Like Chicken Pot Pie, But Better – Mini Chicken Pot Pie Cups: Individual servings with a whole-wheat crust and a creamy filling loaded with chicken and mixed vegetables that disappear faster than you can say “seconds.”

You love comfort food, but you also love your portion control. Meet the pot pie glow-up: mini, flaky, creamy, and ridiculously easy to batch. These little cups pull off the weeknight trifecta—fast, wholesome, and crowd-pleasing—without the pie-dish drama.

The whole-wheat crust has that toasty, nutty bite, and the filling? Loaded with juicy chicken and colorful veggies that don’t taste like they came from a can (even if they did). Bake a tray, freeze a few, and watch your lunch game level up—no microwave sadness allowed.

What Makes This Recipe Awesome

• Built-in portion control: No guessing.

  Each cup is one serving, perfect for meal prep or feeding a group without food fights.

• Whole-wheat crust that actually tastes good: Buttery, sturdy, and pleasantly rustic—holds creamy filling without crumbling.
• Weeknight-friendly: Uses rotisserie chicken and frozen mixed veggies to cut prep time to a casual 20 minutes.
• Freezer MVP: Freeze before or after baking and reheat like a champ for stress-free dinners.
• Balanced comfort: Protein, fiber, and veggies tucked inside a mini pie—cozy food that won’t knock you out at 3 p.m.

Ingredients Breakdown

• Whole-wheat crust:
  • 1 1/2 cups whole-wheat pastry flour (or white whole-wheat flour)
  • 1/2 cup all-purpose flour (keeps texture tender)
  • 1/2 teaspoon fine sea salt
  • 10 tablespoons cold unsalted butter, diced
  • 1 large egg
  • 3–5 tablespoons ice water
• Creamy filling:
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 cup low-sodium chicken broth
  • 3/4 cup milk (2% or whole)
  • 1/4 cup light cream or half-and-half (optional for extra silkiness)
  • 2 cups cooked chicken, shredded or diced (rotisserie works great)
  • 1 1/2 cups frozen mixed vegetables (peas, carrots, corn, green beans), thawed
  • 1/2 cup diced potatoes, par-cooked (optional but traditional)
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
  • 1 teaspoon fresh chopped parsley
  • 1/2 teaspoon kosher salt, more to taste
  • 1/2 teaspoon black pepper
  • Pinch smoked paprika or poultry seasoning (optional, but chef’s kiss)
• Finishing:
  • 1 egg, beaten with 1 teaspoon water (egg wash)
  • Flaky salt for sprinkling (optional)

Cooking Instructions

1. Make the dough: In a large bowl, whisk whole-wheat flour, all-purpose flour, and salt. Cut in cold butter with a pastry cutter or fingertips until pea-sized bits form. Beat the egg with 3 tablespoons ice water, drizzle in, and mix just until the dough holds together.

   Add up to 2 more tablespoons water if dry. Press into a disc, wrap, and chill 30 minutes.

2. Prep the tin: Lightly grease a standard 12-cup muffin tin. If using a nonstick dark pan, reduce bake time by a couple minutes to avoid over-browning.
3. Cook the aromatics: In a saucepan over medium heat, melt butter with olive oil.

   Add onion and a pinch of salt; cook 3–4 minutes until translucent. Stir in garlic for 30 seconds.

4. Build the sauce: Sprinkle flour over onions, stir for 1 minute. Whisk in chicken broth gradually, then milk and cream.

   Simmer 2–3 minutes until thick enough to coat a spoon.

5. Finish the filling: Stir in chicken, mixed veggies, potatoes (if using), thyme, parsley, salt, pepper, and paprika. Taste and adjust seasoning. Let cool 10 minutes so it thickens—no soggy bottoms, please.
6. Roll the dough: On a lightly floured surface, roll to about 1/8 inch thick.

   Cut 12 rounds about 3.5–4 inches wide for bottoms and 12 smaller rounds or decorative shapes for tops. Re-roll scraps as needed.

7. Assemble: Press larger rounds into muffin cups, letting dough come just above the rim. Spoon filling into each, nearly to the top but not overflowing.

   Cap with smaller rounds or lattice strips; crimp edges with a fork. Cut a small vent if using full caps. Brush with egg wash and sprinkle flaky salt if you’re feeling fancy.

8. Bake: Preheat oven to 400°F (200°C).

   Bake 18–22 minutes until tops are golden and the filling bubbles at the edges.

