Mini Chicken Pot Pies (These Individual Pot Pies are PERFECT For Kids!)

These mini chicken pot pies are not only adorable but oh so yummy too! Full of veggies, creamy goodness and a flaky crust.

Mini Chicken Pot Pies

If you’re looking for a new spin on the classic homemade chicken pot pie, this is for you! We’ve taken the traditional chicken pot pie filling but made them miniature. Smaller foods are always cuter, am I right?!?  These are easy to whip up and perfect for kids, too!

Here’s how to make these little cuties for dinner!

Menu Planning Note: You can also find this recipe in Week 5 of the Low Calorie Menu Plans!

Individual Chicken Pot Pie Recipe Ingredients:  

• chopped rotisserie chicken
• refrigerated pie crusts
• butter
• onion
• flour
• milk
• ground sage
• salt
• pepper
• frozen mixed vegetables

Here’s how to make a mini chicken pot pie:

Preheat oven to 375°F. Unroll the pie crusts and on a lightly floured surface, roll out each crust to a 13-inch diameter.

Cut five (5-inch) rounds from each crust. A small bowl that measures about 5-inches across works great.

Gently press crusts floured-side-down in the bottoms and up the sides of 10 ungreased muffin cups.

In a medium saucepan, melt butter over medium heat; add onion and cook 3-4 minutes, until onion is tender. Stir in flour until blended. Add milk, sage, salt and pepper. Cook 2-3 minutes, stirring, until the mixture thickens.

Stir in chicken and mixed vegetables. Fill each muffin cup with ¼ cup chicken mixture. Fold and crimp pie crust over filling leaving the center open., kind of making a little pouch.

Bake 25-30 minutes until crusts are lightly browned. Cool 5-10 minutes; then carefully run knife around each edge to loosen.

Print Recipe

Mini Chicken Pot Pies

Prep Time30 minutes mins

Cook Time30 minutes mins

Servings: 5

Calories: 360kcal

Ingredients

• 2 count refrigerated pie crusts, softened
• 1 Tbsp butter
• 1/2 cup yellow onion, chopped
• 4 tsps flour
• 1 1/4 cups skim milk
• 1/2 tsp ground sage
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 1/2 cups chopped rotisserie chicken
• 1 1/2 cups frozen mixed vegetables

Instructions

• Preheat oven to 375°F. Unroll pie crusts. On lightly floured surface, roll out each crust to 13-inch diameter. Cut five (5-inch) rounds from each crust. A small bowl that measures about 5-inches across works great.
• Gently press crusts floured-side-down in bottoms and up sides of 10 ungreased muffin cups.
• In a medium saucepan, melt butter over medium heat; add onion and cook 3-4 minutes, until onion is tender. Stir in flour until blended. Add milk, sage, salt and pepper. Cook 2-3 minutes, stirring, until mixture thickens.
• Stir in chicken and mixed vegetables. Fill each muffin cup with ¼ cup chicken mixture. Fold and crimp pie crust over filling leaving the center open.
• Bake 25-30 minutes until crusts are lightly browned. Cool 5 minutes; carefully run knife around each edge to loosen.

Nutrition

Calories: 360kcal

Here’s what Grocery by PPP members are saying: 

This was delicious. I used leftover chicken from the Lo mein meal and it added a really nice flavor. I also was very generous with the butter. I added the veggies my family likes. Love how easy it is to customize these meals for our preferences. – Sarah R. 

If you’re looking for a deal on chicken for this recipe, you can get this Perdue Chicken Breast delivered right to your door! 

What do you serve with Mini Chicken Pot Pies?

This pot pie is chock full of so many yummy vegetables, however there are always room for more vegetables on your plate. I’m always a fan of a big hearty salad and I also like these glazed ranch carrots from our sides menu box alongside this recipe.

A few other ideas are:

• broccoli slaw
• green bean bundles
• spinach salad with warm vanilla dressing
• sweet and savory broccoli salad

Looking for more yummy meals? 

This recipe is from our low calorie menu plans!

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