These mini chicken pot pies are a delightful twist on the classic comfort dish. With buttery, flaky crusts and a creamy, savory filling packed with tender chicken, aromatic vegetables, and herbs, they’re perfect for dinner parties, potlucks, or cozy family meals. Each pie is baked in a muffin tin, making them easy to serve and irresistibly cute. Plus, they’re freezer-friendly and reheat beautifully — ideal for prepping ahead or enjoying leftovers.
🛒 Ingredients:
For the Filling:
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 cup diced carrots
- ½ cup chopped celery
- ½ cup frozen peas
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- ½ cup heavy cream (or milk for a lighter version)
- 2 cups cooked chicken, shredded (rotisserie works great!)
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Optional: ¼ cup grated Parmesan for extra richness
For the Crust:
- 1 sheet puff pastry or refrigerated biscuit dough
- 1 egg, beaten (for egg wash)
- Optional: sesame seeds or flaky salt for topping
👩🍳 Instructions:
- Prepare the Filling
In a large skillet, melt the butter over medium heat. Add the chopped onion and sauté until translucent, about 3 minutes. Stir in the garlic, carrots, and celery, cooking for another 5 minutes until softened. Sprinkle the flour over the vegetables and stir to coat — this helps thicken the filling. - Make It Creamy
Slowly pour in the chicken broth, stirring constantly to avoid lumps. Add the heavy cream and continue stirring until the mixture thickens, about 3–5 minutes. Toss in the shredded chicken, peas, thyme, salt, and pepper. Simmer for 2 more minutes, then remove from heat. If using Parmesan, stir it in now for a velvety finish. - Prep the Crusts
Preheat your oven to 375°F (190°C). Lightly grease a muffin tin. Roll out the puff pastry and cut into circles large enough to line each muffin cup. Press the dough into the bottom and up the sides of each cup. Reserve some dough for the tops. - Fill and Seal
Spoon the chicken mixture evenly into each crust-lined cup. Top with another piece of dough, pressing the edges to seal. Cut a small slit in the top of each pie to allow steam to escape. Brush with egg wash for a golden finish and sprinkle with sesame seeds or flaky salt if desired. - Bake to Perfection
Bake for 20–25 minutes, or until the tops are golden brown and the filling is bubbling. Let cool for 5 minutes before removing from the tin.
💡 Tips & Variations:
- Tropical twist: Add a touch of curry powder and swap peas for pineapple bits for a sweet-savory mashup.
- Sugar-free option: Use unsweetened almond milk and skip the Parmesan.
- Make-ahead magic: Freeze unbaked pies and bake straight from frozen — just add 10 extra minutes to the bake time.
- Presentation boost: Serve on a wooden board with fresh herbs scattered around for that rustic, festive look.
These mini pot pies are everything you love — nostalgic, comforting, and totally adaptable. Want to pair them with a seasonal salad or a sugar-free dessert that still feels indulgent? I’ve got ideas ready to roll!