Mini Chicken Pot Pies

Step 2: Prepare the Crusts

1. Roll out the refrigerated pie dough on a lightly floured surface.
2. Using a large round cutter (about 4 inches in diameter), cut out circles for the bottom crusts.
3. Cut slightly smaller circles (about 3 inches) for the top crusts.
4. If you don’t have cutters, you can use a drinking glass or small bowl as a guide.

Step 3: Assemble the Mini Pies

1. Preheat your oven to 375°F (190°C).
2. Lightly grease a standard muffin tin.
3. Gently press each large dough circle into a muffin cup, letting the edges slightly overhang.
4. Spoon the cooled filling into each crust, filling almost to the top.
5. Place a smaller dough circle on top of each filled cup.
6. Press the edges together and crimp with a fork for a rustic look.
7. Cut a small slit in the top crust of each pie to allow steam to escape while baking.

Step 4: Add the Finishing Touch

1. Whisk the egg with water to create an egg wash.
2. Brush the tops of the pies with the egg wash for a golden, shiny finish.

Step 5: Bake to Perfection

1. Place the muffin tin in the preheated oven.
2. Bake for 20–25 minutes, or until the crusts are golden brown and crisp.
3. Remove from the oven and let the pies cool in the tin for 5 minutes before gently removing them.

Serving Suggestions

These mini chicken pot pies are perfect on their own, but you can elevate them with a side salad or a bowl of creamy soup. They also make great picnic or lunchbox items — just wrap them and reheat when ready to serve.

Tips for Success

• Make ahead: Prepare the filling a day in advance and store it in the fridge until ready to assemble.
• Freezer-friendly: Assemble the pies but don’t bake them. Freeze, then bake directly from frozen, adding an extra 10 minutes to the baking time.
• Crust variations: Try puff pastry instead of pie dough for a lighter, flakier texture.

Mini chicken pot pies capture all the flavors of the classic dish but in a charming, portable form. Whether you’re feeding a family, impressing guests, or simply craving comfort food, these little pies will win everyone over with their rich, creamy filling and buttery crust.

If you want, I can also give you a quick 15-minute shortcut version for busy days that uses store-bought biscuits instead of pie crust. That way, you can have these mini pot pies ready in half the time. Would you like me to include that?