Introduction

These Irresistible Mini Chicken Pot Pies are the perfect comfort food in a convenient, handheld size. Loaded with tender chicken, mixed vegetables, and a creamy sauce wrapped in flaky puff pastry, they are sure to please the whole family.

The image shows four small, round chicken pot pies on a black tray sitting on a white marbled surface. Each pot pie has a golden-brown flaky crust on top with a crimped edge, and one pie is cut open revealing a creamy filling with white chicken pieces and bright green peas. The crust is shiny and slightly uneven, showing layers of puff pastry. The pies are arranged close together, with three in the back and one in front, giving a clear view of the filling in the front pie. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3-4 boneless, skinless chicken breasts
1 cup frozen mixed vegetables
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 ½ cups low-sodium chicken broth
½ cup heavy cream (or milk for a lighter option)
1 sheet puff pastry, thawed
Salt to taste
Black pepper to taste
1 teaspoon fresh thyme (or ½ teaspoon dried thyme)

Instructions

Step 1: Preheat your oven to 400°F (200°C). Cook the chicken breasts in a skillet over medium heat until no longer pink inside, about 6-8 minutes per side. Let cool, then dice into bite-sized pieces.
Step 2: In the same skillet, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to form a roux, stirring constantly to avoid browning.
Step 3: Gradually whisk in the chicken broth and cook until the sauce thickens, about 3-5 minutes. Stir in the cream, salt, pepper, and thyme to taste.
Step 4: Add the cooked chicken and frozen mixed vegetables to the sauce. Stir until everything is well combined and heated through. Remove from heat.
Step 5: Roll out the puff pastry sheet on a lightly floured surface and cut into squares large enough to fit into a muffin tin with some overhang.
Step 6: Gently press the pastry squares into the muffin tin cups. Spoon the chicken and vegetable filling into each cup, then fold the pastry edges over the top or create small pastry lids.
Step 7: Bake for 20-25 minutes or until the pastry is golden brown and puffed. Let cool slightly before removing from the tin to serve.

Tips & Variations

Use fresh vegetables like peas, carrots, and corn if you prefer over frozen.
For added flavor, sauté some diced onions and garlic with the butter before making the roux.
Try swapping chicken breasts for shredded rotisserie chicken to save time.
Substitute thyme with rosemary or sage for a different herb profile.
To make pot pies ahead, assemble then freeze before baking; cook frozen for an extra 10 minutes in the oven.

Storage

Store any leftover mini chicken pot pies in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 10-15 minutes to restore crispiness. These pot pies can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Four golden brown mini pies with shiny, flaky, layered crusts sit on a black tray placed on a white marbled surface. Each pie has a thick, light beige base crust holding a puff pastry top with ruffled edges and a glossy finish. The pie in front has a cut-out center hole revealing creamy filling inside with pieces of white chicken and green peas. The other three pies are fully closed with smooth, shiny crust tops showing delicate layers and slightly raised centers. The lighting highlights the crisp texture and warm color of the pastries. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade pie crust instead of puff pastry?

Yes, homemade or store-bought pie crust works well, but puff pastry gives a lighter, flakier texture that pairs nicely with the creamy filling.

Is it necessary to cook the chicken before adding it to the filling?

Cooking the chicken first ensures it’s fully cooked and tender. If using pre-cooked or rotisserie chicken, simply shred and add it directly to the sauce.

Irresistible Mini Chicken Pot Pies Recipe

Print Recipe

★★★★★

4.5 from 87 reviews

These Irresistible Mini Chicken Pot Pies combine tender pieces of chicken, vibrant mixed vegetables, and a creamy, savory sauce all encased in flaky puff pastry. Perfectly portioned for individual servings, these mini pies are a comforting, satisfying meal that’s easy to make and sure to please both family and guests.

Author: Nora
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 12 mini chicken pot pies 1x
Category: Main Dish
Method: Baking
Cuisine: American

Ingredients

Scale

Chicken & Vegetables

3–4 boneless, skinless chicken breasts, diced
1 cup frozen mixed vegetables (carrots, peas, corn, green beans)

Sauce & Seasonings

3 tablespoons unsalted butter
1/4 cup all-purpose flour
2 cups low-sodium chicken broth
1/2 cup heavy cream (or milk for a lighter version)
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
Salt, to taste
Black pepper, to taste

Pastry

1 sheet store-bought puff pastry, thawed

Instructions

Prepare the Chicken and Vegetables: Dice the chicken breasts into small, bite-sized pieces. In a skillet over medium heat, sauté the chicken pieces until cooked through and no longer pink inside, about 5-7 minutes. Add the frozen mixed vegetables to the skillet and cook for another 3-4 minutes until the vegetables are heated through.
Make the Thickened Sauce: In a separate saucepan, melt butter over medium heat. Gradually whisk in the all-purpose flour and cook for 1-2 minutes to form a roux, ensuring it doesn’t brown. Slowly pour in the low-sodium chicken broth while whisking constantly to avoid lumps. Bring the mixture to a gentle boil, then reduce heat and simmer until thickened, about 3-5 minutes. Stir in the heavy cream and thyme leaves, seasoning with salt and pepper to taste.
Combine Filling Ingredients: Pour the sauce over the cooked chicken and vegetables in the skillet. Stir to combine thoroughly and heat together for 1-2 minutes to marry the flavors. Remove from heat and allow to cool slightly.
Prepare the Pastry Cups: Preheat the oven to 400°F (200°C). Cut the thawed puff pastry sheet into equal squares, large enough to fit into a mini muffin tin to form a cup. Lightly grease the mini muffin tin and press each square into the cups, ensuring the edges come up to hold the filling.
Assemble and Bake: Spoon the chicken pot pie filling into each puff pastry cup, filling almost to the top. Lightly brush the exposed pastry edges with melted butter if desired for extra browning. Place the muffin tin in the preheated oven and bake for 20-25 minutes or until the pastry is golden brown and puffed.
Cool and Serve: Once baked, remove the mini pot pies from the oven and let them cool for about 5 minutes in the tin before carefully removing. Serve warm as a delightful appetizer or main dish portioned perfectly for sharing.

Notes

You can substitute heavy cream with whole milk or a plant-based cream to reduce calories or for lactose intolerance.
Frozen mixed vegetables add convenience, but fresh vegetables can be used if preferred.
Thaw the puff pastry sheet according to package instructions to ensure easy handling and fluffiness.
Use low-sodium chicken broth to control the saltiness; adjust seasoning at the end.
These mini pies freeze well—assemble but do not bake, then freeze and bake from frozen, adding extra baking time as needed.

Keywords: Mini chicken pot pies, puff pastry chicken pies, savory chicken pastry, individual pot pies, easy chicken dinner, comfort food, flaky chicken pies