Mini Chicken Pot Pies

📝 Description

These Mini Chicken Pot Pies are the perfect bite-sized comfort food! Flaky, golden pastry is filled with tender chicken, mixed vegetables, and a rich, creamy herb sauce, then baked until beautifully crisp. Ideal for family dinners, meal prep, lunchboxes, parties, or holiday appetizers, these mini pot pies deliver all the classic flavors of traditional chicken pot pie in a fun, individual serving.

🍽️ Ingredients

For the Filling

• 2 cups cooked chicken, shredded or diced
• 1 cup frozen mixed vegetables (peas, carrots, corn, and green beans)
• ½ cup diced onion
• 2 cloves garlic, minced
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 cup chicken broth
• ½ cup whole milk or heavy cream
• 1 tsp dried thyme
• 1 tsp dried parsley
• ½ tsp garlic powder
• Salt and freshly ground black pepper, to taste

For the Crust

• 2 refrigerated pie crusts or puff pastry sheets
• 1 egg, beaten (for egg wash)

👩‍🍳 Instructions

1. Preheat the oven to 375°F (190°C) and grease a 12-cup muffin tin.
2. In a skillet, melt the butter over medium heat. Add the onion and cook for 3–4 minutes until softened. Stir in the garlic and cook for 30 seconds.
3. Sprinkle in the flour and cook for 1 minute, stirring constantly.
4. Slowly whisk in the chicken broth and milk until smooth.
5. Add the thyme, parsley, garlic powder, salt, and pepper. Simmer for 3–5 minutes until the sauce thickens.
6. Stir in the cooked chicken and mixed vegetables. Remove from the heat and let cool slightly.
7. Cut circles from the pie crust and press them into the muffin cups.
8. Spoon the chicken filling into each crust, filling about three-quarters full.
9. Cut smaller circles or strips of pastry for the tops. Place over the filling and pinch the edges to seal, or create a lattice pattern if desired.
10. Brush each pie with the beaten egg.
11. Bake for 20–25 minutes, or until the crust is golden brown.
12. Let cool for 5 minutes before carefully removing from the muffin tin.

⏱️ Time

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Servings: 12 mini pot pies

💡 Tips

• Rotisserie chicken makes this recipe even quicker.
• Add diced potatoes or mushrooms for extra heartiness.
• Freeze unbaked mini pot pies for up to 2 months and bake directly from frozen, adding 5–10 minutes to the baking time.
• Serve with a fresh green salad or roasted vegetables for a complete meal.