Easy Mini Chicken Pot Pies are small, savory pies filled with tender cooked chicken and mixed vegetables in a creamy sauce, all wrapped in a buttery, crisp pastry. They’re freezer-friendly, great for parties, and surprisingly simple to make if you follow a few straightforward steps.
Adelenne loves pies and has become an excellent pie maker. She shared this Easy Mini Chicken Pot Pies recipe to show how quick and rewarding making mini pot pies can be. You can use store-bought pastry or make your own shortcrust or flaky pastry; both work well. If you’re short on time, ready-made pastry is a convenient option.
Frequently Asked Questions
What’s inside these pies?
The filling is made with cooked chicken or turkey—leftover roast, rotisserie chicken, or turkey work perfectly. Mixed frozen vegetables such as peas, carrots and sweetcorn are combined with condensed cream of chicken soup. Using condensed soup keeps the filling thick and prevents the pies from becoming soggy; regular soup is too watery for this recipe.
What type of pastry is used?
This recipe uses a basic shortcrust pastry, but a flaky pastry dough is also fine. Shortcrust is quicker to prepare, while flaky pastry gives a lighter, layered crust—choose whichever you prefer or have on hand.
The recipe itself is straightforward: prepare or unwrap pastry, mix the filling in a bowl, form the mini pies in a muffin tin, then bake until golden and bubbling. These pies freeze well, so make extra to store for quick meals or party prep. To reheat, thaw at room temperature if frozen, then bake until the pastry is crisp and the filling is piping hot—test by inserting a knife into the center to confirm heat.
Let’s get to the recipe. Enjoy!
Recipe by Adelenne Lee
Prep Time
15 minutes
Cook Time
35 – 45 minutes
Yield
12 mini pies
You will need
12-hole muffin pan
Ingredients
The Pastry
12 oz / 340 g shortcrust pastry (store-bought or homemade). If making your own shortcrust, double the recipe to yield enough pastry for 12 mini pies.
The Filling
1 ½ cups chopped cooked chicken or turkey
½ can condensed cream of chicken soup
1 cup mixed vegetables (carrots, corn kernels and peas suggested)
1 beaten egg (for egg wash)
Instructions
- If making pastry from scratch, prepare it first. Divide into two pieces, wrap in plastic, and chill in the refrigerator while you prepare the filling.
Then prepare the filling as follows:
- Combine the chopped chicken or turkey, mixed vegetables and condensed cream of chicken soup in a bowl. Mix well and add a pinch of black pepper. No additional salt is usually necessary because the soup is already seasoned. Set aside.
- Preheat the oven to 350°F (180°C) and lightly grease a 12-hole muffin tray.
- Roll out one portion of pastry and cut rounds to line each muffin hole.
- Fill each pastry case with the chicken mixture, dividing evenly.
- Roll out the remaining pastry and cut decorative shapes—Adelenne uses flower-shaped cutters, but stars or simple circles also work. Arrange the cutouts over the filling, slightly overlapping if needed, and finish with a central decorative piece.
- Brush the pastry tops with the beaten egg to give a golden, glossy finish.
- Bake for 35–45 minutes, until the pastry is golden and the filling is bubbling. Allow the pies to cool completely in the tin before removing to keep their shape.
If you have leftover pastry, wrap it in plastic and freeze in a sealed bag for later use.
We’d love to hear from you—did you try the recipe or make any changes? Share your thoughts in the comments. Thanks for reading and happy cooking!
Recipe Card
Easy Mini Chicken Pot Pies
Easy Mini Chicken Pot Pies are small pies filled with chicken and vegetables in a creamy sauce, wrapped in a crisp pastry. Perfect for freezing and serving at parties.
Ingredients
The Pastry:
- 12 oz / 340 g shortcrust pastry
- Double your homemade pastry recipe if making from scratch to yield enough for 12 pies.
The Filling:
- 1 ½ cups chopped cooked chicken or turkey
- ½ can condensed cream of chicken soup
- 1 cup mixed vegetables (carrots, corn, peas)
- 1 beaten egg for egg wash
Instructions
- Make pastry if using a homemade version, divide into two, wrap and chill while preparing the filling.
- Mix the chopped chicken or turkey with mixed vegetables and condensed soup. Season with a pinch of pepper and set aside.
- Preheat oven to 350°F (180°C) and grease a 12-hole muffin tray.
- Roll out one portion of pastry and cut rounds to line each muffin hole.
- Fill the pastry cases with the chicken mixture.
- Roll out the remaining pastry and cut decorative shapes; place them over the filling.
- Brush each top with beaten egg and bake 35–45 minutes until golden and the filling is bubbling.
- Allow pies to cool completely in the tin before removing.
Nutrition Information:
Yield: 12
Amount Per Serving (approx):
Calories: 517
Nutrition information isn’t always accurate; use as a rough guide.