Name: Mini Chicken Pot Pies Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 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, pepper, and thyme to taste; 2 sheets puff pastry

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If you’ve ever dreamed of a cozy, comforting meal that fits perfectly in the palm of your hand, then these Mini Chicken Pot Pies are exactly what you need. Encased in flaky, buttery puff pastry, these little parcels hold a rich and creamy filling of tender chicken, sweet mixed vegetables, and just the right blend of herbs. Mini Chicken Pot Pies bring that classic pot pie satisfaction with an irresistibly cute twist, making them perfect for everything from weeknight dinners to entertaining guests with something both delicious and fun.

Mini Chicken Pot Pies Recipe - Recipe Image

Ingredients You’ll Need

Gathering a handful of straightforward ingredients is all it takes to create these incredibly tasty Mini Chicken Pot Pies. Each component plays an important role: the chicken brings hearty protein, the mixed vegetables add color and sweetness, and the puff pastry adds that signature flaky texture that makes every bite magical.

Boneless, skinless chicken breasts: Choose fresh chicken for tender, juicy bites inside the pie.
Frozen mixed vegetables: Easy and convenient, they add a burst of color and balanced sweetness.
Unsalted butter: Key for cooking the filling and enriching the flavor without overpowering it.
All-purpose flour: This helps thicken the creamy filling and hold everything together.
Low-sodium chicken broth: Adds moisture and depth while keeping salt levels in check.
Heavy cream: Gives the filling its luscious, velvety texture that feels indulgent.
Puff pastry sheets: The star of the show, creating that golden, flaky crust everyone loves.
Salt, pepper, and thyme: Essential seasonings to brighten and round out the flavors perfectly.

How to Make Mini Chicken Pot Pies

Step 1: Prepare the Chicken and Vegetables

Begin by preheating your oven to 400°F (200°C). Melt the butter in a skillet over medium heat and add diced chicken breasts. Cook them until they turn a lovely, golden brown, which usually takes about 8 minutes. This step is crucial because browning the chicken adds a depth of flavor that you simply cannot skip. Once the chicken is cooked, stir in the frozen mixed vegetables and let them warm through.

Step 2: Make the Creamy Filling

Sprinkle the flour over the chicken and veggie mixture, stirring well so it evenly coats everything. Gradually pour in the chicken broth while stirring continuously; this will help the mixture thicken nicely as it simmers for about 5 minutes. Then, stir in the heavy cream, thyme, salt, and pepper. The result should be a rich, creamy filling that beautifully combines all the flavors. Remove the skillet from heat and set aside to cool slightly before assembling your pies.

Step 3: Prepare the Puff Pastry

Roll out the puff pastry sheets on a lightly floured surface and use a round cutter or glass to cut circles that fit snugly into muffin tins. This base will hold the delicious filling and bake into a golden, flaky crust that makes every bite irresistible. Save some smaller circles to use as lids on your minis or fold over the excess edges for a rustic, charming look.

Step 4: Assemble and Bake the Mini Chicken Pot Pies

Line each muffin cup with a puff pastry circle, then spoon the creamy chicken mixture inside. If you’re adding lids, place them gently on top and press the edges to seal, or fold extra pastry over the filling for a lovely top crust. Bake the pies in your preheated oven for about 20-25 minutes until the crusts turn golden brown and puff up beautifully. Let the pies cool for a few minutes before serving so the filling settles perfectly.

How to Serve Mini Chicken Pot Pies

Garnishes

Adding simple garnishes can elevate your Mini Chicken Pot Pies into a stunning presentation. A sprinkle of fresh parsley or thyme leaves on top adds a touch of vibrant green and freshness. For an extra pop of color, a light dusting of paprika or a few cracked black peppercorns can make your pies visually delightful and aromatic.

Side Dishes

Mini Chicken Pot Pies shine on their own, but pairing them with crisp salads like a baby spinach and apple salad or a tangy coleslaw balances the richness perfectly. Roasted root vegetables or a light vegetable soup can also complement the savory flavors wonderfully, ensuring your meal is both satisfying and well-rounded.

Creative Ways to Present

For a charming appetizer or party platter, arrange your Mini Chicken Pot Pies on a wooden board alongside dipping sauces like a creamy ranch or a spicy aioli. You can also serve them in colorful muffin liners or on mini plates with a side of fresh herbs for a touch of elegance. Making these pies in decorative ramekins adds a personal and inviting flair that will wow your guests.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, allow the Mini Chicken Pot Pies to cool completely before storing them in an airtight container. They will stay fresh in the refrigerator for up to 3 days, making for quick, comforting lunches or dinners later in the week.

