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Easy mini chicken pot pies

There’s something undeniably comforting about chicken pot pie—the creamy filling, the flaky crust, and the wholesome flavors that make it a classic. But what if you could enjoy all that deliciousness in a mini, handheld version? That’s where Easy Mini Chicken Pot Pies come in!

Perfect for snacking, entertaining, meal prepping, or weeknight dinners, these adorable, individual-sized pot pies deliver everything you love about the traditional dish in a fun and convenient way.

Whether you’re making them for kids, guests, or just treating yourself, these mini chicken pot pies are guaranteed to be a hit. In this article, we’ll cover everything from the best ingredients to foolproof baking tips so you can make these little pockets of comfort perfectly every time.

Ingredients

For the Filling:

  • 2 cups cooked chicken, diced or shredded (rotisserie chicken works great!)
  • 1 tablespoon butter
  • ½ cup onion, finely chopped
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 1 ½ cups chicken broth
  • ½ cup heavy cream (or whole milk)
  • ¼ cup all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon thyme (optional, but adds great flavor)

For the Crust:

  • 1 package puff pastry sheets or refrigerated biscuit dough (such as Pillsbury)
  • 1 egg, beaten (for egg wash)

Instructions

1. Preheat & Prep

  • Preheat your oven to 400°F (200°C).
  • Grease a 12-cup muffin tin with non-stick spray or butter.

2. Make the Creamy Chicken Filling

  • In a saucepan over medium heat, melt butter and sauté the onion until soft (about 2-3 minutes).
  • Add the flour, stirring constantly to make a light roux.
  • Slowly pour in the chicken broth, whisking to remove lumps.
  • Stir in the heavy cream, salt, pepper, garlic powder, and thyme.
  • Add the cooked chicken and frozen vegetables, stirring until everything is combined.
  • Let the mixture cook for 2-3 minutes, then remove from heat and set aside.

3. Prepare the Dough

  • Roll out the puff pastry or biscuit dough on a lightly floured surface.
  • Use a round cutter or the rim of a glass to cut 12 circles big enough to fit into the muffin tin with a little overhang.
  • Place the dough circles into each muffin cup, pressing them down gently.

4. Fill & Seal

  • Spoon the chicken filling into each dough-lined cup, filling them to the top.
  • If using puff pastry, cut smaller dough circles to place on top. Press the edges to seal and crimp with a fork if desired.
  • Brush the tops with a light egg wash for that golden, glossy finish.

5. Bake Until Golden Brown

  • Bake in the preheated oven for 18-22 minutes, or until the crust is golden and crisp.
  • Let them cool for 5 minutes before carefully removing them from the muffin tin.

6. Serve & Enjoy!

  • Serve warm with a side salad, or enjoy them as a snack or meal on their own.

Notes

Tips for the Best Mini Chicken Pot Pies

  • Use rotisserie chicken to save time and add more flavor.
  • Don’t overfill the pies, or the filling may spill over during baking.
  • Egg wash is key—it helps the crust turn beautifully golden.
  • Let them rest before serving so the filling sets slightly.
  • Freeze for later—these reheat perfectly in the oven or air fryer!
  • Author: niold.com