Mini Chicken Pot Pies in a Muffin Tin
A mini chicken pot pie is a single portion pie baked in a muffin tin, with a shortcrust case and a small pastry lid. The filling is chopped finer than for a large pie so each bite gets a bit of everything, and the pies release cleanly once cooled for 5 minutes.
By the chickenpie.net test kitchen · Published 17 August 2026
- Prep
- 30 min
- Cook
- 25 min
- Yield
- 12 mini pies
Ingredients
- 450g plain flour
- 225g cold butter, cubed
- 1 tsp fine salt
- 7 tbsp cold water
- 300g cooked chicken, finely chopped
- 1 small onion, finely chopped
- 20g butter, for the sauce
- 20g plain flour, for the sauce
- 250ml chicken stock
- 100g frozen mixed vegetables
- 1 egg, beaten, for glazing
Method
Make the pastry by rubbing the 450g flour, salt, and 225g butter to crumbs, binding with the water, then chill for 20 minutes.
Melt the 20g butter in a saucepan, soften the onion for 5 minutes, stir in the 20g flour for 1 minute, then add the stock gradually to make a thick sauce.
Stir in the chicken and frozen vegetables, season, simmer for 2 minutes, then cool while you roll the pastry.
Roll the pastry to 3mm and cut twelve 10cm circles for the bases and twelve 7cm circles for the lids, rerolling trimmings as needed.
Line a 12 hole muffin tin with the large circles, add a heaped tablespoon of filling to each, top with the small circles, pinch to seal, and cut a small slit in each lid.
Brush with beaten egg and bake at 190C (375F) for 22 to 25 minutes until golden, then cool in the tin for 5 minutes before lifting out.
Worth knowing
- Keep the filling thick, a wet filling leaks and glues the pies into the tin.
- Grease the tin lightly even if it is nonstick, the egg wash can drip and stick.
Common questions
Can I eat these cold?
Yes. Cool them completely within 2 hours of baking, refrigerate, and eat within 3 days. They hold together well cold, which makes them good for lunchboxes and picnics.
Can I freeze mini pot pies?
Yes, freeze them baked and cooled for up to 3 months. Reheat from frozen at 180C (350F) for 20 minutes until piping hot in the centre. Freezing them baked works better than freezing raw at this size.
My pastry shrank down the sides of the tin. Why?
The dough was stretched when pressed in, or not rested. Ease the circles into the holes without pulling, and chill the lined tin for 10 minutes before filling if your kitchen is warm.