Mini Chicken Pot Pies

There’s something deeply comforting about a warm, flaky chicken pot pie fresh out of the oven—but when you make them mini, they somehow become even more irresistible. I started making these Mini Chicken Pot Pies during busy weeknights when I wanted all the goodness of a classic pot pie without the long bake time or the mess of serving. Packed with tender chicken, colorful vegetables, and wrapped in golden puff pastry, each mini pie is a handheld bite of cozy, homemade comfort.

What I love most is how these little pies feel like something truly special, whether you’re making them for a family dinner, packing them for lunch, or serving them at a gathering. They’re kid-approved, freezer-friendly, and perfect for portion control without sacrificing flavor. If you’re a fan of easy dinner ideas that feel gourmet but are secretly simple, this one’s for you.

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Why You’ll Love These Mini Chicken Pot Pies

• Portion perfection – No slicing needed; just grab and go.
• Flaky, buttery crust – Thanks to store-bought puff pastry, the texture is divine without the fuss.
• Loaded with flavor – Each bite is filled with creamy chicken and vegetables in a savory gravy.
• Versatile – Great for meals, parties, or even snacks.
• Prep ahead – You can make the filling in advance or freeze the finished pies.

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What Kind of Puff Pastry Should I Use for Mini Chicken Pot Pies?

For this recipe, I always reach for store-bought puff pastry sheets because they’re incredibly convenient and consistently deliver that golden, flaky texture we all crave. You’ll want to thaw the pastry in the fridge overnight or let it sit at room temperature for about 30–40 minutes until it’s pliable but still cold. Avoid letting it get too soft, or it may be difficult to handle.

If you’re up for a baking adventure, homemade puff pastry is absolutely an option—it’ll just take more time and effort. Whether you go store-bought or from-scratch, make sure to roll the dough just enough to fit your muffin tin without making it too thin, so it holds the filling well.

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Options for Substitutions

Whether you're working around allergies or pantry limitations, here are a few simple swaps that still give delicious results:

• Chicken: Swap with rotisserie chicken, leftover turkey, or even canned chicken for quick prep. Want a vegetarian option? Use canned chickpeas or sautéed mushrooms.
• Heavy Cream: You can use half-and-half or milk with a little butter for a lighter filling.
• Mixed Veggies: Use frozen peas and carrots, or mix it up with corn, green beans, or diced zucchini.
• Puff Pastry: If you don’t have puff pastry, refrigerated biscuit dough or pie crust also works, though the texture will be slightly different.
• Flour (for thickening): Arrowroot powder or cornstarch are good gluten-free alternatives—just reduce the quantity slightly.

These substitutions keep the essence of the dish intact while letting you tailor it to what you have on hand.

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Ingredients for These Mini Chicken Pot Pies

Each ingredient in these mini pot pies brings a little magic to the table—here’s why they matter:

• Cooked Chicken: The heart of the filling. Use diced or shredded chicken for a juicy, protein-rich base.
• Carrots & Peas: These add color, texture, and a sweet balance to the savory filling. I prefer frozen for convenience.
• Yellow Onion: Sautéed onion gives the filling a deep, aromatic flavor foundation.
• Garlic: Just a couple cloves infuse the filling with warmth and depth.
• Butter: Used to sauté the veggies and start the roux—it adds richness to every bite.
• All-Purpose Flour: Thickens the sauce so the filling is creamy and not runny.
• Chicken Broth: Provides a savory backbone to the sauce; low sodium is best so you can control the salt.
• Heavy Cream: For that luscious, velvety texture in the filling.
• Salt & Pepper: Essential seasonings to bring all the flavors together.
• Fresh Thyme (or dried): Adds a cozy, herbal note that feels classic in pot pie.
• Puff Pastry Sheets: The golden, flaky crust that makes these mini pies irresistible.
• Egg (for egg wash): Brushed on top to give the pastry a shiny, golden finish.

Each ingredient plays its part to deliver a bite-sized pot pie that’s tender, creamy, and full of comfort.

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Step 1: Prepare the Puff Pastry

Start by thawing your puff pastry sheets according to package directions. Lightly flour your surface and roll out the pastry just enough to smooth the creases. Cut circles large enough to fit into the wells of your muffin tin, pressing gently to line each one. Cut smaller circles for the tops and set them aside.

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Step 2: Cook the Filling

In a skillet over medium heat, melt butter and sauté diced onion until soft and translucent. Add garlic and cook for another minute. Stir in the flour and cook for 1–2 minutes to form a roux.

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Step 3: Make It Creamy

Slowly whisk in chicken broth, stirring constantly to avoid lumps. Once smooth and thickened slightly, add heavy cream. Let the sauce simmer for a few minutes until creamy and smooth.

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Step 4: Add the Good Stuff

Toss in the cooked chicken, peas, carrots, and thyme. Stir well to coat everything in the sauce. Season with salt and pepper to taste. Remove from heat and let the filling cool slightly before spooning into the pastry-lined muffin tins.

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Step 5: Assemble the Mini Pies

Spoon the filling generously into each muffin cup. Place a pastry circle on top and press edges to seal—crimp with a fork if you’d like. Cut a small slit in the top of each pie to allow steam to escape. Brush tops with beaten egg for that gorgeous golden shine.

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Step 6: Bake to Perfection

Place the muffin tin in a preheated oven at 400°F (200°C) and bake for 20–25 minutes or until the pastry is puffed and golden brown. Let the pies cool for a few minutes in the pan before gently removing and serving.

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How Long to Cook the Mini Chicken Pot Pies

Mini chicken pot pies bake beautifully in about 20 to 25 minutes at 400°F (200°C). You’ll know they’re ready when the tops are deeply golden and the filling is bubbling slightly through the steam vents. Let them rest in the muffin tin for 5 minutes before removing—this helps the crust set and makes them easier to handle.

