Name: Mini Chicken Pot Pies Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 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, pepper, and thyme to taste; 2 sheets puff pastry

Jump to Recipe

If you have a soft spot for comforting, flaky, and savory bites that warm the soul, these Mini Chicken Pot Pies are about to become your new favorite treat. Imagine tender chunks of perfectly cooked chicken mingling with vibrant mixed vegetables, all wrapped up in golden, buttery puff pastry—each bite bursting with creamy, herb-infused goodness. These miniature delights deliver all the cozy charm of a classic chicken pot pie, but in an adorable, shareable size that’s as fun to eat as it is delicious.

Mini Chicken Pot Pies Recipe - Recipe Image

Ingredients You’ll Need

Gathering simple but essential ingredients is the secret to making these Mini Chicken Pot Pies truly shine. Each component plays a vital role, combining to create layers of flavor, texture, and inviting color that make every bite unforgettable.

Boneless, skinless chicken breasts: The star protein providing tender, juicy bites packed with flavor.
Frozen mixed vegetables: A colorful medley that adds sweetness, crunch, and a boost of nutrition.
Unsalted butter: Essential for sautéing and enriching the filling with its creamy, rich notes.
All-purpose flour: The thickening agent that transforms the filling into a luscious, velvety consistency.
Low-sodium chicken broth: Adds depth and moisture without overwhelming saltiness.
Heavy cream: Enhances the richness and makes the filling decadently smooth.
Puff pastry sheets: The flaky, buttery casing that creates that golden crust everyone adores.
Salt, pepper, and thyme: Classic seasonings that elevate the flavors with the perfect herbal touch.

How to Make Mini Chicken Pot Pies

Step 1: Cook the Chicken

Begin by preheating your oven to 400°F (200°C). While it warms, melt the unsalted butter in a skillet over medium heat. Add your diced chicken breasts and cook until they achieve a lovely golden brown color, about 8 minutes. This step locks in juicy flavor and forms the savory foundation of your pot pies.

Step 2: Add Vegetables

Once the chicken is perfectly cooked, stir in the frozen mixed vegetables. Allow the mixture to heat through fully, letting the vegetables soften just enough to maintain a satisfying bite and vibrant color.

Step 3: Create the Sauce

Sprinkle the all-purpose flour evenly over the chicken and vegetables, stirring to combine. Gradually pour in the chicken broth while continuously stirring; this prevents lumps and thickens your filling beautifully. After about 5 minutes, once the mixture has developed a creamy, thick texture, stir in the heavy cream along with salt, pepper, and thyme to taste. Then, remove your skillet from the heat, allowing the flavors to mingle.

Step 4: Prepare the Puff Pastry

Roll out the puff pastry sheets on a lightly floured surface. Using a round cutter or a glass, cut circles sized to fit snugly into your muffin tin cups. Line each cup with a pastry circle, pressing gently so the dough hugs the pan, ready to cradle the luscious filling.

Step 5: Assemble and Bake

Fill each pastry-lined cup generously with your creamy chicken mixture. You can either fold the excess pastry over the filling to create a rustic top or cut smaller pastry circles to serve as neat lids. Pop the tray into the preheated oven and bake for 20 to 25 minutes, or until the tops are beautifully golden and puffed. Let them cool slightly before removing from the tins to serve.

How to Serve Mini Chicken Pot Pies

Garnishes

A sprinkle of freshly chopped parsley or thyme leaves adds a burst of color and a fresh herbal aroma that complements the warm, creamy interior perfectly. For an extra touch, a light brush of melted butter on the crust shines up the golden edges.

Side Dishes

Serve your Mini Chicken Pot Pies alongside a crisp green salad or steamed green beans for a balanced meal. Roasted root vegetables or a bright cranberry relish can introduce delightful contrasts that keep the meal exciting and fresh.

Creative Ways to Present

These pot pies are party-perfect! Arrange them on a rustic wooden board with bowls of dipping sauces like herb-infused sour cream or a tangy mustard glaze. For a cozy dinner, serve one per person on a charming plate with a small smoothie glass of chilled apple cider.

Make Ahead and Storage

Storing Leftovers

Place any uneaten Mini Chicken Pot Pies in an airtight container and refrigerate for up to 3 days. Keeping them covered maintains the flaky crust’s texture and keeps the filling fresh and flavorful.

