Learn how to make flaky, flavorful, Mini Chicken Pot Pies not one, but TWO different ways. Your family will love this easy, comforting meal!
Chicken pot pie is such a classic meal. I can’t imagine growing up without it.
While I usually love to make the classic full size version, these Mini Chicken Pot Pies are my family’s favorite! It’s budget friendly, easy to throw together and bakes up golden every time.
My kids especially love that they have their own perfectly portioned pie to themselves.
WHAT INGREDIENTS DO I NEED?
- 10.5 oz cream of chicken soup
- approximately 10 ounces frozen mixed vegetables- thawed
- 1 cup cooked chicken- shredded/ cut into small pieces
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 2 refrigerated pie crusts
- 1 egg + 1 tablespoon water
HOW DO I MAKE MINI CHICKEN POT PIES?
OPTION 1 MUFFIN TINS:
Preheat your oven to 350 degrees F. Spray muffin tins with nonstick spray.
Let the refrigerated pie crusts come to room temperature.
In a small bowl, scramble the egg and water together. Set aside.
In a large bowl, combine the cream of chicken soup, thawed veggies, chopped chicken, garlic and onion powder. Stir well.
Roll out the pie crusts. Using a biscuit cutter or cup, cut out 12 circles from each pie crust. Re-roll the scraps if needed to cut out more circles. You will need 12 for the bottom and 12 for the top of each mini pie.
Place a circle in each muffin tin, spoon the filling into each, then top with remaining circles.
Cut a small slice in the top of each crust. Then brush with egg wash. Bake for 30-35 minutes, or until the crust is golden brown.
Remove and let cool slightly before removing from muffin tins.
OPTION 2 RAMEKINS:
**This recipe can make approximately 4-5 ramekin pot pies. Depending on size of your ramekins**
Preheat your oven to 350 degrees F.
Let the refrigerated pie crusts come to room temperature.
In a small bowl, scramble the egg and water together. Set aside.
In a large bowl, combine the cream of chicken soup, thawed veggies, chopped chicken, garlic and onion powder. Stir well.
Roll out the pie crusts. Using your ramekins as a guide, cut out a circle from each pie crust, slightly larger than each ramekin. Re-roll the scraps if needed.
Spoon the filling into each ramekin, then top with circles. Pinch the crust on the edge of the ramekins.
Cut a small slice in the top of each crust. Then brush with egg wash. Bake for 30-35 minutes, or until the crust is golden brown.
Looking for more muffin tin recipes? Check out some favorites below:
Mini Chicken Pot Pies 2 Ways
Ingredients
- 10.5 oz cream of chicken soup
- approximately 10 ounces frozen mixed vegetables- thawed
- 1 cup cooked chicken- shredded/ cut into small pieces
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 2 refrigerated pie crusts
- 1 egg + 1 tablespoon water
Instructions
OPTION 1 MUFFIN TINS:
Preheat your oven to 350 degrees F. Spray muffin tins with nonstick spray.
Let the refrigerated pie crusts come to room temperature.
In a small bowl, scramble the egg and water together. Set aside.
In a large bowl, combine the cream of chicken soup, thawed veggies, chopped chicken, garlic and onion powder. Stir well.
Roll out the pie crusts. Using a biscuit cutter or cup, cut out 12 circles from each pie crust. Re-roll the scraps if needed to cut out more circles. You will need 12 for the bottom and 12 for the top of each mini pie.
Place a circle in each muffin tin, spoon the filling into each, then top with remaining circles.
Cut a small slice in the top of each crust. Then brush with egg wash. Bake for 30-35 minutes, or until the crust is golden brown.
Remove and let cool slightly before removing from muffin tins.
OPTION 2 RAMEKINS: **This recipe can make approximately 4-5 ramekin pot pies. Depending on size of your ramekins**
Preheat your oven to 350 degrees F.
Let the refrigerated pie crusts come to room temperature.
In a small bowl, scramble the egg and water together. Set aside.
In a large bowl, combine the cream of chicken soup, thawed veggies, chopped chicken, garlic and onion powder. Stir well.
Roll out the pie crusts. Using your ramekins as a guide, cut out a circle from each pie crust, slightly larger than each ramekin. Re-roll the scraps if needed.
Spoon the filling into each ramekin, then top with circles. Pinch the crust on the edge of the ramekins.
Cut a small slice in the top of each crust. Then brush with egg wash. Bake for 30-35 minutes, or until the crust is golden brown.
