If you are craving a comforting, mouthwatering dish that feels like a warm hug, you absolutely have to try these Mini Chicken Pot Pies. They perfectly combine tender chunks of chicken, vibrant mixed vegetables, and a creamy sauce all wrapped in flaky, golden puff pastry. These delightful individual pies are as charming as they are delicious, making them an irresistible treat whether for weeknight dinners or cozy weekend gatherings. Their size makes them fun to eat and easy to share, capturing all the homestyle goodness of a classic pot pie in an adorable, bite-sized package.

Mini Chicken Pot Pies Recipe - Recipe Image

Ingredients You’ll Need

Gathering the right ingredients is key to achieving the perfect balance of flavors, textures, and warmth in these Mini Chicken Pot Pies. Each component plays its own role, bringing a fresh or rich element to the ensemble and making the whole experience truly special.

3–4 boneless, skinless chicken breasts (about 1 lb): Cubed chicken provides tender, protein-packed heartiness to the filling.
2 cups frozen mixed vegetables: A colorful mix of peas, carrots, corn, and green beans adds sweetness, texture, and visual appeal.
2 tbsp unsalted butter: Essential for sautéing and adding richness to the filling base.
1/4 cup all-purpose flour: This thickens the sauce to that luscious, creamy consistency we all love in pot pies.
1 cup low-sodium chicken broth: Provides flavorful moisture and depth without overpowering the other ingredients.
1/2 cup heavy cream: Brings indulgent creaminess that makes every bite silky and satisfying.
2 sheets puff pastry: Crisp, buttery crust that browns beautifully and holds all the delicious filling inside.
Salt, pepper, and thyme to taste: These simple seasonings enhance and brighten the overall flavor profile perfectly.

How to Make Mini Chicken Pot Pies

Step 1: Prepare the Chicken and Vegetables

Start by heating the butter in a skillet over medium heat until melted and fragrant. Add the diced chicken to the pan and cook until each piece is golden brown, about 8 minutes. This not only cooks the chicken through but also locks in juicy flavor. Once the chicken is almost ready, stir in the frozen mixed vegetables, allowing them to warm and soften just enough to stay tender-crisp.

Step 2: Make the Creamy Filling

Sprinkle the flour evenly over your chicken and vegetable mixture, stirring constantly. Then, gradually pour in the chicken broth, continuing to stir so the sauce thickens smoothly without lumps. This step transforms the filling into that perfectly velvety texture. Next, fold in the heavy cream, thyme, salt, and pepper. Allow the heat to work its magic just a little longer, thickening and infusing flavors before removing the pan from the stove.

Step 3: Prepare Puff Pastry and Fill Muffin Tins

Preheat your oven to 400 degrees Fahrenheit. On a lightly floured surface, roll out the puff pastry sheets and cut out circles large enough to line each cup of your muffin tin. Press the pastry gently into each cup, making sure they sit snugly. Spoon the warm chicken filling into each pastry cup generously. For the tops, either fold the excess pastry over or cut smaller circles to place as lids, creating charming little pot pies ready to bake.

Step 4: Bake Until Golden and Crisp

Pop the muffin tin into the oven and bake for 20 to 25 minutes. You’ll know they’re done when the puff pastry has puffed up beautifully and turned a gorgeous golden brown. This crisp shell is the perfect foil for the luscious filling inside. Once baked, allow the pies to cool for a few minutes to set before carefully removing them for serving.

How to Serve Mini Chicken Pot Pies

Garnishes

To elevate your Mini Chicken Pot Pies from delicious to downright irresistible, try sprinkling freshly chopped parsley or thyme leaves on top just before serving. A dash of cracked black pepper and a light brush of melted butter on the crust enhance the golden shine and bring additional warmth to each bite.

Side Dishes

These little pies shine beautifully as the star of the plate but pairing them with a crisp green salad or steamed seasonal vegetables creates a well-rounded meal. For those who love a carb side, a scoop of mashed potatoes or roasted root vegetables adds cozy, comforting elements that complement the creamy filling perfectly.

Creative Ways to Present

Serving Mini Chicken Pot Pies in a rustic wooden tray lined with a linen napkin makes for a charming presentation. You can also arrange a variety of mini pot pies with different fillings for a fun party platter. Adding edible flowers or tiny ramekins of dipping sauces like herb aioli or spicy mustard offers a sophisticated touch that wows guests.

