Step 3: Make the Filling
In a large bowl, combine the cream of chicken soup, chicken stock, thawed mixed vegetables, and shredded chicken. Stir until well mixed and creamy.
Step 4: Fill & Top
Spoon the filling evenly into each dough-lined muffin cup. Don’t overfill—leave a little room for the topping. With the remaining dough, cut strips and lay them in a lattice or crisscross pattern over the filling.
Step 5: Bake
Bake for 18–20 minutes, until the crusts are golden brown. If the tops brown too quickly, tent the pan loosely with foil.
Step 6: Cool & Serve
Allow the mini pot pies to cool for 5 minutes in the pan. Run a small knife around the edges to gently lift them out. Serve warm and enjoy!
Chef’s Tips
- Shortcut Tip: A rotisserie chicken makes prep much faster.
- Extra Creamy: Stir in 2 tablespoons of cream cheese for a richer filling.
- Make Ahead: Assemble the pies in the muffin tin, cover tightly, and refrigerate up to 24 hours before baking.
- Freezer Friendly: Once baked and cooled, wrap tightly in foil and freeze for up to 2 months. Reheat in the oven at 350°F (175°C) until warmed through.
Before you go
These Mini Chicken Pot Pies are a delicious balance of comfort food flavor and easy convenience. Perfect for picky eaters, weeknight dinners, or entertaining guests, they’ll quickly become a recipe you’ll want to make again and again.