Flaky, buttery pastry encloses a creamy, savory chicken and vegetable filling in these perfectly portioned mini pot pies — comforting, golden, and ideal for cozy dinners or handheld meal prep.
Why You’ll Love This Recipe
These mini chicken pot pies are a delightful twist on the classic comfort food. With their individually-sized portions, they’re ideal for serving at gatherings, packing for lunches, or simply enjoying without the mess of a full-sized pie. The rich and creamy filling, combined with crisp, golden pastry, creates a satisfying bite every time. They’re easy to make, freezer-friendly, and endlessly versatile.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- butter
- diced onion
- diced carrots
- peas
- all-purpose flour
- chicken broth
- heavy cream
- cooked chicken, shredded
- salt and pepper to taste
- puff pastry, thawed
- egg (for egg wash)
Directions
- Preheat oven to 400°F (200°C). Grease a muffin tin or mini pie molds.
- In a saucepan, melt butter over medium heat. Add onion and carrots; cook until soft.
- Stir in flour and cook for 1 minute to form a roux. Slowly whisk in chicken broth and heavy cream.
- Continue cooking until the mixture thickens. Stir in shredded chicken and peas. Season with salt and pepper. Let the mixture cool slightly.
- Cut pastry circles to fit the bottoms and tops of the muffin tin or mini pie molds. Line each cavity with a bottom layer of pastry.
- Spoon in the cooled chicken filling. Cover with another pastry circle and seal edges with a fork.
- Brush tops with beaten egg for a golden finish. Score or vent the tops with a knife.
- Bake for 25–30 minutes, or until the pastry is golden and crisp. Let cool slightly before serving.
Servings and timing
Servings: 6 mini pies
Preparation time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
Variations
- Use rotisserie chicken for convenience and added flavor.
- Add diced potatoes or corn for extra heartiness.
- Swap peas and carrots with mushrooms and spinach for a different veggie profile.
- Make it spicy with a pinch of cayenne or smoked paprika.
- Use biscuit dough instead of puff pastry for a more rustic texture.
storage/reheating
Store cooled pies in an airtight container in the refrigerator for up to 3 days. To reheat, place in a 350°F (175°C) oven for 10–15 minutes until warmed through and crispy. You can also freeze the baked pot pies for up to 2 months; reheat from frozen at 375°F (190°C) for 25–30 minutes.
FAQs
Can I use store-bought pie crust instead of puff pastry?
Yes, pie crust works just as well, though the texture will be more crumbly than flaky.
How do I prevent the filling from leaking out?
Be sure to seal and crimp the edges well, and avoid overfilling the pastry shells.
Can I make these mini pot pies ahead of time?
Yes, assemble them in advance and refrigerate until ready to bake, or freeze unbaked pies and bake from frozen.
What other vegetables can I use?
Green beans, corn, mushrooms, or leeks are all excellent additions or substitutes.
How do I know when the pot pies are done?
The tops should be golden brown, and the filling should be bubbling slightly.
Can I use milk instead of cream?
Yes, whole milk is a lighter option, though it won’t be as rich and creamy.
Are these suitable for kids?
Absolutely. They’re perfectly portioned and filled with mild, comforting flavors.
Can I make these vegetarian?
Yes, omit the chicken and add more vegetables or use a plant-based protein.
How should I cut the pastry for the molds?
Use a round cutter or trace around a glass that’s slightly larger than your muffin cup diameter.
What can I serve with mini pot pies?
They pair well with a green salad, roasted vegetables, or a bowl of soup.
Conclusion
Golden Mini Chicken Pot Pies offer a comforting, crowd-pleasing meal in a fun and portable format. Whether you’re preparing a batch for a family dinner, freezing them for later, or serving them at a casual gathering, their flaky crust and rich, savory filling never disappoint. Try them once, and they’re bound to become a staple in your kitchen rotation.
Print
Golden Mini Chicken Pot Pies
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 mini pot pies 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Halal
Description
Flaky, buttery pastry encloses a creamy, savory chicken and vegetable filling in these perfectly portioned mini pot pies — comforting, golden, and ideal for cozy dinners or handheld meal prep.
Ingredients
- 2 tablespoons butter
- 1/2 cup diced onion
- 1/2 cup diced carrots
- 1/2 cup peas
- 1/4 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup heavy cream
- 2 cups cooked chicken, shredded
- Salt and pepper to taste
- 2 sheets puff pastry, thawed
- 1 egg (for egg wash)
Instructions
- Preheat oven to 400°F (200°C). Grease a muffin tin or mini pie molds.
- In a saucepan, melt butter over medium heat. Add onion and carrots; cook until soft.
- Stir in flour and cook for 1 minute. Slowly whisk in chicken broth and heavy cream.
- Cook until thickened. Stir in chicken and peas. Season with salt and pepper. Let cool.
- Cut pastry circles to fit the bottom and tops of the pie molds. Line bottoms with pastry.
- Spoon in the chicken filling. Cover with another pastry circle. Seal and crimp the edges with a fork.
- Brush tops with egg wash. Score or vent with a small knife.
- Bake for 25–30 minutes, or until golden brown. Cool slightly before serving.
Notes
- Let the filling cool before assembling to avoid soggy pastry.
- Use rotisserie chicken for convenience and added flavor.
- These can be made ahead and reheated in the oven or air fryer.
Nutrition
- Serving Size: 1 mini pot pie
- Calories: 310
- Sugar: 2g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 65mg
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