Mini Chicken Pot Pies

These individual chicken pot pies are creamy, comforting, and topped with flaky biscuit dough or pie crust. They’re perfect for weeknight dinners, meal prep, or freezing for later.

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 12 mini pot pies

Ingredients

Filling

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 cup frozen peas
• 2 cups cooked chicken, shredded or diced
• 3 tablespoons all-purpose flour
• 1½ cups chicken broth
• ½ cup whole milk or half-and-half
• 1 teaspoon dried thyme
• ½ teaspoon dried parsley
• ½ teaspoon salt
• ¼ teaspoon black pepper

Crust

• 2 refrigerated pie crusts or 1 can refrigerated biscuit dough
• 1 egg, beaten (for egg wash)

Instructions

1. Prepare the Filling

1. Preheat the oven to 400°F (200°C).
2. Melt the butter with the olive oil in a large skillet over medium heat.
3. Add the onion, carrots, and celery. Cook for 6–8 minutes until softened.
4. Stir in the garlic and cook for 30 seconds.
5. Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly.
6. Slowly whisk in the chicken broth, then the milk.
7. Simmer for 3–5 minutes until the sauce thickens.
8. Stir in the chicken, peas, thyme, parsley, salt, and pepper.
9. Remove from the heat and let cool slightly.

2. Prepare the Crust

1. Grease a 12-cup muffin pan.
2. Roll out the pie crusts and cut twelve 4-inch circles.
3. Press each circle into a muffin cup, leaving a slight overhang.

3. Fill the Pies

1. Spoon about ¼ cup of filling into each crust.
2. Cut smaller circles or strips from the remaining dough.
3. Place on top of each pie, sealing the edges with a fork or leaving small openings for steam.
4. Brush with beaten egg.

4. Bake

• Bake for 20–25 minutes, or until the crust is golden brown and the filling is bubbling.
• Let cool for 5–10 minutes before removing from the muffin pan.