Easy Mini Chicken Pot Pies

Why You’ll Love This Recipe

These easy mini chicken pot pies are a crowd-pleaser, offering everything you love about the classic comfort food in a fun, portioned size. The puff pastry creates a light, flaky crust that pairs perfectly with the creamy chicken and vegetable filling. Plus, they are super versatile! You can customize the filling with whatever vegetables or proteins you have on hand. Whether you’re making them for a quick weeknight dinner or preparing them for a gathering, they’re sure to be a hit with everyone.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• 2 cups cooked shredded chicken

• 1 tablespoon butter

• ½ cup chopped onion

• ½ cup diced carrots

• ½ cup frozen peas

• ½ teaspoon garlic powder

• ½ teaspoon dried thyme

• Salt and black pepper, to taste

• 2 tablespoons all-purpose flour

• 1 cup chicken broth

• ½ cup whole milk

• 1 package puff pastry sheets (thawed)

• 1 egg, beaten (for egg wash)

Directions

1. Preheat your oven to 375°F (190°C). Lightly grease a muffin tin or small ramekins with cooking spray or butter.

2. In a large skillet, melt the butter over medium heat. Add the chopped onion and cook until softened, about 3 minutes.

3. Add the diced carrots and cook for another 3 minutes. Stir in the frozen peas, garlic powder, thyme, salt, and pepper, and cook for an additional 2 minutes.

4. Sprinkle the flour over the vegetable mixture and stir to combine. Cook for 1-2 minutes, allowing the flour to form a paste.

5. Gradually pour in the chicken broth while stirring constantly. Continue to cook for 3-4 minutes, until the sauce thickens.

6. Stir in the milk and cooked shredded chicken. Let the mixture simmer for an additional 3 minutes, until creamy and well combined. Remove from heat.

7. Roll out the puff pastry sheets and cut circles that fit into your muffin tin or ramekins. Place the pastry circles in the bottom of each compartment, pressing them gently into place.

8. Spoon the chicken mixture into the pastry shells, dividing it evenly between each pie.

9. Brush the edges of the pastry with the beaten egg to create a golden, shiny crust when baked.

10. Bake for 20-25 minutes, or until the puff pastry is golden brown and crispy. Let cool for a few minutes before serving.

Servings and Timing

• Total time: 45 minutes

• Yield: 6 mini pot pies

Variations

These mini chicken pot pies are incredibly versatile and can be customized to your taste preferences. Here are some ideas to get creative with the recipe:

• Vegetable Swaps: You can use any vegetables you prefer, such as corn, green beans, or bell peppers.

• Protein Substitutes: Swap chicken for leftover turkey, beef, or even a plant-based protein like tofu for a vegetarian version.

• Cheese: For an indulgent twist, add a handful of shredded cheese (cheddar, mozzarella, or parmesan) to the filling for extra flavor.

• Herb Variations: Experiment with different herbs like rosemary, parsley, or sage to change the flavor profile of your pies.

Storage/Reheating

• Storage: Store any leftover mini chicken pot pies in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat in the oven at 350°F (175°C) for 10-15 minutes, or until the crust is crispy and the filling is hot. Alternatively, you can microwave them for 1-2 minutes, but the crust may lose its crispness.

FAQs

1. Can I use store-bought rotisserie chicken for this recipe?

Yes, using store-bought rotisserie chicken is a great time-saver! Just shred it and incorporate it into the filling.

2. Can I freeze these mini chicken pot pies?

Absolutely! You can assemble the pies and freeze them before baking. To bake from frozen, simply add an extra 5-10 minutes to the baking time.

3. How can I make these gluten-free?

To make these pot pies gluten-free, substitute the all-purpose flour with a gluten-free flour blend, and use gluten-free puff pastry.

4. Can I make the filling ahead of time?

Yes, you can make the filling a day ahead and store it in the refrigerator. Just assemble and bake when you're ready.

5. Can I use a different kind of pastry?

If you prefer, you can use pie crusts instead of puff pastry, but the texture and flakiness will be different.

6. How do I prevent the puff pastry from getting soggy?

Make sure the filling is not too runny and that you allow the pies to cool for a few minutes after baking to let the filling set.

7. Can I add cheese to the filling?

Yes, adding cheese like cheddar, mozzarella, or parmesan can enhance the flavor and make the pies even more indulgent.

8. How long can I store leftovers in the fridge?

Leftover mini chicken pot pies can be stored in the refrigerator for up to 3 days.

9. Can I use other vegetables in the filling?

Absolutely! Feel free to swap the carrots, peas, or onions for other veggies like corn, green beans, or even mushrooms.

10. Can I make these in advance and bake them later?

Yes, you can assemble the pies and refrigerate or freeze them for later. Bake them when you’re ready to serve.

Conclusion

These easy mini chicken pot pies are the perfect comfort food, with their crispy puff pastry crust and creamy, savory filling. They are easy to make, customizable, and great for any occasion. Whether you’re feeding the family or hosting a gathering, these mini pies will be a hit every time!

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Easy Mini Chicken Pot Pies

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Mini chicken pot pies are a comforting, handheld dish made with golden puff pastry and a creamy chicken and vegetable filling. They are easy to make and perfect for family dinners or gatherings.

• Author: Janet
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 6 mini pot pies
• Category: Comfort Food
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

2 cups cooked shredded chicken

1 tablespoon butter

½ cup chopped onion

½ cup diced carrots

½ cup frozen peas

½ teaspoon garlic powder

½ teaspoon dried thyme

Salt and black pepper, to taste

2 tablespoons all-purpose flour

1 cup chicken broth

½ cup whole milk

1 package puff pastry sheets (thawed)

1 egg, beaten (for egg wash)

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Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a muffin tin or small ramekins with cooking spray or butter.
2. In a large skillet, melt the butter over medium heat. Add the chopped onion and cook until softened, about 3 minutes.
3. Add the diced carrots and cook for another 3 minutes. Stir in the frozen peas, garlic powder, thyme, salt, and pepper, and cook for an additional 2 minutes.
4. Sprinkle the flour over the vegetable mixture and stir to combine. Cook for 1-2 minutes, allowing the flour to form a paste.
5. Gradually pour in the chicken broth while stirring constantly. Continue to cook for 3-4 minutes, until the sauce thickens.
6. Stir in the milk and cooked shredded chicken. Let the mixture simmer for an additional 3 minutes, until creamy and well combined. Remove from heat.
7. Roll out the puff pastry sheets and cut circles that fit into your muffin tin or ramekins. Place the pastry circles in the bottom of each compartment, pressing them gently into place.
8. Spoon the chicken mixture into the pastry shells, dividing it evenly between each pie.
9. Brush the edges of the pastry with the beaten egg to create a golden, shiny crust when baked.
10. Bake for 20-25 minutes, or until the puff pastry is golden brown and crispy. Let cool for a few minutes before serving.

Notes

• These mini pot pies are versatile and can be customized with different vegetables or proteins.
• They can be made ahead and frozen before baking for easy preparation.
• For a gluten-free version, use gluten-free flour and puff pastry.
• For extra indulgence, add cheese to the filling.
• Reheat leftovers in the oven to maintain the crispiness of the puff pastry.

Nutrition

• Serving Size: 1 mini pot pie
• Calories: 350
• Sugar: 5g
• Sodium: 500mg
• Fat: 20g
• Saturated Fat: 7g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 3g
• Protein: 15g
• Cholesterol: 45mg