Mini Chicken Pot Pies are the ultimate bite-sized comfort food, featuring a flaky, golden crust wrapped around a creamy, savory filling. They take everything we love about the classic chicken pot pie and shrink it into individual portions, making them perfect for family dinners, parties, and meal prep.

If you’ve ever struggled with soggy crusts, sticking pies, or a lack of flavor, don’t worry! This guide will help you master the best techniques to make your mini chicken pot pies perfectly crispy, creamy, and packed with flavor.

What Are Mini Chicken Pot Pies?

A Bite-Sized Comfort Food

Mini Chicken Pot Pies are small, individual versions of traditional chicken pot pies, packed with a rich, creamy filling of chicken, vegetables, and a flavorful sauce, all enclosed in a flaky, buttery crust. Unlike the full-sized version, mini chicken pot pies are perfectly portioned, making them great for serving at parties, family gatherings, or meal prepping.

These mini pies are often baked in muffin tins or ramekins, giving them a cute, handheld shape. Some versions use puff pastry, while others stick to classic pie crust for a more traditional texture.

Origins of Chicken Pot Pie

Chicken pot pie has a long history, dating back to ancient Rome, where cooks made savory meat-filled pastries for banquets. The dish later became popular in England, where it was known as meat pies, often filled with chicken, vegetables, and thick gravy.

When European settlers arrived in America, they brought their love for meat pies, which evolved into what we now call chicken pot pie. Over time, different regions in the U.S. developed their own variations, and today, it’s considered a classic American comfort food—especially in the Southern United States.

Why Mini Chicken Pot Pies?

While full-sized chicken pot pies are great for family dinners, mini versions offer several advantages:

• Perfect portions: No need to cut slices—each person gets their own pie!
• Faster baking time: Mini pies cook quicker than a full-size pie.
• Great for meal prep: Easy to store and reheat for quick lunches or dinners.
• Kid-friendly: Their small size makes them fun and easy for kids to eat.

Now that you know what mini chicken pot pies are and where they come from, let’s dive into the best ingredients to use for the perfect balance of flavor and texture.

Ingredients Needed for Mini Chicken Pot Pies

A great mini chicken pot pie starts with the right ingredients—a buttery, flaky crust and a creamy, flavorful filling. Below, we’ll cover everything you need to make the perfect batch.

Crust Ingredients (for homemade pie dough)

• 2 cups all-purpose flour – Provides structure to the crust.
• ½ cup unsalted butter (cold, cubed) – Creates a flaky texture.
• ½ teaspoon salt – Enhances flavor.
• 6 tablespoons ice water – Helps bring the dough together without making it too wet.

Shortcut: If you’re short on time, you can use store-bought pie crust or puff pastry instead of making your own dough!

Filling Ingredients (rich and creamy filling)

• 2 cups cooked, shredded chicken – Rotisserie chicken works great!
• 1 cup frozen peas and carrots – Adds color and sweetness.
• ½ cup diced potatoes – Helps make the filling heartier.
• ½ cup chopped onions – Adds depth of flavor.
• 1 cup chicken broth – Creates a flavorful base for the sauce.
• ½ cup heavy cream – Makes the filling creamy and rich.
• 2 tablespoons all-purpose flour – Helps thicken the sauce.
• 2 tablespoons butter – Adds richness.
• 1 teaspoon garlic powder – Enhances the overall flavor.
• Salt and pepper to taste – Balances flavors.

Optional Additions for Extra Flavor

• 1 teaspoon thyme or rosemary – For a herby flavor.
• ½ teaspoon smoked paprika – Adds a subtle smoky taste.
• ½ cup shredded cheddar cheese – Makes the filling even richer.

Now that you have all the ingredients, let’s move on to how to make mini chicken pot pies step by step!

How to Make Mini Chicken Pot Pies Step by Step

Making mini chicken pot pies is easier than you think! Follow these simple steps to get perfectly golden, crispy crusts with a rich, creamy filling

Step 1: Preparing the Dough (if making homemade crust)

1. In a bowl, mix flour and salt.
2. Cut in the cold butter using a fork or pastry cutter until the mixture looks like coarse crumbs.
3. Gradually add ice water, mixing until the dough comes together.
4. Shape into a disc, wrap in plastic, and refrigerate for at least 30 minutes.

Shortcut: If using store-bought dough, just roll it out slightly to fit your muffin tin.

Step 2: Making the Filling

1. In a pan, melt butter over medium heat and sauté onions until soft.
2. Add flour, stirring constantly to form a roux.
3. Slowly pour in chicken broth and heavy cream, whisking until thickened.
4. Stir in chicken, vegetables, and seasonings. Simmer for 5 minutes.
5. Remove from heat and let the filling cool slightly.

Step 3: Assembling the Mini Chicken Pot Pies

1. Preheat oven to 375°F (190°C).
2. Roll out the dough and cut into small circles (large enough to fit into muffin tin cups).
3. Press the dough into greased muffin tins, making sure it covers the bottom and sides.
4. Spoon filling into each cup, filling them almost to the top.
5. Cover with another smaller dough circle and crimp the edges with a fork.
6. Cut small slits on top to allow steam to escape.
7. Brush with egg wash for a shiny, golden finish.

Step 4: Baking

• Bake for 25–30 minutes, or until the tops are golden brown.
• Let cool for 5 minutes before removing from the muffin tin.

Now, let’s talk about how to avoid the dreaded soggy bottom crust!

