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mini chicken pot pie cups with pie crust.
AGT Editorial Team

Mini Chicken Pot Pies

5 from 2 votes
These Mini Chicken Pot Pies are cute, individual-sized versions of the classic American dinner we've all come to love. All you need is a mini muffin tin and some shredded chicken and you will have a delicious appetizer that people will go crazy over!
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Prep Time 15 minutes
Total Time 25 minutes
Servings: 6 people
Course: Appetizer
Cuisine: American
Calories: 161
Ingredients Equipment Method Notes

Ingredients
  

  • 2 9" pie crusts
  • 1 large egg + 1 tablespoon milk Egg wash*
Chicken Pot Pie Filling
  • ½ cup shredded chicken
  • ¼ cup onion, minced
  • 3 tablespoon butter
  • 1 clove garlic, minced
  • ½ cup potatoes, diced small
  • ¾ cup chicken stock
  • 1 tablespoon flour
  • ¾ cup cream
  • ¾ cup mixed veggies (corn, peas, carrots)
  • ½ teaspoon salt
  • ½ tsp thyme
  • ¼ teaspoon pepper

Equipment

  • Mini Muffin Tin

Method
 

  1. Add ¼ cup minced onion and 3 tablespoons butter into a small sauce pan over medium heat.
  2. Let it simmer (not brown) for 2-3 minutes until the onions become translucent. Add minced garlic clove and simmer 1 more minute.
  3. Add in ½ cup of diced potatoes and ½ cup of the chicken stock and cover the pan with a lid. Keep over medium heat.
  4. After about 5-8 minutes or until the potatoes are fork tender, remove lid and add in 1 tablespoon of flour. Mix.
  5. Add in ¾ cup of your cream and the rest of your chicken stock (¼ cup) and bring to a simmer. The mixture should thicken up after a few minutes. If not, simmer longer.
  6. Turn off heat and mix in ¾ cup of mixed veggies, ½ teaspoon of salt, ½ teaspoon thyme, ¼ teaspoon of pepper. Make sure to taste it an add more salt if needed.
  7. Preheat oven to 425°F.
  8. Spray your muffin tins and unroll your pie crust. Using a round cookie cutter, cut out 12 rounds that are 3¼"-3½" inches across and 12 rounds that are 1¾"-2" across. (These are for the top.)
  9. Press each larger pie crust round into each muffin cup. It's okay if the dough overlaps. Crimp or press it together so it fits.
  10. Take a mini ice cream scoop and scoop 1-2 scoops of filling into each cup. Fill them up as much as possible!
  11. Top each mini pie with one smaller round of pie crust. (You do not need to pinch the "lids" shut if you don't want to.) Add 3 scores tp the tops of each with a knife (optional) and brush with egg wash*.
  12. Bake for 15-20 minutes until the crust is golden brown. Serve warm.

Notes

  1. Use round cookie cutters: These help to cut your pie crust into perfect circles. This will make everything quick and neat. I used two different sized cutters. One for the cup or pie shell, and the other smaller cutter for the top crust.
  2. Use a mini ice cream scoop: This will help to portion out and fill your cups neatly and quickly.
  3. Use a mini muffin tin: A mini muffin pan will keep these mini pies bite-sized and individually portioned. Using larger muffin or cupcake tins, will yield larger pies which are better served as a side dish.
  4. Sealing your pies: While I do suggest topping your mini pies to keep them from
  5. Use an egg wash: Brushing the top of each mini pie with an egg wash will ensure your pies turn out beautifully golden brown and shiny.