These mini chicken pot pies with pie crust are made with just 4 ingredients. It’s a quick and easy dinner that’s perfect for a busy weeknight or any night of the week. Sometimes, we just don’t have the time and energy to prepare an intricate meal — and that’s okay! With this recipe, you will have dinner ready in a flash.
I highly recommend these individual pot pies for families always on the go. It’s a filling dinner that is already portioned for you, and is both balanced and delicious despite its simple ingredients!
Savor tender chicken cooked in a creamy sauce with vegetables and topped with a flaky pie crust. They're easy to make and a guaranteed crowd pleaser for the whole family.
If you love pot pie, you should try my recipes for Crockpot Chicken Pot Pie, Chicken Pot Pie with Cream of Chicken Soup, Turkey Pot Pie and Seafood Pot Pie. They are two tasty and creative takes on a classic dish.
Why You Will Love These Delicious Mini Pot Pies
- Budget Friendly: The cost for this meal is so low, which we love for large families and tight budgets.
- Kid Approved: Even the pickiest eaters will love it.
- Super Simple Meal: The prepackaged ingredients such as store-bought pie crust and rotisserie chicken help this mini chicken pot pie recipe come together so easily.
- Time Saver: There is only a little work involved to put the jars together and you can make them ahead of time!
Ingredients
With just 4 ingredients to make these individual chicken pot pies you will have a comforting meal that you and the family can enjoy any time. Everything is easy to find in the grocery store.
- Cream of Chicken Soup: This is an inexpensive ingredient that I always keep on hand. Feel free to use cream of mushroom soup as a quick substitute. It’s perfect for achieving creamy mini chicken pot pies.
- Mixed Vegetables: Any variety of frozen mixed vegetables will work perfectly. I like the mix that includes peas and carrots.
- Cooked Chicken: Rotisserie chicken or canned chicken make these homemade mini chicken pot pies even easier to prepare. You can also use shredded chicken or
- Pie Crust: Any brand of refrigerated pie crust is great. You can even use puff pastry or crescent roll dough if you like though the pie dough is my favorite.
See the recipe card below for the exact quantities of each ingredient.
Individual Chicken Pot Pie Variations
- Vegetarian: Replace the chicken with small pieces of tofu or potatoes, and use cream of mushroom soup instead of cream of chicken.
- Fresh Veggies: Add chopped fresh vegetables like mushrooms, spinach, or kale.
- Pie Crust: You can use homemade pie crust instead of store-bought.
- Change the Meat: Ground beef, stew meat, and leftover turkey are great substitutions for chicken. You can also add bacon, too!
- Broccoli Cheddar: Add broccoli and cheddar cheese for a fun spin on pot pie that resembles broccoli cheddar soup.
How to Make Mini Pot Pies with Pie Crust
This is one of the easiest recipes for homemade mini chicken pot pies that I have ever made! Here's a look at the main steps involved!
- In a medium bowl combine all of the ingredients except the pie crust. Then spoon the chicken pot pie filling into the mason jars and fill to the top.
- Roll the dough with a rolling pin to flatten it on your work surface. Cut the pie crust into circles to cover the jars. Alternatively you can cut the dough into thin strips to make a lattice top with a sharp knife. You can also cut a design in the center of each pie crust round.
- Place the cut crusts on top of the jars and crimp the edges. Place the jars on a cookie sheet and cook for 25 minutes or until bubbly and golden brown on top.
- Allow the mini chicken pot pies to cool for at least 5 minutes before serving.
⭐️ Hint: Cut the pie crust circles slightly larger than the rim of the jars to ensure the best seal. You can also cut long strips and make a lattice crust.
If you love delicious recipes like this, you may also enjoy this slow cooker chicken pot pie. Or if you're feeling up for it, try our Bacon Cheeseburger Pie recipe.
Storage
Storing: Store leftovers in the refrigerator for up to 4 days in an airtight container or wrapped tightly with plastic wrap. You can also freeze them if you use freezer-safe jars or use ramekins instead. Let them cool to room temperature, cover them tightly, and store in the freezer for up to 2 months. Defrost in the refrigerator for 24 hours before baking.
Reheating: For best results, place your creamy mini chicken pies in the oven at 350 degrees F until heated through. You can also reheat in the microwave but the flaky crust may not crisp up.
Meal Prep or Make Ahead: You can assemble these the day before and refrigerate the unbaked pies. Remove them from the fridge and let them sit at room temperature for a bit before cooking.
Serving Suggestions
Curious how to serve these mini pies? Here are some of my go-to ideas. Make this mini chicken pot pie recipe on a busy weeknight or a lazy weekend as a late lunch.
- You can never have too many veggies. I love green beans with pot pie. Try glazed green beans and carrots, slow cooker corn on the cob, slow cooker brussels sprouts or balsamic green beans.
- Sauteed zucchini and onions and Cocktail Onions are also a delicious vegetable side dish that pairs great with rich and creamy mini pot pies.
- Keep with the jarred theme and finish the meal with s’mores parfaits or chocolate raspberry cheesecake parfait.
- Want to make them for a potluck? This refreshing tequila berry cocktail can brighten up the dinner.
Tips
Here are some tips to follow for the ultimate comfort food meal!
- Make Ahead: Prepare these individual pot pies the night before and store them in the refrigerator until ready to bake! Let them sit on the counter for 30 minutes or so before baking.
- Leftover Chicken: Do you have leftover chicken from a previous meal? Turn it into mini chicken pot pies.
- Heat Resistant Jars: Make sure you choose jars that will stand up to being heated in the oven. You can also use individual ramekins if you prefer!
FAQ
Any small, wide-mouth mason jars will work great. The wider opening makes it easier to spoon the pot pie mixture into it.
Yes! Prepare a chicken breast or a couple of chicken thighs and shred or cut them into bite-sized pieces and follow the recipe directions.
No, it’s not necessary. Add the vegetables straight from the freezer!
More Chicken Recipes
Do you like easy chicken dinners? Here are some recipes you may also like to try!
Ready to get cooking? Remember that you can print this recipe if you would like.
Mini Pot Pies with Pie Crust
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
- Make Ahead: Prepare these individual pot pies the night before and store them in the refrigerator until ready to bake! Let them sit on the counter for 30 minutes or so before baking.
- Leftover Chicken: Do you have leftover chicken from a previous meal? Turn it into mini chicken pot pies.
- Heat Resistant Jars: Make sure you choose jars that will stand up to being heated in the oven. You can also use individual ramekins if you prefer!
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