Mini chicken and vegetable pies pack a creamy chicken filling, tender vegetables, and a golden crust into individual portions that bake in a muffin tin. They are fun to eat, easy to share, and ready in less than an hour.
Rotisserie chicken and frozen vegetables keep the prep light, and a quick flour thickened sauce turns chicken broth into a velvety filling. Refrigerated pie crust gives you the flaky shell with no rolling pin drama, so these pies suit busy nights and lunch boxes.
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Why This Mini Chicken and Vegetable Pies Recipe Works
A small amount of flour cooked with the onion thickens the broth into a creamy filling that does not leak. That means each pie stays neat when you lift it from the tin.
Cooked chicken and frozen vegetables need only a few minutes on the stove, so the filling is ready while the oven heats. Garlic powder and pepper add familiar, savory flavor.
Using a muffin tin makes each pie the same size, so they bake evenly and portion themselves. Cutting a top and bottom crust gives every pie a flaky lid.
Ingredients for Mini Chicken and Vegetable Pies
- Filling: two cups cooked, diced chicken, one cup frozen mixed vegetables, one third cup chopped onion, one cup chicken broth, two tablespoons flour, and one tablespoon olive oil.
- Seasoning and crust: one teaspoon garlic powder, salt and pepper, and two refrigerated nine inch pie crusts.
Cooked chicken. Rotisserie chicken saves time, and chopping it small helps the filling hold together inside a mini crust.
Frozen mixed vegetables. Peas, carrots, and corn cook quickly from frozen and add color without extra chopping.
Chicken broth. Low sodium broth lets you control the salt, since the crust and chicken already carry some.
Flour. Two tablespoons stirred in with the onion thicken one cup of broth to a sauce that coats a spoon.
Pie crust. Let refrigerated crusts sit at room temperature for ten minutes so they unroll without cracking.
How to Make Mini Chicken and Vegetable Pies
1. Cook the filling. Heat the oil in a skillet over medium heat, soften the onion, then stir in the flour, chicken, vegetables, garlic powder, salt, and pepper for two minutes.
2. Add the broth. Pour in the broth and simmer, stirring, for about five minutes until the filling is thick, then let it cool for ten minutes.
3. Cut the crust. Cut six four inch rounds for the bottoms and six three inch rounds for the tops, rerolling scraps as needed.
4. Fill the pies. Press the larger rounds into a greased muffin tin, spoon in the filling, cover with the smaller rounds, and pinch the edges to seal.
5. Bake. Cut a small slit in each top and bake at 375 degrees F for twenty five minutes, until the crust is deep golden, then cool five minutes before lifting.
How to Serve Mini Chicken and Vegetable Pies
Serve the pies warm with a green salad or steamed green beans. They sit nicely next to a corn and chicken soup for a warm lunch, or with a creamy chicken rice casserole for a family dinner. For dessert, try a brown sugar apple cobbler, and keep a Parmesan chicken skillet in mind for another night.
How to Store and Reheat Mini Chicken and Vegetable Pies
Cool the pies, then refrigerate in an airtight container for up to three days. Reheat in the oven at 350 degrees F for fifteen minutes, until the center reaches 165 F, so the crust stays crisp. Freeze baked pies for up to three months, or freeze them unbaked on a tray and bake straight from frozen, adding ten minutes.
Tips and Variations for Mini Chicken and Vegetable Pies
Flag the allergens. The pies contain wheat and may contain milk, soy, or egg depending on the crust, so check labels.
Do not taste raw dough. Refrigerated crust contains raw flour, so do not taste the dough before baking.
Cool the filling. Hot filling melts the crust and makes the bottoms soggy, so cool it for ten minutes before filling.
Check the temperature. The pies are safe when the center reaches 165 F, and chicken should be refrigerated within two hours.
Do not overfill. About one quarter cup of filling per pie prevents leaks while the pies bake.
Add an egg wash. Brush the tops with beaten egg for a shiny crust, and wash your hands after handling raw egg.
Try fresh herbs. A teaspoon of fresh thyme in the filling gives a classic pot pie flavor.
Check trusted guidance. For safe handling of cooked chicken and leftovers, read the University of Wisconsin Extension leftovers guidance before storing.
Frequently Asked Questions About Mini Chicken and Vegetable Pies
Can I make mini chicken and vegetable pies ahead of time?
Yes. Assemble the pies, freeze them on a tray, and bake from frozen, adding about ten minutes.
What size pan works for mini chicken and vegetable pies?
A standard twelve cup muffin tin works, and six pies fit comfortably in alternating cups.
Can I use leftover turkey in mini chicken and vegetable pies?
Yes, diced cooked turkey works the same way and is a good way to use roast leftovers.
How do I keep the bottom crust from getting soggy?
Cool the filling before assembling and bake the pies on the lower oven rack for a crisper base.
Can I make them without a top crust?
Yes. Skip the lids and top the filling with a crumbled biscuit or extra crust shapes for a lighter pie.
Mini Chicken and Vegetable Pies
Equipment
- muffin tin
- Skillet
Ingredients
Main Ingredients
- 1 tbsp olive oil
- ⅓ cup chopped onion
- 2 tbsp all purpose flour
- 2 cup cooked chicken diced
- 1 cup frozen mixed vegetables peas, carrots, and corn
- 1 tsp garlic powder
- ¼ tsp salt
- ¼ tsp black pepper
- 1 cup chicken broth low sodium
- 2 refrigerated pie crusts 9 inch, at room temperature
Instructions
Cooking
- Cook. Soften the onion in the oil, stir in the flour, chicken, vegetables, and seasonings, then add the broth and simmer 5 minutes.
- Cool. Let the filling cool for 10 minutes while you cut six 4 inch and six 3 inch rounds from the crusts.
- Fill. Press the large rounds into a greased muffin tin, fill, top with small rounds, and seal.
- Bake. Slit the tops and bake at 375 F for 25 minutes until golden.
