Mini Chicken Pot Pies

These adorable mini chicken pot pies have a creamy, savory chicken and vegetable filling tucked inside golden, flaky pastry. They are perfect for cozy dinners, parties, lunchboxes, or easy individual servings.

Ingredients

For the Filling:

• 2 cups cooked chicken, shredded or finely chopped
• 2 tbsp butter
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 medium carrot, finely diced
• ½ cup frozen peas
• ½ cup diced celery
• 3 tbsp all-purpose flour
• 1½ cups chicken broth
• ½ cup heavy cream or whole milk
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp dried thyme
• ½ tsp dried parsley
• ¼ tsp garlic powder

For the Pastry:

• 1 package refrigerated pie crusts or puff pastry
• 1 egg
• 1 tbsp water

Instructions

1. Prepare the filling:
   Melt the butter in a large skillet over medium heat. Add onion, carrot, and celery. Cook for 4–5 minutes until the vegetables begin to soften.
2. Add garlic:
   Stir in the minced garlic and cook for about 30 seconds.
3. Make the creamy base:
   Sprinkle the flour over the vegetables and stir constantly for 1 minute.
4. Add broth:
   Slowly pour in the chicken broth while whisking to prevent lumps. Cook for 2–3 minutes until the mixture begins to thicken.
5. Add cream:
   Stir in the heavy cream, salt, pepper, thyme, parsley, and garlic powder. Simmer for another 2–3 minutes.
6. Add chicken and peas:
   Stir in the cooked chicken and frozen peas. Cook for 2 minutes, then remove from the heat. Let the filling cool slightly.
7. Prepare the pastry:
   Preheat the oven to 400°F (200°C). Lightly grease a 12-cup muffin tin.
8. Cut the pastry:
   Roll out the pie crust or puff pastry. Cut circles slightly larger than the muffin cups.
9. Fill the cups:
   Gently press one pastry circle into each muffin cup. Fill each crust about ¾ full with the creamy chicken mixture.
10. Add the tops:
    Cut smaller pastry circles and place them over each pie. Press the edges gently to seal. Cut a small slit in the center of each top to allow steam to escape.
11. Add egg wash:
    Whisk the egg with 1 tablespoon of water. Brush the tops lightly with the egg wash.
12. Bake:
    Bake for 20–25 minutes, or until the pastry is puffed and beautifully golden brown.
13. Cool and serve:
    Let the mini pot pies cool for 5–10 minutes before carefully removing them from the muffin tin.

Tips

• Make sure the filling is not too hot when adding it to the pastry.
• Do not overfill the muffin cups, as the filling can bubble over.
• Refrigerated pie crust gives a classic pot-pie texture, while puff pastry creates a lighter, flakier top.
• For extra flavor, add mushrooms or a little grated Parmesan to the filling.
• If the pastry edges brown too quickly, loosely cover the tops with foil.
• Let the pies rest before removing them so the filling can thicken slightly.

Nut Information

These mini chicken pot pies are naturally nut-free when prepared with nut-free pastry, flour, dairy, and other ingredients. Always check packaged pastry and processed ingredients for possible peanut or tree-nut cross-contact if serving someone with a serious allergy.

Q&A

Q: Can I use leftover chicken?
A: Yes. Leftover roasted, baked, or rotisserie chicken works perfectly.

Q: Can I use puff pastry?
A: Yes. Puff pastry gives the pies a light, flaky, golden topping.

Q: Can I make these ahead of time?
A: Yes. Prepare the filling up to 2 days ahead and refrigerate it. Assemble and bake when ready.

Q: Can I freeze mini chicken pot pies?
A: Yes. Cool completely, wrap tightly, and freeze for up to 2–3 months. Reheat in a 350°F (175°C) oven until hot.

Q: Can I use frozen vegetables?
A: Yes. A frozen mixed vegetable blend can replace the carrots, peas, and celery.

Q: How do I keep the bottoms from getting soggy?
A: Avoid using overly wet filling, and make sure the oven is fully preheated before baking.

Q: Can I make them without dairy?
A: Yes. Replace butter with olive oil or dairy-free butter and use unsweetened dairy-free milk or cream.