You know those days when you just need something cozy? Like, a real-deal, warm-hug-in-a-bowl kind of meal. That’s usually when chicken pot pie comes to mind.
But a whole pie can be a huge project, and honestly, sometimes I don’t want to share. So I’m going to show you how to make these adorable little mini chicken pot pies in a regular muffin tin. They’re super easy, they look fancy, and you get your own personal pie.
This is the perfect recipe for a weeknight dinner, and I promise you can’t mess it up. We’re going to walk through it step-by-step, and you’ll feel like a kitchen superstar.
What You’ll Need
Getting your ingredients ready first is, like, the number one rule of not losing your mind in the kitchen. It’s what all the fancy chefs call “mise en place,” which is just French for “get your stuff together.”
Here’s everything for the creamy, delicious filling.
| Filling Ingredients | Amount |
|---|---|
| Unsalted Butter | 4 Tablespoons |
| Yellow Onion | ½ cup, chopped |
| Carrots | ½ cup, chopped |
| Celery | ½ cup, chopped |
| All-Purpose Flour | ¼ cup |
| Chicken Broth | 1½ cups |
| Heavy Cream | ½ cup |
| Cooked Chicken | 2 cups, shredded |
| Frozen Peas | ½ cup |
| Dried Thyme | 1 teaspoon |
| Salt | ½ teaspoon |
| Black Pepper | ¼ teaspoon |
And for the part that makes it a pie—the crust. Don’t be a hero and make it from scratch unless you really want to. The store-bought kind works perfectly.
| Crust Ingredients | Amount |
|---|---|
| Refrigerated Pie Crusts | 1 box (2 crusts) |
| Large Egg | 1 |
| Water | 1 Tablespoon |
Tools You’ll Need
You don’t need a bunch of fancy gadgets for this. I bet you have most of this stuff already hanging around your kitchen.
- 12-Cup Muffin Tin: The standard size is what you want.
- Large Skillet: For making the filling.
- Cutting Board & Knife: For chopping up those veggies.
- Round Cutters: You’ll need a 4-inch one for the bottoms and a 2.5 or 3-inch one for the tops. If you don’t have them, a wide-mouth jar or glass will work just fine.
- Whisk: To make sure your sauce is smooth and not lumpy.
- Small Bowl: For the egg wash.
- Pastry Brush: To brush that egg wash on top. A clean finger also works in a pinch, just saying.
Pro Tips from My Kitchen
I’ve made these little pies more times than I can count, and I’ve made all the mistakes so you don’t have to. Here are a few things that make a huge difference.
- Don’t Skip the Roux: That step where you cook the flour in the butter and veggies? That’s called a roux, and it’s the secret to a thick, creamy filling. Let it cook for at least a full minute. It gets rid of the raw flour taste and helps it thicken the broth without getting all clumpy.
- Cool Your Filling (Just a Little): This is a big one. If you pour boiling hot filling into the raw pie crusts, the bottom crust will start to get steamy and gummy before it even hits the oven. Let the filling sit for about 10-15 minutes to cool down a bit. It’ll make for a much flakier, less soggy bottom crust.
- The Rotisserie Chicken Shortcut: Seriously, just buy a rotisserie chicken from the grocery store. It’s perfectly cooked, flavorful, and saves you about an hour of work. Just pull the meat off the bones and shred it. Easiest thing ever.
- Egg Wash is Your Best Friend: That little mixture of egg and water you brush on top? It’s what gives the pies that beautiful, shiny, golden-brown finish. It makes them look like they came from a fancy bakery. Don’t skip it.
Step-by-Step: Let’s Make Some Mini Pies
Alright, let’s get down to it. This is the fun part. Just follow along, and you’ll be golden.
Step 1: Get the Oven and Crusts Ready
First things first, get your oven preheating to 400°F (200°C). Then, unroll your pie crusts on a lightly floured counter. Use your 4-inch round cutter to cut out 12 circles for the bottoms. Gently press one circle into each cup of your muffin tin. (If you have leftover dough, you can reroll it to get all 12).
Step 2: Chop Your Veggies
Chop up your onion, carrots, and celery into small, bite-sized pieces. You want them to be pretty small so they cook evenly and fit nicely in the mini pies.
Step 3: Start the Filling
Melt the butter in your large skillet over medium heat. Once it’s melted and bubbly, add the chopped onion, carrots, and celery. Cook them for about 5-7 minutes, stirring every so often, until they start to get soft.
Step 4: Make the Sauce Base
Sprinkle the ¼ cup of flour over the cooked veggies. Stir everything together until the flour coats all the veggies. Let this cook for about one minute. This is that important roux step I was talking about. It should look a little pasty.
Step 5: Get It Saucy
Slowly, and I mean slowly, pour in the chicken broth while you whisk constantly. If you dump it all in at once, you’ll get lumps. Add a little bit, whisk until it’s smooth, then add a little more. Once all the broth is in, pour in the heavy cream and keep stirring.