How to Prevent a Soggy Bottom Crust

A soggy bottom crust can ruin an otherwise perfect mini chicken pot pie. Follow these pro tips to get a crispy, golden crust every time!

1. Preheat a Baking Sheet

• Place a baking sheet in the oven while it preheats.
• Bake the muffin tin directly on the hot baking sheet to ensure even cooking.

2. Blind Bake the Crust (Optional but Effective!)

• Lightly pre-bake the bottom crust for 5–7 minutes before adding the filling.
• This helps create a solid base that won’t absorb too much liquid.

3. Use an Egg Wash Barrier

• Brush the bottom crust with a beaten egg white before filling.
• The egg wash creates a protective layer that prevents it from getting soggy.

4. Avoid Overfilling with Liquid

• Make sure your filling is thick enough before adding it to the pies.
• If it looks too runny, let it cool and thicken before assembling.

Now that your crust is crispy, let’s ensure your mini pies don’t stick to the pan!

Tips to Keep Mini Pies from Sticking

Nothing is more frustrating than mini chicken pot pies sticking to the pan. Here are the best ways to prevent sticking:

1. Grease the Muffin Tin Well

• Use butter or non-stick cooking spray to coat each muffin cup.
• Be generous—especially around the edges!

2. Use a Non-Stick Muffin Tin or Silicone Mold

• Non-stick pans make removal easier.
• Silicone molds allow you to pop out the pies effortlessly.

3. Loosen the Edges Before Removing

• Run a knife or small spatula around the edges before lifting them out.
• This helps release any stuck spots without damaging the crust.

4. Let Them Cool for a Few Minutes

• If you try to remove them too soon, they might break apart.
• Letting them cool for 5 minutes makes them easier to handle.

By following these steps, your mini chicken pot pies will come out perfectly golden and intact!

Chicken Pie vs. Chicken Pot Pie – What’s the Difference?

Many people confuse chicken pie and chicken pot pie, but they have distinct differences. Let’s break it down.

Key Differences Between Chicken Pie and Chicken Pot Pie

Chicken Pie

• Traditional chicken pies have a thicker, drier filling, often made with just chicken inside a double-layer pie crust.
• They are more like a classic meat pie rather than the creamy, gravy-filled chicken pot pie.

Chicken Pot Pie

• Chicken pot pie is more saucy, thanks to the creamy filling made with chicken, vegetables, and a rich, thickened broth.
• It often has only a top crust (though some variations use a bottom crust as well).

Mini chicken pot pies are a fun, bite-sized take on the traditional chicken pot pie, offering all the creamy goodness in a handheld form!

Is Chicken Pot Pie Healthy or Unhealthy?

Chicken pot pie is a hearty, comforting dish, but is it healthy? Let’s look at its nutritional breakdown and ways to make it healthier.

Nutritional Breakdown (per mini chicken pot pie)

• Calories: ~250–350
• Carbohydrates: ~25g
• Protein: ~12g
• Fat: ~15g
• Sodium: ~500–800mg

While traditional chicken pot pies can be high in fat and sodium, you can easily make healthier versions by making a few simple changes.

How to Make Mini Chicken Pot Pies Healthier

✅ Use whole wheat flour instead of white flour for the crust.
✅ Reduce butter and replace it with Greek yogurt or olive oil in the crust.
✅ Use skim milk or low-fat cream instead of heavy cream.
✅ Increase the veggies to boost fiber and nutrients.
✅ Limit sodium by using low-sodium chicken broth.

By making these small adjustments, you can enjoy mini chicken pot pies guilt-free!

Storage and Reheating Tips

Mini chicken pot pies store well, making them great for meal prep. Here’s how to store and reheat them properly.

How to Store Mini Chicken Pot Pies

Tip: Always let them cool completely before storing to prevent sogginess.

Best Ways to Reheat Mini Chicken Pot Pies

If reheating from frozen, let the pies thaw in the fridge overnight before baking for best results.

Frequently Asked Questions

1. How do you keep the bottom crust of a chicken pot pie from getting soggy?

✅ Pre-bake the crust for 5–7 minutes.
✅ Brush with an egg wash before adding the filling.
✅ Use a hot baking sheet to ensure crispiness.

2. How many calories are in a Marie Callender’s mini chicken pot pie?

A Marie Callender’s mini chicken pot pie contains about 300–400 calories, depending on the variety.

3. How do you keep mini pies from sticking?

✅ Grease the pan well with butter or non-stick spray.
✅ Use non-stick muffin tins or silicone molds.
✅ Let them cool for 5 minutes before removing.

4. What is the difference between a chicken pie and a chicken pot pie?

Chicken pie is dry and firm, while chicken pot pie has a creamy filling with gravy.

5. Is a chicken pot pie healthy or unhealthy?

Traditional chicken pot pies are high in fat and sodium, but you can make them healthier by using whole wheat crust, more veggies, and low-fat ingredients.

6. What ethnicity is chicken pot pie?

Chicken pot pie has European roots, originating in ancient Rome and later becoming popular in England before evolving into an American comfort food classic.

Conclusion

Mini Chicken Pot Pies are a delicious, easy-to-make comfort food that can be customized to suit your tastes. Whether you’re making them for a cozy family dinner, meal prep, or a party, these bite-sized pies are sure to be a hit!

Looking for more comforting recipes? Check out FestRecipes.com for more great ideas!