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There’s a certain kind of magic in chicken pot pie. That creamy filling, the flaky crust, the way your kitchen smells like comfort itself. But let’s be real — on a busy Tuesday night, the last thing most of us want is to juggle dough, filling, and a hot oven for an hour.
That’s why I love this version. Mini muffin tin chicken pot pies — yes, miniature pot pies — that bake up golden and crisp in under 30 minutes. They’re just as cozy as the full-sized classic, only faster, cuter, and surprisingly practical.
I tried these last week, right after making my go-to Instant Pot White Chicken Chili, and honestly? Game changer.
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Why These Tiny Pot Pies Just Work
You know those recipes that hit the sweet spot between comforting and convenient? This is one of them.
Three things make these mini chicken pot pies worth bookmarking:
1. Speed. They bake in about 25 minutes flat — just enough time to toss together a quick side like Easy Roasted Root Vegetables.
2. Simplicity. One bowl. One muffin tin. No fancy kitchen tools.
3. Pure satisfaction. Every bite gives you that creamy, savory filling wrapped in a buttery, golden crust.
The best part? You can take shortcuts without guilt. Store-bought pie crust or biscuit dough works beautifully, and using rotisserie chicken makes prep almost laughably easy.
What You’ll Need
Here’s the beauty — everything comes together with ingredients you probably already have:
| Ingredient | Amount | Tip |
|---|---|---|
| Cooked chicken (shredded) | 2 cups | Rotisserie works best — juicy and flavorful |
| Frozen mixed veggies | 1 cup | Peas, carrots, and corn blend |
| Cream of chicken soup | 1 can (10.5 oz) | For that classic creamy texture |
| Chicken broth | ¼ cup | Adds depth |
| Pie crust or biscuit dough | 1 package | Your choice — both work great |
| Salt, pepper, herbs | To taste | Try thyme or parsley |
| Egg wash | 1 egg + 1 tbsp water | Optional, but gives that golden bakery finish |
How to Make Them — Step by Step
- Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin.
- Mix the filling: Combine chicken, veggies, soup, broth, and seasonings in one bowl.
- Prep the crusts: Roll out your dough and cut small 3-inch rounds. Press one into each muffin cup.
- Fill ‘em up: Spoon in the chicken mixture — about 2 tablespoons per cup.
- Top and seal: Add a small round of dough on top or go lattice-style if you’re feeling fancy. Brush with egg wash.
- Bake for 20–25 minutes or until golden and bubbling.
- Cool for five minutes before removing — the filling stays hot!
I like serving these alongside a crisp salad or something light like Chicken Bacon Ranch Pasta Salad. It balances the richness perfectly.
Quick Tips for Success
- Rotisserie chicken = effortless flavor.
- Don’t overfill. Leave a little breathing room for the sauce to bubble.
- Want a crisp crust? Blind bake the bottoms for five minutes first.
- Healthier swap: Use low-sodium soup and whole-grain crust (try it — the flavor’s nutty and hearty).
- Freeze for later: Once cooled, pop them into an airtight container. They reheat in 10 minutes at 350°F.
Nutrition Snapshot (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~220 kcal |
| Protein | 12g |
| Carbs | 18g |
| Fat | 10g |
| Fiber | 2g |
| Sodium | ~320mg |
(Values vary depending on dough choice and fillings.)
Fun Variations You’ll Actually Want to Try
- Thanksgiving Leftovers? Turn turkey and gravy into bite-sized pies.
- Vegetarian Twist: Swap chicken for sautéed mushrooms and lentils.
- Spicy Southwest: Mix in jalapeños and a little pepper jack cheese.
- Breakfast Edition: Scrambled eggs, cheese, and sausage. Easy grab-and-go mornings.
I love serving these when friends drop by — they look impressive, but you can make a dozen in under half an hour.
If you’re into smart, quick comfort meals, check out these High Protein Crock Pot Recipes too — same cozy flavor, zero stress.
Why This Recipe Fits Modern Life
Most of us crave comfort food but don’t always have the luxury of long cooking sessions. These little pot pies hit that rare balance: homemade flavor without the hours.
They’re perfect for meal prepping too. I often make the filling a day ahead, stash it in the fridge, and just assemble before dinner. They reheat beautifully — kind of like your favorite Seven Can Taco Soup or Low Sodium Chili: easy, reliable, and satisfying every single time.
For parents, they’re lunchbox-friendly. For singles, they’re portion-perfect. For everyone else — they’re simply joy in a tin.
A Little Pro Tip
If you’ve ever ended up with a soggy crust (we’ve all been there), try blind baking. Just five minutes of pre-bake time keeps that bottom crisp and flaky. Trust me — it makes a world of difference.
Serving Ideas
Pair these mini pot pies with:
- A light green salad and lemon dressing
- Roasted asparagus or green beans
- Or — my favorite — a drizzle of homemade gravy and a spoonful of cranberry sauce for that festive touch.
You could even serve them tapas-style at a casual dinner night. They’re adorable on a platter.
Final Thoughts
Mini muffin tin chicken pot pies are proof that comfort food doesn’t need to be complicated. They taste like Sunday dinner but fit into Tuesday night.
Whether you’re cooking for your kids, yourself, or a crowd, they bring that warm, nostalgic “home-cooked” feeling — fast.
If this kind of recipe speaks to you, you’ll probably love my Mediterranean Diet Dinner Ideas or this no-fuss Easy Girl Dinner guide — both built for flavor, simplicity, and balance.
Because good food doesn’t have to take all day. It just has to make you smile when you take that first bite.
Can I use puff pastry instead of pie crust?
Absolutely — it makes the pies extra flaky and buttery.
Can I make these ahead?
Yes! Assemble and refrigerate for up to 24 hours before baking.
How do I store leftovers?
Keep them airtight in the fridge (3 days) or freeze for up to 2 months.
Reader Review: ⭐️⭐️⭐️⭐️⭐️
“Made these for my kids’ lunchboxes — they devoured them! Easy and delicious.”
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Mini Muffin Tin Chicken Pot Pies
Ingredients
Equipment
Method
- Preheat Oven: Set your oven to 375°F (190°C) and lightly grease a 12-cup muffin tin.
- Mix Filling: In a large bowl, combine shredded chicken, frozen vegetables, cream of chicken soup, chicken broth, salt, pepper, and herbs. Stir until evenly coated.
- Prepare Crusts: Roll out your pie dough and cut 3-inch circles. Press one dough circle into each muffin cup, forming a small shell.
- Add Filling: Spoon about 2 tablespoons of filling into each muffin cup.
- Top and Seal: Cover with smaller dough circles or lattice strips if desired. Pinch the edges to seal and brush the tops with egg wash.
- Bake: Place in the oven and bake for 20–25 minutes, or until the tops are golden brown and flaky.
- Cool & Serve:Let the pies cool in the pan for about 5 minutes before removing. Serve warm with a green salad or roasted veggies.
Notes
- Use rotisserie chicken for flavor and convenience.
- Don’t overfill the muffin cups — the filling expands as it bakes.
- For a flaky bottom crust, blind bake for 5 minutes before filling.
- To freeze: Once cooled, store in an airtight container for up to 2 months. Reheat in a 350°F oven for 10 minutes.
- Make it healthier by using low-sodium soup and whole-grain dough.
Muhammad Ahtsham is the founder of EatLike.com, where he shares real-world advice on clean eating, high-protein meals, and healthy weight loss. With hands-on experience in nutrition and food blogging, his recipes and tips are practical, tested, and made to help real people see results.
