Chicken Pot Pies in a Muffin Pan

Name: Chicken Pot Pies in a Muffin Pan
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12.0
Ingredients: 2 cups cooked, shredded chicken; 1 cup mixed vegetables (peas, carrots, corn); 1/2 cup cream of chicken soup; 1/4 cup milk; 1 teaspoon garlic powder; Salt and pepper to taste; 1 package refrigerated pie crusts (2 crusts); 1 egg (for egg wash)

Highlighted under: Comfort Food

Enjoy a delightful twist on a classic favorite with these Chicken Pot Pies made in a muffin pan! Perfectly portioned, these mini pot pies are filled with tender chicken, colorful vegetables, and a savory creamy sauce, all encased in a flaky golden crust. They’re not only fun to eat but also make an excellent option for parties, weeknight dinners, or meal prep. Bake a batch and experience comfort food in a convenient, bite-sized format that everyone will love!

Created by

Sabrina Holt

Last updated on 2025-12-10T15:36:07.820Z

The Perfect Comfort Food

Chicken pot pie has long been a beloved staple in many households. Its comforting warmth makes it the ideal dish for chilly evenings or when you seek the soothing embrace of home-cooked goodness. By transforming this classic dish into mini pot pies, you can enjoy all the flavors you love in a convenient, portable format. These delightful bites are not just easy to make but also an excellent way to use up leftover chicken and vegetables, ensuring nothing goes to waste.

Furthermore, mini chicken pot pies present an irresistible combination of tastes and textures. The flaky crust offers a satisfying crunch that perfectly complements the creamy filling. The harmonious blend of tender chicken and vibrant vegetables ensures each bite is packed with flavor. Whether served at a casual family dinner or a festive gathering, these pot pies are sure to impress.

Ideal for Any Occasion

The versatility of these mini pot pies makes them suitable for a variety of occasions. From cozy weeknight dinners to party appetizers, they can be tailored to fit any event. You can even customize the fillings based on what you have on hand or your dietary preferences—adding mushrooms, spinach, or swapping the chicken for turkey or a vegetarian substitute. Their individual portions make them a hit at potlucks, where guests can easily grab one and mingle without the mess.

For meal prep enthusiasts, these mini chicken pot pies are a wonderful option. You can make a large batch in advance and freeze them for quick and easy meals throughout the week. Just pop them into the oven during busy nights, and you'll have a homemade, comforting dish ready in no time. These mini pies are perfect for those looking to enjoy homemade food while minimizing time spent in the kitchen.

Ingredients

Ingredients:

For the Filling

2 cups cooked, shredded chicken
1 cup mixed vegetables (peas, carrots, corn)
1/2 cup cream of chicken soup
1/4 cup milk
1 teaspoon garlic powder
Salt and pepper to taste

For the Crust

1 package refrigerated pie crusts (2 crusts)
1 egg (for egg wash)

Make sure to have all your ingredients prepped before starting.

Instructions

Instructions:

Prepare the Filling

In a large bowl, combine the shredded chicken, mixed vegetables, cream of chicken soup, milk, garlic powder, salt, and pepper. Stir until well mixed.

Prepare the Crust

Preheat your oven to 400°F (200°C). Roll out the pie crusts on a floured surface and cut out rounds to fit your muffin pan.

Assemble the Pot Pies

Place the rounds of pie crust into the muffin pan cups. Fill each with the chicken filling, then cut smaller rounds for the tops and place on each pie.

Bake

Brush the tops with beaten egg for a golden finish. Bake for 20-25 minutes or until the crust is golden brown.

Cool and Serve

Let the mini pot pies cool slightly before serving. Enjoy warm!

Serve these delicious mini pot pies with a side salad for a complete meal.

Storage Tips

If you have leftover mini pot pies, storing them is easy. Allow them to cool completely, then place them in an airtight container. These pot pies can be refrigerated for up to three days. For longer storage, consider freezing them before baking. Just assemble the pies, put them in the freezer, and bake directly from frozen when you're ready. This allows you to enjoy a freshly baked mini pot pie whenever the craving strikes.

When reheating, avoid the microwave if possible, as it can make the crust soggy. Instead, use an oven preheated to 350°F (175°C) and bake for about 10-15 minutes or until heated through. This will help retain the flakiness of the crust and ensure a delicious meal.

Serving Suggestions

These mini chicken pot pies can be served with a variety of sides to enhance your meal. A fresh green salad with a light vinaigrette pairs wonderfully, offering a crisp contrast to the creamy filling of the pot pies. Additionally, roasted vegetables or a simple vegetable medley can complete the meal, adding color and nutrients.

Consider offering a selection of dipping sauces on the side, such as a tangy mustard or a rich gravy, for guests to enjoy with their pot pies. This adds an interactive element to your meal, allowing everyone to customize their experience and experiment with different flavor combinations.

Questions About Recipes

→ Can I make these ahead of time?

Absolutely! You can prepare the filling and crust a day in advance and assemble them right before baking.

→ What can I substitute for cream of chicken soup?

You can use homemade white sauce or any cream soup you prefer.