Mini Chicken Pot Pies with Pie Crust

This Mini Chicken Pot Pies with Pie Crust recipe is an easy way to make individual chicken pot pies that the whole family will love!

Loaded Mini Chicken Pot Pies

We used our 5 inch pie maker machine for this recipe, but if you don’t have one, you can still use this recipe to make 4 mini pies with 5″ mini pie pans. You can probably find the disposable aluminum pie pans or non stick metal pie pans at your grocery store or from these links from Amazon. If you want to get really fancy, then bake them in these white porcelain mini pie baking dishes and then serve them in the same dish, get them from Amazon here.

Mini Pie Dishes

The filling comes together in about a half hour, and the pies took 8-10 minutes to bake (4 at a time).

Everyone loved them, so this recipe is definitely a winner!

Please note that this recipe makes the same amount as needed for baking a full-sized chicken pot pie, so if you’re looking for a chicken pot pie recipe, look no further.

Loaded Mini Chicken Pot Pies
Give this Mini Chicken Pot Pies with Pie Crust recipe a try for a new twist on an old favorite!
 

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Loaded Mini Chicken Pot Pies

Mini Chicken Pot Pies with Pie Crust Recipe

This Mini Chicken Pot Pies with Pie Crust recipe is an easy way to make individual chicken pot pies that the whole family will love!
4.43 from 7 votes
Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 20 minutes
Cook Time: 35 minutes
Cool Time: 10 minutes
Total Time: 1 hour 5 minutes
Servings: 4 mini pies
Calories: 473kcal
Author: Andrea
Print Recipe

Ingredients

  • 1/2 stick butter
  • 1/4 cup flour
  • 1/2 cup onion - minced
  • 1/2 cup celery - diced
  • 2 cup mixed vegetables - frozen corn, carrots, green beans, potato, peas etc
  • 2 cup chicken - finely cubed
  • 1 can chicken broth
  • 1 cup heavy cream
  • 1 tsp Nature's Seasoning
  • 1 tsp ground thyme
  • 1 1/2 tsp salt
  • 1 tsp pepper
  • 2 pkg Pillsbury pre-made pie crusts - 1 package if making large pot pie

Instructions

Directions for Mini Pot Pies (5 inch pans) Cooked in the Oven
  • Preheat oven to 350 degrees Fahrenheit.
  • Melt butter in pot or Dutch oven. Add onion and celery. Cook until translucent.
  • Add flour and stir. Mix in chicken broth and cream and bring to a slow boil.
  • Once liquids are boiling, toss in chicken, then mixed vegetables. Let simmer for 5-10 minutes.
  • Check to see if filling needs additional seasonings. Add according to taste.
  • Roll out crust and fill bottom of four 5-inch, mini pie pans. Cut away excess crust as needed. Pour mixture in.
  • Cut out round crust tops to fit on each of the four pies. Place the crust tops on and press sides together to seal each mini pie. Use a knife to cut vents in the top of pan to allow for steam to pass through.
  • Bake for 20-30 minutes until the crust is golden brown and filling is bubbly. Allow the pies to cool for 10 minutes before serving.
Directions For Regular Sized Pot Pie Cooked in the Oven
  • Preheat oven to 400 degrees Fahrenheit.
  • Melt butter in pot or Dutch oven. Add onion and celery. Cook until translucent.
  • Add flour and stir. Mix in chicken broth and cream and bring to a slow boil.
  • Once liquids are boiling, toss in chicken, then mixed vegetables. Let simmer for 5-10 minutes.
  • Check to see if filling needs additional seasonings. Add according to taste.
  • Roll out crust and fill bottom of regular sized pie pan. Pour mixture in.
  • Place the crust top on and press sides together to seal the pie. Use knife to cut vents in the top of pan to allow for steam to pass through.
  • Bake for 30-35 minutes until the crust is golden brown and the filling is bubbly. Allow the pie to cool for 10 minutes before serving.
Directions For Pie Maker
  • Melt butter in pot or Dutch oven. Add onion and celery. Cook until translucent.
  • Add flour and stir. Mix in chicken broth and cream and bring to a slow boil.
  • Once liquids are boiling, toss in chicken, then mixed vegetables. Let simmer for 5-10 minutes.
  • Check to see if filling needs additional seasonings. Add according to taste.
  • Prepare pie crusts and turn on machine. Once heated, spray lightly with cooking spray.
  • Place crust bottom into maker and scoop ⅓ c. filling into each pie. Place top crust on each pie.
  • Cook for 8-10 minutes until golden brown.
  • Unplug machine and let cool for 2 minutes. Remove pies with a spatula and let them rest for 3-4 minutes before serving.

Nutrition

Serving: 4serving | Calories: 473kcal | Carbohydrates: 24g | Protein: 11g | Fat: 39g | Saturated Fat: 22g | Cholesterol: 132mg | Sodium: 1345mg | Potassium: 426mg | Fiber: 5g | Sugar: 1g | Vitamin A: 5964IU | Vitamin C: 17mg | Calcium: 106mg | Iron: 2mg
Loaded Chicken Pot Pie {recipe adapted from thepioneerwoman.com}
 

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About the Author

Andrea

Hi I'm Andrea!

Hotelier turned Food Blogger to help make your life simple, one recipe at a time.

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Comments:

    1. Hi Deb, yes, you can freeze these pies before baking them. Just wrap the uncooked pie in the pie tin with plastic wrap – I like to use two layers, then place into a zip top freezer bag and label with the date. These pies will last for 4-6 months in the freezer and still be of good quality when you bake them. Thaw overnight in the refrigerator before baking. They might take a little longer to bake from the fridge vs. room temperature.

  1. Could you make up the filling and use what you want for that day and keep the rest for another day? Frozen or refrigerated?

    1. You sure can! I would refrigerate the filling if you are going to use it soon but it will freeze just as well. Thanks for trying it out! 🙂