Description
Golden, flaky, and packed with creamy chicken and vegetables, these Mini Chicken Pot Pies are the perfect quick dinner, make-ahead lunch, or hearty snack. Made with puff pastry and a rich, savory filling, they’re easy to assemble and freezer-friendly. Whether you're looking for easy dinner ideas, meal prep recipes, or simply craving some comfort food, these mini pot pies deliver all the cozy flavors of a full-size pot pie in a fun, personal-sized package. Ideal for busy weeknights or entertaining, they’re everything you want in a quick, satisfying recipe.
Ingredients
1 pound cooked chicken, shredded or diced
1 cup frozen peas and carrots
1 small yellow onion, diced
2 cloves garlic, minced
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup chicken broth
1/2 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon fresh thyme or 1/4 teaspoon dried
2 sheets puff pastry, thawed
1 egg, beaten for egg wash
Instructions
1. Preheat oven to 400°F (200°C) and lightly grease a 12-cup muffin tin.
2. On a lightly floured surface, roll out puff pastry and cut 12 rounds large enough to line the muffin cups. Cut 12 smaller rounds for the tops and set aside.
3. In a skillet over medium heat, melt butter. Sauté onion until soft, about 5 minutes. Add garlic and cook for 1 minute more.
4. Stir in flour and cook for 1–2 minutes to form a roux.
5. Slowly whisk in chicken broth until smooth, then add heavy cream. Simmer until thickened.
6. Add chicken, peas, carrots, thyme, salt, and pepper. Stir well and let cool slightly.
7. Spoon filling into each prepared muffin cup. Cover with a pastry round and seal edges by pressing gently. Cut a small slit in each top.
8. Brush tops with beaten egg.
9. Bake for 20–25 minutes or until tops are golden and puffed.
10. Cool in the pan for 5 minutes before removing. Serve warm and enjoy!
Notes
Let the filling cool slightly before spooning it into the pastry to avoid soggy bottoms.
For extra crisp bottoms, bake on the lower rack of the oven.
Freeze fully baked pies and reheat directly from frozen at 375°F for 25–30 minutes.
Nutrition
- Serving Size: 1 mini pie
- Calories: 310
- Sugar: 3g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 65mg
Keywords: mini chicken pot pies, easy dinner, puff pastry, freezer meal, chicken pot pie muffins