Mini Chicken Pot Pies

These Mini Chicken Pot Pies are going to be one of your new favorite dinners! They have all the “from-scratch” taste without any of the fuss.

– frozen diced hash browns – chopped cooked chicken (usually rotisserie) – frozen peas and carrots – store-bought pie crusts – gravy base: butter, cornstarch, chicken broth and cream – seasonings: parsley, onion powder, celery salt, and poultry seasoning


Make your creamy sauce gravy from scratch. But don’t worry, it’s easy.

After that cools a bit, you’re going to add in the hash browns, peas n’ carrots, and chicken, and stir until it’s all mixed well together.

Evenly distribute the filling mixture into (6) five-inch mini foil pie pans.

Cut out six round circles from the pie crusts using a bowl as a guide that’s about 7” around. Lay the dough over the top of the mini pie pans.

Then bake the pies in an oven that’s been pre-heated to 375 for 45 minutes, or until the tops get golden brown and the filling bubbles up nicely.

That is, unless you want to freeze them and cook them up later. If that’s the route you wanna go, simply cover them, label and stick them in the freezer.

Swipe UP for these Freezer Friendly Mini Chicken Pot Pies