Mini Chicken Pot Pies Recipe

mini chicken pot pie ingredients
The Spruce
Prep: 20 mins
Cook: 20 mins
Total: 40 mins
Servings: 4 to 8 servings
Nutrition Facts (per serving)
176 Calories
9g Fat
17g Carbs
8g Protein
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Nutrition Facts
Servings: 4 to 8
Amount per serving
Calories 176
% Daily Value*
Total Fat 9g 11%
Saturated Fat 4g 19%
Cholesterol 29mg 10%
Sodium 355mg 15%
Total Carbohydrate 17g 6%
Dietary Fiber 2g 5%
Total Sugars 1g
Protein 8g
Vitamin C 1mg 5%
Calcium 72mg 6%
Iron 2mg 9%
Potassium 114mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A fun take on a quintessential favorite, this recipe uses a muffin tin to create miniature Chicken Pot Pies. Pack all your favorite comfort food flavor into diminutive treats that make excellent appetizers or as a hearty side dish. For this dish,​ you can use an 8-muffin muffin tin.


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  • 3 tablespoons unsalted butter

  • 1 tablespoon finely chopped onion

  • 3 tablespoons all-purpose flour

  • 1 cup chicken broth

  • 1/3 cup milk

  • 1/4 teaspoon salt, more to taste

  • 1/4 teaspoon freshly ground black pepper

  • 1/8 teaspoon celery seed

  • 1/2 cup frozen peas and carrots

  • 1 cup coarsely chopped cooked chicken

  • 1 (8-ounce) canned refrigerated rolls

  • 1 tablespoon melted unsalted butter, for brushing, optional

Steps to Make It

  1. Preheat oven to 375 F. Grease the muffin tin.

  2. Melt butter in a skillet over medium heat. When it is hot, add the onions and let them cook for a minute until fragrant. Add the flour and whisk until smooth.

  3. Slowly whisk in the chicken broth and milk. Whisk again until smooth -- no lumps.

  4. Add salt, pepper, and celery seed.

  5. Stir in the peas, carrots, and chicken. And remove from heat.

  6. Roll out the dough and, depending on which dough you have, cut the pieces so you have 16 squares or rectangles that can be the top and bottom of the muffins.

  7. Place one piece of dough on the bottom of each muffin hole. Top with 1/8 of the chicken mixture. Put another piece of dough on top and try your best to cover the hole so that it encases the chicken.

  8. Use a fork or knife to make some holes in the top of the pies to vent.

  9. Bake at 375 F for about 15 minutes or until the tops are nice and golden brown. You can check one by slightly removing it from the pan to ensure the bottom is cooked.

  10. Brush with some melted butter before serving if you like.