2 (9-inch) refrigerated pie crusts (or homemade if you’re fancy!)
1 egg, beaten (for egg wash – optional but golden!)
(Optional add-ins: diced potatoes, shredded cheese, or crispy bacon!)
Homemade Sauce Alternative:
2 tbsp butter + 2 tbsp flour (make a roux)
1 cup chicken broth + ½ cup milk
Step-by-Step Instructions
1. Preheat & Prep
Preheat oven to 375°F (190°C).
Grease a 12-cup muffin tin.
2. Make the Filling
In a bowl, mix chicken, soup, milk, veggies, and seasonings.
3. Assemble the Pies
Roll out pie crusts slightly and cut into 12 circles (use a cup or biscuit cutter).
Press circles into muffin cups.
Fill each with 2-3 tbsp of filling.
Top with smaller crust circles or cut vents in a full crust layer.
Brush with egg wash for shine.
4. Bake to Golden Perfection
Bake for 18-22 mins, until crust is golden.
Cool 5 mins before removing from the pan.
Pro Tips for the Best Mini Pies
🔹 Thaw veggies first – Prevents excess moisture.
🔹 No muffin tin? Use ramekins on a baking sheet!
🔹 Make ahead – Assemble, freeze, and bake later (add 5-10 mins).
🔹 Extra flaky crust? Brush with melted butter after baking.
Variations & Swaps
🍗 Turkey version – Use leftover Thanksgiving turkey.
🧀 Cheesy twist – Stir in cheddar or Parmesan.
🌱 Vegetarian – Swap chicken for mushrooms & veggie broth.
🌶 Spicy kick – Add diced jalapeños or hot sauce.
FAQs
Q: Can I use puff pastry instead?
A: Yes! Bake at 400°F (200°C) for 15-18 mins.
Q: How do I store leftovers?
A: Keep in the fridge for 3 days—reheat in the oven.
Q: Can I make one big pot pie?
A: Yes! Use a pie dish and bake 30-35 mins.
Final Thoughts
These Mini Chicken Pot Pies are comfort food at its cutest—flaky, creamy, and perfect for sharing (or not!). Don’t lose this recipe—it’s a keeper!