Mini Chicken Pot Pies

Nothing brings back memories of home faster than these warm, fresh-from-the-oven and homemade mini chicken pot pies. The recipe is so fast, easy, and delicious you will want to have a huge batch on hand. Perfect for individual meals or to serve a group, these mini pies are as good as they are simple.

What I love about this recipe is that it uses convenience ingredients to simplify your cooking but still tastes amazing. You have permission to keep things easy in this season of life! Uncomplicated can still be delicious, and that is certainly the case with freezer-meal chicken pot pies. We use refrigerated pie crusts, pre-cooked turkey or chicken, canned soup, and frozen vegetables to pull together a meal worthy of a Mother Goose rhyme. If you want more access to easy-button recipes, be sure to check out our Freezer Meal 101 Club.

Mini Chicken Pot Pies Recipe

Ingredients

• 1 box refrigerated Pillsbury Pie Crusts 
• 1 1/2 cups cooked cubed chicken or turkey
• 10 oz. can cream of mushroom soup
• 1 cup frozen mixed vegetables (carrots, green beans, corn, peas)
• 1/2 tsp. marjoram
• 1/2 tsp. thyme
• 1/2 tsp. sage

How to Make Mini Chicken Pot Pies Freezer Meal Style

Assembly Instructions

1. Mix together the chicken, mushroom soup, frozen vegetables, and seasonings in a bowl. 
2. Roll out the refrigerated pie crust.
3. Use an empty 28 oz. can (cut off both ends) to cut 10 circles.
4. Place each one in a muffin tin.
5. Fill with the chicken pot pie mixture. 
6. Roll out the remaining pie crust and use a small can (like a green chili can) to cut 10 smaller circles.
7. Top each of the mini pot pies.
8. Use a knife to make vent slits in the tops. This keeps the pies from separating the bubbling over at the seams during the baking process.
9. Put the muffin tin in the freezer.
10. Once frozen, pop out and place in a large resealable freezer bag.
11. Remove excess air, seal, and freeze. 

Cooking Instructions

1. Cook the mini chicken pot pies from frozen. No need to thaw.
2. Take out the desired amount of mini pot pies.
3. Place each one into a greased muffin tin. This allows the pies to hold their shape as they bake, and being surrounded by metal will also help them cook more quickly.
4. Bake at 375°F for 40-50 minutes (done when golden brown).

How do I know when the pot pies are cooked?

When the pie crust has baked thoroughly, the inside contents should be fully cooked. To test the crust, you might cut one of the pies open to see the crust on the inside.

Why do I put the muffin tin in the freezer?

The mini chicken pot pies need to freeze completely before they are moved to a single container. This way, they do not stick to each other, and you can bake exactly what you need.

Can I make a gluten-free version for my guests?

Yes. You can purchase gluten-free pie crust or pie crust mix and a gluten-free version of the soup. The name-brand version of soup contains wheat, so look for specialty soup in the gluten-free section of your store. You will need to be careful about cross-contamination if you are cooking both types in the same kitchen. Make sure the gluten-free ones are clearly marked in the freezer, too.

Mini Chicken Pot Pie Recipe Ideas

Use rotisserie chicken or leftover Thanksgiving turkey to keep things super simple! In a pinch, you can even used canned chicken (drained) for this recipe.

You can use any combination of frozen vegetables. If you want peas, use peas. If you want peas and carrots, use that. Pick what works best for your family.

If you have poultry seasoning, it can replace all three of the spices. Use 1 1/2 teaspoons.

Cream of chicken soup or even cream of broccoli soup will work for this recipe.

Add canned sliced mushrooms or canned pimentoes (both need drained first) to extend the filling and add yummy flavors. This is an easy way to get one more serving out of the recipe.

If you do not have leftover cooked chicken or turkey, 1 1/2 cups of chicken is equivalent to about two cooked chicken breasts or three to four cooked chicken thighs. Having a little extra will give you more pies but with less sauce in each one.

Double, triple, or quadruple this recipe before school starts to have easy weeknight meals ready to go. Frozen mini pot pies will keep in a deep freeze for up to six months or more and can be baked for one person or twenty at a time.

How do I store Mini Chicken Pot Pies?

Keep each mini pie in the freezer until you are ready to bake it. Once baked, the mini pies can be refrigerated for a couple of days and microwaved to reheat. A toaster oven or air fryer will also work for reheating the pies. Do not re-freeze baked pies.

What to Serve with Mini Chicken Pot Pies

You can serve these delightful little pies as a meal unto themselves or add a side salad to brighten things up. A fruit salad or a vinaigrette salad would be perfect. I recommend baking two pies per person, especially if you aren’t serving side dishes.

Print

Mini Chicken Pot Pies

Prep Time

30 mins

Cook Time

40 mins

Total Time

1 hr 10 mins

 

Servings: 5 servings

Calories: 474 kcal

Ingredients

• 1 box refrigerated Pillsbury Pie Crusts 
• 1 1/2 cups cups cooked cubed chicken or turkey
• 10 oz (can) can cream of mushroom soup
• 1 cup frozen mixed vegetables (carrots, green beans, corn, peas)
• 1/2 tsp marjoram
• 1/2 tsp thyme
• 1/2 tsp sage

Instructions

Assembly Instructions

1. Mix together the chicken, mushroom soup, frozen vegetables, and seasonings in a bowl. 

2. Roll out the refrigerated pie crust.

3. Use an empty 28 oz. can (cut off both ends) to cut 10 circles.

4. Place each one in a muffin tin.

5. Fill with the chicken pot pie mixture. 

6. Roll out the remaining pie crust and use a small can (like a green chili can) to cut 10 smaller circles.

7. Top each of the mini pot pies.

8. Use a knife to make vent slits in the tops. This keeps the pies from separating the bubbling over at the seams during the baking process.

9. Put the muffin tin in the freezer.

10. Once frozen, pop out and place in a large resealable freezer bag.

11. Remove excess air, seal, and freeze. 

Cooking Instructions

1. Cook the mini chicken pot pies from frozen. No need to thaw.

2. Take out the desired amount of mini pot pies.

3. Place each one into a greased muffin tin. This allows the pies to hold their shape as they bake, and being surrounded by metal will also help them cook more quickly.

4. Bake at 375°F for 40-50 minutes (done when golden brown).