Freezing

You can freeze these pot pies before baking by assembling them in muffin tins, covering tightly with plastic wrap and foil, then popping them in the freezer. When ready to enjoy, bake directly from frozen, adding extra bake time to ensure a crisp crust and warm filling.

Reheating

To reheat, place the mini pies in a preheated oven at 350°F (175°C) for about 10-15 minutes or until warmed through and the crust regains its crispiness. Avoid microwaving if you want to keep the pastry flaky and delicious.

FAQs

Can I use rotisserie chicken instead of cooking raw chicken?

Absolutely! Using rotisserie chicken is a time-saving option that still yields delicious results. Just shred the chicken and fold it into the vegetable and sauce mixture before assembling.

What can I substitute for puff pastry?

If puff pastry isn’t on hand, pie crust or biscuit dough can serve as tasty alternatives, though the texture and flakiness will vary slightly.

Are Mini Chicken Pot Pies suitable for freezing already baked?

While you can freeze baked pies, the crust might lose some crispness upon thawing. For best texture, freeze them unbaked and bake directly from frozen when ready to eat.

Can I make these dairy-free?

Yes, simply replace the butter with a plant-based alternative and swap the heavy cream for coconut cream or a thick dairy-free milk. The filling will still be rich and satisfying.

How long do Mini Chicken Pot Pies keep at room temperature?

It’s best to only leave these pies out for about two hours; beyond that, refrigeration ensures food safety and preserves the flavors.

Final Thoughts

There’s something truly special about Mini Chicken Pot Pies that makes them a standout on any table, from casual weeknight dinners to festive gatherings. Their comforting blend of tender chicken, veggies, and rich, herbal sauce enclosed in a flaky crust is pure magic. I encourage you to try this recipe soon—you’ll find they’re not only delicious but also so much fun to make and share. Happy baking!

Mini Chicken Pot Pies Recipe

★★★★★

5.1 from 8 reviews

Author: Lily
Total Time: 50 minutes
Yield: 6 mini chicken pot pies 1x
Diet: Low Fat

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Description

These Mini Chicken Pot Pies are a comforting and delicious meal featuring tender chicken, mixed vegetables, and a creamy sauce, all wrapped in flaky puff pastry. Perfect for individual servings, they make a great appetizer or main dish that’s easy to prepare and bake.

Ingredients

Scale

Filling

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, pepper, and thyme to taste

Crust

2 sheets puff pastry

Instructions

Preheat Oven: Preheat your oven to 400°F (200°C) to get it ready for baking the mini pot pies.
Cook Chicken: Melt the butter in a skillet over medium heat, then add the diced chicken. Cook until the chicken turns golden brown and is fully cooked through, about 8 minutes.
Add Vegetables: Stir in the frozen mixed vegetables and cook until heated through.
Make Sauce: Sprinkle the flour evenly over the chicken and vegetable mixture, then gradually pour in the low-sodium chicken broth while stirring continuously. Cook for about 5 minutes until the sauce thickens.
Combine Cream and Season: Stir in the heavy cream, thyme, salt, and pepper. Once combined, remove the skillet from the heat.
Prepare Puff Pastry: Roll out the puff pastry sheets on a lightly floured surface and cut out circles sized to fit your muffin tins for the base. Use smaller circles to create lids or fold the excess pastry over the top of the filling.
Assemble Pies: Line each muffin tin cup with a pastry circle, fill with the chicken mixture, and cover with another pastry circle if desired, sealing the edges gently.
Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the pastry is golden brown and puffed.
Cool and Serve: Allow the mini pies to cool slightly before removing them from the tins and serving.

Notes

Use fresh or frozen vegetables depending on availability; peas, carrots, and corn work well.
For a lighter version, substitute heavy cream with whole milk or half-and-half.
Ensure puff pastry is thawed according to package instructions for best results.
These pot pies can be made ahead and frozen uncooked, then baked directly from frozen, adding an extra 10 minutes to baking time.
Season the filling carefully depending on your preference; adding fresh herbs like parsley can enhance flavor.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Dish
Method: Baking, Sautéing
Cuisine: American