There’s something undeniably cozy about a golden, flaky pot pie — which is why these Easy Mini Chicken Pot Pies are my go-to when I want comfort food without fuss. Tiny, handheld, and stuffed with a creamy chicken-and-veggie filling, they’re perfect for weeknight dinners, meal prep, or bringing to a potluck. This recipe keeps things wholesome (think whole-grain or easy low-carb swaps), and yes — they’re genuinely easy.

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Why these Easy Mini Chicken Pot Pies stand out

• Tiny, portable comfort food: All the cozy “pot pie” flavors in an easy-to-serve mini format — no cutting a giant pie.
• Flexible crust options: Make a quick whole-wheat biscuit topping, use store-bought pastry for speed, or choose an almond-flour crust to keep it low-carb.
• Family- and fitness-friendly: Protein-packed from chicken, lots of veggies for volume, and built to reheat without falling apart.
• Meal-prep superstar: Bake a batch, freeze extras, heat single servings for busy days.

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Personal blogger note

I tested these on a rainy Sunday and ate one piping hot while the kids watched cartoons. They scarfed their own mini pies and asked for more — a good sign! The next day I reheated leftovers and they were just as comforting.

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Equipment you’ll need (and why I use them)

• Large heavy-bottomed skillet or sauté pan — for browning the chicken and gently cooking the vegetables; even heat prevents burning.
• Mixing bowl — to assemble the filling and mix the crust batter if you’re making the biscuit topping. I like a roomy bowl so nothing spills.
• Measuring cups & digital scale — almond and whole-wheat flours can pack differently; a scale makes every batch repeatable.
• Muffin tin (6 or 8-cup) — these mini pies bake perfectly in a standard muffin tin and come out in individual servings.
• Wooden spoon & rubber spatula — wooden spoon to break up chicken and a flexible spatula to fold the filling.
• Rolling pin (optional) — only if you’re rolling pastry for the crust; not necessary for biscuit topping or drop crust.
• Parchment paper or nonstick spray — keeps the pies from sticking and simplifies cleanup.
• Small saucepan or microwave-safe bowl (optional) — for melting butter quickly if your crust needs it.

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Ingredients (makes 8 mini pies)

Notes: below is the default (balanced, “healthy”) version with whole-wheat biscuit topping. I list swaps after each item so you can make it gluten-free, low-carb, or dairy-free.

Filling

• 2 cups cooked chicken, shredded (≈300 g) — rotisserie or leftover roasted chicken works great.
  Swap: shredded turkey or cooked pulled pork.
• 1 tbsp olive oil — for sautéing. Swap: avocado oil or 1 tbsp butter.
• 1 medium onion, finely diced (≈110 g). Swap: 1 tsp onion powder if you want lower-moisture filling.
• 2 cloves garlic, minced. Swap: ½ tsp garlic powder.
• 2 medium carrots, peeled & diced (≈140 g). Swap: 1 cup frozen mixed veggies (peas, carrots, green beans) — see carb note below.
• 2 stalks celery, diced (≈80 g). Optional.
• 1 cup frozen peas (≈150 g) — for true pot-pie texture. Low-carb swap: replace peas with extra cauliflower florets or omit.
• 2 tbsp whole-wheat flour (or all-purpose) — to thicken the filling. Gluten-free swap: 1 tbsp cornstarch or 1 tbsp arrowroot; keto swap: 1 tsp xanthan or 1 tbsp ground chia soaked in 2 tbsp water.
• 1 cup low-sodium chicken broth (240 ml).
• ½ cup milk (or unsweetened almond milk for lighter). Swap: use ½ cup evaporated milk for richer filling.
• ½ cup plain Greek yogurt (full-fat) — stirred in off the heat for creaminess. Swap: sour cream or coconut cream (dairy-free).
• 1 tsp fresh thyme (or ½ tsp dried), ½ tsp dried parsley, salt & black pepper to taste.

