Mini Chicken Pot Pie – Comfort Food Made Bite Size Recipe

No Photo

Have you made this?

 Share your own photo!

Mini chicken pot pie – comfort food made bite size

sylvia bourque


There’s just something about bite-sized food that’s so much fun to eat. Especially when it’s something unexpected, like this recipe for mini chicken pot pie.

☆☆☆☆☆ 0 votes
16 mini pot pies
15 Min
15 Min


boneless, skinless chicken breast
1/3 c
sliced baby carrots
1/4 c
frozen peas
2 Tbsp
finely diced celery
3 Tbsp
1/4 c
onion – small dice
3 Tbsp
all purpose flour
1/4 tsp
dash black pepper
1 1/4 c
chicken broth
1/4 c
9″ refrigerated pie crusts (2 boxes), room temperature
egg wash (1 egg whisked with 1 tbsp water or milk)


11.Preheat oven to 425 degrees. Spray mini cupcake pans with cooking spray.
22.Combine chicken, carrots, peas and celery in saucepan. Add just enough water to cover ingredients and bring to a boil. Cook 15 minutes then remove from heat; strain and set aside.
33.Cook onions in butter on medium heat until soft and translucent. Stir in flour, salt and black pepper. Slowly stir in chicken broth and milk. Simmer over medium-low heat until very thick, stirring occasionally. Remove from heat, mix in chicken and vegetables; set aside
44.Unroll pie dough and cut 32 circles with a 3½” cookie cutter. Fit 16 pie dough circles into bottom of mini muffin pan, making sure there’s enough dough left on top to pinch together with the top.
55.Spoon chicken mixture into pie crust heaping slightly. Brush edges of bottom pie crusts with egg wash to adhere top crust. Place remaining pie tops on each cup; pinch top and bottom layers together. Flute edges or press with fork to seal.
66.Cut small slits into tops so steam can escape during baking and brush egg wash over pies for a golden, shiny finish.
77.Bake 10–15 minutes or until crust is golden brown and filling starts to bubble. Let cool at least 10 minutes before serving

About this Recipe

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