Go Back

Mini Freezer Chicken Pot Pies

Comforting mini pot pies filled with chicken and vegetables, perfect for freezing and quick dinners.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8 pieces
Course: Dinner, Main Course
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Filling
  • 2 cups cooked chicken, shredded or diced Rotisserie chicken works great for a quick option
  • 1 cup frozen mixed vegetables Peas, carrots, corn—feel free to swap with your favorites!
  • 1/2 cup onion, diced Adds depth of flavor
  • 1/4 cup butter For a rich sauce
  • 1/3 cup flour To thicken your filling
  • 1 1/2 cups chicken broth Low-sodium works too
  • 1/2 cup milk Greek yogurt can be used for a healthier choice
  • 1 teaspoon garlic powder For aromatic goodness
  • 1 teaspoon dried thyme For that herby touch
  • Salt and pepper To taste
For the Crust
  • Puff pastry or pie crusts Store-bought for convenience or homemade if you’re feeling adventurous

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Sauté the onions in butter in a large skillet over medium heat until they become translucent, about 3-4 minutes.
  3. Whisk in the flour to create a roux, stirring constantly for about 1 minute until it’s golden.
  4. Gradually add the chicken broth and milk, stirring until the mixture thickens and bubbles.
  5. Stir in the chicken, frozen vegetables, garlic powder, dried thyme, salt, and pepper, mixing well.
Assembly
  1. Roll out your puff pastry or pie crust on a floured surface and cut out circles to fit your muffin tins or mini pie pans.
  2. Fit the pastry into the greased muffin tin, pressing lightly against the edges.
  3. Fill each crust with the chicken mixture until heaping.
  4. Top with another pastry circle, seal the edges by pressing gently, and cut slits on the top to let steam escape.
Baking
  1. Bake for 20-25 minutes until the crusts are golden and flaky.
  2. Cool for a few minutes before serving.

Notes

These mini pot pies freeze beautifully—make a double batch! You can brush the tops with an egg wash before baking for an extra golden finish.