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Easy Mini Chicken Pot Pies
Alice

Easy Mini Chicken Pot Pies Recipe

These Easy Mini Chicken Pot Pies are a crowd-pleasing, comfort-food favorite made simple — a creamy chicken-and-veggie filling topped with a quick biscuit or almond-flour crust. They’re perfect for family dinners, meal prep, or freezing for busy nights.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8 mini pies
Course: Brunch, Main, Snack
Cuisine: American comfort food, Home-style
Calories: 295
Ingredients Method

Ingredients
  

Filling
  • 2 cups cooked chicken shredded (~300 g)
  • 1 tbsp olive oil
  • 1 medium onion diced (~110 g)
  • 2 cloves garlic minced
  • 2 medium carrots diced (~140 g)
  • 2 stalks celery diced (~80 g) (optional)
  • 1 cup frozen peas ~150 g — or replace with 1 cup cauliflower florets for low-carb
  • 2 tbsp whole-wheat flour or thickener of choice
  • 1 cup low-sodium chicken broth 240 ml
  • ½ cup milk 120 ml or almond milk
  • ½ cup plain Greek yogurt 120 g
  • 1 tsp thyme fresh or ½ tsp dried, ½ tsp parsley, salt & pepper to taste
Biscuit topping
  • 1½ cups whole-wheat pastry flour ~180 g
  • 1 tsp baking powder
  • ½ tsp salt
  • 1/3 cup cold butter 76 g, cubed (or coconut oil)
  • ¾ cup milk 180 ml

Method
 

  1. Preheat oven to 400°F (200°C). Prepare a greased muffin tin.
  2. Heat 1 tbsp oil in a skillet; sauté onion & celery 3–4 min. Add carrots, cook 3–4 min, then add garlic for 30 sec.
  3. Add shredded chicken; stir. Sprinkle 2 tbsp flour and stir 1 min.
  4. Pour in 1 cup broth and ½ cup milk; simmer until slightly thickened (4–6 min). Stir in 1 cup peas; cook 2 min. Remove from heat and fold in ½ cup Greek yogurt, thyme, parsley, salt & pepper.
  5. Spoon filling into muffin cups, filling ~¾ full.
  6. In a bowl combine flour, baking powder, salt. Cut in cold butter until crumbly; stir in ¾ cup milk to form a soft dough. Spoon on top of each filled cup (drop biscuit style).
  7. Bake 20–25 min until tops are golden and filling bubbles. Cool 5–10 min before removing.
  8. Low-carb crust option: Combine 1½ cups almond flour + 1 egg + 2 tbsp melted butter + ½ tsp baking powder, press into muffin wells, pre-bake 6–8 min at 350°F, add filling, bake 10–12 more min.