Mini Chicken Pot Pies

These Mini Chicken Pot Pies are cozy, creamy, and packed with tender chicken and colorful vegetables beneath a golden, flaky crust. They’re perfect for family dinners, meal prep, lunchboxes, or an easy comfort-food appetizer.

Ingredients
For the Filling
2 cups cooked chicken, shredded or diced
1 tablespoon olive oil
1 tablespoon butter
½ medium yellow onion, finely diced
2 cloves garlic, minced
1 medium carrot, peeled and diced
1 celery stalk, diced
½ cup frozen peas
½ cup frozen corn
⅓ cup all-purpose flour
2 cups chicken broth
½ cup whole milk
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon dried thyme
½ teaspoon dried parsley
¼ teaspoon garlic powder
For the Crust
1 sheet refrigerated puff pastry or pie crust, thawed
1 large egg
1 tablespoon water
Optional: sesame seeds or dried parsley for topping
Instructions
1. Prepare the Oven

Preheat your oven to 400°F (200°C).

Lightly grease a 12-cup muffin tin with cooking spray or butter.

2. Cook the Vegetables

Heat olive oil and butter in a large skillet over medium heat.

Add the onion, carrot, and celery. Cook for 5–6 minutes, stirring occasionally, until the vegetables begin to soften.

Add the garlic and cook for another 30 seconds.

3. Make the Creamy Sauce

Sprinkle the flour over the vegetables and stir continuously for about 1 minute.

Gradually pour in the chicken broth while whisking to prevent lumps.

Add the milk, salt, pepper, thyme, parsley, and garlic powder.

Cook for 4–6 minutes, stirring frequently, until the sauce thickens.

4. Add the Chicken and Vegetables

Stir in the cooked chicken, frozen peas, and corn.

Cook for another 2–3 minutes, just until everything is heated through.

Remove from heat and allow the filling to cool for about 5–10 minutes.

5. Prepare the Mini Crusts

Unroll the puff pastry or pie crust.

Cut out 12 circles, each slightly larger than the muffin-tin cups.

Gently press one pastry circle into each muffin cup, allowing the edges to come slightly above the rim.

6. Fill the Pot Pies

Spoon the chicken mixture into each pastry cup.

Do not overfill them—leave a little room at the top.

7. Add the Tops

Cut another 12 smaller pastry circles for the tops.

Place one on each pot pie and gently press the edges together.

Cut a small slit or X in the center of each crust to allow steam to escape.

Whisk the egg with 1 tablespoon water.

Brush each pastry top with the egg wash.

Sprinkle with sesame seeds or parsley if desired.

8. Bake

Bake for 20–25 minutes, or until the pastry is puffed and beautifully golden brown.

If the tops brown too quickly, loosely cover them with aluminum foil for the remaining baking time.

Let the mini pot pies cool in the pan for 5–10 minutes before carefully removing them.

Serving Suggestions

Serve these mini pot pies with:

Green salad
Roasted vegetables
Steamed broccoli
Cucumber salad
Tomato salad
Mashed potatoes
Fresh fruit

They’re also great served individually for parties or family dinners.

Recipe Information
Prep time: 25 minutes
Cook time: 25 minutes
Total time: About 50 minutes
Servings: 12 mini pot pies
Cuisine: American comfort food
Course: Main dish, lunch, appetizer
Difficulty: Easy
Approximate Nutrition

Per 1 mini pot pie:

Calories: ~220–250 kcal
Protein: ~10–12 g
Carbohydrates: ~20–23 g
Fat: ~11–13 g
Fiber: ~2 g
Sugar: ~2–3 g
Sodium: ~400–500 mg

Nutrition is approximate and depends on the pastry, chicken, broth, and other brands used.

Allergen & Dietary Information
Contains
Wheat/gluten: from flour and pastry
Milk/dairy: butter and milk
Eggs: egg wash
Possible soy: depending on the pastry or packaged ingredients
Nut Information

This recipe is naturally nut-free when prepared with nut-free ingredients. Always check packaged pastry, broth, and seasonings for allergy warnings if cooking for someone with a serious nut allergy.

To Make Gluten-Free

Use a certified gluten-free pie crust or puff pastry and gluten-free flour.

To Make Dairy-Free

Use dairy-free butter and unsweetened dairy-free milk.

Tips for Perfect Mini Pot Pies

Use cooked chicken.
Rotisserie chicken is an excellent shortcut. You can also use leftover roasted or grilled chicken.

Don’t make the filling too runny.
The sauce should be thick enough to coat the vegetables and chicken. A watery filling can make the pastry soggy.

Cool the filling slightly.
Adding piping-hot filling directly to the pastry can make the crust difficult to crisp.

Don’t overfill.
Leave a small border around the top so the filling doesn’t bubble over.

Vent the crust.
Small slits in the pastry allow steam to escape and help prevent soggy tops.

Storage & Meal Prep
Refrigerator

Store cooled pot pies in an airtight container for up to 3–4 days.

Freezer

Let them cool completely, wrap individually, and freeze for up to 2 months.

Reheating

For the crispiest crust, reheat in a 350°F (175°C) oven for 10–15 minutes.

Frozen pot pies can be reheated in the oven until heated through, though the exact time will depend on their size.

Q&A
Can I use rotisserie chicken?

Yes. Rotisserie chicken makes this recipe quick and flavorful. Remove the skin and bones, then shred or dice the meat.

Can I use leftover turkey?

Absolutely. Cooked turkey works as a 1:1 substitute for chicken.

Can I use fresh vegetables instead of frozen?

Yes. Simply dice them small and cook them until tender before adding the sauce.

Can I use only puff pastry?

Yes. Puff pastry creates a lighter, flaky topping. Pie crust gives you a more traditional pot-pie texture.

Can I make these without a bottom crust?

Yes. For an easier version, spoon the filling directly into greased muffin cups or ramekins and top only with pastry.

Can I make them ahead?

Yes. Assemble them several hours ahead, refrigerate, then brush with egg wash and bake when ready.

Can I freeze unbaked mini pot pies?

Yes. Assemble them without baking, freeze until firm, then transfer to airtight freezer containers. Bake from frozen, adding extra baking time as needed.

Why is my bottom crust soggy?

The filling may have been too hot or too watery. Make sure the sauce is thick and allow the filling to cool slightly before assembling.

Can I add mushrooms?

Yes. Sauté ½–1 cup sliced mushrooms with the onions and vegetables.

Can I add potatoes?

Definitely. Add about ½ cup small diced cooked potatoes to make the filling even heartier.

Can I add cheese?

Yes. Stir ½ cup shredded cheddar, mozzarella, or Parmesan into the filling for a cheesy version.

Can I make these lower-carb?

Yes. Use a low-carb pastry or skip the bottom crust and use a small amount of pastry only on top. You can also increase the chicken and vegetables while reducing the flour and corn.

How do I know they’re done?

The pastry should be puffed, crisp, and golden brown, and the filling should be bubbling around the edges.