Mini chicken pot pie cups deliver everything you love about classic pot pie, minus the knife-and-fork situation and the “wait 90 minutes for it to set” ordeal. They’re fast, they’re cute, and they make weekday dinners or game-day snacks feel a little extra. Bonus: you can riff on the filling like a jazz solo and no one will complain. Ready to live your best flaky, creamy life?

Why Mini Pot Pie Cups Win Every Time

You get all the comfort of a big pot pie with way less commitment. They bake fast, they portion themselves, and they reheat like a dream. Plus, that golden crust-to-filling ratio? Chef’s kiss.
If you have picky eaters, mini cups let you customize fillings without making five different dinners. One tray, many combos, zero stress. And they make incredible lunchbox heroes—no fork required.

The Building Blocks: What You’ll Need

You don’t need a culinary diploma for these. You need a fridge, a muffin pan, and a pulse. Here’s the lineup.

• Crust: Refrigerated biscuit dough, crescent roll sheets, or store-bought pie crust. (Puff pastry works if you like drama.)
• Chicken: Shredded rotisserie chicken or leftover cooked chicken. About 2 cups.
• Veggies: Frozen peas and carrots mix, plus corn if you’re feeling bold. About 1.5–2 cups total.
• Aromatics: Diced onion and celery for that cozy diner vibe.
• Sauce: Quick roux with butter, flour, and chicken broth + milk. Or use condensed cream of chicken soup if you want the express lane.
• Seasoning: Salt, pepper, garlic powder, thyme, and a squeeze of lemon if you like brightness.
• Optional: Shredded cheddar or Gruyère. Fresh parsley to pretend we’re fancy.

Ingredient Swaps (Because Life Happens)

• No chicken? Use turkey, ham, or sautéed mushrooms for a hearty vegetarian spin.
• No milk? Use half-and-half for indulgence or unsweetened oat milk for dairy-free.
• Gluten-free? Grab a GF pie crust and thicken the sauce with cornstarch instead of flour.
• Low effort? Use canned chicken and frozen mixed veg + cream of chicken. No judgment—IMO, shortcuts are a love language.

How to Make Mini Chicken Pot Pie Cups

Let’s keep it simple and fast. We’re talking weeknight-friendly, not Sunday-project chaos.

1. Prep the pan: Preheat the oven to 400°F (200°C). Lightly grease a 12-cup muffin tin.
2. Make the filling: Melt 3 tbsp butter in a skillet. Sauté 1/2 cup diced onion and 1/2 cup diced celery until soft. Stir in 3 tbsp flour and cook 1 minute. Whisk in 1 cup chicken broth + 1/2 cup milk until thick and silky. Add 2 cups shredded chicken and 1.5–2 cups mixed veggies. Season with 1 tsp kosher salt, 1/2 tsp pepper, 1/2 tsp garlic powder, and 1/2 tsp dried thyme. Add a splash of lemon juice if you like.
3. Form the cups: Press biscuit dough or 3.5-inch rounds of pie crust into each muffin cup, making sure the dough comes up the sides.
4. Fill and top: Spoon filling to just below the rim. If you want, sprinkle cheese on top or add a small dough cap with a slit for steam.
5. Bake: 15–18 minutes, until the crust turns golden and the filling bubbles. Rotate the pan once for even browning.
6. Set and serve: Let them rest 5 minutes, then loosen edges with a knife. Garnish with parsley if you want to feel like a TV chef.

Tips for Best Results

• Don’t overfill. Leave a tiny headspace so nothing erupts like a volcano.
• Keep dough cold. Cold dough puffs, warm dough sulks. Chill formed cups 5–10 minutes before filling if your kitchen runs hot.
• Taste the sauce. Adjust salt and acid before it meets the crust—this is your only shot to nail the flavor.
• Size matters. Standard muffin tins work great. Mini muffin tins make bite-size appetizers—cut dough smaller and reduce bake time to 10–12 minutes.

Flavor Upgrades That Slap

You can keep it classic—or you can have some fun. IMO, a few tiny tweaks make these sing.

