Name: Mini Chicken Pot Pies Recipe
Prep time: 15 min
Cook time: 33 min
Total time: 48 min
Cuisine: American
Ingredients: 3–4 boneless, skinless chicken breasts (about 1 lb), diced; 2 cups frozen mixed vegetables; 2 tbsp unsalted butter; 1/4 cup all-purpose flour; 1 cup low-sodium chicken broth; 1/2 cup heavy cream; Salt, to taste; Pepper, to taste; Thyme, to taste; 2 sheets puff pastry

Jump to Recipe

If you’re on the hunt for a cozy, comforting dish that feels like a warm hug on a plate, these Mini Chicken Pot Pies are exactly what you need. Crispy, flaky puff pastry crowns tender chicken and a rich, creamy blend of mixed vegetables, creating an irresistible combination that’s both nostalgic and fresh. Perfect for individual portions, these pot pies are a real crowd-pleaser whether you’re serving a weeknight dinner or impressing guests with something special yet simple.

Mini Chicken Pot Pies Recipe - Recipe Image

Ingredients You’ll Need

Keep things straightforward with a few pantry staples that come together to build big flavor and incredible texture. Each ingredient plays a specific role, from the tender chicken breasts to the flaky puff pastry, working in harmony to make these Mini Chicken Pot Pies truly spectacular.

3–4 boneless, skinless chicken breasts (about 1 lb): Provides juicy, lean protein as the hearty base for the filling.
2 cups frozen mixed vegetables: A colorful medley that adds texture and wholesome nutrients with minimal prep.
2 tbsp unsalted butter: Adds richness and helps create a silky roux for thickening the filling.
1/4 cup all-purpose flour: Essential for thickening the savory sauce to the perfect consistency.
1 cup low-sodium chicken broth: Delivers deep, savory flavor without overpowering the subtle spices.
1/2 cup heavy cream: Makes the filling luxuriously creamy and smooth.
2 sheets puff pastry: Create that golden, flaky crust that’s signature to every pot pie.
Salt, pepper, and thyme to taste: Classic seasonings that bring out the comforting warmth of the dish.

How to Make Mini Chicken Pot Pies

Step 1: Preparing the Chicken

Start by preheating your oven to 400°F (200°C). In a skillet over medium heat, melt the butter until shimmering, then add diced chicken breasts. Cook gently until every piece is golden brown, about 8 minutes. This initial sear locks in moisture and builds a foundation of flavor for your pot pies.

Step 2: Adding the Vegetables

Once the chicken looks perfectly cooked, stir in the frozen mixed vegetables. Allow them to warm through with the heat of the pan; this keeps their texture vibrant and keeps your filling from becoming mushy.

Step 3: Making the Creamy Filling

Sprinkle flour evenly over the chicken and veggies, stirring constantly to coat them. Slowly add the chicken broth while continuing to stir, letting the mixture thicken for around 5 minutes. Then, fold in the heavy cream and season with salt, pepper, and thyme for that classic pot pie warmth. Remove from heat to let everything meld together beautifully.

Step 4: Assembling the Mini Pies

Roll out your puff pastry sheets on a clean surface and cut out circles large enough to fit into your muffin tins. For a neat look, line each cup with a pastry circle. Spoon the rich chicken mixture inside, then cover with either another pastry circle as a lid or fold over the edges to create a little crusty pocket.

Step 5: Baking to Golden Perfection

Place your filled muffin tins in the oven and bake for 20 to 25 minutes until the puff pastry is beautifully golden and crisp. Let your Mini Chicken Pot Pies cool for a few minutes before removing from the tins to enjoy the perfect balance of flaky crust and savory filling.

How to Serve Mini Chicken Pot Pies

Garnishes

A sprinkle of fresh thyme or chopped parsley adds a lovely pop of color and a fresh herbal note that complements the richness inside. You could also add a light brush of melted butter on the crust before baking for an extra glossy finish.

Side Dishes

These pot pies pair wonderfully with a simple green salad tossed in a tangy vinaigrette to cut through the creamy filling. Roasted root vegetables or steamed greens make hearty and healthy companions as well.

Creative Ways to Present

For an elegant touch, serve Mini Chicken Pot Pies in rustic ramekins or on a wooden board surrounded by fresh herbs. Presenting them alongside a bowl of cranberry sauce or a dollop of tangy sour cream also adds delightful flavor contrasts and color on the plate.

