These Mini Chicken Pot Pies are the ultimate comfort food! Filled with tender chicken, vegetables, and a creamy homemade gravy, then wrapped in a flaky pie crust, they’re the perfect individual-sized dinner for busy weeknights, family meals, or freezer meal prep.
Unlike traditional chicken pot pie, these mini versions are easy to serve, freeze beautifully, and make a fun dinner everyone loves. With a rich filling made from chicken, carrots, mushrooms, onions, and a creamy chicken gravy, every bite is packed with flavor.
Whether you’re serving them fresh from the oven or stocking your freezer for future meals, these homemade mini chicken pot pies are sure to become a family favorite.
Why You’ll Love This Recipe
- Perfect individual portions
- Great freezer meal
- Rich and creamy filling
- Flaky homemade pie crust
- Family-friendly comfort food
- Excellent use for leftover chicken
- Make-ahead friendly
These mini pot pies are hearty, satisfying, and perfect for meal planning or busy weeknights.
Ingredients You’ll Need
Filling
- Cooked shredded chicken
- Butter
- Yellow onion
- Carrots
- Mushrooms
- Garlic
- All-purpose flour
- Chicken stock
- Heavy cream or milk
- Salt
Crust
- Homemade pie crust dough
- Egg (for egg wash)
Optional Add-Ins
- Frozen peas
- Corn
- Celery
- Fresh thyme
- Parsley
- Black pepper
Equipment You’ll Need
- Mini pie dishes
- Dutch oven or large pot
- Mixing spoon
- Rolling pin
- Pastry cutter or knife
- Baking sheet
- Pastry brush
- Measuring cups and spoons
Tips for the Best Mini Chicken Pot Pies
- Use rotisserie chicken for a quick shortcut.
- Let the filling cool slightly before assembling.
- Make sure the filling is thick before adding it to the crust.
- Cut steam vents in the top crust to prevent bursting.
- Brush with egg wash for a beautiful golden crust.
- Place pies on a baking sheet to catch any drips.
- Allow the pies to rest before serving so the filling can set.
Make-Ahead and Freezer Instructions
One of the best things about these mini chicken pot pies is how freezer-friendly they are.
Freeze Before Baking
Wrap unbaked pies tightly in plastic wrap and foil.
Store in the freezer for up to 6 months.
Bake From Frozen
- Preheat oven to 400°F
- Cover pies with foil
- Bake 30 minutes
- Remove foil
- Continue baking 35–40 minutes until golden brown and bubbling
Thaw and Bake
- Thaw in refrigerator for 24 hours
- Bake covered at 400°F for 20 minutes
- Remove foil
- Continue baking for about 35 minutes until golden brown
How to Store Leftover Chicken Pot Pies
Refrigerator
Store covered in the refrigerator for up to 4 days.
Freezer
Freeze baked or unbaked pies for up to 6 months.
Reheating
Reheat in a 350°F oven until warmed through for the best crust texture.
Frequently Asked Questions
Can I use rotisserie chicken?
Yes! Rotisserie chicken is a great time-saving option and adds wonderful flavor.
Can I make one large pot pie instead?
Absolutely. Use the same filling in a standard 9-inch pie dish and adjust baking time as needed.
Can I add peas?
Yes. Frozen peas are a classic addition to chicken pot pie and work beautifully in this recipe.
Why is my filling runny?
The filling may not have cooked long enough to thicken, or the pie may need additional cooling time after baking.
Can I freeze these after baking?
Yes. Allow them to cool completely before wrapping and freezing.
More Comfort Food Recipes You’ll Love
Final Thoughts
These Mini Chicken Pot Pies are everything comfort food should be—warm, creamy, hearty, and wrapped in a flaky golden crust. They’re perfect for feeding a family, stocking the freezer, or delivering a homemade meal to a friend or neighbor.
Once you make a batch, you’ll understand why they’re such a favorite. They’re simple enough for a weeknight dinner yet special enough for a Sunday family meal. Plus, having a few tucked away in the freezer makes dinner easy on busy days.
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Mini Chicken Pot Pie
Ingredients
- homemade pie crust dough enough for 2 pies or 8 mini pies
- 4 cups cooked chicken shredded*
- 8 Tbsp butter
- 1 medium yellow onion (1 cup chopped)
- 2 medium carrots (1 cup chopped)
- 8 oz white or brown mushrooms (stems discarded), sliced
- 3 garlic cloves minced
- 1/3 cup all-purpose flour
- 2 cups chicken stock
- 1/2 cup heavy cream or milk
- 2 tsp salt or to taste
- 1 egg beaten for egg wash
Instructions
- In a dutch oven or pot, melt 6 Tbsp butter. Add diced onions and carrots and saute 8 minutes over medium heat until soft.
- Add sliced mushrooms and minced garlic and saute another 5 minutes until mushrooms are softened.
- Add 1/3 cup flour and stir constantly for 2 minutes. Add chicken stock, and 1/2 cup heavy cream then bring to a simmer and cook 1 minute or until mixture is a thick gravy consistency. Add 2 tsp salt, or season to taste. It should be well-seasoned.
- Add shredded cooked chicken. Stir to combine then remove from heat and cool slightly while you roll out the crusts. Roll pie dough and cut out 8 circles to the size of your mini pie dish. Carefully transfer it into pie dishes to. Spoon the pie filling over the bottom of crust.
- Roll remaining pie dough out and cut 8 smaller circles for the tops and place each one over the pie filling. Then crimp the pie crusts together to seal. Use a sharp knife to cut small slits in the top to allow steam to escape.
- MAKE IT NOW – Preheat oven to 400°F degrees. Optional: use a pastry brush, and lightly brush crust and edges with beaten egg. Place pot pie on a baking pan, place in middle rack of oven and bake for 35-40 minutes or until top of pie is golden and inside is bubbling. You could use a pie crust shield or cover edges with foil to protect the edges from browning if necessary. Cool for 10 minutes before serving. MAKE IT A FREEZER MEAL – Wrap unbaked chicken pot pies tightly in plastic wrap or aluminum foil, then place in freezer. Freezes well for 4-6 months. To bake from frozen, preheat oven to 400°F. Place pot pie on a baking sheet, place in middle rack of oven and bake, covered for 30 minutes. Remove the foil from the pie, then continue baking for 35-40 minutes or until top of pie is golden and inside is bubbling. You could use a pie crust shield or cover edges with foil to protect the edges from browning if necessary. Cool for 10 minutes before serving. To thaw first & bake, place frozen pot pies into fridge for 24 hours. Bake at 400°F, covered for 20 minutes. Remove the foil from the pie, then continue baking for 35 minutes or until top of pie is golden and inside is bubbling. Cool for 10 minutes, cut into slices and serve.
