Mini Chicken Pot Pies Recipe: Easy & Cozy
Mini Chicken Pot Pies are flaky, creamy, and packed with tender chicken and vegetables in a rich, savory filling. They’re perfect for cozy dinners, parties, or kid-friendly meals. I made these for a family gathering, and everyone loved the cute size and warm flavors! This recipe takes about 50 minutes and uses a muffin tin for easy portioning. Let’s make these delicious mini pies together!
Why You’ll Love This Mini Chicken Pot Pies Recipe
This recipe is simple, ready in about 50 minutes, and delivers classic comfort food in bite-sized portions. The flaky puff pastry and creamy filling make it a hit with all ages. You only need a muffin tin and a few basic tools, so prep is easy. They’re great for weeknight dinners, holiday appetizers, or meal prep. I love how they look fancy but are so simple to make! You can swap veggies or use leftover chicken to customize.
Ingredients for Mini Chicken Pot Pies Recipe
For the Filling:
- 2 tbsp butter
- 1 small onion, diced
- 1 carrot, diced
- 1 celery stalk, diced
- 2 cloves garlic, minced
- ¼ cup all-purpose flour
- 1 cup chicken broth
- ½ cup milk
- 1 cup cooked chicken, shredded
- ½ cup frozen peas
- ½ tsp dried thyme
- ½ tsp salt
- ¼ tsp black pepper
For the Crust:
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
For Garnish (Optional):
- 1 tbsp chopped fresh parsley
- Flaky sea salt
Substitutions: Use rotisserie chicken or leftover turkey for the filling. Swap frozen peas for corn or green beans. Replace puff pastry with pie crust or biscuit dough. Use vegetable broth and plant-based milk for a lighter filling.
Equipment Needed
- Muffin tin (12-cup)
- Medium saucepan
- Wooden spoon
- Knife
- Cutting board
- Measuring cups and spoons
- Rolling pin
- Round cookie cutter (3-inch)
- Pastry brush
These are common kitchen tools you likely have. A muffin tin makes shaping the mini pies simple.
How to Make Mini Chicken Pot Pies Recipe
Prepare the Filling
Melt butter in a medium saucepan over medium heat and sauté onion, carrot, and celery for 5-7 minutes until soft. Add garlic and cook for 1 minute until fragrant.
Make the Creamy Sauce
Sprinkle flour over vegetables and stir for 1 minute to cook the flour. Slowly whisk in chicken broth and milk, then add thyme, salt, and pepper; simmer for 5 minutes until thickened.
Add Chicken and Peas
Stir in shredded chicken and frozen peas, cooking for 2 minutes until heated through. Remove from heat and let cool slightly while preparing the crust.
Prepare the Puff Pastry
Roll out puff pastry on a floured surface to ¼-inch thickness and cut out 12 rounds with a 3-inch cookie cutter. Press each round into the muffin tin cups, leaving a slight overhang.
Fill and Top the Pies
Spoon about 2 tablespoons of filling into each pastry cup, filling nearly to the top. Brush edges with egg wash for a golden finish.
Bake the Pies
Bake at 400°F for 18-20 minutes until the pastry is golden and puffed. Let cool for 5 minutes before removing from the muffin tin.
Garnish and Serve
Sprinkle pies with parsley and flaky sea salt, if using, for extra flavor. Serve warm as an appetizer or main dish with a side salad.
Tips for a Great Mini Chicken Pot Pies Recipe
Use thawed puff pastry for easy handling; I tried frozen once, and it cracked. Don’t overfill the muffin cups to prevent spills. Let the filling cool slightly before adding to pastry to avoid sogginess. Brush egg wash lightly for a shiny crust. I added extra thyme for a bolder flavor, and it was a hit. Serve soon after baking to enjoy the flaky texture.
Pro Tip: Boost the Flavor
Add ¼ tsp smoked paprika to the filling for a smoky depth. I tried this, and it gave the pies a unique twist.
Variations and Substitutions
Add ½ cup diced mushrooms to the filling for extra heartiness; I tried this, and it added great flavor. Swap chicken for turkey or tofu for a vegetarian option. Use pie crust instead of puff pastry for a traditional pot pie feel. Add ¼ cup shredded cheddar to the filling for a cheesy version.
Storage Instructions
Store leftover pies in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for 8-10 minutes to restore crispiness.
Can You Freeze Mini Chicken Pot Pies?
Yes, freeze unbaked pies in the muffin tin, then transfer to a freezer-safe bag for up to 3 months. Bake from frozen at 400°F for 22-25 minutes.
FAQs About Mini Chicken Pot Pies Recipe
Here are answers to common questions about this dish.
- Can I use frozen vegetables?
Yes, use 1 cup mixed frozen veggies instead of fresh; no need to thaw. I used frozen, and it saved time. - What if I don’t have puff pastry?
Use pie crust or biscuit dough; cut and shape as directed. I tried pie crust, and it was just as good. - Can I make these ahead?
Prep filling and cut pastry a day ahead; store separately and assemble before baking. I prepped ahead for a party, and it was easy. - Why is my pastry soggy?
Hot filling or overfilling can cause this; let filling cool and fill cups sparingly. I cooled mine, and the crust stayed flaky.
How to Serve Mini Chicken Pot Pies
Serve warm as a main dish with a green salad or as an appetizer at parties. Pair with iced tea or a light soup for a cozy meal.
Nutrition Info for Mini Chicken Pot Pies
Per serving (2 mini pies, 6 servings):
- Calories: 380 kcal
- Protein: 14g
- Carbohydrates: 28g
- Fiber: 2g
- Sugars: 2g
- Fat: 24g
- Saturated Fat: 10g
Source: USDA Food Database (2025). Values are approximate.
Final Thoughts
This Mini Chicken Pot Pies Recipe is a cozy, flaky dish perfect for dinners or parties. Its creamy filling and golden crust make it a crowd-pleaser. Share your favorite variation of this recipe in the comments below!