Make Ahead and Storage

Storing Leftovers

Once cooled completely, store your Mini Chicken Pot Pies in an airtight container in the refrigerator. They will stay fresh and delicious for up to 3 days, making them great for quick lunches or easy dinners.

Freezing

These pot pies freeze beautifully. Wrap each one tightly in plastic wrap and then place them all in a freezer-safe bag or container. They can be frozen for up to 2 months without sacrificing that flaky crust or creamy inside.

Reheating

To reheat, pop them into a preheated oven at 350°F (175°C) for about 15 minutes, or until heated through and the crust regains its crispiness. Avoid microwaving to keep the pastry from becoming soggy.

FAQs

Can I use leftover cooked chicken for this recipe?

Absolutely! Using leftover cooked chicken can save time and still deliver fantastic flavor in your Mini Chicken Pot Pies. Just chop the chicken into bite-sized pieces and proceed with the recipe as directed.

What vegetables work best in Mini Chicken Pot Pies?

Frozen mixed vegetables are perfect for convenience and balance of textures, but you can customize with peas, carrots, corn, green beans, or even finely chopped mushrooms depending on your taste preferences.

Is it necessary to use puff pastry?

While puff pastry gives the best light, flaky crust, you can substitute with pie crust dough or filo pastry for different textures, though the flavor and crispness may vary slightly.

Can these be made dairy-free?

Yes! Substitute the butter with olive oil or a dairy-free margarine and use coconut cream or a plant-based cream alternative to keep the filling creamy without dairy.

How do I prevent the puff pastry from becoming soggy?

Make sure the filling isn’t too wet before filling your pastry cups. Thickening the sauce properly with flour and reducing excess liquid helps maintain a crisp, flaky crust.

Final Thoughts

Making these Mini Chicken Pot Pies is such a joy because they turn simple ingredients into a dish that feels truly special and homemade. Whether it’s a weekday meal or a treat for guests, these pot pies deliver comfort, flavor, and delightful texture all wrapped up in a neat, flaky package. Give them a try — I’m sure they’ll become one of your favorite go-to recipes as well!

Mini Chicken Pot Pies Recipe

★★★★★

5.2 from 29 reviews

Author: Gabriel
Total Time: 48 minutes
Yield: 6 mini chicken pot pies 1x
Diet: Low Salt

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Description

These Mini Chicken Pot Pies are a comforting and delicious handheld meal featuring tender chicken, mixed vegetables, and a creamy sauce encased in flaky puff pastry. Perfect for individual servings, they combine classic pot pie flavors in a convenient, easy-to-make size that’s sure to please the whole family.

Instructions

Preheat the oven: Preheat your oven to 400°F (200°C) to ensure it’s hot and ready for baking the pot pies.
Cook the chicken: In a skillet, melt the butter over medium heat. Add the diced chicken and cook until it turns golden brown and is cooked through, about 8 minutes.
Add vegetables: Stir in the frozen mixed vegetables and cook until they are heated through, ensuring they blend well with the chicken.
Make the sauce: Sprinkle the flour over the chicken and vegetable mixture while stirring. Gradually pour in the chicken broth, stirring continuously until the mixture thickens, which should take about 5 minutes.
Finish the filling: Mix in the heavy cream along with thyme, salt, and pepper to taste. Remove the skillet from heat once fully combined.
Prepare the pastry: Roll out the puff pastry sheets on a lightly floured surface. Cut circles large enough to line muffin tins and additional smaller circles to create lids for the pot pies.
Assemble the pot pies: Line muffin tin cups with the larger puff pastry circles. Fill each cup with the chicken mixture. Cover with the smaller pastry circles and fold over any excess pastry to seal the edges.
Bake: Place the assembled mini pot pies in the oven and bake for 20-25 minutes, or until the puff pastry turns golden brown and flaky.
Cool and serve: Remove from the oven and allow to cool slightly before serving to avoid burning your mouth and to let the filling set slightly.

Notes

Make sure to dice the chicken uniformly to ensure even cooking.
You can use fresh vegetables instead of frozen for a fresher taste; just adjust cooking time accordingly.
Ensure the edges of the puff pastry are well sealed to prevent filling leakage during baking.
Feel free to substitute heavy cream with half-and-half or whole milk for a lighter option, though the sauce will be less rich.
These mini pot pies can be frozen before baking; just add a few extra minutes to the baking time if baking from frozen.
To add a golden shine to the pastry, brush the tops lightly with an egg wash before baking.

Prep Time: 15 minutes
Cook Time: 33 minutes
Category: Main Course
Method: Baking
Cuisine: American