I make these mini pies when I want calm, cozy food fast. The chicken pot pie filling stays creamy and rich, and the crust bakes crisp. One bite and the table gets quiet in that good way. This is our weeknight rescue with real comfort packed small. You get deep flavor without fuss. I lean on the same chicken pot pie filling I use for a full pie, and it works. It fits a one pot chicken pot pie mood, yet it bakes in a muffin pan. I have used rotisserie chicken and it still tastes homemade. The method stays simple and the result feels like care. If you love chicken pot pie recipes, this version checks the boxes. It reads like a creamy chicken pot pie recipe but in small form. It tastes like a chicken pot pie recipe healthy when you add extra veggies. It even scratches that chicken pot pie recipe homemade itch for me. I keep this close for nights when warm food needs to land on plates now.

1) Key Takeaways
2) Easy Mini Chicken Pot Pies Recipe
3) Ingredients for Mini Chicken Pot Pies
4) How to Make Mini Chicken Pot Pies
5) Tips for Making Mini Chicken Pot Pies
6) Making Mini Chicken Pot Pies Ahead of Time
7) Storing Leftover Mini Chicken Pot Pies
8) Try these pies next
9) Mini Chicken Pot Pies
10) Nutrition

1) Key Takeaways

We bake small pies that carry big comfort. The crust turns golden and lifts clean from the pan. The filling stays thick and cozy.

We keep steps simple for weeknights. A skillet, a muffin pan, and steady heat do the work. Nancy at Nancy Cooks shares the method on Nancy Cooks.

We use pantry staples with tender chicken and mixed veg. The result tastes homemade and fits family life.

2) Easy Mini Chicken Pot Pies Recipe

I lean on Chicken Pot Pie Filling when life runs fast. Chicken Pot Pie Filling gives body, and it tastes rich and bright. I warm the mixture and spoon it into little crusts, and the kitchen smells like a happy memory. Two trays in, and folks start to hover near the oven.

We call these our quiet night savers. The bake feels easy, the steps feel clear, and the reward lands quick. I have made a one pot chicken pot pie on slow Sundays, yet these minis beat the clock on a Tuesday with the same comfort.

Friends ask for chicken pot pie recipes that do not sprawl or stress. This one answers with short prep and calm cleanup. On Nancy Cooks I keep notes that keep you moving, and I test each step so it reads clean and cooks clean.

For a lighter spin I fold in more veg and lean broth. That gives a chicken pot pie recipe healthy feel without losing the cozy bite. If you love a deeper, creamier filling, I use half and half and get that creamy chicken pot pie recipe vibe that spoons smooth and sets well.

3) Ingredients for Mini Chicken Pot Pies

Chicken small cubes or shredded meat bring tender bites that hold shape in the sauce. I reach for rotisserie chicken when time feels tight, and it works well in every cup.

Mixed vegetables peas carrots and corn give color and soft crunch. The sweet pop from peas keeps each bite bright, and the mix plays well with the sauce.

Onion and celery a quick saute builds base flavor. The scent turns warm and the veg turns soft, which helps the filling sit smooth.

Butter a small knob melts and coats the veg, then binds the roux. The flavor reads round and cozy.

Flour a light scoop thickens the sauce. Stir until it looks glossy and smells toasty.

Chicken broth steady pours make the base silky. Whisk near the pan so lumps stay away.

Milk or half and half this softens edges and adds body. Choose milk for lighter texture or half and half for a richer spoon.

Salt black pepper and dried thyme small pinches stack clean flavor. Taste and adjust near the end so the seasoning stays bright.

Pie crust store bought or homemade both bake into crisp lids and cups. Roll to even thickness so each pie cooks at the same pace.

Egg wash a quick brush adds shine and a gentle snap on top.

4) How to Make Mini Chicken Pot Pies

Step 1 Warm the oven to three hundred seventy five F. Grease a muffin pan and set it near your board. Keep the dough cool until you roll.

Step 2 Melt butter in a skillet over medium heat. Cook onion and celery until soft. Stir in flour, salt, pepper, and thyme and cook until it smells nutty.

Step 3 Whisk in chicken broth, then milk. Simmer and stir until the sauce thickens and turns glossy. Fold in chicken and vegetables. This creamy chicken pie filling should feel thick yet spoonable.

Step 4 Roll the crust and cut circles that fit the cups. Press one circle into each cup. Spoon in warm filling. Place a second circle on top and pinch the edges.

Step 5 Brush with egg wash. Cut a tiny vent on each lid. Bake for twenty five to thirty minutes until tops look golden and the filling bubbles at the edges.

Step 6 Rest the tray for a few minutes. Lift pies out and set on a rack. Serve warm and listen for the quiet that follows the first bite.

5) Tips for Making Mini Chicken Pot Pies

Keep the Chicken Pot Pie Filling thick so the crust stays crisp. If the sauce runs thin, cook it one more minute over gentle heat and stir slow near the bottom of the pan.

Use rotisserie chicken pot pie ideas when time runs short. Shred the meat into small pieces so the mix spreads even in each cup and every bite feels balanced.

Season at the end, not the start. Salt opens as the sauce cooks, so a light hand early helps you avoid a heavy taste later. A pinch of fresh parsley right before serving adds a clean lift.

6) Making Mini Chicken Pot Pies Ahead of Time

Prep the Chicken Pot Pie Filling a day ahead and chill it. A cool, thick filling spoons neatly and keeps the crust from softening. I pack it in a glass dish so it cools fast and safe.

Build the pies and freeze the tray until firm. Move the frozen pies to a bag. Bake from frozen at three hundred eighty five F and add a few minutes. The crust browns and the center heats through.

If you want fresh lids later, freeze only the filling. Roll dough the day you bake. This plan gives a chicken pot pie recipe homemade feel even on a busy night.

7) Storing Leftover Mini Chicken Pot Pies

Cool the pies on a rack. Store in a covered box in the fridge for three days. Reheat on a hot sheet pan so the bottoms stay crisp.

For longer storage, freeze in a single layer. Wrap each pie and place in a bag. Reheat from frozen until the center steams and the top shines.

Leftover pies pack well for lunch. I tuck in a small salad and some fruit, and the box looks like a tiny feast. Nancy at Nancy Cooks loves a simple plan that works.

8) Try these pies next

9) Mini Chicken Pot Pies