onion powder, salt, and pepper.
Add the cooked chicken and frozen vegetables, stirring until everything is well coated and heated through. Remove from heat and let the filling cool slightly while you prepare the crusts.