Name: Mini Chicken Pot Pies
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 tablespoon butter; 1 small onion, diced; 2 cloves garlic, minced; 2 tablespoons all-purpose flour; 3/4 cup chicken broth; 1/4 cup heavy cream; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon dried thyme; 1 cup cooked chicken, shredded; 3/4 cup frozen mixed vegetables (peas, carrots, corn); 1 sheet puff pastry, thawed; 1 egg, beaten (for egg wash)

Golden, flaky, and bursting with creamy goodness, Mini Chicken Pot Pies are the ultimate comfort food in bite-sized form. Perfect for busy weeknights or charming party appetizers, these little pies wrap all the heartiness of a traditional chicken pot pie into handheld portions. Each pie is filled with tender chunks of chicken, sweet peas, carrots, and corn, all smothered in a rich, savory gravy encased in a buttery puff pastry shell.

The best part? They’re easy to make ahead, bake quickly, and are endlessly customizable depending on your preferences or the leftovers you have on hand. Whether you’re feeding a hungry family or hosting a cozy gathering, these mini pies are sure to disappear fast!

What Kind of Puff Pastry Should I Use?

When it comes to mini pot pies, store-bought puff pastry sheets are a game-changer. Look for all-butter varieties if you want that rich, homemade flavor without the effort of making dough from scratch. Make sure the pastry is fully thawed but still cold before cutting and molding it into muffin tins. This ensures maximum puff and crispiness as they bake.

Ingredients for the Mini Chicken Pot Pies

Cooked Chicken: Shredded or cubed rotisserie chicken works perfectly, making this dish super convenient.
Mixed Vegetables: A blend of peas, carrots, and corn adds color, texture, and natural sweetness.
Onion and Garlic: For depth and aromatic flavor in the creamy filling.
Butter: Adds richness to the roux and enhances flavor.
Flour: Used to create a roux that thickens the filling to the perfect creamy consistency.
Chicken Broth: Provides a savory base that ties all the filling ingredients together.
Heavy Cream: Introduces creaminess and a touch of indulgence to the sauce.
Salt, Pepper & Thyme: Balances and lifts the overall flavor of the dish.
Puff Pastry Sheets: The crisp and flaky vessel that holds all the goodness inside.
Egg (for egg wash): Brushed on top to give that gorgeous golden finish.

How To Make the Mini Chicken Pot Pies

Step 1: Prepare the Filling

Melt butter in a skillet over medium heat. Add diced onion and minced garlic, cooking until softened and fragrant. Stir in the flour and whisk continuously for about 1-2 minutes to form a roux.

Step 2: Make It Creamy

Slowly pour in chicken broth while whisking, ensuring no lumps remain. Once smooth, stir in the heavy cream, salt, pepper, and thyme. Let the mixture simmer until thickened, then add the cooked chicken and mixed vegetables. Mix until well combined, then set aside to cool.

Step 3: Prep the Pastry

Roll out the thawed puff pastry and cut into circles large enough to line muffin tin cups. Gently press each round into a greased muffin cup, ensuring the pastry goes up the sides.

Step 4: Fill the Cups

Spoon the cooled filling into each pastry cup, being careful not to overfill. If desired, cut smaller pastry rounds to place on top and seal the edges by pinching them closed.

Step 5: Brush and Bake

Brush the tops with beaten egg to get that golden finish. Bake in a preheated oven at 400°F (200°C) for 20-25 minutes, or until the pastry is golden and crisp.

Step 6: Cool and Serve

Allow the mini pies to cool for about 5 minutes before removing them from the tin. Serve warm and enjoy every flaky, creamy bite!

Serving and Storing Mini Chicken Pot Pies

These mini chicken pot pies are best enjoyed fresh from the oven when the pastry is at its puffiest and the filling is steaming hot. Serve them on a platter with a sprinkle of fresh herbs for a beautiful presentation that works for dinner parties or cozy family meals.

To store leftovers, allow the pies to cool completely. Place them in an airtight container and refrigerate for up to 3 days. For longer storage, wrap individually in foil and freeze for up to a month. Reheat in the oven or air fryer to maintain their crisp texture.

What to Serve With Mini Chicken Pot Pies?

1. Garden Salad with Vinaigrette

A light, tangy salad adds freshness to balance the rich filling.

2. Roasted Rosemary Sweet Potatoes

Their sweet earthiness complements the savory pies beautifully (Roasted Rosemary Sweet Potatoes).

3. Creamy Parmesan Italian Sausage Soup

Pair with a small bowl of this hearty soup for a comforting combo (Creamy Parmesan Italian Sausage Soup).

4. Steamed Green Beans with Lemon Zest

Simple, bright, and a perfect contrast to the creamy filling.

5. Classic Southern Deviled Eggs

They make an excellent starter or side dish for a crowd (Southern Deviled Eggs).

6. Garlic Butter Dinner Rolls

Soft, buttery rolls are always a hit with pot pies.

7. Cranberry Orange Relish

For a pop of sweetness and tartness that elevates the dish (Cranberry Orange Relish).

8. Grilled Asparagus

Adds a smoky, crisp texture to your meal plate.

Want More Savory Handheld Dinner Ideas?

If you loved these Mini Chicken Pot Pies, you might also enjoy these comforting and flavorful recipes from the SavorQueen kitchen:

Creamy Crockpot Crack Chicken: Rich, creamy, and effortless comfort food.
Chicken Crescent Roll Casserole: An easy bake with golden crust and creamy chicken filling.
Slow Cooker Chicken and Dumplings: Southern-style coziness in every spoonful.
Cheesy Ranch Chicken Garlic Butter Fettuccine: Pasta lovers, this one’s for you!
Hashbrown Chicken Casserole: A crunchy, cheesy dish that’s perfect for weeknights.

Save This Pin For Later

Save this delicious idea to your favorite Pinterest board so it’s easy to find when you’re ready to whip it up again.

Tried it with a twist? Maybe a splash of hot sauce or an herby crust? I’d love to hear how it turned out—drop your tips or questions in the comments below.

Need more inspiration? Explore my daily kitchen creations on SavorQueen Recipes on Pinterest. Your next favorite might be waiting there.

Mini Chicken Pot Pies

Author: Julia Walton
Total Time: 40 minutes
Yield: 6 mini pies

Print Recipe

Description

Craving the comfort of a classic chicken pot pie but need it in a fast, fun, and portable form? These Mini Chicken Pot Pies are the answer! Encased in golden, flaky puff pastry and filled with creamy chicken, veggies, and savory herbs, they’re perfect for weeknight dinners, meal prep, or family gatherings. This easy recipe is packed with broad appeal and flavor—ideal for those searching for quick dinner ideas, simple comfort food, and satisfying meal prep inspiration. Whether you’re cooking for a crowd or prepping freezer-friendly bites, these mini pies deliver big-time comfort with minimal effort.