I love a good slice of pot pie, and a Mini Chicken Pot Pie is even better. Not only is this a super simple recipe, but you get even more pie crust. It's my favorite part because the buttery and flaky texture goes perfectly with the warm chicken and veggie filling. With the mini version, you get more crust in each bite!
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Chicken pot pie is one of my favorite comfort meals, so of course, I make this recipe often. It's just so easy, but still tastes amazing, so why not enjoy it once a week? Even my partner loves these little chicken pot pies! If you are looking for a good, filling dinner with minimal ingredients, give this a shot.
If you love recipes utilizing cooked chicken, you should try chicken tortellini soup and rotisserie chicken tacos.
Why You'll Love This Recipe
- It's only 4 ingredients: These chicken pot pie cups consist of just 4 ingredients. I love easy recipes like this that also taste so good.
- It's budget-friendly: This mini pot pie recipe is cheap to make as well. All of the components cost a few dollars each, so you don't need to spend a fortune to make a terrific comfort meal.
- It's easy to make: This is a simple recipe as well! Just combine the filling, add the pie crust, and bake the individual pot pies!
Ingredients
Everything you need to make an easy and scrumptious chicken pot pie is listed below. They are basic ingredients that don't need any prior prep!
- Cream of chicken soup: This is the creamy gravy or sauce of the pot pie filling. It's savory, thick, and flavorful, making it the perfect shortcut for these chicken pot pies. Feel free to use the low-sodium or heart-healthy version if you like.
- Mixed veggies: I use a frozen mix that includes peas, carrots, corn, and green beans. You can use a different combination, such as just peas and carrots, if you prefer.
- Chicken: Grab a rotisserie chicken or use leftover chicken from another recipe to make the pot pies. Any cooked chicken will work just fine.
- Pie crust: Any refrigerated pie crust works great. Roll it out and slice it into strips to layer it on the pies.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Turkey: Try this mini pot pie recipe with cooked turkey instead of chicken.
- Add potatoes: Add in some frozen diced potatoes for more texture.
- Extra veggies: Try more veggies, like frozen broccoli, to add more nutrition.
You can use my air fryer rotisserie chicken to make this recipe. Be sure to check out my step-by-step guide on how to carve a rotisserie chicken to maximize the meat harvested.
How to Make a Mini Chicken Pot Pie
Here are the instructions you'll need for this chicken pot pie recipe. Preheat your oven to 350°F before you begin.
Step 1: Prepare the filling. Combine the cream soup, veggies, and cooked chicken in a bowl and stir until mixed. Then, spoon the mixture into the jars.
Step 2: Slice the pie crust. Next, slice the pie crust into strips and circles.
Step 3: Top the pies. Cover each mini pot pie with either a circle of crust, crimp the edges, and cut a design out of the middle. I also topped some with strips in a lattice pattern.
Step 4: Bake and cool. Place the pies on a tray and pop them into the oven for about 25 minutes. Allow them to cool for about 5 minutes and then enjoy!
Recipe Tips
- Leave the veggies frozen: There's no need to thaw the vegetables first. You can add them to the filling straight from the freezer.
- Season to taste: I like to add a little salt and pepper to the pot pie mixture to ensure it is well seasoned. This is based on what kind of cooked chicken you used.
- Freeze unbaked: Place the unbaked pies into the tray and tightly cover them, and stick them in the freezer for up to 2 months. Allow them to thaw in the fridge before you bake them.
If you enjoy recipes like this, check out this easy chicken pot pie and this slow cooker chicken pot pie. These mini chicken pot pies with pie crust are really good too.
Storage Directions
- Storing: Store the pies tightly covered in the refrigerator for up to 3 days. You may freeze them tightly covered for up to 3 months.
- Reheating: I recommend reheating them in the oven over the microwave to get the crust crispy and flaky again. It should take 8-10 minutes in a 350-degree oven.
- Make Ahead: Prepare the chicken pot pies the night before and keep them in the refrigerator. Take them out 30 minutes before baking them.
Serving Suggestions
- Serve a bright, crunchy side dish. I love a simple garden salad, mixed green salad, or these cucumbers in vinegar for a punch of acidity.
- You can't go wrong with homemade biscuits or dinner rolls!
- Prepare a rich and easy dessert like chocolate cobbler to enjoy after your chicken pot pie.
Take a look at this turkey pot pie with a stuffing crust and this Irish cottage pie if meat pie recipes like this appeal to you.
Recipe FAQs
You can, but they will be a little smaller and take about 15-20 minutes to bake. They will also be more difficult to remove from the pan. I recommend using silicone muffin liners to make serving easier.
I enjoy heat-resistant jars the best, but ramekins would work well, too!
Sure! It will be flakier and puffier, so keep an eye on them in the oven so they don't burn.
More Delicious Pot Pie Recipes
Do you like pot pie recipes? Here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Mini Chicken Pot Pie
Ingredients
- 1 ½ cups cream of chicken soup
- 1 cup frozen mixed vegetables
- 1 cup chopped cooked chicken rotisserie
- 1 refrigerated pie crust
Instructions
- Heat the oven to 350°.
- Combine the chicken soup, mixed vegetables and chicken and spoon into the jars. Fill to the top, then wipe the rim.
- Unroll the pie crust and cut circles that are slightly larger than the jars. Cut a design into the top and place on the jars. Crimp the edges or press a fork around the rim. You can also cut thin strips and weave the strips together. Cut the woven top slightly larger than the jars and press tightly to the rim of the jar.
- Place on a tray and bake for 25 minutes until bubbly and lightly browned.
- Let cool for 5 minutes before serving.
Notes
- Store leftover chicken pot pies tightly covered for up to 3 days in the refrigerator.
- You may add the frozen veggies straight to the filling from the freezer without thawing them first.
- Feel free to freeze your pot pies, baked or unbaked!
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