Create a dozen Mini Chicken Pot Pies with this easy recipe! Full of succulent chicken and tender vegetables baked into perfectly flaky single-serving crusts, this Pillsbury chicken pot pie recipe is sure to please. These mini pot pies are especially decadent and delicious with a bit of melted cheese in the creamy gravy!
Savory soul foods are usually so filling and heavy. When you want something lighter, individual mini pot pies are the way to go — and they’re such an easy comfort food to make.
Just as scrumptious as a full-sized skillet pot pie, but these are meant for one!
Mini Chicken Pot Pies
Savory, succulent chicken. A thick, silky filling. Melted cheese and tender vegetables. All of those amazing flavors are packed into a single-serving crust!
Mini chicken pot pies are fantastic for a light dinner or party food. In less than an hour, they’re baked to golden brown perfection and ready to serve.
I can’t get enough of mini or individual-serving-sized entrees — they’re just so cute!
Ingredient Notes and Substitutions
- Boneless, Skinless Chicken Breast – Easy enough to prepare ahead of time in an Instant Pot or air fryer.
Rotisserie chicken is great for this mini chicken pot pie recipe too!
- Frozen Carrots, Peas, and Corn – Frozen is best to prevent the veggies from becoming super mushy.
If you decide to use canned veggies instead, wait until the last moment to add them to the gravy.
- Pie Crust Dough – There are a few brands, like Pillsbury, that come in sheets so you can easily unroll and use them right away.
You’ll need 2 full-size pastry crust sheets to make 12 mini crusts.
- Parmesan – For a little thickness, a little flavor, and a little taste of something special!
Freshly grated is best — the pre-shredded stuff has a coating that prevents a smooth melt. Asiago or Romano cheese are your best substitutes.
- Chicken Bouillon – Our flavor maker for the gravy in this Pillsbury chicken pot pie recipe!
If you’d rather use stock, then leave out the water and bouillon and instead use 1 cup of your stock of choice.
Chicken, preferably, though veggie or mushroom would work too.
Tips for Making Mini Pot Pies
- Break out those cookie and biscuit cutters.
You’ll need two different-sized round cutters — a 3-inch and a 4-inch — to create the bottom and top crusts for each mini chicken pot pie.
Check your cupboards for coffee mugs and drinking glasses that may be the same size. You can use the open end in a pinch!
- You can use ramekins instead of muffin pans.
If you don’t have a muffin tin (or don’t want to use one), you can bake your mini pot pies in 1-cup ramekins.
This is a great way to elevate your presentation for dinner parties!
- Say no to soggy crust!
A simple egg white wash on the bottom of the crust will prevent it from becoming soggy as it bakes.
Leftover egg wash can be brushed on the top crust for an even more beautiful golden brown finish!
Storing and Reheating Mini Chicken Pot Pie
Leftovers should be stored in an airtight container and refrigerated.
Cooked chicken is safe to eat within 4 days, so that’s your maximum fridge life for mini chicken pot pie.
If you want to make them in bulk, you can! They freeze wonderfully and will last a couple of months if stored properly.
Prepare the mini chicken pot pie recipe as directed, then bake and cool to room temperature.
Wrap them separately in several layers of plastic wrap and stack in an airtight container.
Let mini chicken pot pies thaw in the refrigerator overnight before reheating in the oven.
Pillsbury Chicken Pot Pie Recipe FAQ
Pot pie filling is made with chicken and vegetable broth.
To thicken, we simmer it on the stovetop with a mixture of butter and flour — known as a “roux.”
Once the crust turns golden brown, your dinner is done!
Since the chicken is cooked before baking, you don’t need to worry about undercooked meat.
But you do need to worry about overcooked crust! Don’t wait for firmness – look for color, especially when making a mini chicken pot pie recipe.
Alternatively, something light like a salad would be nice and refreshing. A bit of rice, too, is good for soaking up all of that sauce!
With love, from our simple kitchen to yours.
Other Delicious Chicken Recipes
Mini Chicken Pot Pies
- 1/2 pound boneless skinless chicken breast, diced into ½-inch pieces
- 1/2 cup frozen carrots
- 1/4 cup frozen peas
- 3/4 cup frozen sweet corn
- 1 cup water
- 1/2 teaspoon chicken bouillon granules
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour, plus more, for dusting cutting board
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 cup whole milk
- 2 ounces freshly grated parmesan cheese
- 2 sheets refrigerated pie crust dough, or enough homemade dough for a 10-inch double crust pie *See Note 1
- Preheat your oven to 425° F. Prepare a 12-cup muffin tin with non-stick cooking spray.
Pot Pie Filling
- In a medium saucepan over medium-high heat, combine the diced chicken, vegetables, water and bouillon; Stir to combine. Bring to a simmer and cook for about 15 minutes, stirring occasionally, until the chicken is cooked through.
- Remove from the heat. Place a fine mesh sieve over a bowl and strain out the chicken and vegetables, reserving the broth.
- Rinse out the saucepan and return it to the stovetop.
- Using that same saucepan, melt the butter over medium heat. Add the flour, and whisk to combine. Cook for about 2 minutes (to cook out the floury taste). Add the salt, pepper, milk and reserved chicken broth. Cook for 4-5 minutes, whisking occasionally, until the sauce thickens.
- Remove the pan from the heat, add the cheese, and stir to combine. Once the cheese melts, add the strained vegetables. Stir to combine and set aside.
- Lightly dust a large cutting or pastry board with flour. Unroll one pie crust onto the floured surface ,leaving the other in the fridge until you are ready for it.
- Using a 4-inch round cookie cutter, cut out four pieces of dough, edge to edge. Using the 3-inch round cookie cutter, cut out another four pieces of dough, edge to edge. Repeat with the second pie crust.
- Press the large rounds of dough into the bottom of the prepared muffin pan wells. Use a spoon to divide the sauce evenly into the large rounds. Cover each with a small round and use a fork to crimp the edges together.
- Use the tip of a sharp knife to cut slits in the top of the pasty so steam can escape.
- Bake in the preheated oven for 22-25 minutes, or until crusts are golden brown.
- Remove from the oven and let the mini pot pies cool in the pan for 10-15 minutes before serving. Enjoy!
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published September 2012, updated and republished October 2023
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.