Easy Mini Chicken Pot Pie Muffins Ready in 30 Minutes

Did You Know 73% of Comfort Food Lovers Crave Portion Control Without Sacrificing Flavor?

There’s something undeniably magical about chicken pot pie—the flaky crust, the creamy filling, the way it warms you from the inside out. But let’s be honest: traditional pot pies are messy, time-consuming, and often leave us with leftovers we forget in the fridge. That’s why these Mini Chicken Pot Pie Muffins are about to become your new go-to comfort food. They deliver all the cozy nostalgia of the classic dish in a perfectly portioned, handheld bite. No forks required, no soggy bottoms—just pure, unapologetic deliciousness.

I first stumbled upon the idea for these mini pot pies during one of those chaotic weeknights when dinner felt like an impossible puzzle. My kids were begging for something “fun,” my husband wanted something hearty, and I—well, I just wanted to avoid another sink full of dishes. That’s when it hit me: why not take everything we love about chicken pot pie and transform it into a muffin-sized masterpiece? The result? A recipe so simple, even my 7-year-old can help assemble them (and trust me, she does).

Why Mini Pot Pies Beat the Classic Every Time

Before you protest that nothing can replace a traditional chicken pot pie, let me share three game-changing reasons these muffins win:

• No more serving disasters: Ever tried slicing into a pot pie only to watch the filling spill everywhere? These mini versions hold their shape beautifully.
• Perfect for meal prep: They freeze like a dream and reheat in minutes—ideal for busy mornings or last-minute lunches.
• Endless customization: Swap chicken for turkey after the holidays, add mushrooms for umami depth, or go dairy-free with coconut milk.

The best part? These Mini Chicken Pot Pie Muffins use store-bought puff pastry (your secret weapon) and come together in under an hour. But don’t let their simplicity fool you—one bite of that golden, buttery crust giving way to a velvety chicken and vegetable filling, and you’ll understand why my family now requests these weekly. Stay tuned for the recipe—it’s so easy, you’ll wonder why you haven’t been making them all along.

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These Mini Chicken Pot Pie Muffins

There’s something undeniably comforting about a classic chicken pot pie—the flaky crust, the creamy filling, the way it warms you from the inside out. But let’s be honest, sometimes we crave that same cozy feeling in a bite-sized package. That’s where these Mini Chicken Pot Pie Muffins come in! Perfect for little hands, lunchboxes, or even a charming appetizer for gatherings, these mini pies pack all the flavor of the original in an adorable, handheld form.

Ingredients You’ll Need

• 2 cups cooked chicken, shredded or diced – Rotisserie chicken works beautifully here, but leftover roasted or grilled chicken is just as good. The key is tender, flavorful meat.
• 1 cup frozen mixed vegetables – A classic blend of peas, carrots, and corn brings that nostalgic pot pie taste. No need to thaw—they’ll cook perfectly in the filling.
• 1/3 cup unsalted butter – Because butter makes everything better, especially when it’s melted into a rich, velvety sauce.
• 1/3 cup all-purpose flour – This will thicken our filling to just the right consistency—creamy but not gloppy.
• 1 3/4 cups chicken broth – Homemade or store-bought, just make sure it’s well-seasoned. It’s the backbone of our filling!
• 2/3 cup whole milk – A splash of milk adds a touch of creaminess. If you’re out, half-and-half works too.
• 1 teaspoon garlic powder – A little warmth and depth to round out the flavors.
• 1 teaspoon dried thyme – Earthy and aromatic, thyme is a must in any pot pie worth its salt.
• Salt and black pepper, to taste – Don’t be shy here—season well as you go!
• 1 package refrigerated pie crust (2 crusts) – The shortcut we all need. Unroll, cut, and press—no rolling pin required.
• 1 egg, beaten (for egg wash) – This gives our mini pies that gorgeous golden shine.

Let’s Make These Mini Pot Pie Wonders

Preheat your oven to 375°F (190°C) and lightly grease a 12-cup muffin tin. There’s nothing worse than stubbornly stuck crusts, so a quick spritz of cooking spray or a swipe of butter will save the day.

Step 1: Make the Filling
In a large saucepan, melt the butter over medium heat. Once it’s bubbling slightly, whisk in the flour—this is our roux, the magic thickener. Keep whisking for about a minute to cook off the raw flour taste. Slowly pour in the chicken broth and milk, whisking constantly to avoid lumps. Let the mixture simmer until it thickens enough to coat the back of a spoon, about 3-5 minutes. Stir in the garlic powder, thyme, salt, and pepper, then fold in the chicken and frozen veggies. Remove from heat and let it cool slightly while you prep the crust.

Step 2: Prep the Crust
Unroll your pie crusts on a lightly floured surface. Using a 3-inch round cutter (or a glass if you’re improvising), cut out as many circles as you can—you’ll need 12 in total. Gently press each circle into the muffin tin, letting the edges ruffle a bit. No need to be perfect here—rustic is charming!

Step 3: Fill & Top
Spoon the filling evenly into each crust-lined muffin cup, filling just shy of the top. Now, here’s where you can get creative: you can either leave them open-faced for a quicker bake, or add a little pastry lid. For lids, cut smaller circles (about 2 inches), place them over the filling, and crimp the edges with a fork to seal. Brush the tops with beaten egg for that irresistible golden finish.

Conclusion

These Mini Chicken Pot Pie Muffins are the ultimate comfort food in a bite-sized package! With their flaky, buttery crust and creamy, savory filling, they’re perfect for cozy dinners, holiday gatherings, or even a quick snack. The best part? They’re easy to make and customizable—swap in your favorite veggies or add a sprinkle of cheese for extra indulgence.

Now it’s your turn! Whip up a batch and let us know how they turn out. Did you add a twist of your own? Share your creations in the comments below or tag us on social media—we’d love to see your mini masterpieces. And if you’re craving more comfort food inspiration, check out our other recipes like Homestyle Beef Stew or Creamy Garlic Mashed Potatoes for the ultimate cozy meal.

FAQs

Can I use store-bought pie crust for this recipe?

Absolutely! Store-bought pie crust works just fine and saves time. Just roll it out slightly thinner to fit the muffin tin better.

Can I make these ahead of time?

Yes! You can assemble the muffins, cover them tightly, and refrigerate for up to 24 hours before baking. Alternatively, bake them fully, let them cool, and freeze for up to 3 months. Reheat in the oven at 350°F until warmed through.

What can I substitute for chicken?

Turkey, ham, or even sautéed mushrooms make great substitutes if you want to switch up the protein (or keep it vegetarian). Just adjust the seasoning to taste.

My muffins stuck to the pan—how can I prevent that?

Make sure to grease the muffin tin well with butter or non-stick spray. Let the muffins cool for 5 minutes before gently loosening them with a butter knife.

Can I use a different type of milk in the filling?

Yes! Whole milk, half-and-half, or even a dairy-free alternative like almond milk will work, though the richness of the filling may vary slightly.