Freezer-Friendly Mini Chicken Pot Pies

Prep Time: 30 min
Total Time: 60 min
Servings: 10

We're obsessed with these Freezer-Friendly Mini Chicken Pot Pies, and here's why: They have all the great flavours of a full-size pie but with the added convenience and flexibility of smaller portion sizes. Bake as many as you need at a time for an easy meal!


  • 1 box (400 g) refrigerated Pillsbury™ Pie Crusts (2 count), softened as directed on box
  • 1 tablespoon butter
  • 1/2 cup chopped onion
  • 4 teaspoons all-purpose flour
  • 1 cup milk
  • 1/2 teaspoon dried thyme leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 cups chopped deli rotisserie chicken
  • 1 cup frozen peas and carrots


  1. Heat oven to 375°F (190°C). Unroll pie crusts. On lightly floured surface, roll or press each crust to 13-inch diametre. Cut five (5-inch) rounds from each crust.
  2. Gently press rounds floured-side-down in bottoms and up sides of 10 ungreased regular-size muffin cups.
  3. In 10-inch nonstick skillet, melt butter over medium heat; cook onion in butter 3 to 4 minutes, stirring frequently, until onion is tender. Stir in flour until blended. Add milk, thyme, salt and pepper. Cook 2 to 3 minutes, stirring occasionally, until mixture thickens. Stir in chicken and frozen peas and carrots. Fill each muffin cup with about 1/4 cup chicken mixture. Fold and crimp pie crust over filling (centre will be open).
  4. Bake 20 to 25 minutes or until filling is bubbly and crusts are lightly browned. Cool 5 minutes; carefully run knife around edge of each pie to loosen.
  5. To Make Ahead and Freeze: After placing unbaked pies in muffin cups, wrap muffin pan in foil, and freeze completely, about 2 hours. Once pies are frozen, run knife around edge of pan to loosen; remove from muffin tin. Wrap each in plastic wrap, and place frozen pies in large resealable freezer plastic bag. To bake: Heat oven to 375°F (190°C). Remove desired number of frozen pies from bag, and place in sprayed muffin cups or ramekins on cookie sheet. Loosely tent with foil that has been sprayed with cooking spray; bake 20 minutes. Remove foil; bake 20 to 24 minutes longer or until filling is bubbly and crust is light golden brown. Cool 5 minutes; carefully run knife around edge of pie to loosen.

Expert Tips

  • Use cooked leftover chicken or rotisserie chicken from the store for this recipe.
  • Peas and carrots are traditional vegetables used in chicken pot pie; however, feel free to use other vegetables, such as cut green beans or frozen mixed vegetables.
  • Use a small plate or the top of a bowl to cut out the 5-inch circles from the pie crust.