Mini Chicken Pot Pies | Muffin Tin Chicken Pot Pie Recipe

Craving comfort food that’s easy to make and irresistibly delicious? These mini chicken pot pies are the perfect blend of flaky crust, creamy filling, and savory flavors, making them a hit for family dinners, parties, or meal prepping for the week!

Why You’ll Love This Comfort Food Classic

• Easy to make. Follow a handful of simple steps for a super simple recipe even the kids can help make!
• Minimal ingredients. This flavorful and filling recipe uses mostly kitchen staple ingredients for a meal that can be whipped up on a whim.
• Great for weeknights. Use precooked chicken for a quick meal that can be made in under 30 minutes for a fast and easy weeknight meal.

Mini chicken pot pies are loved for several reasons, as they combine delicious comfort food with convenience and charm. The combination of a flaky crust, creamy filling, and savory chicken with vegetables offers the nostalgic comfort of traditional chicken pot pie.

How Do You Keep The Bottom Crust Of A Chicken Pot Pie From Getting Soggy?

There are two highly effective ways to ensure your mini chicken pot pie crust isn’t soggy when making them with puff pastry.

The first way to ensure they aren’t soggy is to make a filling that isn’t too runny. The excess liquid in the pot pie filling can soak into the pot pie crust and make for a soupy bite. If you mix your filling together and it seems more soupy than it does creamy, add more frozen veggies to thicken it.

The other way to prevent a soggy crust is to brush the exposed puff pastry with egg wash. While this won’t help the bottom of the muffin tin pot pies, it will ensure part of the crust is extra crispy and ensure there is a little bit of crunch in each bite.

Ingredients To Grab

• Refrigerated Puff Pastry– Used as the crust or topping for the mini pot pies. It creates a flaky, buttery exterior that contrasts with the creamy filling.
• Precooked Chicken– Serves as the main protein in the dish, providing a hearty, savory element. Using precooked chicken saves time and ensures the meat is tender and flavorful.
• Cream of Chicken Soup– Acts as a base for the creamy filling. It adds a rich, chicken-flavored sauce that binds the other ingredients together.
• Heavy Cream– Enhances the creaminess of the filling, making it more luxurious and rich. It balances the flavors and adds a velvety texture.
• Chicken Broth– Adds depth of flavor to the filling and thins the mixture to the desired consistency without overpowering the creaminess.
• Frozen Mixed Vegetables– Provides the classic pot pie filling with a mix of textures, flavors, and colors.
• Frozen Southern-Style Hash Browns– These diced potatoes act as a hearty and starchy component that enhances the filling’s texture and flavor. Absorbs some of the liquid from the gravy, adding thickness to the filling and ensuring a satisfying bite.
• Egg– Used as a glaze on the crust, it provides a shiny, golden-brown finish when baked.
• Salt and Pepper– Enhance the natural flavors of the filling, creating a perfectly seasoned and balanced bite.

How To Make Mini Chicken Pot Pies

Prepare the muffin tins and fill. Spray a 12 count muffin tin with nonstick spray. Unroll the sheet of puff pastry and cut it into 12 uniform pieces. Press a piece of uncooked puff pastry into each prepared muffin tin.

Mix the filling. In a large mixing bowl, combine the frozen vegetables, southern-style hash browns, cooked chicken, cream of chicken soup, chicken broth, heavy cream, and salt and pepper.

Fill the individual pot pies. Fill each uncooked pot pie crust with the prepared mini chicken pot pie filling.

Brush with egg and bake. Scramble an egg and use a basting brush to coat the exposed parts of the puff pastry in each muffin tin. Bake for 24-26 minutes, or until the puff pastry is golden brown and the filling is warmed through.

Serve and enjoy! Allow the mini chicken pot pies to cool for 5-10 minutes and use a knife to carefully separate the cooked puff pastry from the muffin tin. Remove, serve, and enjoy!

Tips And Tricks

Making mini chicken pot pies can be fun and delicious! Here are some tips and tricks to ensure they turn out perfectly:

• Generously spray the muffin tins. Make sure you spray each muffin tin completely. If the puff pastry sticks to the tin, they are more likely to fall apart when serving them.
• Cut the chicken small. Dicing the chicken into small pieces ensures you get a little bit of that savory, flavorful chicken in each bite.
• Press the puff pastry firmly. Press the puff pastry firmly into each muffin tin. Make sure you press out any air bubbles that may form between the pastry and the pan. This will allow for more filling in each mini chicken pot pie.

Variations

Here are some creative variations for mini chicken pot pies to add variety and flair to this comforting dish:

• Make it vegetarian. If you want to make a meatless version of this dish, omit the cooked chicken in the filling, double up the veggies, use vegetable broth, and swap out the cream of chicken soup for cream of potato soup.
• Cheese it up. If you’re a cheese lover, stir a little bit of shredded cheese into the pot pie filling before assembling and baking.
• Skip the condensed soup. The condensed soup isn’t essential in the success of these pot pies. If you want to skip some of the preservative-rich ingredients, you can omit the cream of chicken soup and add in 4 ounces of softened cream cheese.

What To Eat With Mini Chicken Pot Pies

Mini chicken pot pies are versatile and pair well with a variety of sides. Here are some ideas to complement them:

• Roasted Vegetables
• Salad
• Macaroni and Cheese
• Rice
• Mashed Potatoes

How Long Do They Last?

Mini chicken pot pies typically last 3 to 4 days when stored properly in the refrigerator in an airtight container. For the best flavor and texture, allow them to cool to room temperature before refrigerating.

When you’re ready to eat them, you can either pop them in the microwave for 60-90 seconds, or you can place them in the air fryer at 350F for 3-5 minutes to help crisp up the crust while heating up the filling.

Can You Freeze Them?

If you want to store them for a longer period, you can freeze them. They will remain safe to eat for up to 2 to 3 months when placed in a freezer-safe container.

Place them in the refrigerator overnight to allow them to defrost before reheating them according to the instructions listed above.

More Simple Chicken Recipes

• Springfield Style Cashew Chicken
• Slow Cooker White Chicken Chili
• Chicken Tetrazzini
• Slow Cooker Chicken Tortilla Soup
• Garlic Parmesan Chicken Skewers

If you love this recipe for Mini Chicken Pot Pies as much as we do, make sure you share it with your friends on social media so they can try it too! Don’t forget to save it so you can make it the next time you need a fun meal for the family.