These mini chicken pot pies are easy, classic, delicious, and a great way to get in veggies! They're much faster and simpler to make than a whole pot pie, and you can riff on this recipe any time you have leftover chicken or vegetables that need to be used up.

I first created this recipe for exactly that reason. I just had a bunch of veggies in my fridge that I wasn't quite sure how to use up, so I needed something that I could just throw a random mix into without much thought. While I have the classic mirepoix vegetables listed here, you can use anything - pumpkin, squash, broccoli, potatoes, green beans, mushrooms, corn, it doesn't matter and it all works!

Now, let's jump into the specific things you should know about this mini chicken pot pie recipe. Some of these are repeats from my last recipe, Blueberry Feta Chicken Salad- because we're prepping the chicken the same way! This chicken preparation method is a great strategy for any recipe that requires cooked chicken. Anyway, let's get to the tips!

Ingredients

• Flour
• Butter
• Salt
• Celery
• Carrots
• Mustard
• Garlic
• Bouillon
• Milk
• Cheese (optional)

Make the Pie Dough

Add water, flour, 3/4 cup of butter, and salt to a food processor and blend until a dough forms. Roll into a ball and set aside.

This tip is pretty simple, but I always make my pie dough in a food processor or a powerful blender. I do not enjoy kneading cold chopped butter into flour, it's laborious and a huge waste of time, I hate doing it. But now you have to wash a blender or food processor, so pick your poison I guess.

My other tip on this pie dough is not to chill it unless your house is very warm. It's just going to make rolling it out harder than it needs to be!

Prep the Chicken

Preheat the oven to 425f. Butterfly the chicken breasts, pat dry, and season with salt and pepper. Place on a lined baking sheet and bake for 20 minutes or until the breasts reach a temperature of 165f internally. Allow to cool enough to handle. Chop chicken breasts into small cubes and set aside.

Let's talk about butterflying your chicken breasts. This step is so important because it's going to mean they cook quickly and evenly in the oven. Since chicken breast needs to get to 165f at its thickest point internally, if your chicken breast has some thin parts and some much thicker parts, most of the chicken breast is going to be drastically overcooked by the time the thickest part is at a safe temperature.

To butterfly a chicken breast, you're going to lay it down flat and slice from the edge, through the middle, almost to the other edge. You should then be able to open it up like a book! Here's a quick and simple tutorial from Martha Stewart, where the chicken breast is even pounded at the end (you don't have to do that for this recipe, but it would make it cook even more quickly and evenly)

I've said it before and I'll say it again drying your chicken allows the high heat to create more of a crust when it's cooked in the oven, which will help trap moisture that tries to escape during baking. So dry your meats if you want them to retain moisture!

Make the Filling

Add the 2 tablespoons of butter, celery, carrots, onions, mustard, garlic, bouillon cubes, salt, and pepper to taste to a pot over medium heat and let cook while rolling the pie dough, stirring occasionally. Add 2 tablespoons of flour into the pot with the vegetables and stir until combined. Slowly drizzle in the milk while stirring well, followed by the cubed chicken and cheese if using.

I have to apologize for this part because it is so much chopping. You have to peel and dice your carrots, peel and dice your onions, and dice your celery. It's a wee bit of a pain but it's worth it because it makes such a great flavor base for the chicken pot pie filling.

Chuck everything in a pot with butter, salt, pepper, mustard, garlic, and bouillon and your house will be filled with THE most delicious smell.

Roll the Dough and Fill Pies

Roll the pie dough into a large square, about 1/4 inch thick, and cut it into 12 smaller squares. Grease a cupcake tin and place one square in each section. Spoon filling into each pie shell. Bake for 13 minutes.

To make this process as easy as possible (especially if you followed my above tip and didn't chill the dough), flour your surface, and roll your pie dough on parchment paper.

One more thing, if you want your pie dough to form into a square naturally as you roll it, roll diagonally, switching diagonal directions now and then. Once potential corners start to form, keep rolling from corner to corner.

Once it is one big square or rectangular shape, cut that into 12 smaller squares and then stick them in every hole of the pie tin. Make sure to grease the tin first.

As for the filling, I overfill these. The tin is greased so they will still come out easy enough, but if you aren't as ambitious as I am you may end up with a little extra filling.

Mini Chicken Pot Pies Recipe

Download the recipe here

Servings: 12

Active time: 30 minutes

Total time: 1 hour

Ingredients:

• 3 1/2 Tbsp water
• 2 1/4 cup flour
• 3/4 cup butter (1 1/2 sticks)
• 1/2 tsp salt
• 2 chicken breasts
• 2 Tbsp butter
• 4 celery stalks, diced
• 3 carrots, peeled and diced
• 2 onions, diced
• 1 tsp mustard
• 1 Tbsp minced garlic
• 2 bouillon cubes
• 2 Tbsp flour
• 1 1/2 cups milk
• 1/2 cup grated cheddar (optional)

Method:

1. Add water, flour, 3/4 cup of butter, and salt to a food processor and blend until a dough forms. Roll into a ball and set aside.
2. Preheat the oven to 425°F. Butterfly the chicken breasts, pat dry, and season with salt and pepper.
3. Place on a lined baking sheet and bake for 20 minutes or until the breasts reach an internal temperature of 165°F. Allow to cool enough to handle.
4. Chop chicken breasts into small cubes and set aside.
5. Add the 2 tablespoons of butter, celery, carrots, onions, mustard, garlic, bouillon cubes, salt, and pepper to taste to a pot over medium heat and let cook while rolling the pie dough, stirring occasionally.
6. Add 2 tablespoons of flour into the pot with the vegetables and stir until combined. Slowly drizzle in the milk while stirring well, followed by the cubed chicken and cheese if using.
7. Roll the pie dough into a large square, about 1/4 inch thick, and cut it into 12 smaller squares. Grease a cupcake tin and place one square in each section. Spoon filling into each pie shell.
8. Bake for 13 minutes.

See Nutrition Info

Nutrition Facts
Servings: 12
Amount per serving
Calories	214
% Daily Value*
Total Fat 8.5g	11%
Saturated Fat 4.6g	23%
Cholesterol 39mg	13%
Sodium 291mg	13%
Total Carbohydrate 23.2g	8%
Dietary Fiber 1.5g	5%
Total Sugars 3.2g
Protein 10.8g
Vitamin D 4mcg	21%
Calcium 60mg	5%
Iron 2mg	8%
Potassium 199mg	4%

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About the Author

Hi! I'm Alexandra, and I've been cooking and baking for about 12 years. My passion is making cheap, convenient, nutrient-dense food that still tastes amazing, and helping to perpetuate healthy eating habits without perpetuating diet culture. I want you to find recipes that make your body and your heart happy, without putting any food off limits, or making you feel guilty for loving delicious things.

By Alexandra Massengale