Step 6: Thicken and Season
Bring the sauce to a simmer and let it cook for another 3-5 minutes. It will get nice and thick, like a good gravy. Then, stir in the dried thyme, salt, and pepper. Give it a taste and see if it needs more seasoning.
Step 7: Add the Good Stuff
Turn off the heat. Stir in your shredded chicken and the frozen peas. The heat from the sauce will warm them up perfectly. Now, let the filling cool down for about 10 minutes.
Step 8: Fill ‘Em Up!
Spoon the cooled filling evenly into the 12 pie crusts in your muffin tin. Don’t overfill them, or they’ll bubble over in the oven. Just fill them up to the top edge of the crust.
Step 9: Put a Lid On It
Use your smaller 2.5 or 3-inch cutter to cut out 12 small circles for the tops. Place one on top of each pie. You can gently press the edges to seal them, but it’s not a huge deal if they’re not perfect.
Step 10: Finishing Touches
In that small bowl, whisk the egg and tablespoon of water together. Brush this egg wash over the top of each mini pie. Then, use a small knife to cut a little slit or an “X” in the top of each one. This lets the steam escape so they don’t explode.
Step 11: Bake to Perfection
Slide that muffin tin into your 400°F oven. Bake for 20-25 minutes, or until the tops are beautifully golden brown and you can see the filling bubbling through the vents.
Step 12: Let Them Rest (This is Important!)
Take them out of the oven and let them cool in the muffin tin for at least 10 minutes. This helps them set up, so they don’t fall apart when you try to take them out. After they’ve rested, you can carefully run a knife around the edge and lift them out.
Substitutions and Variations
The best part about a recipe like this is that you can totally change it up based on what you like or what you have in your fridge.
- Veggies: Got some mushrooms, corn, or green beans? Throw them in! Just sauté them along with the other veggies.
- Meat: Leftover Thanksgiving turkey is amazing in this. You could even use ground beef for a sort of mini shepherd’s pie vibe.
- Herbs: Not a fan of thyme? Try rosemary or sage. Some fresh chopped parsley stirred in at the end is also great.
- Crust: If you want a super flaky top, use puff pastry instead of pie crust for the lids. Just cut it into squares and lay them over the filling.
Make-Ahead Magic
If you want to get a head start, you absolutely can. The filling can be made up to 2 days in advance. Just let it cool completely and store it in an airtight container in the fridge. When you’re ready to bake, just assemble the pies and pop them in the oven. You might need to add 5 minutes to the baking time since the filling will be cold.
Let’s Talk Nutrition (Sort Of)
Look, this is comfort food. It’s got butter, cream, and pie crust. It’s not exactly health food, but it’s good for the soul. Each little pie will have a good amount of protein from the chicken and some veggies in there too. Everything in moderation, right?
If you want to lighten it up a bit, you can use whole milk instead of heavy cream and use a low-sodium chicken broth. It will still be delicious.
What to Serve With These Little Guys
These mini pot pies are pretty much a full meal on their own. But if you want to round it out, a simple side salad with a light vinaigrette is perfect. The fresh, crisp greens cut through the richness of the pie beautifully. Some steamed green beans or a little bit of cranberry sauce on the side is also really nice.
Leftovers & Storage
If you somehow have leftovers, they store really well. Just let them cool completely and then put them in an airtight container in the fridge. They’ll be good for up to 3 days.
To reheat, the best way is in the oven or an air fryer. Pop them on a baking sheet at 350°F for about 10-15 minutes. This will make the crust nice and crispy again. Microwaving works too, but the crust will be a bit soft.
Answering Your Questions
Here are some questions I get asked all the time about this recipe.
Q1. Can I use frozen vegetables instead of fresh?
Ans: Totally! A frozen pea and carrot mix works great. Just toss them in at the same time you would the frozen peas; no need to thaw them first.
Q2. My filling seems really runny. What did I do wrong?
Ans: It probably just needed to simmer a little longer. If the sauce isn’t thick enough before you add the chicken and peas, it won’t set up properly in the oven.
Q3. Can I freeze these mini pot pies?
Ans: Yes! They freeze so well. You can freeze them either before or after baking. If freezing before, assemble them completely (but don’t do the egg wash), then freeze them solid in the muffin tin. Once frozen, pop them out and store them in a freezer bag. You can bake them straight from frozen; just add about 15-20 minutes to the baking time.
Q4. Do I have to use a muffin tin?
Ans: Nope! You can also make these in individual ramekins or small oven-safe bowls. You might just need to adjust the baking time a little bit depending on the size.
Wrapping Up
See? That wasn’t so bad, was it? You just made a batch of the cutest, most delicious mini chicken pot pies ever. They’re perfect for a family dinner, for impressing a friend, or just for treating yourself on a Tuesday night.
Now go on and enjoy that warm, flaky, creamy goodness. You earned it.
I’d love to hear how yours turned out! Did you try any fun variations? Drop a comment below and let me know. Happy cooking