• Herb bomb: Fresh thyme, chives, or dill stirred in at the end. Fresh herbs = instant upgrade.
• Cheesy edition: Fold in 1/2 cup sharp cheddar or Gruyère to the sauce. Comfort squared.
• Smoky twist: Add crisp bacon bits or a pinch of smoked paprika.
• Garlic girl era: Roast a head of garlic and mash it into the sauce. Subtle, sweet, ridiculously good.
• Curry vibe: Stir in 1–2 tsp mild curry powder and swap peas for diced potatoes and carrots. A cozy detour.

Vegetable Variations

• Spring: Asparagus tips, peas, and leeks.
• Fall: Diced butternut squash, mushrooms, and sage.
• Freezer raid: Mixed veg bags save time. FYI, thaw and pat dry to avoid watery filling.

Make-Ahead, Freeze, Reheat

You want convenience? These deliver.

• Make-ahead: Cook the filling up to 3 days ahead. Store chilled, then assemble and bake when ready.
• Freeze unbaked: Assemble cups in a muffin tin, freeze solid, then pop them out into a freezer bag. Bake from frozen at 375°F for 25–30 minutes, covering loosely with foil if browning too fast.
• Freeze baked: Cool completely, wrap individually, and freeze up to 2 months. Reheat at 350°F for 12–15 minutes or microwave 45–60 seconds, then crisp in a toaster oven.

Batch Cooking Notes

• Double the sauce. If the filling looks dry, add a splash more broth or milk. You want creamy, not paste.
• Label everything. Date and type. Future you will thank present you.

Serving Ideas That Make Them Pop

You can 100% eat them straight from the tray. But if you want to zhuzh:

• With a crisp salad: Lemon vinaigrette cuts the richness.
• With soup: Tomato or simple chicken noodle plays nice.
• Brunch board: Pair minis with fruit, pickles, and hot honey. Yes, hot honey—trust me.
• Party platter: Serve with a creamy herb dip on the side for dunking the edges. Not traditional, but very fun.

Common Mistakes (And Easy Fixes)

• Soggy bottoms: Your filling was too loose or too hot. Thicken it slightly and cool 5 minutes before assembly.
• Dry filling: Add more liquid and don’t overbake. Sauce should coat a spoon luxuriously, not stand at attention.
• Crust shrinkage: Press dough up and over the rim slightly; it settles as it bakes.
• Undercooked centers: Check for bubbling at the edges. No bubbles = not ready.

FAQ

Can I use canned soup instead of making the sauce?

Absolutely. Use one 10.5-ounce can of cream of chicken (or mushroom) plus a splash of milk to loosen it. Add your seasonings so it doesn’t taste bland, and you’re golden.

Do I need to pre-cook the veggies?

If they’re frozen peas and carrots, no. If you’re using firm veg like potatoes or fresh carrots, dice small and par-cook in the microwave or sauté until just tender. You want them done by the time the crust browns.

What’s the best crust for flakiest results?

Puff pastry wins on flake, but it can overbrown fast. Pie crust gives classic flavor and holds shape nicely. Biscuit dough tastes amazing and gives you that cozy, bready bottom—IMO, it’s the best for hungry people and leftover dipping.

How do I prevent the cups from sticking?

Grease your muffin tin well and don’t skimp on the corners. Let baked cups rest 5 minutes, then run a thin knife around the edges. Silicone muffin pans also make easy work of it.

Can I make them dairy-free?

Yes. Use olive oil or dairy-free butter, unsweetened oat or almond milk, and thicken with a cornstarch slurry if needed. Skip the cheese or use a dairy-free shred that melts well.

How long do leftovers last?

Store in an airtight container in the fridge for 3–4 days. Reheat in the oven or toaster oven for best texture. Microwave works in a pinch, but the crust softens a bit—still delicious, just less crisp.

Wrap-Up: Tiny Pies, Big Comfort

Mini chicken pot pie cups hit that sweet spot between cozy and convenient. They’re fast, flexible, and totally customizable, which makes them weeknight MVPs. Whip up a batch, stash some in the freezer, and high-five yourself later when dinner basically makes itself. FYI, if you sneak the first one straight from the pan, I won’t tell.