Mini Chicken Pot Pie Recipe (2024)

This mini chicken pot pie recipe is chalked full of delicious veggies and are made with wonton wrappers.

Mini Chicken Pot Pie Recipe (1)

These mini chicken pot pie recipe bites make for a delicious appetizer or for dinner.

Finger foods are our jam! Some of our most popular our our Loaded Tater Tot Skewers, Loaded Tater Tot Nachos, and Italian Sausage Stuffed Mushrooms.

We highlighted this easy appetizers along with some other finger foods in ourEasy Fall Appetizeralong with ourEasy Super Bowl Appetizers .

Chicken Pot Pie Bites

Mini Chicken Pot Pie Recipe (2)

If you are anything like me,the minute it is Fall, no matter the temperature outside, I get the warm and cozies. Itwas 88 degrees outyesterday, but all I want is some warm cozy comfort food. Do you experience this at all?

Comfort Food

Speaking of comfort food, the hubs and I were talking about our comfort foods that our family loves growing up just the other day. We both realized how they have shifted over the years.

For both of us, growing up our comfort foods had a lot of butter, cream and as much cheese as the local cow's could produce.

Healthy Comfort Food

This of course is not the case as we are much more aware of not only our own health and how different foods are bad for us, but making sure our ingredients are all natural and free of chemicals and hormones.

While we all have those cozy comfort foods from our past, there is a new comfort food movement that makes sure we're getting all the yummy comforting tastes from dishes, but with less of the unhealthy stuff.

Mini Chicken Pot Pie Recipe (3)

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And one of my all time favorite comfort foods growing up is chicken pot pies.

Mini Chicken Pot Pie Recipe (4)

The creamy goodness surrounded by a thick flakey crusts... ahhh, my mouth is watering! The problembeingthat there is probably a billion calories in that heavy cream and shortening filledcrust.

Over the years, I've modified my family favorite recipe and slowly cut out the unhealthy ingredients and replaced it with healthy versions (antibiotic free, locally raised, fresh and natural) has lead to one of my family's new favorite comfort food.

Mini Chicken Pot Pie Recipe (5)

Ingredients for Mini Pot Pies

  • 1 - 1 ½ pounds boneless chicken breast, cut into small cubes - Foster Farms Simply Raised(Their chicken isgrown without any antibiotics ever)
  • 2 tablespoon olive oil, plus more for brushing
  • 1 tablespoon unsalted butter
  • salt and pepper
  • 1 small yellow onion, diced
  • 3 medium carrots, chopped
  • 1 medium zucchini, chopped
  • 2 tablespoons all-purpose flour
  • ¾ cup chicken stock or chicken broth
  • 1 bouillon cube
  • ¼ cup low-fat milk
  • 1 package frozen peas
  • 1 package large won tonwrappers

How to Make Mini Chicken Pot Pies

Preheat the oven to 350 degrees F.

In a small sauce pan over medium to high heat, heat the chicken stock and bouillon cube till the cube is completely dissolved. Remove from heat and set to the side.

Mini Chicken Pot Pie Recipe (7)

In a large pot or dutch oven ,over medium heat, melt the butter and olive oil. Add the chicken with a pinch of salt and pepper. Saute until the cooked chicken is fully cooked and absolutely no longer pink.

Add onions, carrots, zucchini and green beans (optional) and continue to saute till the mixed vegetables are translucent, approximately 4-5 minutes.

Stir in the peas and then sprinkle the flour over the vegetables and chicken mixture and cook for a few minutes.

Stir in the chicken stock and milk and bring to a simmer and cook until it becomes thick and creamy, approximately 8-10 minutes. Remove from heat.

Mini Chicken Pot Pie Recipe (8)

Using a muffin pan with 12 medium-size cups. Place 1 won ton (egg roll) wrap into each muffin cup letting the sides layover the sides. I like to start with every other cup to give myself room.

Mini Chicken Pot Pie Recipe (9)

Please note, in the video I sprayed my pan before the wontons. For a crunchier bite, I recommend NOTcooking spraying the muffin tin.

Mini Chicken Pot Pie Recipe (10)

Using a ¼ cup measurement, generously scoop the chicken mixture into each wrap. Bring the four corners of the wrap together and seal together with a twist.