9. Rest and release: Cool 10 minutes. Run a thin knife around edges and lift out. Resist the urge to inhale immediately—molten pie lava is not your friend.

Preservation Guide

• Fridge: Store baked cups in an airtight container for up to 4 days.

  Reheat at 350°F (175°C) for 10–12 minutes or air-fry 5–7 minutes at 350°F for crisp edges.

• Freezer (unbaked): Assemble, freeze in the tin until solid, then transfer to a freezer bag. Bake from frozen at 375°F (190°C) for 28–32 minutes, tenting with foil if over-browning.
• Freezer (baked): Cool completely, wrap individually, and freeze up to 3 months. Reheat at 350°F (175°C) for 15–18 minutes.
• Meal prep tip: Freeze in packs of two for easy grab-and-go lunches.

  FYI, they thaw perfectly in the fridge overnight.

Nutritional Perks

• Whole grains: Whole-wheat flour adds fiber, B vitamins, and a more satisfying chew, keeping you fuller longer.
• Lean protein: Chicken contributes high-quality protein for muscle repair and satiety.
• Veggie power: Mixed vegetables deliver antioxidants and micronutrients without complicating your life.
• Lighter creaminess: Milk-based sauce with a splash of cream gives richness without going full heavy-cream overload.
• Smart portions: One cup typically clocks in around 250–320 calories (varies with crust thickness and cream), making it a balanced main with a side salad.

What Not to Do

• Don’t skip chilling the dough. Warm dough equals shrinkage and greasy crust. Hard pass.
• Don’t overfill. Overflow equals burnt sugar-lava on your pan and undercooked lids. Leave a tiny margin.
• Don’t drown the sauce. If the filling is soupy, cook it a minute longer.

  Thick and glossy is the goal.

• Don’t nuke to reheat (if you can avoid it). Microwaves make crusts sad. Oven or air fryer wins, IMO.
• Don’t forget to season. Bland filling is unforgivable. Taste before assembly.

Different Ways to Make This

• Herby mushroom swap: Replace half the chicken with sautéed cremini mushrooms and add rosemary.
• Curry twist: Stir in 1 teaspoon yellow curry powder and a splash of coconut milk; use peas and carrots for classic comfort-meets-takeout vibes.
• Cheddar-jalapeño: Add 1/2 cup sharp cheddar to the filling and a few minced jalapeños.

  Smoky paprika on top seals the deal.

• Turkey and sweet potato: Use leftover turkey and cubes of roasted sweet potato. A touch of sage is killer here.
• Gluten-friendly route: Use a trusted gluten-free flour blend for the crust and thicken the sauce with cornstarch slurry instead of flour.
• Dairy-light: Use olive oil for the roux, unsweetened almond milk, and skip the cream. Still creamy, still awesome.

FAQ

Can I use store-bought pie dough?

Yes.

Use two standard pie crusts to cut bottoms and tops. Whole-wheat store-bought is ideal, but regular works fine in a pinch.

Do I need to pre-bake the crusts?

No. The mini size bakes through quickly.

As long as your filling isn’t watery, the bottoms stay crisp without blind baking.

What’s the best chicken to use?

Rotisserie chicken is fast and flavorful, but any cooked, shredded chicken breast or thigh meat works. Thighs give extra juiciness.

Can I make these in a jumbo muffin tin?

Absolutely. Increase dough circle size and bake 4–6 minutes longer.

Check for bubbling filling and golden tops as your cue.

How do I prevent soggy bottoms?

Cool the filling slightly, keep dough cold, and bake on the lower rack for the first 10 minutes. A metal muffin tin also helps conduct heat.

Can I add cheese?

Yes—stir 1/2 cup shredded sharp cheddar into the cooled filling. It thickens slightly and adds a cozy, savory note.

Is there a vegetarian version?

Swap chicken for extra mixed veggies, mushrooms, or white beans, use veggie broth, and keep the rest the same.

Still hearty and delicious.

Final Thoughts

Mini Chicken Pot Pie Cups give you everything you love about classic pot pie—comfort, creaminess, golden crust—minus the heavy lift and plus easy portions. They’re weeknight-friendly, party-ready, and built for freezing. Make a batch, stash a few, and congratulate yourself later when dinner practically reheats itself.

Honestly, if comfort food had a hustle mode, this would be it.