Homemade Mini Chicken Pot Pie

Mini Chicken Pot Pie is a new take on classic comfort food.  It’s a healthy make-ahead, freezable dish that’s perfect for grab-and-go meals.

Mini Chicken Pot Pie

Mini Chicken Pot Pie

Course Main Course
Servings 12
Calories 343 kcal

Ingredients
  

  • 3 tbsp butter
  • 1 cup frozen peas and diced carrots
  • cup frozen pearl onions
  • 2 tbsp flour
  • cup chicken broth
  • 1 tsp dried parsley
  • ½ tsp dried thyme
  • ½ tsp dried chives
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 cup cooked chicken, chopped
  • ¼ cup heavy cream
  • Butter biscuit dough, unbaked

Instructions
 

  • Preheat oven to 450͒℉.
  • Melt butter in a saute pan over medium-low heat. Add pearl onions and cook until crisp-tender, about 5 minutes.
  • Add peas and carrots. Turn heat up to medium-high and wait for butter to come to a simmer. Simmer 2 minutes.
  • Stir in flour until well incorporated and smooth. Add vegetable broth, a little at a time, stirring constantly. Bring back to boil and simmer for 2 minutes.
  • Add parsley, chives, thyme, salt and pepper. Take off heat and allow to cool slightly. Add cream and chicken.
  • Spray 12 ct muffin tin with cooking spray. Cut biscuit dough into 12 equal pieces and roll into balls. Flatten each ball and press it into muffin cups, bringing it slightly above the rim of the cup. Fill each cup with ¼ cup of the chicken mixture.
  • Bake for 15 - 20 minutes or until biscuit tops are golden brown.
  • Allow chicken pot pies to cool for 5 - 10 minutes, then remove by sliding a knife into a muffin cup and gently underneath to pop the pies out. Serve warm.
  • Hack: Filling can be made in advance and stored in the refrigerator for up to 5 days.
  • Hack: Leftover pot pies can be stored in the refrigerator for up to 5 days. Make sure to subtract any days that you stored the filing before making pies.
  • Hack: Place cooled chicken pot pies on a cookie sheet and freeze until solid. Store in a freezer container for up to 3 months. I don’t recommend using a just freezer bag as the crust might break up as they are moved around the freezer.
  • To reheat: .Thaw in refrigerator overnight. Bake in 350͒℉ for 15-20 minutes or until internal temperature reaches 160℉.
Keyword Chicken pot pie, cooking for one, cooking for singles, freezer meal, meat pie, mini chicken pot pie, muffin tin meals

Did you know?  The pastry surrounding the very first meat pies was to preserve the filling…and was not meant to be eaten.  Check out these interesting facts on the history of pies!

If you like this recipe, consider trying another single-serve option: Mini Tourtiere Pork Pie!

 

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4 Replies to “Homemade Mini Chicken Pot Pie”

  1. Your article on the mini chicken pot pies was great. I also liked how you can print off the recipe. I love to cook and I always premake my meals for work for the week and freeze them. This would be perfect. I liked how you made and baked them in a muffin pan. I never thought of that. Have you ever heated it up in a microwave after they are frozen? Just curious, because I don’t have access to an oven at work. Great recipes, Thanks.

    Paul

    1. I hope you enjoy these mini pot pies!  Yes, you can reheat them in a microwave at 30-second intervals until heated through.

  2. Lovely recipe I must say! Being a big time foodie and finding such interesting recipe online is such a blessing lol.

    Moreover I would love to make it more healthier as I love chicken and it’s of the best sources of protein I feel. It would be great if you suggest something to make it spicy. I referred to some of your other recipes, you seem to have a good taste in cooking 

    Thanks for sharing!

    1. Thank you for your comments!  If you want this recipe to have some spiciness, add a chopped jalapeno pepper or some ground cayenne pepper. That’s what I love about cooking at home…we can add or subtract anything we want!

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