Mini Chicken Pot Pie Cups are the ultimate comfort food in bite-sized form. Imagine everything you love about a traditional chicken pot pie—creamy chicken filling, tender vegetables, and buttery crust—all wrapped up into a perfectly portioned, handheld cup. These little pies are warm, flaky, and filled with rich, savory goodness in every bite.

This recipe brings the nostalgia of classic chicken pot pie to a modern, convenient twist. Instead of a full pie, you get adorable mini versions that are great for parties, lunchboxes, or cozy weeknight dinners. They’re baked in muffin tins, making them easy to serve, store, and enjoy.

Why I Love This Recipe

I love Mini Chicken Pot Pie Cups because they combine the comforting flavors of a traditional chicken pot pie with the ease and fun of individual servings. The creamy filling—made from tender chicken, peas, carrots, and a luscious sauce—is perfectly balanced by the flaky pastry crust.

What makes this recipe even more lovable is its versatility. You can use leftover chicken, rotisserie chicken, or even turkey. Plus, it’s family-friendly and great for meal prepping or freezing. It’s a dish that feels homey, hearty, and made with love, yet simple enough to whip up anytime.

Why It’s a Must-Try Dish

These Mini Chicken Pot Pie Cups are a must-try because they’re practical, delicious, and crowd-pleasing. They offer all the satisfaction of a full pot pie without the long baking time or messy slicing. Perfect for gatherings, potlucks, or as a quick meal option, these mini pies deliver big flavor in small portions.

They’re also customizable—you can tweak the vegetables, crust, or even make them vegetarian. The combination of creamy filling and crisp, golden crust is irresistible. Whether served as appetizers or a full meal with a salad on the side, they’re guaranteed to impress.

Recipe Details

Preparation Time: 20 minutes
Cooking Time: 25 minutes
Total Time: 45 minutes
Servings: 12 mini pies
Calories: Approximately 250 kcal per serving
Course: Main Course / Snack
Cuisine: American

Ingredients

For the Filling:

2 cups cooked chicken, diced or shredded (rotisserie works perfectly)
1 cup frozen mixed vegetables (peas, carrots, and corn)
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup chicken broth
½ cup heavy cream (or milk for a lighter version)
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon dried thyme
Salt and black pepper, to taste

For the Crust:

1 package refrigerated biscuit dough (like Pillsbury Grands, 8 large biscuits)
or
2 sheets refrigerated pie crust, cut into circles to fit muffin tins

Optional Toppings:

Fresh parsley, chopped
Shredded cheddar cheese (for a cheesy twist)

Cooking Directions

Preheat the Oven:
Preheat your oven to 375°F (190°C). Grease a standard 12-cup muffin tin with butter or nonstick spray.
Prepare the Filling:
- In a medium saucepan, melt the butter over medium heat.
- Add flour and whisk for about 1 minute to create a roux.
- Gradually pour in chicken broth and cream, whisking continuously until smooth and thickened (about 3–4 minutes).
- Stir in the garlic powder, onion powder, thyme, salt, and pepper.
- Add chicken and mixed vegetables. Cook for 2–3 minutes until the filling is heated through. Remove from heat and let cool slightly.
Assemble the Mini Pies:
- Flatten each biscuit slightly or cut circles from pie dough to fit the muffin cups.
- Press each piece into the muffin cups, making sure the dough covers the bottom and sides.
- Spoon about 2 tablespoons of the chicken mixture into each cup.
Bake:
Bake for 20–25 minutes or until the crust is golden brown and the filling is bubbly.
Cool and Serve:
Let the pies cool for 5 minutes before gently removing them from the muffin tin. Serve warm.

Step-by-Step Preparation Method

Step 1: Prepare Ingredients
Gather and measure all ingredients. Preheat your oven and grease your muffin tin.

Step 2: Make the Filling
Cook the butter and flour to form a roux, then whisk in broth and cream until smooth. Add seasonings, chicken, and vegetables. Stir well.

Step 3: Prepare the Dough
Flatten biscuits or cut pie crust circles to line the muffin tin cups. Press gently to form a base and sides.

Step 4: Fill the Cups
Spoon in the creamy chicken filling evenly into each prepared cup.

Step 5: Bake the Pies
Place the muffin tin in the preheated oven and bake until golden and crisp.

Step 6: Cool and Garnish
Let them rest before removing. Garnish with fresh parsley or melted cheese if desired.

How to Serve This Recipe

Serve these Mini Chicken Pot Pie Cups warm as a main course with a side salad, roasted vegetables, or mashed potatoes. They’re also fantastic as party appetizers or a quick lunch option.

For presentation, arrange them on a platter and garnish with fresh herbs. They reheat beautifully, making them great for meal prepping or serving guests.

Recipe Tips

Cool the filling slightly before spooning it into the dough—this helps prevent soggy crusts.
Don’t overfill the cups; leave a small gap at the top for bubbling.
If using frozen pie crust, let it thaw slightly so it’s pliable but still cool.
For extra flavor, brush the tops with a little beaten egg or melted butter before baking.
Make ahead: Prepare the filling in advance and refrigerate for up to 2 days before assembling.

Variations

Cheesy Chicken Pot Pie Cups: Add shredded cheddar or mozzarella cheese into the filling for a rich, creamy flavor.
Vegetarian Version: Substitute the chicken with mushrooms, potatoes, or extra mixed vegetables.
Turkey Pot Pie Cups: Use leftover turkey from holidays as a great alternative.
Crescent Roll Crust: Swap biscuits or pie crust for crescent dough for a flakier, lighter version.
Spicy Twist: Add a pinch of chili flakes or smoked paprika to give the filling a little kick.

Freezing and Storage

Refrigeration: Store leftovers in an airtight container for up to 3 days.
Freezing: Freeze baked pot pie cups individually for up to 2 months. Reheat in the oven at 350°F (175°C) until warmed through.
Reheating: For the best texture, reheat in the oven rather than the microwave to keep the crust crispy.

Special Equipment Needed

12-cup muffin tin
Saucepan
Whisk
Mixing spoon
Rolling pin (if using pie crust)
Measuring cups and spoons

Frequently Asked Questions (FAQ)

Q1: Can I use canned soup instead of making the sauce from scratch?
Yes, you can use 1 can of cream of chicken soup mixed with ¼ cup milk as a shortcut filling base.

Q2: Can I use puff pastry instead of biscuits?
Absolutely. Puff pastry gives a light, flaky texture. Just cut to fit your muffin cups and bake until golden.

Q3: Can I make these ahead of time?
Yes. Assemble and refrigerate for up to 24 hours before baking. Bake when ready to serve.

Q4: How do I know when the pies are done?
The crust should be golden brown, and the filling should bubble slightly around the edges.

Q5: Can I make them gluten-free?
Yes. Use gluten-free pie crust and substitute gluten-free flour for the roux.

Conclusion

Mini Chicken Pot Pie Cups are a delightful blend of comfort and convenience. They capture the essence of classic chicken pot pie but with an adorable, modern twist that’s perfect for any occasion. The buttery crust, creamy filling, and savory chicken come together for a dish that’s both hearty and satisfying.

Whether served as a family dinner, a quick grab-and-go meal, or a crowd-pleasing party snack, these mini pot pies are sure to become a favorite in your recipe collection. Easy to make, freeze, and reheat — they’re proof that comfort food doesn’t have to be complicated.