Mini Chicken Pot Pies are little pockets of pure comfort, filled with tender chicken, creamy sauce, and a mix of veggies all wrapped in buttery, flaky crust. They’re the perfect cozy meal that feels homey and special at the same time.
I love making these because they’re just the right size for sharing or saving some for later. Plus, they’re super versatile — you can add your favorite herbs or swap out veggies to match what you have on hand. I always find that the creamy filling and the crisp crust make for the best combination that everyone appreciates.
Serving these warm right out of the oven with a simple green salad or some steamed veggies is my favorite way to enjoy them. They’re great for a family dinner or even as fun appetizers when friends come over. Honestly, there’s something really satisfying about picking up a perfect little pie and breaking into that golden crust to see all that delicious filling.
Key Ingredients & Substitutions
Chicken: Using cooked chicken breast gives the filling a tender texture. Leftover rotisserie chicken works great here and saves time.
Vegetables: Mushrooms, carrots, and peas add color and taste. Frozen peas are convenient and no need to thaw. You can also swap mushrooms for green beans or corn if you like.
Puff Pastry: This makes the crust flaky and golden. If you want a shortcut, you can use refrigerated pie crust, but puff pastry adds a nice light crispness.
Thyme: Fresh thyme is wonderful, but dried thyme works well too. It brings a subtle earthy flavor that lifts the filling.
How Do You Make the Filling Thick and Creamy Without Getting Lumpy?
The secret to a smooth and creamy filling is the roux—a mix of butter and flour used to thicken the sauce.
- Cook butter and veggies first until soft to build flavor.
- Stir in flour and cook it briefly to remove raw flour taste.
- Gradually whisk in chicken broth and milk while stirring constantly to avoid lumps.
- Keep stirring until the sauce bubbles and thickens evenly.
Taking your time here ensures the sauce will coat the chicken and veggies nicely and hold together when baked in the crust.
Equipment You’ll Need
- Muffin tin – perfect size for shaping and baking the mini pies evenly.
- Large skillet – for cooking the filling and making the roux; a wide pan helps stir easily.
- Whisk – great for mixing the flour and liquids smoothly to avoid lumps.
- Rolling pin – helps roll out the puff pastry evenly for a good crust fit.
- Pastry brush – to brush egg wash on the crust for a shiny, golden finish.
Flavor Variations & Add-Ins
- Swap chicken for cooked turkey or shredded rotisserie chicken for a quick change with similar flavor.
- Add diced potatoes or sweet potatoes for extra heartiness and a little natural sweetness.
- Stir in chopped fresh herbs like rosemary or parsley to brighten the filling.
- Mix in shredded cheese like cheddar or gruyere before filling the crust to add warm, melty richness.
How to Make Mini Chicken Pot Pies
Ingredients You’ll Need:
Filling:
- 2 cups cooked chicken breast, diced
- 1 cup sliced mushrooms
- 1 cup carrots, diced
- 1 cup frozen peas
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
Crust & Topping:
- 1 package (2 sheets) refrigerated puff pastry, thawed
- 1 egg, beaten (for egg wash)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare the filling and assemble your pies, plus 20-25 minutes baking time. So, plan for around 40 minutes from start to finish to enjoy these warm, flaky mini pot pies.
Step-by-Step Instructions:
1. Prepare the Oven and Filling:
Start by preheating your oven to 400°F (200°C) and lightly grease a muffin tin. In a large skillet, melt the butter over medium heat. Add the mushrooms and carrots, cooking for about 5 minutes until they start to soften.
2. Make the Sauce:
Stir in the flour, salt, pepper, and garlic powder. Cook this mixture for 1-2 minutes until it becomes bubbly and starts to thicken. Gradually whisk in the chicken broth and milk, stirring constantly until the sauce thickens and bubbles.
3. Add Chicken and Veggies:
Stir in the cooked chicken, peas, and thyme. Cook for another 2 minutes to blend the flavors, then remove from heat and set aside.
4. Prepare the Puff Pastry:
On a lightly floured surface, roll out the puff pastry and cut circles large enough to fit and slightly overlap the edges of each muffin cup. Press these circles into the cups, creating little pastry shells.
5. Fill and Cover:
Spoon the chicken mixture into each pastry shell evenly. Cut smaller circles from the remaining pastry to cover the tops. Place them over the filling and pinch the edges to seal. Brush each top with beaten egg for a golden finish.
6. Bake and Serve:
Bake the mini pot pies for 20-25 minutes, until puffed and golden brown. Let them cool for a few minutes before gently removing from the muffin tin. Serve warm and enjoy!
Can I Use Frozen Chicken for Mini Chicken Pot Pies?
Yes! Just be sure to fully thaw the chicken before dicing it. Thaw frozen chicken in the fridge overnight or place it in a sealed bag and submerge in cold water for faster thawing. Pat dry before using to avoid excess moisture.
Can I Prepare Mini Chicken Pot Pies Ahead of Time?
Absolutely! You can assemble the pies and keep them covered in the fridge for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking straight from chilled.
How Should I Store Leftovers?
Store any leftover mini pot pies in an airtight container in the fridge for up to 3 days. To reheat, warm them in the oven at 350°F (175°C) for about 10 minutes to keep the crust crispy.
What Can I Substitute for Puff Pastry?
If you don’t have puff pastry, refrigerated pie crust or biscuit dough can work too, though the texture will be less flaky. Just keep an eye on baking times as those crusts may brown faster.
