Easy Mini Chicken Pot Pies are delicious little chicken pies in a creamy sauce with a buttery crisp pastry crust. Freezer friendly and great for parties too! I think everyone must have tried a pot pie at some point, and to be able to make a good pie, with a nice crisp pastry is easy, so long as you follow the steps!

Easy Mini Chicken Pot Pies are delicious little chicken pies in a creamy sauce with a buttery crisp pastry crust. Freezer friendly and great for parties too!

Adelenne loves Pies! She often makes them, and has now become quite an expert Piemaker! So here, Adelenne has kindly shared her lovely recipe to show us how she makes her Easy Mini Chicken Pot Pies. You can use shop-bought pastry or make your own as Adelenne has in this recipe. It's very easy so give it a go!

Frequently Asked Questions

What's inside these pies?

The filling in these chicken pies is made up of cooked chicken, so any leftover chicken or turkey will work, perhaps you have some leftover rotisserie chicken or turkey from Thanksgiving.

Mixed with a variety of frozen vegetables of your choice, so peas, carrots, sweetcorn, or similar. Together, the vegetables and the chicken are cooked in a creamy chicken soup.

This site contains affiliate links. I may receive a commission for purchases made through these links. As an Amazon Associate I earn from qualifying purchases. For more information, check Privacy Policy.

The soup is a condensed soup, so it's thick, and not diluted. This gives you the thickness you need in the pies. If you were to use regular chicken soup, it would be way too watery and you'll end up with a soggy mess!

What type of pastry is used?

For this recipe, we've used a basic shortcrust pastry, however, you can also make your own homemade pastry dough with flaky pastry.  
You can choose either. The shortcrust pastry recipe is quicker to make than the flaky pastry if you're short on time.

As far as the recipe goes, it's very easy and straightforward. You just need to make the pastry and then add the filling ingredients in a bowl, mix and then make up the pies and bake.

If you wanted to make up a batch and freeze, these are absolutely fine for freezing. Perhaps there's just one or two of you at home and you want to freeze part of the batch. Or maybe you want to make ahead for an upcoming party or celebration.

All you need to do is defrost at room temperature and pop them in the oven to heat through and crisp the pastry up again. Just make sure the filling is piping hot by sticking a knife right in the centre of the pie and seeing that the knife is really hot when you take it out of the pie.

So let's get straight to the recipe and see how we make these mini chicken pot pies. Enjoy!

Recipe by Adelenne Lee

Prep Time

15 minutes

Cook Time

35 - 45 minutes

Yield

12

You will need

12 hole muffin pan

Ingredients

The Pastry

12 oz / 340 g Shortcrust pastry
See here if you would like a recipe to make your own. You will need to DOUBLE the ingredients for the pastry recipe to get 12 mini pies.

The Filling

1 1/2 cups chopped cooked chicken or turkey meat
1/2 can condense cream of chicken soup
1 cup mixed vegetables ( I used carrots, corn kernels and peas)
1 beaten egg (for the egg wash at the end)

Instructions

1. First make the pastry if making your own, divide into 2 balls and wrap with plastic wrap and leave to rest in the fridge whilst you prepare the filling.

How To Make A Quick Basic Pie Crust

Then prepare the filling as follows:
2. Put chopped chicken or turkey, mixed veg and cream of chicken soup in a bowl and mix well. Add a pinch of pepper. No salt needed as I find the soup is already salty enough. Set aside.

3. Preheat oven to 350 F or 180 C and grease a 12 hole muffin tray.

4. Roll out one ball of pastry and cut rounds to fit the muffin tray.

Easy Mini Chicken Pot Pies, curring pastry discs

5. Fill the pastry cases with the chicken mixture.

6. Using the remaining pastry, roll out and use a flower shaped cookie cutter and cut out as many flowers as you can. You can of course use any shape cookie cutter, such as stars etc.

7. Slightly overlap the flowers to cover the top of the filling and top with a flower.

8. Brush the top with the beaten egg and bake till bubbling or golden brown about 35-45 mins.
Cool completely before removing the pies from the tin.

If you have any pastry left over, you can cover with plastic wrap, place in a sealed bag and freeze.

We'd love to hear from you and what you thought of our post. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!

Easy Mini Chicken Pot Pies. Delicious little pies with crisp pastry. Freezer friendly and great for parties too!

Recipe Card

Easy Mini Chicken Pot Pies. Delicious little pies with crisp pastry. Freezer friendly and great for parties too!

Easy Mini Chicken Pot Pies

Yield: 12
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Easy Mini Chicken Pot Pies are delicious little chicken pies in a creamy sauce with a buttery crisp pastry crust. Freezer friendly and great for parties too!

Ingredients

The Pastry:

  • 12 oz / 340 g Shortcrust pastry
  • See here if you would like a recipe to make your own. You will need to DOUBLE the ingredients for the pastry recipe to get 12 mini pies.

The Filling:

  • 1 1/2 cups chopped cooked chicken or turkey meat
  • 1/2 can condense cream of chicken soup
  • 1 cup mixed vegetables ( I used carrots, corn kernels and peas)
  • 1 beaten egg, for the egg wash at the end

Instructions

  1. First make the pastry if making your own, divide into 2 balls and wrap with plastic wrap and leave to rest in the fridge whilst you prepare the filling.

Then prepare the filling as follows:

  1. Put chopped chicken or turkey, mixed veg and cream of chicken soup in a bowl and mix well. Add a pinch of pepper. No salt needed as I find the soup is already salty enough. Set aside.
  2. Preheat oven to 350 F or 180 C and grease a 12 hole muffin tray.
  3. Roll out one ball of pastry and cut rounds to fit the muffin tray.
  4. Fill the pastry cases with the chicken mixture.
  5. Using the remaining pastry, roll out and use a flower shape cookie cutter and cut out as many flowers as you can. You can of course use any shape cookie cutter, such as stars etc.
  6. Slightly overlap the flowers to cover the top of the filling and top with a flower.
  7. Brush the top with the beaten egg and bake till bubbling or golden brown about 35-45 mins.
  8. Cool completely before removing the pies from the tin.
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 517Total Fat: 25gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 76mgSodium: 516mgCarbohydrates: 61gFiber: 3gSugar: 26gProtein: 13g

Nutrition information isn’t always accurate

Easy Snacks For Parties

Here's a selection of easy snacks you can make for parties, celebrations, gamedays, potlucks and gatherings

Leave a Reply to Miranda Payne Couse

Your email address will not be published. Required fields are marked*

11 thoughts shared

  1. I know the chicken is cooked before going into the pie but are the veggies cooked already as well? Iā€™m using frozen veggies and am afraid of making the pie soggy if I put them in frozen.

    1. Hi, yes, everything is cooked, the oven part is to get the pastry cooked and have the filling hot. So long as the oven is at the right temperature, you should get soggy pastry

    1. Hi! You can freeze before or after baking. Personally, I like to freeze before baking so that you still keep the crisp pastry fresh from the oven, but it is up to you what you prefer! Please enjoy and yes, they’re so cute! Thank you!

  2. I make something similar but buy Grand rolls and split them in half so I have top and bottom crust. Make using up left overs so easy. No food waste.