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Tips for Perfect Mini Chicken Pot Pies

• Cool the Filling: Always let the filling cool slightly before assembling. Hot filling can melt the pastry, making it soggy or hard to work with.
• Don’t Skip the Egg Wash: Brushing the tops with a beaten egg ensures a glossy, golden-brown finish.
• Keep Pastry Cold: Cold puff pastry puffs better. If it gets too warm while assembling, pop the tray into the fridge for 10 minutes before baking.
• Don’t Overfill: Fill just below the edge to prevent spillovers during baking.
• Seal the Edges: Press the top and bottom pastry edges together well—use a fork to crimp if needed. This prevents the filling from leaking.
• Use a Nonstick Muffin Pan or Grease Well: These can stick if not properly prepped, so make sure your pan is nonstick or lightly greased.
• Rest Before Serving: Let them sit for a few minutes out of the oven to allow the filling to set—no burned tongues!

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Watch Out for These Mistakes While Cooking

Even the simplest recipes can go sideways with a few common missteps—here’s what to avoid:

• Overheating the Puff Pastry: If the pastry gets too warm before baking, it won’t rise properly. Work quickly or chill it briefly if needed.
• Skipping the Steam Vent: Without a small slit in the top crust, steam can’t escape, and your pies may burst or turn soggy.
• Too Wet Filling: If your sauce is too runny, the pastry base will absorb it and get soggy. Simmer the filling until thick and creamy.
• Overfilling the Cups: This leads to bubbling over, which can burn and stick to the pan. Fill them just enough for a clean bake.
• Uneven Baking: Make sure your oven is fully preheated. Puff pastry needs that initial burst of heat to rise properly.
• Not Letting Them Cool: Removing the pies too soon from the tin can cause them to break apart. Give them 5 minutes to set.

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What to Serve With Mini Chicken Pot Pies?

These little pies are filling on their own, but a few sides can turn them into a complete, crave-worthy meal:

Simple Green Salad

A fresh salad with a tangy vinaigrette balances out the richness of the pies perfectly.

Roasted Vegetables

Try roasted broccoli, Brussels sprouts, or carrots with olive oil and sea salt for a cozy, colorful side.

Creamy Tomato Soup

A warm, slightly acidic soup complements the creamy filling and flaky crust.

Fruit Salad

A refreshing contrast—especially great for brunch or lunch menus.

Garlic Mashed Potatoes

Double down on comfort food with a buttery, fluffy mash on the side.

Garlic Green Beans

Quick to sauté and full of crunch, green beans pair beautifully with the soft texture of pot pies.

A Glass of White Wine

If you’re serving these at dinner, a crisp Chardonnay or Pinot Grigio cuts through the richness nicely.

Sparkling Water with Lemon

A refreshing, non-alcoholic option that keeps the palate clean and light.

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Storage Instructions

Mini chicken pot pies store exceptionally well, making them ideal for meal prep or leftovers. Here’s how to keep them fresh:

• Refrigerator: Once cooled, store the pies in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F (175°C) for 10–15 minutes to maintain crispness.
• Freezer: Let the pies cool completely, then wrap individually in plastic wrap and place in a freezer-safe bag or container. They’ll keep for up to 3 months.
• To Reheat from Frozen: Bake directly from frozen at 375°F (190°C) for about 25–30 minutes, or until heated through and the crust is crisp.

Avoid microwaving if possible—it softens the pastry and loses that flaky texture.

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Estimated Nutrition

These mini chicken pot pies are comfort food with balance. Here’s an approximate nutritional breakdown per serving (1 mini pie):

• Calories: 310
• Protein: 14g
• Fat: 20g
• Saturated Fat: 10g
• Carbohydrates: 22g
• Fiber: 2g
• Sugar: 3g
• Cholesterol: 65mg
• Sodium: 420mg

Note: Values may vary depending on the specific ingredients and portions used.

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Frequently Asked Questions

What kind of chicken works best in this recipe?

Cooked, shredded chicken breast or thigh meat both work beautifully. Rotisserie chicken is a time-saver and adds great flavor.

Can I make these mini chicken pot pies ahead of time?

Yes! You can prep the filling and even assemble the pies a day in advance. Keep them covered in the fridge and bake when ready.

Can I freeze the pies before baking?

Absolutely. Assemble them in the muffin tin, freeze until solid, then transfer to a freezer bag. Bake straight from frozen—just add a few extra minutes.

What if I don’t have a muffin tin?

No problem—use ramekins or mini pie pans instead. Just adjust the baking time slightly depending on size.

How do I make this recipe vegetarian?

Swap the chicken with sautéed mushrooms, lentils, or canned chickpeas, and use vegetable broth instead of chicken broth.

Is it okay to use canned mixed vegetables?

Yes! Drain them well before using. Frozen vegetables are preferred for texture, but canned works in a pinch.

Can I use milk instead of cream?

You can, but the filling will be a bit thinner. Whole milk or evaporated milk are the best alternatives to maintain richness.

How do I prevent the bottom crust from getting soggy?

Cool your filling before assembling, don’t overfill, and bake on the lower rack of your oven to help the bottoms crisp up.

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Conclusion

Mini Chicken Pot Pies are everything you love about the classic comfort dish—made bite-sized, weeknight-friendly, and freezer-approved. Whether you’re meal prepping, feeding a crowd, or just want something cozy without the fuss, these savory little pies hit the mark every time. With a creamy, hearty filling and that irresistible golden crust, they’re sure to become a favorite in your recipe rotation. Try them once, and you’ll wonder how you ever lived without them.

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