Go Back

Mini Chicken Pot Pies

Mini chicken pot pies baked in a muffin tin with a flaky crust and creamy chicken filling. Individual pot pies stay portioned and bake up golden, making a great kids’ lunchbox option.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 6 servings
Course: Dinner, Lunch
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Refrigerated pie crusts
  • 1 package pie crusts Use refrigerated crusts for quick flaky layers.
Chicken filling
  • 2 cup cooked chicken, diced Dice cooked chicken (rotisserie works).
  • 1 cup frozen peas and carrots No need to thaw.
  • 1 can (10.5 oz) cream of chicken soup Classic creamy base.
  • 0.5 cup milk Stir in to loosen the filling.
  • 1 tsp dried thyme Adds savory herb flavor.
Egg wash
  • 1 egg, beaten For glossy, golden crust tops.

Equipment

  • 1 sheet pan

Method
 

Prep the crust
  1. Preheat oven to 400°F and place a muffin tin on a sheet pan for easier handling.
  2. Cut pie crust rounds and press them into the muffin tin cups, leaving the edges neatly over the rim.
Make the filling
  1. In a bowl, mix cooked chicken, frozen peas and carrots, cream of chicken soup, milk, and dried thyme until evenly combined.
Assemble the mini pies
  1. Spoon the filling into each crust-lined muffin cup, filling each one about 3/4 full.
  2. Top each mini pie with a smaller crust round, then brush the surface with the beaten egg so it bakes golden.
Bake
  1. Bake at 400°F for 22 minutes, until the crust is set and lightly browned.

Notes

For cleaner edges, gently crimp the top crust to the bottom crust before baking so the filling doesn’t leak. Let cool 5–10 minutes before lifting; refrigerate leftovers up to 3 days. Freeze baked pies up to 2 months—reheat from frozen in a toaster oven or oven until hot through. If you want a lighter option, use reduced-fat cream of chicken soup and milk.