Mini Chicken Pot Pies Recipe

Introduction

These Mini Chicken Pot Pies are a comforting, bite-sized twist on a classic dish. Perfect for individual servings, they feature tender chicken and vegetables wrapped in flaky puff pastry. Ideal for family dinners or entertaining guests.

Ingredients

• 3–4 boneless, skinless chicken breasts (about 1 lb)
• 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
• 2 sheets puff pastry
• Salt, pepper, and thyme to taste

Instructions

1. Step 1: Preheat your oven to 400°F (200°C).
2. Step 2: In a skillet, melt the butter over medium heat. Add diced chicken and cook until golden brown, about 8 minutes.
3. Step 3: Stir in the frozen mixed vegetables and cook until heated through.
4. Step 4: Sprinkle the flour over the chicken and vegetable mixture. Gradually add the chicken broth while stirring until the mixture thickens, about 5 minutes.
5. Step 5: Mix in the heavy cream, thyme, salt, and pepper. Remove from heat.
6. Step 6: Roll out the puff pastry sheets and cut circles large enough to fit your muffin tins.
7. Step 7: Line muffin cups with the pastry circles. Fill each cup with the chicken mixture. Fold excess pastry over the filling or use smaller circles as lids.
8. Step 8: Bake for 20-25 minutes until the pastry is golden brown and puffed.
9. Step 9: Let the mini pot pies cool slightly before serving.

Tips & Variations

• Use fresh herbs like rosemary or sage instead of thyme for a different flavor.
• Swap the mixed vegetables for your favorite seasonal veggies or add mushrooms for extra earthiness.
• Brush the puff pastry with an egg wash before baking for a glossy, golden finish.
• For a dairy-free version, substitute the butter and cream with plant-based alternatives.

Storage

Store leftover mini pot pies in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a 350°F (175°C) oven for 10-15 minutes to keep the pastry crisp. They can also be frozen before baking; thaw overnight in the fridge then bake as directed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use leftover cooked chicken for this recipe?

Yes, leftover cooked chicken works great. Simply dice it and add to the vegetables before thickening the sauce.

What can I use instead of puff pastry?

You can substitute pie crust or biscuit dough if puff pastry isn’t available, but the texture will be slightly different.

Mini Chicken Pot Pies Recipe

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4.6 from 55 reviews

These Mini Chicken Pot Pies are comforting and delicious individual-sized pies featuring tender chicken, mixed vegetables, and a creamy sauce encased in flaky puff pastry. Perfect for a cozy dinner or meal prep, they combine savory flavors with a golden, buttery crust baked to perfection.

• Author: Kai
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 mini pot pies 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken & 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, to taste
• Black pepper, to taste
• Thyme, to taste

Crust

• 2 sheets puff pastry

Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s hot and ready when your pies are assembled.
2. Cook Chicken: In a medium skillet over medium heat, melt 2 tablespoons of unsalted butter. Add the diced chicken breasts and cook, stirring occasionally, until the chicken is golden brown and cooked through, about 8 minutes.
3. Add Vegetables: Stir the 2 cups of frozen mixed vegetables into the cooked chicken. Cook until the vegetables are heated through, about 2-3 minutes.
4. Make the Sauce: Sprinkle 1/4 cup flour over the chicken and vegetable mixture, stirring well to coat everything evenly. Gradually pour in 1 cup of low-sodium chicken broth while continuously stirring. Continue cooking and stirring until the mixture thickens, about 5 minutes.
5. Add Cream and Seasoning: Stir in 1/2 cup heavy cream, thyme, salt, and pepper to taste. Mix well and then remove the skillet from heat.
6. Prepare Puff Pastry: Roll out the 2 sheets of puff pastry on a lightly floured surface. Cut circles large enough to fit into muffin tins and line each cup with a pastry circle.
7. Assemble Pies: Spoon the chicken and vegetable filling into each pastry-lined muffin cup. If desired, cut smaller pastry circles to serve as lids and cover the filling, sealing the edges by pressing gently. Alternatively, fold the excess pastry over the filling.
8. Bake: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes or until the puff pastry is puffed up and golden brown.
9. Cool and Serve: Allow the mini pot pies to cool slightly in the tin before carefully removing. Serve warm.

Notes

• Use low-sodium chicken broth to control salt levels.
• Ensure the filling is thickened properly to prevent soggy crusts.
• You can use any frozen mixed vegetables based on preference, such as peas, carrots, and corn.
• For a crispier crust, brush the puff pastry with an egg wash before baking.
• Make sure to cool pies slightly before serving as the filling will be hot.

Keywords: Mini chicken pot pies, puff pastry, comfort food, individual pot pies, creamy chicken filling