Mini Chicken Pot Pies are the perfect little bites of comfort food, filled with tender chicken, creamy sauce, and a mix of veggies like peas and carrots, all wrapped in flaky, golden crusts. They’re like a warm hug from the inside, with just the right balance of hearty and comforting flavors in every single pie.
I love making these little pies when I want something cozy but easy to share. They’re so cute and portable—you can pop one in your lunch or serve them at a casual get-together. Plus, they’re a great way to use up leftover cooked chicken and turn it into something that feels special without a lot of extra work.
My favorite way to enjoy these mini pot pies is fresh out of the oven, when the crust is perfectly crisp and the filling is steaming hot. They pair wonderfully with a simple green salad or some roasted veggies for a full meal. Honestly, they always bring a little smile to the table, and I find myself making them whenever I want a cozy dinner that feels like a treat but also hits the spot just right.
Key Ingredients & Substitutions
Chicken: I like using rotisserie chicken because it’s flavorful and saves time. Leftover baked or boiled chicken works great too. For a vegetarian version, swap chicken for cooked mushrooms or lentils.
Vegetables: Peas, carrots, onions, and mushrooms add great texture and taste. You can swap mushrooms for zucchini or green beans if you prefer. Frozen or fresh veggies both work well.
Puff Pastry: Using store-bought puff pastry makes these easy and flaky. If you want a heartier crust, try pie dough or biscuit dough as a substitute.
Thyme: Thyme adds a nice earthy flavor. If fresh thyme isn’t available, dried works fine. You can also try rosemary or sage for a different twist.
How Do You Make the Creamy Filling Without Lumps?
Making a smooth, creamy filling is key. Here’s how I do it:
- Cook the veggies first to soften them well.
- Sprinkle flour evenly over the cooked veggies and stir constantly for 1-2 minutes. This cooks out the raw flour taste.
- Slowly whisk in the chicken broth and milk bit by bit, stirring as you go. This prevents lumps and makes the sauce silky.
- Keep stirring until the mixture thickens—this usually takes a few minutes.
Patience here really pays off and helps the filling cling beautifully inside the pastry shells.
Equipment You’ll Need
- Muffin tin or mini tart pans – perfect for shaping and baking the mini pies evenly.
- Large skillet – you’ll cook the veggies and make the creamy filling in one pan.
- Rolling pin – helps you roll out the puff pastry smoothly to the right thickness.
- Pastry brush – great for applying egg wash to get that golden, shiny crust.
- Mixing spoon or spatula – handy for stirring the filling without scratching your pan.
Flavor Variations & Add-Ins
- Swap chicken for shredded cooked turkey for a nice holiday twist with similar flavors.
- Add cooked bacon bits or pancetta for a smoky, salty boost.
- Use sharp cheddar or gruyere cheese in the filling to add creamy richness.
- Mix in chopped spinach or kale for extra color and nutrition without overpowering the taste.
Mini Chicken Pot Pies
Ingredients You’ll Need:
- 2 cups cooked chicken, diced (rotisserie or boiled)
- 1 cup carrots, peeled and diced
- 1 cup frozen peas
- 1 cup mushrooms, sliced
- 1/4 cup onion, finely chopped
- 3 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup whole milk or cream
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- Salt and black pepper to taste
- 1 package (about 1 sheet) puff pastry, thawed
- 1 egg, beaten (for egg wash)
- Fresh parsley or thyme for garnish (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus 20-25 minutes to bake. You’ll spend a few minutes sautéing vegetables and making the creamy chicken filling, then assembling the pies before baking. Overall, you’ll have warm, delicious mini pot pies ready in about 40 minutes.
Step-by-Step Instructions:
1. Preheat and Prep:
Start by preheating your oven to 400°F (200°C) and lightly greasing a muffin tin or mini tart pans to prevent sticking.
2. Cook the Vegetables:
In a large skillet, melt the butter over medium heat. Add the chopped onion, carrots, and mushrooms. Cook for about 5 to 7 minutes, stirring occasionally, until the vegetables soften nicely.
3. Make the Creamy Filling:
Sprinkle the flour evenly over the cooked veggies and stir constantly for 1 to 2 minutes to cook the flour well. Slowly whisk in the chicken broth and milk, stirring continuously until thickened and creamy.
4. Add Chicken and Seasoning:
Stir in the diced cooked chicken, frozen peas, thyme, salt, and pepper. Let everything cook together for another 2 minutes, then remove the skillet from heat.
5. Prepare the Pastry:
Roll out your thawed puff pastry on a lightly floured surface. Cut out circles about 4 inches wide—just large enough to line and cover the muffin pan cups.
6. Assemble the Mini Pot Pies:
Press one pastry circle into each muffin cup, making sure to cover the bottom and sides. Spoon the chicken and vegetable filling evenly into each cup. Place another pastry circle on top of each and seal the edges by pressing with a fork or your fingers. Don’t forget to cut a few small slits on top so steam can escape during baking.
7. Brush and Bake:
Brush the tops with the beaten egg to get a shiny, golden crust. Bake in the oven for 20 to 25 minutes or until the pastry is puffed up and beautifully golden brown.
8. Cool and Serve:
Let the mini pot pies cool for about 5 minutes in the pan before carefully removing them. Sprinkle with fresh herbs if you like, and serve warm for a cozy, tasty meal!
Can I Use Frozen Chicken for Mini Chicken Pot Pies?
Yes! Just make sure the chicken is fully thawed before using. Thaw frozen chicken in the fridge overnight or use the defrost setting on your microwave. Dice it before adding to the filling.
Can I Make Mini Chicken Pot Pies Ahead of Time?
Absolutely! You can assemble the pies and refrigerate them uncovered for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.
How Do I Store Leftovers?
Store any leftover pot pies in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through to keep the crust crisp.
Can I Substitute Puff Pastry with Pie Crust?
Yes, pie crust works well too! It will give a flakier, slightly denser crust compared to puff pastry’s light, airy texture. Just use the same method for lining and covering the muffin tins.
