Mini Chicken Pot Pies

Mini Chicken Pot Pies

🥧 Introduction

There’s nothing quite as comforting as a warm, flaky pot pie filled with creamy chicken and vegetables. These Mini Chicken Pot Pies take that nostalgic goodness and transform it into personal-sized portions perfect for sharing—or savoring all to yourself. With golden puff pastry tops, a rich homemade filling, and charming presentation, these savory pies are ideal for family dinners, potlucks, or meal prep!

🍗 Ingredients

For the filling:

• 2 tablespoons butter

• 1 small onion, diced

• 2 cloves garlic, minced

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• 2 tablespoons all-purpose flour

• 1 cup chicken broth

• 1/2 cup heavy cream or milk

• 1 ½ cups cooked chicken, shredded or diced

• 1/2 cup frozen peas

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• 1/2 cup diced carrots (cooked or frozen)

• Salt and black pepper to taste

• 1/2 teaspoon thyme (optional)

For the crust:

• 1 sheet puff pastry, thawed

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• 1 egg (for egg wash)

• Mini pie tins or muffin tins (non-stick or greased)

👩‍🍳 Instructions

1. Prepare the Filling
   In a saucepan, melt butter over medium heat. Sauté onions until soft and translucent (about 3 minutes), then add garlic and cook for another 30 seconds.

2. Make the Sauce
   Stir in flour and cook for 1 minute. Slowly whisk in chicken broth and then cream. Bring to a simmer, stirring until the mixture thickens (3–4 minutes).

3. Add Chicken and Vegetables
   Stir in the cooked chicken, peas, carrots, salt, pepper, and thyme. Remove from heat and let cool slightly.

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4. Preheat Oven
   Preheat oven to 400°F (200°C). Lightly grease your muffin or pie tins.

5. Assemble the Mini Pies
   Cut small circles of puff pastry and press them into the bottom of each tin. Spoon the chicken mixture into each cup, then top with another pastry circle, pinching the edges to seal. Cut a small slit in the center of each top crust.

6. Bake
   Brush the tops with beaten egg for a golden finish. Bake for 20–25 minutes or until the tops are puffed and deep golden brown.

7. Cool and Serve
   Let cool for 5–10 minutes before removing from tins. Serve warm.

🥄 Tips and Variations

• Use rotisserie chicken for a shortcut

• Swap peas and carrots for corn, green beans, or mushrooms

• Make them ahead and reheat in the oven or air fryer

• Freeze baked pies for up to 2 months—perfect for grab-and-go meals

💬 Conclusion

These Mini Chicken Pot Pies are a delightful twist on a beloved classic. They’re creamy, flaky, and packed with flavor in every bite. Whether you’re serving them as a main dish, party appetizer, or freezer-friendly lunch, these little pies offer all the homemade comfort you could ask for—wrapped in golden pastry perfection!