Brush the tops of your bundles with olive oil. Bake until golden and crips, 12-14 minutes. Let cool slightly before serving.

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The wonton wrappers are crisp and crunchy and give your mouth the flakiness its craving from achicken pot pie, but so much healthier. It makes it like a chicken pot pie egg roll.

Mini Chicken Pot Pie Recipe (12)

I also love that you can add all kinds of seasonal vegetables in these and they taste just as good. So good that even the kids areasking for them.

I really hope you enjoy these quick and easy mini chicken pot pies as much as we do.

Happy Comfort Food Time!

Additional Questions

Here are some questions you might have now that you've started making this recipe.

Why do they call it chicken pot pie?

The history of pot pie dates back to the 1600's. Pot pies are anything with meat and poultry, vegetables and gravy inside a pie crust.

Why is chicken pot pie bad for you?

Typical chicken pot pies are loaded with butter, cream and sodium in both the filling and pie crust. In our version, we cut down on many of those things and so making it a healthier option.

How do I make my bottom pie crust crispy?

Brushing egg whites to the bottom of the pie crust will make your pie crispy whether you are using a typical pie crust or our wontons.

Other Comfort Food Recipes You Might Enjoy

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Yield: 12 Mini Pies

Mini Chicken Pot Pie Recipe

Mini Chicken Pot Pie Recipe (14)

This mini chicken pot pie recipe is chalked full of delicious veggies and are made with wonton wrappers.

Cook Time20 minutes

Total Time20 minutes

Ingredients

  • 1 pounds boneless chicken breast, cut into small cubes
  • 2 tablespoon olive oil, plus more for brushing
  • 1 tablespoon unsalted butter
  • salt and pepper
  • 1 small yellow onion, diced
  • 3 medium carrots, chopped
  • 1 medium zucchini, chopped
  • 2 tablespoons all-purpose flour
  • ¾ cup chicken stock
  • 1 bouillon cube
  • ¼ cup low-fat milk
  • 1 package frozen peas
  • 1 package large won ton wrappers

Instructions

  1. Mini Chicken Pot Pie Recipe (15)Preheat the oven to 350 degrees F. In a small sauce pan over medium to high heat, heat the chicken stock and bouillon cube till the cube is completely dissolved. Remove from heat and set to the side.
  2. Mini Chicken Pot Pie Recipe (16)In a large pot or dutch oven ,over medium heat, melt the butter and olive oil. Add the chicken with a pinch of salt and pepper. Saute until the cooked chicken is fully cooked and absolutely no longer pink.
  3. Add onions, carrots, zucchini and green beans (optional) and continue to sauté till the mixed vegetables are translucent, approximately 4-5 minutes. Stir in the peas and then sprinkle the flour over the vegetables and chicken mixture and cook for a few minutes.
  4. Stir in the chicken stock and milk and bring to a simmer and cook until it becomes thick and creamy, approximately 8-10 minutes. Remove from heat.
  5. Mini Chicken Pot Pie Recipe (17)Using a muffin pan with 12 medium-size cups. Place 1 won ton (egg roll) wrap into each muffin cup letting the sides layover the sides. I like to start with every other cup to give myself room.
  6. Mini Chicken Pot Pie Recipe (18)Please note, in the video I sprayed my pan before the wontons. For a crunchier bite, I recommend NOTcooking spraying the muffin tin.
  7. Mini Chicken Pot Pie Recipe (19)Using a ¼ cup measurement, generously scoop the chicken mixture into each wrap. Bring the four corners of the wrap together and seal together with a twist.
  8. Mini Chicken Pot Pie Recipe (20)Brush the tops of your bundles with olive oil. Bake until golden and crips, 12-14 minutes. Let cool slightly before serving.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving:Calories: 131Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 35mgSodium: 143mgCarbohydrates: 7gFiber: 2gSugar: 2gProtein: 14g

Nutrition is automatically calculated by Nutritionix - please verify all nutrition information independently and consult with a doctor or nutritionist for any and all medical and diet advice.

