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Mini Chicken Pot Pies

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Home baked Mini Chicken Pot Pies are best summed up as the most delicious comfort food. And this comfort food recipe is mouthwatering! These warm out of the oven, mini pies have a flakey, buttery crust you’ll love and a thick chicken and veggie filling.

And without the top crust of traditional pot pie this is the easiest chicken pot pie recipe ever. You won’t have to stress about the perfect looking crust with these. As a matter of fact– the more wonky these mini pot pies look the better.

A mini muffin pan filled with a buttery baked crusts in each compartment and then topped with a shredded chicken and veggie filling.

These homemade mini chicken pot pies are commonly on my dinner menu– my kids love this recipe. So much so that the last time I baked these mini pot pies my son ate the few leftovers for his bedtime snack… all 7 pot pies! I just couldn’t say no.

And have you thought about using this recipe for the perfect finger-foods at a potluck style get-together, as an appetizer, or for party’s like the Super Bowl that involve grab and go food?

Don’t forget to pin this recipe for your leftover turkey from Thanksgiving. Turkey leftovers taste so yummy substituted for chicken in this recipe.

You won’t need any fancy or expensive ingredients from the store to bake this classic meal. And this homemade meal is free of preservatives, fillers, or added sugar.

A mini muffin pan filled with a buttery baked crusts in each compartment and then topped with a shredded chicken and veggie filling.

The full printable recipe is at the end of this post, but here’s what you’ll need.

mini chicken pot pie recipe notes

  • oil— olive oil or grapeseed oil work well
  • onion— diced
  • frozen mixed veggie bag— we favor carrots, peas, corn, and green beans. Use your family’s favorites.
  • baked chicken– rotisserie chicken works great too, double check labels for added gluten or dairy in rotisserie rubs and seasonings when purchasing from stores. This recipe needs 1 1/2 cups chicken. Leftover turkey from Thanksgiving works too.
  • gluten free flour— this recipes calls for flour in the filling and crust. For the crust any gluten free flour should work, plan to adjust the milk measurement as needed for the flour brand you use. For example when using Mama’s Almond Blend flour this recipe needs 10 tbsp of milk. With Bob’s Red Mill GF 1 to 1 Baking Flour you’ll need closer to a cup of milk. You want the pot pie dough to be moist, not dry and crumbly. Start off with 10 tbsp of dairy free milk in this recipe. Add extra milk by the tablespoon until you have the desired consistency. Side note– I purchase my Bob’s Red Mill GF 1 to 1 Baking Flour by the 25 pound bag off of Amazon here. It stores well in a cool place for months. This purchase saves me so much money by buying in bulk.
  • salt and pepper
  • chicken broth
  • dairy free milk— we use Silk Unsweetened Almond Milk, any dairy free milk will work including coconut
  • xanthan gum— omit if your flour blend contains this
  • dairy free butter— cold is key! I bake with Earth Balance Vegan Buttery Sticks
  • mini muffin pan— this recipe bakes 24 mini chicken pot pies and may seem like way too much. For our family of 5, the hubs will easily eat 5 for dinner and my young boys happily consume 4 pot pies each. This recipe does adjust if you’d prefer to bake 12 pot pies. If you’re looking for a 24 nonstick mini muffin pan consider this here.
  • traditional chicken pot piehere is my reader favorite recipe for a traditional 9″ double crust chicken pot pie.
2 dough balls on a floured counter top

For the crust– in a medium bowl combine the flour, xanthan gum if needed, and salt. Cut butter cubes into flour with a pasty knife. When the mixture starts to resemble the size of small peas, add in milk. You want your dough ball to be moist– not dry and crumbling into pieces. If your dough needs more milk add in by 1 tablespoon increments. Different gluten free flours need more or less milk. See my suggestion above under recipe notes. Divide the dough in half and place one ball on the countertop.

1 dough ball rolled out on a counter top next to a rolling pin

With a lightly floured countertop roll the dough to 3/8 inch thickness. 1/4 inch thickness is too thin, while 1/2 inch thickness is too much crust and it doesn’t give you enough room for that yummy bubbly filling.

a large glass jar upside down cutting out round mini crusts

Then using a 3 inch round cookie cutter or upside down glass lid cut out 12 dough circles. Repeat the process with the second ball of dough.

a 12 mini muffin pan filled with dough in each compartment making a cup

Using your fingers, lay a mini chicken pot pie dough over the muffin pan compartment. Then gently push the dough into the sides and bottom, making sure the dough reaches the very bottom of each muffin tin compartment.

a large pan of shredded chicken and veggie filling next to the mini muffin pan with dough

Next with a small spoon heap the filling mixture into the pot pie crusts. The filling mixture does not need to be level with the crust. Instead place the filling mixture heaping like the pictures.