Biscuit topping (easy whole-wheat drop biscuit; makes 8)

• 1½ cups whole-wheat pastry flour (≈180 g). Swap: all-purpose or gluten-free 1:1 blend.
• 1 tsp baking powder
• ½ tsp fine sea salt
• 1/3 cup cold unsalted butter (≈76 g), cubed — cut in for a flaky, buttery top. Swap: cold coconut oil for dairy-free.
• ¾ cup milk or buttermilk (≈180 ml) — for mixing into a drop-biscuit batter. Low-calorie swap: unsweetened almond milk (texture slightly different).

Quick shortcut: use store-bought puff pastry or refrigerated pie crust — cut into rounds and press into the muffin cups for an even faster version.

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Ingredients explained + healthy substitutions

• Chicken: Lean protein that fills you up and keeps this dish sensible for fitness-focused eaters. Rotisserie chicken saves time.
• Veggies (carrot, celery, peas): Add fiber, vitamins and color. Swap peas (higher in carbs) for cauliflower if you want a lower-carb version.
• Whole-wheat flour + whole-wheat pastry flour: Give a nutty flavor and more fiber than white flour. For gluten-free, use a 1:1 GF baking flour. For keto, use almond flour + xanthan or a dedicated almond-crust (recipe notes below).
• Greek yogurt: Adds creaminess and tang, plus extra protein. If you heat it too fast it may split — add it off the heat or temper with a little filling first.
• Butter: I keep it modest in the topping; you can reduce or swap to oil for lower saturated fat.

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Step-by-step cooking process — do this with a friend in the kitchen

(These steps assume the whole-wheat biscuit topping. I’ll add the low-carb crust option after.)

1) Preheat and prep

Preheat oven to 400°F (200°C). Spray a standard 8-cup muffin tin (or 6-cup for larger pies) with nonstick spray or line with parchment rounds.

2) Sauté aromatics & veggies (8–10 min)

Heat 1 tbsp olive oil in a large skillet over medium heat. Add diced onion and celery; sauté 3–4 minutes until translucent. Add carrots and cook 3–4 more minutes until slightly softened. Stir in garlic for 30 seconds.

3) Brown the chicken & build flavor (2 minutes)

Add shredded chicken to the pan and stir to combine with veggies. Sprinkle in 2 tbsp whole-wheat flour and stir for 1 minute to remove the raw-flour taste.

4) Add liquids & simmer (5–8 minutes)

Pour in 1 cup chicken broth and ½ cup milk while stirring to combine. Bring to a simmer and cook 4–6 minutes until the mixture thickens. Stir in 1 cup peas and simmer 2 more minutes until peas are heated. Taste and season with salt, pepper, thyme, and parsley. Remove from heat and gently stir in ½ cup Greek yogurt (off the heat) for creaminess.

If filling seems too thin: mix 1 tsp cornstarch with 1 tbsp cold water and stir in; simmer 1–2 minutes. For gluten-free, use arrowroot.

5) Spoon filling into muffin cups (2–3 minutes)

Divide filling evenly among the muffin cups — fill each about ¾ full (you want room for the biscuit topping).

6) Make the quick biscuit topping (3–5 minutes)

In a bowl whisk 1½ cups whole-wheat pastry flour, 1 tsp baking powder, ½ tsp salt. Cut in 1/3 cup cold butter using a pastry cutter or two forks until the mix resembles coarse crumbs. Stir in ¾ cup milk just until a soft dough forms (don’t overwork).

Spoon biscuit dough over each filled cup (about 2–3 tablespoons each) — it will look like a drop biscuit on top of each pie. For a prettier finish, use a small cookie scoop.

7) Bake the mini pies (20–25 minutes)

Bake at 400°F (200°C) for 20–25 minutes, until biscuit tops are golden brown and the filling is bubbling. Let cool 5–10 minutes before unmolding.

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Low-carb / Keto option (Easy almond-flour crust)

If you want a low-carb version, swap the biscuit topping for a quick almond-flour crust:

Almond-crust (8 mini crusts)

• 1½ cups almond flour (≈150–170 g)
• 2 tbsp melted butter or coconut oil
• 1 egg, beaten
• ½ tsp baking powder
• Pinch of salt

Mix into a dough, divide into 8 parts, press into muffin tin wells (creating a little well for filling), pre-bake 6–8 minutes at 350°F (175°C) until just set, remove, spoon in filling, then bake 10–12 minutes until filling bubbles. This option lowers net carbs significantly.

