The Best Mini Chicken Pot Pies Recipe

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There’s something undeniably comforting about a flaky, golden crust filled with creamy, savory chicken and veggies. I’ve always had a soft spot for pot pies, but turning them into adorable handheld portions? That’s a game changer. These mini chicken pot pies bring the same heartwarming flavors of a traditional chicken pot pie but in a compact, party-friendly form. Whether you’re serving them at a family gathering or just want a fun twist on a classic, these little pies are guaranteed to win hearts.

I created this recipe after hosting a cozy fall dinner and wanting something both nostalgic and easy to share. They’ve since become a go-to for potlucks, lunchboxes, and make-ahead meals. What I love most is how perfectly portioned and satisfying they are—just enough crust, just enough creamy filling, and always a hit with both kids and adults.

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Why You’ll Love This Mini Chicken Pot Pies Recipe

Mini chicken pot pies are the ideal balance of convenience and indulgence. They look elegant on a plate, yet they’re made with accessible ingredients and bake in under an hour. You get that buttery, crisp pastry crust in every bite, with a creamy filling full of tender chicken and colorful veggies. They’re freezer-friendly, portable, and completely customizable. It’s the kind of recipe you’ll find yourself coming back to over and over again.

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What Kind of Puff Pastry Should I Use?

For these mini chicken pot pies, I typically go with store-bought puff pastry for convenience. It’s buttery, flaky, and saves a ton of prep time. Just make sure to thaw it properly in the fridge before using so it’s easy to handle and doesn’t tear. If you prefer a more rustic, dense crust, refrigerated pie dough is another good option—but puff pastry truly gives that irresistible crisp texture that makes these minis stand out.

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Options for Substitutions

These little pies are quite forgiving, so there’s plenty of room to tweak the ingredients to suit your needs or use up what’s in the fridge.

• Chicken: Leftover rotisserie chicken works great, but you can substitute with turkey, shredded pork, or even plant-based chicken alternatives.
• Vegetables: If you don’t have a frozen mixed veggie medley, use any combo of peas, carrots, corn, or even diced green beans or mushrooms.
• Cream base: I use a classic roux with milk and broth, but you could switch to a can of cream of chicken soup for extra ease.
• Dairy-free: Use plant-based milk and butter to keep it creamy without dairy.
• Gluten-free: Opt for gluten-free puff pastry or pie dough and use a gluten-free flour blend in the filling.

These variations keep the recipe flexible, making it perfect for adapting to dietary needs or last-minute pantry changes.

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Ingredients for This Mini Chicken Pot Pies Recipe

• Cooked Chicken: The heart of the filling—tender, shredded chicken adds protein and substance. Rotisserie chicken is a great shortcut.
• Frozen Mixed Vegetables: A colorful blend of peas, carrots, corn, and green beans that saves prep time and brings sweetness and texture.
• Butter: Used for making the roux—it adds richness and helps the filling thicken beautifully.
• All-Purpose Flour: Combined with butter to create a base for the creamy filling.
• Chicken Broth: Infuses the filling with savory depth and keeps it from being too heavy.
• Milk or Cream: Brings that luscious creaminess we all love in a pot pie filling.
• Salt and Pepper: Essential seasonings to balance and highlight all the flavors.
• Fresh Thyme or Parsley (Optional): Adds a fresh herbal note that brightens the dish.
• Puff Pastry Sheets: The golden, flaky shell that encases the savory filling. Makes these pies irresistibly crisp and buttery.
• Egg (for egg wash): Brushed on top of the pastry to give it that perfect glossy, golden finish.

Each ingredient plays a role in creating the balance of creamy, savory, and crisp textures that make these mini pies so satisfying.

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Step 1: Prepare the Filling

In a large skillet, melt the butter over medium heat. Stir in the flour and cook for about 1 minute to form a roux. Slowly whisk in the chicken broth and milk, cooking until the mixture thickens and becomes creamy. Season with salt, pepper, and fresh thyme (if using). Add the shredded chicken and frozen vegetables, stirring until everything is evenly coated and heated through. Remove from heat and let it cool slightly.

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Step 2: Prep the Puff Pastry

Preheat your oven to 400°F (200°C). Lightly grease a standard muffin tin. On a floured surface, roll out your puff pastry sheets and cut into circles large enough to line the muffin cups, with a slight overhang. Press the dough into each muffin cup, forming the base and sides of the mini pies.

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Step 3: Fill the Pies

Spoon the creamy chicken and veggie mixture into each pastry-lined muffin cup, filling them generously but not overflowing. Make sure each one has a good mix of meat and vegetables.

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Step 4: Add the Top Crust

Cut smaller circles of puff pastry to create the top crusts. Place them over the filled muffin cups and pinch the edges to seal. Use a fork to crimp the edges if you like a more decorative finish. Cut a small slit or “X” in the center of each top to let steam escape.