A mini muffin pan filled with a buttery baked crusts in each compartment and then topped with a shredded chicken and veggie filling.

Transfer to the oven for 15-16 minutes until the filling is bubbly and crusts are lightly golden brown. Remove from oven and cool 5 minutes before serving. Mini Chicken Pot Pies should easily pop out of the muffin pan using a knife to lift them out.

more classic meals you’ll love

  • lasagna soup— this easy one-pot soup has the flavors of homemade lasagna without all the work. You’ll find your favorite Italian ingredients perfectly simmered and creamy with a dollop of dairy free ricotta.
  • tater tot skillet— this taco flavored recipe has a wonderful twist; tater tots! This is another kid favorite recipe from my website.
  • French dip sandwich— imagine thinly sliced deli roast beef with sautéed onions and bell peppers placed between layers of a toasted French baguette dipped into a flavorful Au Jus. This recipe is perfect for lunch or dinner.

lastly

With a flakey golden crust and bubby filling your taste buds will enjoy this meal. This is the ultimate comfort food that comes out of the oven perfectly every time. And without the top crust you’ll find this recipe to be so easy and stress-free.

Did you know you’ll find gluten and dairy free recipes for every occasion on my website here?

And here’s my camping guide, food travel guides, and best TSA approved snacks for flying. My website has you covered!

Go ahead and follow me on Pinterest, Facebook, and Instagram to keep up on the best of everything gluten and dairy free. And don’t leave until you’ve signed up for my exclusive emails below.

Eat well and feel well,

Jill

Mini Chicken Pot Pies

Course: Main Course
Keyword: Dairy Free, egg free, Gluten Free
Servings: 24 mini pies
Author: Eating Gluten and Dairy Free

Ingredients

Filling

  • 1 tbsp oil
  • ¼ c onion, diced
  • 1 12 oz frozen bag mixed vegetables carrots, peas, green beans, and corn
  • ¾ c shredded baked chicken rotisserie chickens works too
  • 2 tbsp gluten free flour suggestions in the post
  • ¾ c chicken broth
  • c dairy free milk
  • ¼ tsp salt
  • ¼ tsp pepper

Buttery Crust

  • 3 c all purpose gluten free flour suggestions in post
  • 2 tsp xanthan gum, omit if your flour blend has this
  • ½ tsp salt
  • 1 c cold dairy free butter cut into small cubes, 2 sticks suggestion in post
  • 10 tbsp dairy free milk, add more depending on your flour mixture some gluten free flours need an additional 4-6 tbsp of dairy free milk because they absorb liquids more.

Instructions

  • Preheat oven to 425° F.

Prepare the filling

  • In a large saucepan over medium heat add oil.
  • Once heated add in the diced onion. Once onions are translucent add in the frozen veggies.
  • When veggies are tender transfer the shredded chicken to the saucepan and stir.
  • Add in flour, chicken broth, dairy free milk, salt, and pepper. Mix well.
  • Simmer over medium heat until the sauce has thickened into a beautiful filling.

Prepare the crust

  • In a medium bowl combine the flour, xanthan gum if needed, and salt. Cut butter cubes into flour with a pastry knife. When the mixture starts to resemble the size of small peas, add in milk. You want your dough ball to be moist– not dry and crumbling into pieces. If your dough needs more milk add in by 1 tablespoon increments. Some gluten free flours need more.
  • Divide the dough in half and place one ball on the countertop.
  • On a lightly floured counter lightly roll the dough to 3/8 inch thickness. 1/4 inch thickness is too thin, while 1/2 inch thickness is too much crust and it doesn't give you enough room for all that yummy bubbly filling.
  • Then with a 3 inch round cookie cutter or an upside down glass use the rim to cut out 12 dough circles. Repeat this process with the second ball of dough.
  • With your fingers, lay mini chicken pot pie dough over each muffin pan compartment. Then gently push the dough into the sides and bottom, making sure the dough reaches the very bottom of each muffin tin compartment.
  • Next with a small spoon heap the filling mixture into the pot pie crusts. The filling mixture does not need to be level with the crust. Instead place the filling mixture to it's heaping over the pot pie dough.
  • Transfer to the oven for 15-16 minutes until the filling is bubbly and crusts are lightly golden brown. Remove from oven and cool 5 minutes before serving. Mini Chicken Pot Pies should easily pop out of the muffin pan using a knife to lift them out.
  • Place any leftovers in an airtight container and refrigerate up to a few days.
  • This recipe can also be prepped earlier in the day, placed into the refrigerator, and baked at dinner time.

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