Mini Chicken Pot Pies

Name: Mini Chicken Pot Pies with Phyllo Crust
Prep time: 15 min
Cook time: 23 min
Total time: 38 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 rotisserie chicken, shredded (about 3 cups); 1 can (10.5 oz) cream of mushroom soup; 1 can (10.5 oz) cream of chicken soup; 1 bag (12 oz) frozen mixed vegetables; 2 tbsp all-purpose seasoning; 1/4 cup water; 12 sheets phyllo dough, thawed; 3 tbsp butter, melted; Cooking spray

Mini chicken pot pies combine shredded rotisserie chicken with cream soups and frozen vegetables in a flaky phyllo crust for a quick, budget-friendly meal that delivers restaurant-quality results.

🌍American 🏷️Chicken pot pie 🏷️Mini pot pie 🏷️Phyllo dough 🏷️Comfort food Weeknight dinner

🏷️

🏷️Budget-friendly

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TikTok

Total

38 min

Servings

6

Difficulty

Easy

Est. Cost

$19–$31

Recipe Source

View original recipe

From TikTok

-0:00

TikTok

Ingredients

1 rotisserie chicken, shredded (about 3 cups)
1 can (10.5 oz) cream of mushroom soup
1 can (10.5 oz) cream of chicken soup
1 bag (12 oz) frozen mixed vegetables
2 tbsp all-purpose seasoning
1/4 cup water
12 sheets phyllo dough, thawed
3 tbsp butter, melted
Cooking spray

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Instructions

1
Shred the meat from the rotisserie chicken and set aside.
2
In a saucepan over medium heat, combine the cream of mushroom soup, cream of chicken soup, and frozen mixed vegetables.
3
Season the mixture generously with all-purpose seasoning and begin to heat it up.
4
Add the shredded chicken and a splash of water to the pot. Stir everything together until well combined and heated through.
5
Preheat your oven to 400°F (204°C). Spray a 6-cup muffin tin with cooking spray.
6
Lay one sheet of phyllo dough into a muffin cup, pressing it down gently. Lay a second sheet of phyllo dough crosswise over the first.
7
Fill the phyllo-lined cup with the chicken pot pie mixture.
8
Fold and crinkle the overhanging edges of the phyllo dough over the top of the filling to enclose it.
9
Repeat the assembly process for the remaining 5 muffin cups.
10
Brush the tops of the pot pies with melted butter.
11
Bake at 400°F for 23 minutes, or until the phyllo is golden brown and crispy.

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Tips & Notes

Pro tips

Brush phyllo sheets individually with melted butter and layer at least 2–3 sheets per mold for maximum crispness and structural integrity.
Use a muffin tin or ramekins to hold the phyllo during assembly; this prevents collapse and ensures even cooking.
Bake at 375°F until phyllo is deep golden and crisp (12–15 minutes); underbaked phyllo will be chewy, and overbaked may burn.
Let the filling cool slightly before adding to phyllo to prevent the dough from becoming soggy.

Substitutions

Rotisserie chicken → 3 cups cooked, shredded chicken breast or thighs (poached, roasted, or store-bought)
Cream of mushroom + cream of chicken soup → 2 cups heavy cream mixed with 1 cup chicken broth and 1 tsp garlic powder (richer texture)
Phyllo dough → puff pastry sheets or pie crust (cut to fit; adjust bake time accordingly)
Frozen mixed vegetables → 2 cups fresh diced vegetables like carrots, celery, peas, and mushrooms (sauté first to reduce moisture)

Storage & make-ahead

Baked pot pies keep refrigerated in an airtight container for up to 3 days; reheat covered at 350°F for 10–15 minutes until warmed through. Unbaked assembled pies freeze for up to 3 months.

Equipment

muffin tin or ramekins (6 or 12-cup) · pastry brush

Common Questions

Can I make these pot pies ahead of time?

Yes. Assemble the pies, cover tightly with plastic wrap, and refrigerate up to 24 hours before baking. Add 5–10 minutes to bake time if baking from cold.

What's the best way to thaw phyllo dough?

Thaw phyllo in the refrigerator for 4–8 hours or overnight. Never thaw at room temperature, as it will dry out. Keep unused sheets covered with a damp towel while working.

Can I use fresh vegetables instead of frozen?

Yes. Use about 2 cups chopped fresh vegetables (carrots, celery, peas, mushrooms). Sauté them briefly in butter before adding to the filling to reduce moisture.

How do I prevent phyllo from getting soggy?

Brush each sheet lightly with melted butter and layer at least 2–3 sheets per pie. The butter acts as a moisture barrier. Bake until golden and crisp before the filling cools completely.

Can I freeze the unbaked pot pies?

Yes. Freeze assembled pies on a baking sheet uncovered until solid (2–3 hours), then wrap individually and freeze up to 3 months. Bake from frozen, adding 10–15 minutes to bake time.