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Mini Chicken Pot Pie Recipe (21)

This recipe was originally sponsored by Foster Farms in September 2016

Mini Chicken Pot Pie Recipe (2024)

FAQs

How do you keep the bottom crust of a chicken pot pie from getting soggy? ›

Brush the Bottom with Corn Syrup or Egg White

Coating the inside surface of the bottom crust will create a barrier to prevent sogginess.

Why does my chicken pot pie get watery? ›

A watery potpie may be the result of not cooking the filling for long enough or adding too much liquid to the filling. Another possible reason for the pie being watery is if you add watery vegetables like spinach or green beans to the filling rather than potatoes or carrots, which soak up liquid.

Why is my chicken pot pie bland? ›

Add a little more salt and black pepper. Taste to see if it's less bland. Sauteed garlic and onions in oil also add a good flavor. Try adding a squeeze of lemon juice over the chicken before mixing.

Should you Prebake bottom pie crust? ›

You do not need to pre-bake a pie crust for an apple pie or any baked fruit pie really, but we do freeze the dough to help it stay put. Pre-baking the pie crust is only required when making a custard pie OR when making a fresh fruit pie. you should probably get: Pie weights are super helpful to have for pre-baking.

What is the secret to crispy bottom pie crust? ›

Getting a brown, flaky/crispy bottom crust on your pie is all about quick and effective heat transfer. That's why aluminum or aluminum/steel pans — rather than glass or stoneware — are your best choice for baking pie. Metal, especially aluminum, transfers heat quickly and efficiently from oven to pie crust.

What is the sauce made of in chicken pot pie? ›

The sauce in chicken pot pie is typically a gravy. I use a seasoned white gravy made from scratch with flavor-building ingredients, chicken broth, and half-and-half.

How do I thicken my chicken pot pie filling? ›

Adding flour to the chicken and vegetable mixture will set it up for becoming thick and creamy once you pour in the broth.

Why do you not use a bottom crust on chicken pot pie? ›

I only gave my pot pie a top crust, because I feel like the bottom crust always gets soggy. If you do want to add a bottom crust, I suggest blind baking it. What does blind baking mean? It's when you bake your pie crust without a filling in order to crisp it up.

What makes chicken pot pie unhealthy? ›

Did you know an average restaurant portion of chicken pot pie has over 900 calories, 60 grams of fat and more than a days worth of sodium? Yeah, that's A LOT. Many often have 10-plus grams of trans fat, too -- thanks to pastries made with partially hydrogenated shortenings.

Why does chicken pot pie hurt my stomach? ›

A warm chicken pot pie might feel just right on a chilly day, but it can also do a number on your stomach. This seasonal food favorite is often loaded with fat, a common IBS trigger. The wheat in the crust is a source of the fermentable fiber fructans, says Scarlata.

Why is my pot pie gummy? ›

If the bottom crust doesn't set before the filling soaks in, it's going to be gummy. A metal pie pan placed on a preheated surface will set the bottom crust quickest; once cooked, the liquids from the filling above won't soak in, and as a result: no soggy bottom.

Should I cover chicken pot pie with foil when baking? ›

Bake the pot pie until the center of the crust is evenly golden brown—and don't forget that the crust edge loves to bake at a faster rate than the filling—so covered it with strips of foil or make a foil collar of foil as pictured, to protect the crust edge from getting overly baked while you wait for the center to ...

How do you thicken pot pie broth? ›

That being said, if you want your pot pie soup thicker, you could add more flour during that step, or you can stir in a cornstarch slurry at the end.

Why is my bottom pie crust always soggy? ›

To prevent it, you need to either create a barrier between the wet filling and raw pie dough, or ensure the pie dough browns and sets before the filling has a chance to soak it.

How do I make sure my bottom pie crust is cooked? ›

If you have plenty of time, blind bake the bottom crust for 10–15 mins and then brush with egg white while still hot. Allow to cool 5 mins before filling and adding top crust. Put pie dish on a pre-heated baking sheet as above.

Should I egg wash the bottom pie crust? ›

You've spent time and effort putting the pastry together, so don't sell yourself short by skipping the final step—the egg wash for the pie crust. The truth is that cream and egg washes are a simple but vital step to improving the appearance and flavor of pies and other baked goods.

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