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Health & nutrition insights

• Protein-packed: Each mini pie contains a solid serving of lean chicken — great for muscle repair and satiety.
• Veggie-forward: Carrots, celery and peas add fiber and micronutrients; swapping peas for cauliflower lowers carbs further.
• Blood-sugar friendly options: Use almond-flour crust and omit peas to significantly reduce net carbs; choose Greek yogurt (not sweetened) for higher protein.
• Portion control made easy: Mini pies are naturally portioned, which helps with mindful eating.

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Serving & pairing ideas

• Family dinner: Serve with a simple green salad (arugula, lemon vinaigrette) for a bright contrast.
• Make it brunch: Top with a fried egg and chopped chives.
• Snack/party: Mini pies make a cozy party bite — serve with grainy mustard or quick chutney.
• Meal-prep: Pack 1–2 pies with a side salad and you’ve got an easy, reheatable lunch.

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Storage & meal-prep tips

• Fridge: Store cooled pies in an airtight container up to 4 days. Reheat in a 350°F oven for 8–10 minutes to revive crispness.
• Freezer: Freeze individually wrapped for up to 3 months. Reheat from frozen in a 350°F oven for 18–25 minutes (cover with foil if browning too fast).
• Make-ahead: Prepare filling and store in fridge up to 48 hours. Assemble and bake when ready for fresher biscuits.

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FAQ — common questions readers ask

Q: Can I make these dairy-free?
Yes — use coconut oil instead of butter in the topping and coconut yogurt (unsweetened) in place of Greek yogurt. Texture will vary slightly.

Q: Can I use rotisserie chicken?
Absolutely — rotisserie chicken saves time and adds flavor. Use about 2 cups shredded.

Q: Can I make mini pies ahead and freeze them?
Yes — fully baked mini pies freeze well up to 3 months. Reheat in the oven for best texture.

Q: How can I lower the carbs?
Swap the peas for extra cauliflower and use the almond-flour crust described above — that drops net carbs significantly (see nutrition section).

Q: Can I bake these in ramekins instead?
Sure — scale the filling up slightly and bake in 4–6 ramekins for larger individual pies.

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Nutrition estimates (two versions) — per serving (1 mini pie)

Nutrition below are estimates for guidance only (ingredient brands and exact measurements change values). I calculated these using common nutrition values and portion sizes for the full recipe (8 mini pies).

A. Standard “healthy” version (whole-wheat biscuit topping) — per mini pie (approx.):

• Calories: ~295 kcal
• Protein: ~18.6 g
• Fat: ~13.1 g
• Total carbs: ~26.4 g
• Fiber: ~4.5 g
• Net carbs: ~21.9 g

B. Low-carb almond-crust version (peas → cauliflower; almond crust) — per mini pie (approx.):

• Calories: ~327 kcal
• Protein: ~19.1 g
• Fat: ~23.3 g
• Total carbs: ~12.1 g
• Fiber: ~3.8 g
• Net carbs: ~8.4 g

Tip: choose version B if you’re following keto/very-low-carb. Version A is a balanced, family-friendly option with whole grains and vegetables.

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Recipe details (at a glance)

• Prep Time: 20 minutes (if chicken is cooked; 40 min if cooking chicken from raw)
• Cook Time: 25 minutes
• Total Time: ~45 minutes (with pre-cooked chicken)
• Course: Main / Snack / Brunch
• Cuisine: American comfort / Home-style
• Servings: 8 mini pies
• Calories (estimate per serving): 295 (standard) / 327 (low-carb almond crust)

Closing note

Try one version this week — I promise the mini size makes dinner feel fun again. If you make a low-carb swap or jazz them up with herbs or hot sauce, tag me — I love seeing how readers make recipes their own!