Delicious Mini Chicken Pot Pies
These Delicious Mini Chicken Pot Pies deliver all the comfort of a classic pot pie but in perfectly portioned, handheld sizes. Made with flaky puff pastry and a creamy chicken filling loaded with vegetables, these individual pies bake up golden, buttery, and irresistibly delicious. Perfect for weeknight dinners, meal prep, parties, or kid-friendly meals.
Ingredients
For the Filling
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 1 cup frozen peas
- 1 cup corn kernels (fresh, frozen, or canned, drained)
- 3 tablespoons all-purpose flour
- 1 1/4 cups low-sodium chicken broth
- 3/4 cup whole milk or half-and-half
- 2 cups cooked chicken, shredded or diced (rotisserie or leftover)
- 1 teaspoon Dijon mustard (optional)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt, more to taste
- 1/4 teaspoon black pepper
For Assembly
- 1 sheet frozen puff pastry, thawed
- 1 egg beaten with 1 tablespoon water (egg wash)
- Optional: 1 tablespoon chopped fresh parsley
Equipment
- Standard 12-cup muffin tin
- Rolling surface and pastry cutter
- Small skillet or saucepan for the filling
Instructions
- Preheat the oven: Set oven to 400°F (200°C). Lightly grease a 12-cup muffin pan.
- Make the filling:
In a medium skillet, melt butter over medium heat. Add onion and cook 3–4 minutes until soft. Add garlic and carrots; cook 4–5 minutes until the carrots begin to soften. - Form the roux:
Sprinkle flour over the vegetables, stirring constantly for 1–2 minutes to cook out the raw flour taste. - Add liquids:
Slowly whisk in chicken broth and milk until smooth. Simmer 3–5 minutes until thickened and creamy. - Add chicken and seasoning:
Stir in shredded chicken, peas, corn, Dijon mustard (optional), thyme, salt, and pepper. Taste and adjust seasoning. Remove from heat and let cool 5 minutes. - Prepare puff pastry:
On a lightly floured surface, roll the puff pastry sheet slightly to even it out. Cut 12 circles large enough to fill the muffin cups (about 3.5–4 inches each). Press each circle into the muffin cups. - Fill the pies:
Spoon the chicken mixture evenly into each pastry cup, filling almost to the top. - Top the pies (optional):
If desired, cut smaller pastry circles or strips to create lids or lattices. Place on top and press edges lightly to seal. - Egg wash:
Brush the tops and edges with the beaten egg mixture for a deep golden finish. - Bake:
Bake 20–25 minutes, or until the puff pastry is puffed and golden brown and the filling is bubbling. - Cool & serve:
Let rest 5 minutes before removing from the muffin pan. Garnish with fresh parsley if desired.
Tips for Success
- Let the filling cool slightly before filling the pastry cups to prevent soggy bottoms.
- For extra crispness, preheat a baking sheet and place the muffin tin directly on the hot sheet.
- Cut the puff pastry circles a little larger if you want extra crust overhang.
- Make a full pastry lid or a simple lattice for a more decorative look.
- For easier removal, run a knife around the edges after baking.
Variations
- Mini Veggie Pot Pies: Replace chicken with roasted potatoes, mushrooms, or broccoli; use vegetable broth.
- Cheesy Mini Pies: Mix 1/2 cup shredded cheddar or Gruyère into the filling.
- Spicy Version: Add a pinch of paprika or chili flakes to the filling.
- Gluten-Free: Use gluten-free flour in the roux and gluten-free puff pastry.
Make-Ahead & Storage
- Make-Ahead: Prepare the filling up to 2 days ahead and refrigerate. Assemble and bake when ready.
- Freeze Before Baking: Assemble pies in the muffin tin, freeze until solid, then transfer to a bag. Bake from frozen, adding 5–10 minutes.
- Leftovers: Refrigerate for up to 3 days. Reheat at 350°F for 10–15 minutes until warm and crisp.
Serving Suggestions
- Serve with a green salad, roasted vegetables, or fresh fruit for a balanced meal.
- Perfect for lunchboxes, appetizers, potlucks, and quick dinners.