Make Ahead and Storage

Storing Leftovers

Leftover Mini Chicken Pot Pies can be stored in an airtight container in the refrigerator for up to 3 days. To keep the pastry from getting soggy, place parchment paper between layers if stacking them. This way, you preserve the flaky crust and tasty filling for later enjoyment.

Freezing

Mini Chicken Pot Pies freeze beautifully, making them perfect for meal prep. Freeze them unbaked on a tray until solid, then transfer to a freezer-safe container or bag for up to one month. When you’re ready to enjoy, bake directly from frozen, adding a few extra minutes to the baking time.

Reheating

To reheat, warm the pies in a preheated oven at 350 degrees Fahrenheit for 10–15 minutes until piping hot and the crust crisps back up. Avoid microwaving if possible, as this can make the pastry soggy. Oven reheating restores that delightful flakiness and keeps every bite as delicious as the first time.

FAQs

Can I use cooked chicken instead of raw?

Absolutely! Using cooked chicken can save time, just make sure to add it in when you stir in the vegetables so it heats through without drying out.

What if I don’t have puff pastry?

You can substitute pie dough or even biscuit dough, though the texture and flavor will be slightly different. Puff pastry is ideal for that classic flaky crust.

Are Mini Chicken Pot Pies suitable for freezing after baking?

Yes! You can freeze baked pies, but be aware the crust might lose some crispness. Reheat in the oven to revive a bit of that crunch.

Can I add other vegetables to the filling?

Definitely! Feel free to customize with mushrooms, diced potatoes, or green beans depending on what you love or have on hand.

How do I prevent the puff pastry from getting soggy?

A light brush of egg wash before baking and ensuring the filling isn’t too watery helps keep the pastry crisp. Also, avoid overfilling the pies.

Final Thoughts

These Mini Chicken Pot Pies are an absolute delight and a perfect way to enjoy all the classic flavors of a beloved comfort food in a charming, personal size. Once you make them, you’ll find endless reasons to share these little pockets of joy with family and friends. Give this recipe a try, and prepare to fall in love bite after buttery, chicken-filled bite.

Mini Chicken Pot Pies Recipe

★★★★★

5.1 from 9 reviews

Author: Marina
Total Time: 55 minutes
Yield: 6 mini pot pies 1x
Diet: Low Salt

Print Recipe

Description

These Mini Chicken Pot Pies are a delightful, comforting meal featuring tender chicken and mixed vegetables in a creamy sauce, all encased in flaky puff pastry. Perfectly portioned for individual servings, they’re easy to prepare and bake, making them ideal for cozy dinners or special gatherings.

Instructions

Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it reaches the proper temperature by the time your pot pies are ready to bake.
Cook Chicken: In a skillet over medium heat, melt the butter. Add the diced chicken breasts and cook until they are golden brown and cooked through, which should take about 8 minutes.
Add Vegetables: Stir in the frozen mixed vegetables to the skillet and cook until they are heated through, blending well with the chicken.
Make Sauce: Sprinkle the flour evenly over the chicken and vegetables. Gradually pour in the low-sodium chicken broth while stirring constantly. Continue to cook and stir for about 5 minutes until the mixture thickens.
Finish Filling: Mix in the heavy cream, then season with thyme, salt, and pepper to taste. Remove the skillet from the heat once everything is well combined and creamy.
Prepare Puff Pastry: Roll out the puff pastry sheets on a lightly floured surface. Cut circles to fit your muffin tins; these will be the base for each pot pie.
Assemble Pot Pies: Line each muffin tin cup with a puff pastry circle. Spoon the chicken filling into each pastry-lined cup. Use additional pastry circles to cover the top of each pot pie, or fold the excess pastry over the filling, sealing the edges well.
Bake: Place the muffin tin in the oven and bake for 20-25 minutes until the puff pastry is golden brown and puffed.
Cool and Serve: Allow the mini chicken pot pies to cool slightly before removing them from the tin and serving.

Notes

For a shortcut, use pre-cooked rotisserie chicken instead of raw chicken breasts to reduce cooking time.
Feel free to substitute the frozen mixed vegetables with fresh seasonal vegetables or your favorites.
Ensure the puff pastry stays cool while working with it to prevent it from becoming too soft and sticky.
These pot pies can be made ahead and frozen before baking; simply increase the baking time when cooking from frozen.
Adjust seasoning according to preference, adding herbs like rosemary or sage for a different twist.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Main Dish
Method: Baking, Sautéing
Cuisine: American