Freezing

These pies freeze beautifully, too. Assemble them but don’t bake, then freeze on a tray until solid, before transferring to a freezer-safe bag or container. When you’re ready to enjoy, bake from frozen, adding a few extra minutes to the baking time for that perfect flaky finish.

Reheating

Reheat your Mini Chicken Pot Pies in a preheated oven at 350°F (175°C) for about 10-15 minutes until they’re warmed through and the crust regains its crispness. Avoid microwaving if possible, as it can make the pastry soggy.

FAQs

Can I use rotisserie chicken for Mini Chicken Pot Pies?

Absolutely! Using rotisserie chicken is a fantastic shortcut that saves time and adds extra flavor. Just shred the chicken and toss it with the vegetables and sauce as directed.

What other vegetables work well in these pies?

You can mix and match veggies like diced carrots, peas, corn, or even finely chopped mushrooms. The key is choosing vegetables that hold their shape and add a bit of sweetness or texture.

Can I make Mini Chicken Pot Pies dairy-free?

Yes, you can substitute the butter and heavy cream with dairy-free alternatives like coconut oil and coconut cream or your favorite plant-based cream to keep the texture rich and creamy.

How do I prevent the puff pastry from getting soggy?

Using thawed but still cold puff pastry helps, and making sure your filling isn’t too watery is crucial. You can also brush the pastry with a beaten egg before baking for a beautiful golden crust.

Are Mini Chicken Pot Pies freezer-friendly after baking?

They can be frozen after baking, but for the best texture, freezing unbaked assembled pies is recommended. If you freeze baked pies, reheat carefully to restore crispness without drying out the filling.

Final Thoughts

Making Mini Chicken Pot Pies at home is such a joyful experience because they bring so much comfort and happiness in every bite. Whether you’re sharing them with family or serving them at a party, these pies are guaranteed to impress. I can’t wait for you to try this recipe and fall in love with these flaky, creamy little masterpieces just like I did!

Mini Chicken Pot Pies Recipe

★★★★★

5 from 14 reviews

Author: Ella
Total Time: 45 minutes
Yield: 6 mini chicken pot pies 1x
Diet: Low Salt

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Description

These Mini Chicken Pot Pies are a comforting, savory treat featuring tender chicken breasts, mixed vegetables, and a creamy sauce encased in flaky puff pastry. Perfectly portioned for individual servings, they make a delightful appetizer or main dish suitable for family dinners or gatherings.

Ingredients

Scale

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, pepper, and thyme to taste

Pastry

2 sheets puff pastry

Instructions

Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s at the right temperature for crisping the puff pastry perfectly.
Cook Chicken: In a skillet, melt the butter over medium heat. Add the diced chicken and cook until it is golden brown and cooked through, about 8 minutes.
Add Vegetables: Stir in the frozen mixed vegetables and cook until they are heated through, maintaining their texture and flavor.
Make Sauce: Sprinkle the flour evenly over the chicken and vegetables, stirring well. Gradually add the chicken broth while stirring continuously until the mixture thickens, about 5 minutes.
Finish Filling: Stir in the heavy cream, thyme, salt, and pepper to the skillet mixture. Remove from heat to avoid overcooking the cream.
Prepare Pastry: Roll out your puff pastry sheets on a lightly floured surface. Cut circles large enough to fit your muffin tins comfortably.
Assemble Pies: Line each muffin cup with the puff pastry circles. Fill each with the chicken mixture. Either fold excess pastry over the top or use smaller pastry circles as lids to enclose the filling.
Bake: Place the filled muffin tin in the oven and bake for 20-25 minutes, or until the pastry turns a golden brown color and is puffed.
Cool & Serve: Allow the mini pot pies to cool slightly in the pan before carefully removing and serving warm for the best taste experience.

Notes

Feel free to substitute fresh vegetables according to season or preference.
If puff pastry is frozen, thaw in the refrigerator before use for best results.
To make ahead, assemble the pot pies and refrigerate for up to a day before baking.
For a richer flavor, add a splash of white wine to the sauce before the cream.
These pot pies can be frozen uncooked; thaw overnight before baking.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Main Dish
Method: Baking, Sautéing
Cuisine: American