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Step 5: Apply Egg Wash and Bake

Whisk an egg and lightly brush the tops of each pie with it to get a shiny, golden crust. Bake for 20–25 minutes or until the tops are puffed and deeply golden brown. Let them cool in the pan for 5 minutes before carefully removing.

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How Long to Cook the Mini Chicken Pot Pies

These mini pot pies bake beautifully in just 20 to 25 minutes at 400°F (200°C). You’ll know they’re ready when the tops are deeply golden and the pastry is puffed and crisp. Let them rest for about 5 minutes after baking so the filling can settle, making them easier to handle and enjoy.

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Tips for Perfect Mini Chicken Pot Pies

• Cool the filling slightly before adding it to the pastry—this helps prevent the bottom crust from becoming soggy.
• Don’t skip the egg wash—it creates that beautiful golden color and a slight sheen that makes them irresistible.
• Use a biscuit cutter or glass to cut consistent pastry rounds that fit well in the muffin tin.
• Chill the assembled pies briefly before baking if your kitchen is warm—this helps the pastry puff better.
• Double the batch and freeze extras before baking—they can go straight from freezer to oven later for a fast meal.

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Watch Out for These Mistakes While Cooking

• Overfilling the cups: Too much filling can cause the pies to overflow during baking, making a mess and soggy edges.
• Not sealing the edges properly: Make sure the top crust adheres to the bottom to keep the filling inside while baking.
• Skipping the vent slit: Without it, steam gets trapped inside and may cause the crust to bubble or burst.
• Using cold filling: Oddly enough, very cold filling can cause uneven baking—slightly warm is best.
• Handling puff pastry too much: Overworking or warming the dough makes it less flaky—work quickly and keep it cool.

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What to Serve With Mini Chicken Pot Pies?

Fresh Green Salad

A crisp, tangy salad with vinaigrette balances the richness of the pies.

Roasted Vegetables

Think carrots, Brussels sprouts, or asparagus—roasting brings out their natural sweetness.

Mashed Sweet Potatoes

Creamy and slightly sweet, they make a cozy complement.

Apple Slaw

Adds crunch and freshness with a little sweet-tart contrast.

Warm Dinner Rolls

Perfect for soaking up any extra filling that might sneak out.

A Glass of Chardonnay

Its buttery notes match the richness of the pot pies wonderfully.

A Light Soup

A clear broth or veggie soup keeps things cozy without being too heavy.

Fruit Salad

A fresh and bright way to round out the meal, especially if you’re serving these at brunch.

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Storage Instructions

Mini chicken pot pies are incredibly meal-prep friendly. Once baked and cooled, store them in an airtight container in the fridge for up to 4 days. To reheat, pop them in a 350°F (175°C) oven for 10–15 minutes until warmed through and crispy again.

For longer storage, you can freeze them baked or unbaked. Wrap each pie tightly in plastic wrap and place them in a freezer-safe bag or container. They’ll last for up to 3 months. To reheat from frozen, bake at 375°F (190°C) for about 25–30 minutes.

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Estimated Nutrition

While values can vary slightly depending on your specific ingredients and pastry, here’s a general estimate per mini pie:

• Calories: 290
• Protein: 12g
• Fat: 18g
• Saturated Fat: 7g
• Carbohydrates: 20g
• Sugar: 2g
• Fiber: 1g
• Cholesterol: 45mg
• Sodium: 380mg

These mini pies are hearty and satisfying, offering a good balance of protein and carbs wrapped in a buttery crust.

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Frequently Asked Questions

How do I keep the bottom crust from getting soggy?

Let the filling cool slightly before assembling and avoid overfilling. Preheating the muffin tin can also help crisp the base.

Can I make these ahead of time?

Absolutely. Assemble them a day in advance, cover tightly, and refrigerate until ready to bake.

Can I freeze mini chicken pot pies before baking?

Yes! Wrap them individually and freeze. Bake directly from frozen, adding 5–10 minutes to the cook time.

What’s the best way to reheat leftovers?

Use an oven or toaster oven to maintain the crust’s crispness. Avoid the microwave, which softens the pastry.

Can I use fresh vegetables instead of frozen?

Yes—just sauté them slightly beforehand so they’re not too firm once baked.

Is it okay to use canned soup instead of making a roux?

Sure! Cream of chicken soup works well and cuts down on prep time.

What type of chicken works best?

Cooked shredded chicken breast or thigh, rotisserie chicken, or even leftover roast chicken are all great.

Can I make this recipe vegetarian?

Yes—use plant-based butter and milk, veggie broth, and swap the chicken for mushrooms or chickpeas.

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Conclusion

Mini chicken pot pies are a delightful way to enjoy a classic comfort food in a fun, portable form. They’re buttery, flaky, and filled with creamy chicken and vegetables—everything you love about a full-size pot pie, scaled down to snackable size. Whether you’re cooking for a crowd, prepping ahead for busy weeks, or just treating yourself to something cozy, this recipe is bound to become a regular in your kitchen.

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