Chicken Pot Pie with Cream Of Chicken Soup (mini)

Chicken pot pie with cream of chicken soup in mini muffin tins.

5 from 1 vote

Chicken Pot Pie with Cream Of Chicken Soup (mini)

This creamy and straightforward mini chicken pot pie takes a shortcut route by using ready-made pie crusts, as well as canned cream of chicken and celery, to cut down on time. These tasty mini pies are made in a muffin tin, yielding the perfect serving for your favorite holiday appetizer or side. Although this recipe makes 12 mini muffin tin pot pies, it can be easily doubled.

Prep Time10

Cook Time45

Total Time55

Course: Appetizer, Dinner, Side Dish

Cuisine: American

Servings: mini pot pies

Calories: 375kcal

Author: Maureen Celestine

Equipment

baking sheet
Muffin tin
Sautee pan or skillet
cookie cutter or glass cup (4" and 5" rounds)
Rolling Pin (or empty wine bottle)

Ingredients

4 pre-made pie crust sheets store-bought will be 2 packs of 9” rounds
2 small russet potatoes peeled and cubed (Yukkon is fine)
3 tablespoons butter
½ medium sweet onion or shallots, about 171g
2 cups mixed vegetables I used peas and carrots, from one 12 oz bag, 340g
2 cups cooked chicken chopped or shredded (preferably rotisserie) 323g
1 tablespoon chopped fresh thyme from a 0.5 oz pack
1 (10.5 oz) can condensed cream of chicken soup
1 (10.5 oz) can condensed cream of celery soup
1 teaspoon chicken powder Better than Bouillon is fine
3 tablespoons whole milk plus more if needed
Kosher salt and black pepper to taste
Egg wash 1 large egg beaten with 1 tablespoon water

Instructions

Lightly grease a 12-count non-stick muffin pan with cooking spray. Set aside.
Make the Crust
Remove the puff pastry from the box and let it thaw as directed on the package. It usually takes 15 minutes (if refrigerated) or 1 hour (if frozen).
4 pre-made pie crust sheets
Use a 5” round cookie cutter (or glass cup) to cut out 12 circles of puff pastry. You should get 5 rounds per sheet (4 in one go, then remold, roll to the same thickness as the original, and cut to obtain additional rounds, making it 5).
Repeat this step for the remaining pie sheet for the bottom crust.
Press each round into a hole of a 12-cup mini muffin tin. Use your fingers to work the dough and bring it up the sides of the muffin cup (try not to pull, as the pastry is fairly thin).
(pro tip) Mold and flatten any scraps, then stick them to the bottom to give it a better structure, as the store-bought version is pretty thin.
Place the muffin tin in the refrigerator while you make the filling.
Preheat the oven to 375°F. Place a rimmed baking sheet into the oven (this will help crisp the bottom of the pie)
Make the filling:
Place the cubed potato in a microwave-safe bowl, cover it, and heat for 3 minutes. Set it aside.
2 small russet potatoes
Using a non-stick skillet or sauté pan, melt the butter over medium heat.
3 tablespoons butter
Add the onion, and cook for 2 minutes or until it’s soft and translucent.
½ medium sweet onion
Stir in the peas and carrots, microwaved potatoes, chicken, and thyme. Cook for 2 minutes, covered.
2 cups mixed vegetables, 2 cups cooked chicken, 1 tablespoon chopped fresh thyme
Add the condensed soups with chicken powder, and give it a nice stir until everything is well combined.
1 (10.5 oz) can condensed cream of chicken soup, 1 (10.5 oz) can condensed cream of celery soup, 1 teaspoon chicken powder
Add the milk to loosen slightly, then season with salt and pepper to taste. Remove from heat.
3 tablespoons whole milk, Kosher salt and black pepper to taste
Make the top crust:
Bring the crust to room temperature. Re-mold the crust, then roll it to 10” and cut into 4" rounds using a cookie cutter or glass cup.
Use the scraps to create cute leaves or designs for the edges (see the photo in the post).
Make the Pie:
Spoon the warm filling evenly into each unbaked, chilled crust, filling it to the top but not overflowing.
Brush the edges with egg wash, and add the top rounds. You can either pinch, flute, or crimp the edges of the bottom pie crust to seal. I like to crimp mine using a fork.
Egg wash
Brush the top with egg wash, then make three cuts on top of the pastry to allow steam to release.
If you made the cut-out designs using the scraps, place them on the pie (try not to cover the vent cuts).
Bake at 375°F for 35-40 minutes or until the filling is slightly bubbling and the crust is golden brown. (For a more golden crust, brush the top of the pie at 15-minute intervals.)
Allow the pies to cool for at least 5 minutes before removing from the tins.
To remove the pies from the tins, carefully run a blunt knife or spatula along the edges to release them from the tin.
** I find it easiest to invert the tin over a cooling rack, then gently flip each pie upright.
Serve immediately or refrigerate leftovers in an airtight container. Reheat in the oven for the best result.
Please refer to the body of the posts for more useful cooking tips, process shots, and serving options.

Notes

My muffin tin is nonstick, but you can lightly grease yours or place parchment paper strips in an “X” shape at the bottom of each tin to make removing the pies easier and prevent sticking.

Because Pillsbury crust requires a little more care than older versions, here are the tweaks I found to make it behave perfectly in mini tins:

Chilling the lined tin before baking.
Avoid any stretching when pressing dough into cups.
Adding the filling promptly allows the crust to anchor with heat and weight.
Never overfill.
Keep the oven hot enough to set the crust quickly (after multiple tests, I found that 375°F-400°F is the sweet spot).
Tent with foil if edges brown too fast.

When the pies come out of the oven, carefully run a blunt knife or spatula along the edges to help keep the bubbling filling from sticking to the sides as the pies cool.

Nutrition