Cheesy Chicken Pot Pie Recipe

Mini Cheesy Chicken Pot Pies

Classic comfort food gets a mini-sized, portable makeover. The cheesy sauce makes this the perfect update to a family favorite.

45 min. prep time
12 mini pot pies
252 Ratings


1 (14-ounce) package refrigerated pie crusts
1 tablespoon all-purpose flour
1/2 teaspoon dry mustard
1/4 teaspoon garlic salt
1/4 teaspoon onion powder
5 (3/4-ounce) slices Land O Lakes® Deli American, cut into quarters
1 cup chopped rotisserie chicken
8 ounces frozen mixed vegetables


Heat oven to 425°F. Cut 12 circles from pie crusts with 4-inch round cookie or biscuit cutter. Place 1 circle into each cup of ungreased 12-cup muffin pan.

Melt butter in saucepan until sizzling. Add flour, mustard, garlic salt and onion powder; mix well. Add half & half; cook over medium heat, stirring constantly, 4-6 minutes or until mixture is thickened. Reduce heat to low; add cheese. Cook, stirring constantly, until cheese is melted and mixture is smooth. Add chicken and mixed vegetables; continue cooking 3-5 minutes or until heated through.

Scoop 1/4 cup filling into each crust. Bake 14-18 minutes or until golden and bubbly. Cool 5-10 minutes. Serve warm.

Recipe Tip

Freeze pot pies for a great make-ahead meal. To reheat, microwave 1-1 1/2 minutes or until heated through.

Nutrition Facts (1 mini pot pie)

Calories: 240

Fat: 15g

Cholesterol: 30mg

Sodium: 340mg

Carbohydrates: 19g

Dietary Fiber: 0g

Protein: 8g

Recipe #15663©2012Land O'Lakes, Inc.

Recipe Comments & Reviews

I made this delicious meal without adding the cheese.
Everyone enjoyed this on Christmas Day! I made the pie crust and filling ahead of time, but kept them separate and didn't bake. On Christmas morning, I threw it all together and baked. Delicious! A big hit! I did put a crust on top of the filling.

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