These Mini Chicken Pot Pies with Pie Crust are the perfect way to serve individual, comforting meals that everyone in the family will love.
These Mini Chicken Pot Pies are a cozy, comforting classic made perfectly portioned for easy serving. Each little pie is filled with tender chicken, hearty vegetables, and a creamy, savory sauce, all tucked inside a flaky, golden crust.
For this recipe, we used our 5-inch pie maker machine, but don’t worry if you don’t have one. You can easily adapt this recipe to make four mini pies using 5-inch mini pie pans. These pans are often available as disposable aluminum pie pans or non-stick metal options. However, if you’re looking for a touch of elegance, I would recommend these white porcelain mini pie dishes.
For more Pot Pie Recipes you have to also check out my Vegetable Pot Pie, Turkey Pot Pie, and Creamy Chicken Pot Pie Noodles.
Table of Contents
Recipe Ingredients
- Mixed Vegetables: Adds varied textures and a blend of sweet and savory flavors.
- Heavy Cream: Creates a luscious, creamy filling.
- Chicken Broth: Infuses the filling with savory, rich flavor.
See the recipe card for full information on ingredients and quantities.
Variations
- Filling Variation: Try using a mix of diced turkey and ham instead of chicken. You can also add a handful of sautéed mushrooms and a sprinkle of shredded cheddar cheese to enhance the flavor.
- Herbs and Spice Twist: Add finely chopped fresh parsley, rosemary, or sage to the filling for an aromatic boost. A pinch of smoked paprika or a dash of nutmeg can add a subtle, warming depth to the dish.
How to Make Mini Chicken Pot Pies with Pie Crust
Directions for Mini Pot Pies (5-inch pans) Cooked in the Oven
Step 1: Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Step 2: Melt butter in a pot or Dutch oven. Add onion and celery. Cook until translucent.
Step 3: Add flour and stir. Mix in chicken broth and cream and bring to a slow boil.
Step 4: Once liquids are boiling, toss in chicken, then mixed vegetables. Let simmer for 5-10 minutes.
Step 5: Check to see if the filling needs additional seasonings. Add according to taste.
Step 6: Roll out the crust and fill the bottom of four 5-inch mini pie pans. Cut away excess crust as needed. Pour mixture in.
Step 7: Cut out round crust tops to fit on each of the four pies. Place the crust tops on and press the sides together to seal each mini pie. Use a knife to cut vents on the top of each pie to allow for steam to pass through.
Step 8: Bake for 20-30 minutes until the crust is golden brown and the filling is bubbly. Allow the pies to cool for 10 minutes before serving.
Directions For Regular-Sized Pot Pie Cooked in the Oven
Step 1: Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Step 2: Melt butter in a pot or Dutch oven. Add onion and celery. Cook until translucent.
Step 3: Add flour and stir. Mix in chicken broth and cream and bring to a slow boil.
Step 4: Once liquids are boiling, toss in chicken, then mixed vegetables. Let simmer for 5-10 minutes.
Step 5: Check to see if the filling needs additional seasonings. Add according to taste.
Step 6: Roll out the crust and fill the bottom of a regular-sized pie pan. Pour mixture in.
Step 7: Place the crust top on and press the sides together to seal the pie. Use a knife to cut vents in the top of the pie to allow for steam to pass through.
Step 8: 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
Step 1: Melt butter in a pot or Dutch oven. Add onion and celery. Cook until translucent.
Step 2: Add flour and stir. Mix in chicken broth and cream and bring to a slow boil.
Step 3: Once liquids are boiling, toss in chicken, then mixed vegetables. Let simmer for 5-10 minutes.
Step 4: Check to see if the filling needs additional seasonings. Add according to taste.
Step 5: Prepare pie crusts and turn on the machine. Once heated, spray lightly with cooking spray.
Step 6: Place the crust bottom into the maker and scoop ⅓ cup of filling into each pie. Place the top crust on each pie.
Step 7: Cook for 8-10 minutes until golden brown.
Step 8: Unplug the machine and let cool for 2 minutes. Remove pies with a spatula and let them rest for 3-4 minutes before serving.
FAQs
Absolutely! Store-bought pie dough or puff pastry sheets work perfectly. Many people have also had great success using biscuit dough or crescent roll dough for a delicious twist.
Use a round cookie cutter or a small bowl as a guide to cut the dough into circles that fit the mini pie pans. This ensures even edges and a good fit.
Storage Info
To STORE Mini Chicken Pot Pies, place them in an airtight container in the refrigerator for up to 3 days. You can also FREEZE them for up to 2 months by wrapping each pie individually in plastic wrap and then placing them in a freezer bag.
To REHEAT, thaw in the refrigerator overnight if frozen, then bake in a 350°F (175°C) oven for 15-20 minutes or until heated through. Alternatively, microwave on medium power for 2-3 minutes.
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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 teaspoon 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 (175 degrees Celsius).
- Melt butter in a 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 the filling needs additional seasonings. Add according to taste.
- Roll out the crust and fill the 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 the sides together to seal each mini pie. Use a knife to cut vents on the top of each pie to allow for steam to pass through.
- Bake for 20-30 minutes until the crust is golden brown and the 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 (200 degrees Celsius).
- Melt butter in a 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 the filling needs additional seasonings. Add according to taste.
- Roll out the crust and fill the bottom of a regular-sized pie pan. Pour mixture in.
- Place the crust top on and press the sides together to seal the pie. Use a knife to cut vents in the top of the pie 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 a 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 the filling needs additional seasonings. Add according to taste.
- Prepare pie crusts and turn on the machine. Once heated, spray lightly with cooking spray.
- Place the crust bottom into the maker and scoop ⅓ cup of filling into each pie. Place the top crust on each pie.
- Cook for 8-10 minutes until golden brown.
- Unplug the machine and let cool for 2 minutes. Remove pies with a spatula and let them rest for 3-4 minutes before serving.
My whole family loved these, especially how the crust stayed crisp.
Great chicken pie recipe I got a dash pie maker for christmas
Can you freeze the pies?
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.
What is the pie maker you refer to?? Have been looking online for one.
Hi Kris, they don’t make my model anymore, which is a shame because it is a 5″ model. Dash makes a 4″ model you can find on Amazon, but it seems they are out of stock today.
Could you make up the filling and use what you want for that day and keep the rest for another day? Frozen or refrigerated?
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! 🙂