Mini Chicken Pot Pies

Serving: Serve with a side salad or steamed vegetables for a complete meal.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10–15 minutes to maintain crispness.
Variations
Vegetarian: Replace the chicken with a mixture of mushrooms, potatoes, and more vegetables like corn, green beans, or spinach for a meat-free version.
Extra Flavor: Add a splash of white wine or a few sprigs of fresh rosemary to the filling for extra depth of flavor.
Gluten-Free: Use gluten-free pie crusts or a cauliflower mash topping for a gluten-free version.
FAQ
Q: Can I make these mini pot pies ahead of time?
Yes, you can prepare the pot pies up to the baking stage, cover, and refrigerate them for up to 24 hours. Just add a few extra minutes to the baking time if baking from chilled.

Q: Can I freeze these mini pot pies?
Definitely! Once assembled, freeze them on a baking sheet before transferring to a freezer-safe bag or container. Bake directly from frozen at 375°F (190°C) for 35–40 minutes.

Q: Can I use pre-cooked chicken?
Yes, rotisserie chicken is a great option to save time, or you can use leftover chicken from a previous meal.

These Mini Chicken Pot Pies are the perfect combination of comfort and convenience, offering a delicious meal in individual portions. They’re perfect for meal prep or serving at a party—everyone will love them!