Mini Chicken Pot Pie

Mini Chicken Pot Pie is a make-ahead, freezable Mini Chicken Pot Pie dish that’s perfect for grab-and-go meals. It’s my ultimate comfort food. What’s yours?

Mini Chicken Pot Pie
Mini Chicken Pot Pie

Mini Chicken Pot Pie


1 cup cooked chicken, chopped

1 ¼ cup chicken broth

3 tbsp butter

2 tbsp flour

¼ cup heavy cream

1 cup frozen peas and diced carrots

⅓ cup frozen pearl onions

1 tsp dried parsley

½ tsp dried chives

½ tsp dried thyme

½ tsp salt

½ tsp pepper

Butter biscuit dough, unbaked


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.

Add flour, stirring constantly 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: Place cooled chicken pot pies on a cookie sheet and freeze until solid. Store in a freezer container. 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 160͒.

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6 Replies to “Mini Chicken Pot Pie”

  1. Ah this looks so good Cynthia! My mom used to make this all the time, but I haven’t had it in forever. I’m not the greatest cook and was always intimidated to try it, but this looks like something I can probably do LOL. Thanks for breaking it down for me into a simple recipe to follow. I think I might try to tackle it this weekend. I’ll let you know how it goes! Thanks again!

    1. I know how intimidating it can be to start up after taking a break from cooking and I’m glad I could help. Definitly check back in and let me know how it goes!

  2. I just wanted to leave a note that this looks absolutely delicious. Also, I love the idea. I mean, that’s some quality-looking dish. Personally, I haven’t ever eaten anything like this. And I do feel like experimenting and trying new stuff. I’ll have to forward this to my wife as well. She also one of those people who really enjoy unconventional chicken foods.

    Other than that, I loved the reheat instructions. As with any new food, we’ll be probably making too much of it for just one meal. Hence, those will really come in handy. Thank you!! Cheers.

    1. I find it interesting that so many people have told me they’ve never heard of pot pie.  In my “neck of the woods” (New England), it’s a staple but I guess you probably eat things I’ve never heard of!  Enjoy!

  3. Hi Cynthia! I got came by your site for the first time! But from what I can see, this meal looks yummy!. Prior to now, never heard about Chivken pot pie! I love to cook, so i will definitely love to give this a try! before I do, any suggestions for where I can get to try out this meal in LA?

    1. I don’t know anything about LA as I’m on the east coast but I’m sure you could do a Google search to find a place that offers chicken pot pie.  Good luck and let me know what you think of it!

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