Mini Chicken Pot Pies

Sanity Chek


I added parchment paper to what you might imagine is the process. Also, I steam my chicken or cook it in a pressure cooker for 25 min instead of boiling it directly in water, but any form of cooked chicken will do. These are so good that each person ate 2 a piece. They are begging me to make again.


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4-6 people
45 Min
30 Min


  • 3 large
    boneless chicken breasts or 2 chicken breasts with bones and skin
  • 1 box
    pillsbury frozen piecrust dough
  • 1 bag(s)
    frozen veggies
  • 1 can(s)
    cream of chicken or cream of mushroom soup
  • 2 clove
    of garlic (large)
  • 2 pinch
    salt, to taste
  • 1 pinch
    pepper, to taste
  • 1/4 large
  • ·
    olive oil
  • 1/2 c
  • 1/2 c
    orange juice (trust me!)
  • ·
    parchement paper
  • ·
    your favorite herbs to put on top of chicken when cooking
  • 1 Tbsp
    soft butter
  • 1/2 c
    reserved liquid after steaming chicken

How to Make Mini Chicken Pot Pies


  1. Get a large pot and add 1/2 c of OJ and 1/2 cup water. Add to that 1 large clove of garlic and slices of onion.
  2. Put a steamer wrack on top of that and place the chicken on top. Space each chicken breast generously with olive oil. Add salt and pepper. Chop the other clove of garlic and sprinkle on top of the breast as well. Finally, add your favorite mixture of herbs. Cover generously with the herbs! Bring the pot of liquid and chicken to a boil and then cover and reduce head to med-low. Let cook for about 25 min. Then remove from heat immediately and let cool on a cutting board. Once cool, break apart and chop the chicken into small pieces.
  3. Find your XL muffin tins. Find a class or cookie cutter that fits the size of the bottom of the muffin and another glass or cookie cutter that matches the size of the top of the muffin. Unroll the 2 piecrusts out and cut 8 bottoms and tops in the dough. Cover with plastic wrap until ready.
  4. Prepare your muffin tins by lining with parchment paper. Basically cut a square 6"x6". Using the small glass or cookie cutter, press the parchment paper into the indivudual muffin slots. Immediately add a bottom -sized disk of dough you prepared on top of the parchment paper to hold it down. For each muffin slot you will add 2 tbps of chicken as the first layer. Get your cream of mushroom or chicken soup and pour in a bowl. Add to that 1/2 cup of the water that is left in pan that you steamed the chicken in. Stir that up. It should be thick. Add 2 tsp of the soup mixture on top of the chicken in the muffin tins. Then add a layer of 2 tbsp of frozen veggies. Immediately on top add another layer of chicken. Basically, spread out all the rest of your chicken across all the muffin slots. Add about 2 tbsp more of the creamed soup mixture as the next layer. Then layer on top of that the top porition of the pie crust rounds you've prepared. Gingerly lay them on top. Using either a toothpick or a fork, puch a few holes in the top of the pie crusts. Spread about 1/2 tsp of butter on top of each of the crusts.
  5. Bake in a preheated oven @375F degrees for 25-30 min or until the crusts start to turn golden brown. I have a convection oven and mine took 30 minutes with convection turned on. Remove and let cool about 5-10 min. You will see now why you lined the muffin tin with parchment paper. Each person can remove their individual pot pie with easy just by lifting up their pie using the edges of the parchment paper and placing into a bowl to eat.

Printable Recipe Card

About Mini Chicken Pot Pies

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American

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