Filed Under: Chicken | Lunch | Main Dish | Pie

Mini Chicken Pot Pies

Recipe By Tessa Arias
March 13th, 2012

These mini pot pies are just perfect for portion control and simple ingredients that you can control.

Yield: 12 mini pies

Tessa's Recipe Rundown...

Taste: Just like chicken pot pie – savory and rich and meaty.
Texture: The “crust” is in between a muffin and souffle. The edges browned nicely for some sturdiness while the filling was moist. The cheese throughout adds a lovely melting texture.
Ease: Super easy.
Appearance: What is better than cute, miniaturized versions of your favorite comfort foods?
Pros: Fun, tasty, easy, cute. Perfect for lunch.
Cons: Uses baking mix, which I usually don’t use. However, Trader Joe’s makes a lovely baking mix that doesn’t have hydrogenated oils. You can always make your own baking mix, too.
Would I make this again? Yes.

I love chicken pot pie. As I think about it, though, I don’t know if I’ve ever eaten a completely homemade chicken pot pie. There was no sweet granny who let homemade pies cool on the windowsill in my childhood (I’m actually beginning to think that whole stereotypical grandma idea is just a scam). As a kid I loved the frozen Marie Callender’s pot pies. However, as I’ve grown up I’ve begun to notice the ridiculous amounts of sodium, fat, and weird ingredients involved in packaged frozen foods. Of course once in a while it’s fine to indulge. But for a more everyday affair, these mini pot pies are just perfect for portion control and simple ingredients that you can control. Not to mention how adorable and transportable they are!

I don’t like peas (it’s a texture thing) so I just used carrots. Feel free to use whatever vegetables you prefer.

How to make
Mini Chicken Pot Pies

Yield: 12 mini pies
These mini pot pies are just perfect for portion control and simple ingredients that you can control.


For the filling:

  • 1 tablespoon vegetable oil
  • 1 pound boneless skinless chicken breasts, cut into bite size pieces
  • 1 medium onion, chopped
  • 1/2 cup low sodium chicken broth
  • 1 cup frozen peas and carrots
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground thyme
  • 1 cup shredded Cheddar cheese (about 4 ounces)

For the "crust":

  • 3/4 cup baking mix (such as Bisquick)
  • 3/4 cup whole milk
  • 2 large eggs


  1. Preheat oven to 375 degrees F. Spray a standard muffin tin with nonstick cooking spray.
  2. Heat the oil in a large skillet over medium-high heat. Add chicken and cook, flipping pieces as they brown, until chicken is no longer pink in the center, about 5-7 minutes. Add onion and broth to the pan and bring to a simmer. Add frozen vegetables, salt, pepper, and thyme. Heat until warmed through, stirring occasionally. Remove from heat and let cool for 5 minutes then stir in cheese.
  3. Meanwhile, in a medium bowl, combine baking mix, milk, and eggs with a whisk until well combined. Spoon a tablespoon of baking mixture into each muffin cup. Top with about 1/4 cup of chicken mixture. Spoon another tablespoon of baking mixture onto chicken mixture in each muffin cup.
  4. Bake 25-30 minutes, or until pies are golden and a toothpick inserted in the center comes out clean. Let cool 5 minutes in pan. Using a thin knife, loosen the sides of pies from pan and remove to a cooling rack. Cool 10 minutes longer before serving.

Recipe Notes

Course: Main Course
Cuisine: American
Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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Recipe Rating

  1. #
    Mika Castro — March 13, 2012 at 2:23 pm

    This dish is perfect for any season! I would like to try this at home, for sure my family will love this.VZ 58

  2. #
    aimeeberrett — March 13, 2012 at 8:52 pm

    whoa. these are really mini. i love chicken pot pie so i might just have to try this out.

  3. #
    Melissa — March 13, 2012 at 9:22 pm

    Wow those look so good! Amazing photos too!

  4. #
    Rachel — March 13, 2012 at 10:54 pm

    I just wanted to say I randomly stumbled upon your site and just spent the last hour drooling over everything! I am trying the potato soup tonight and plan on these soon. LOVE it! Please keep it up – your stuff is great!

    • #
      handleheat — March 21, 2012 at 5:17 am

      Thank you so much!!

  5. #
    This American Bite — March 14, 2012 at 3:01 am

    Erm… hell ya!! Wow, what a wonderful idea. I want to go cook right now!!

  6. #
    Bryan & YiRan — March 14, 2012 at 10:10 pm

    Neat idea! Good use of bisquick πŸ™‚

  7. #
    pixie — August 14, 2012 at 7:04 pm

    very easy to make and such a cute idea. loved it. so adorable for small get togethers.

  8. #
    Gail — August 15, 2012 at 6:12 pm

    Made this and my fiancee and his daughter loved them! I will def make them again!

  9. #
    Crystal — August 23, 2012 at 6:44 pm

    I thought this was pretty good. I put it in a pan instead of a muffin tin. Cooked for 30 min and turned out perfectly. This is a great recipe for using up leftovers. I used fresh carrots, some frozen corn, a little spinach and leftover turkey tenderloin. Hubby said it could use more cheese(he says this for all dishes with cheese πŸ™‚ )

  10. #
    ixtEd — October 12, 2012 at 12:55 am

    824098 765773I used to be a lot more than pleased to seek out this internet-site.. I dont even know how I ended up here, but I thought this post was excellent. A whole lot a lot more A rise in Agreeable. 67666


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