Mini Chicken Pot Pies Recipe

Mini Chicken Pot Pies are the ultimate comfort food, creamy chicken filling loaded with vegetables, wrapped in a flaky, golden crust. These bite-sized pies are perfect for weeknight dinners, parties, or meal prep.

Inspired by classic recipes, this version is simple, customizable, and ready in under an hour using everyday ingredients like chicken, veggies, and biscuit or puff pastry dough.

Ingredients

• 1 ½ cups cooked chicken (shredded or cubed)
• 1 cup mixed vegetables (peas, carrots, corn, beans)
• 2 tbsp butter
• 1 small onion (finely chopped)
• 2 tbsp all-purpose flour
• 1 cup chicken broth
• ½ cup milk or cream
• 1 tsp dried thyme (optional)
• Salt & pepper to taste
• 1 package biscuit dough or puff pastry
• 1 egg (for egg wash)

Step by Step How to Make Mini Chicken Pot Pies

Step 1: Prepare the Filling Base

Melt butter in a pan and sauté onions until soft and fragrant.

Step 2: Cook Vegetables

Add carrots, peas, and other vegetables. Cook for 5–8 minutes until slightly tender.

Step 3: Make the Creamy Sauce

Sprinkle flour and cook briefly, then slowly add chicken broth and milk while stirring to create a smooth sauce.

Step 4: Add Chicken

Mix in cooked chicken, season with salt, pepper, and thyme. Let the filling thicken.

Step 5: Prepare the Crust

Press biscuit dough or puff pastry into a greased muffin tin to form small cups.

Step 6: Fill & Seal

Spoon the filling into each cup and optionally cover with more dough or fold edges over.

Step 7: Egg Wash & Bake

Brush with egg wash and bake at 180–200°C (350–400°F) for 20–30 minutes until golden brown.

Step 8: Cool & Serve

Let cool slightly before removing from the tray. Serve warm and enjoy!

Nutritional Information (Per Serving – Approx.)

• Calories: 250–300 kcal
• Protein: 12–15 g
• Carbohydrates: 20–25 g
• Fat: 15–18 g
• Fiber: 1–2 g
• Sodium: 200–650 mg

(Values may vary depending on ingredients used like cream, pastry, or soup base.)

Tips for Best Results

• Use rotisserie chicken for faster prep
• Let filling cool slightly before adding to dough
• Puff pastry gives a flaky texture, biscuits give a soft base
• Add cheese for extra richness
• Make ahead and refrigerate before baking

Print

Mini Chicken Pot Pies Recipe

Recipe by starsgab23@gmail.com

Servings

10

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

270

kcal

Ingredients

• 1 ½ cups cooked chicken (shredded or cubed)

• 1 cup mixed vegetables (peas, carrots, corn)

• 2 tbsp butter

• 1 small onion (finely chopped)

• 2 tbsp all purpose flour

• 1 cup chicken broth

• ½ cup milk or cream

• 1 tsp dried thyme (optional)

• Salt & pepper to taste

• 1 package biscuit dough or puff pastry

• 1 egg (for egg wash)

Directions

• Preheat oven to 180°C (350°F) and grease a muffin tin.
• Melt butter in a pan and sauté onions until soft.
• Add vegetables and cook for 5–8 minutes.
• Stir in flour and cook for 1 minute.
• Gradually add chicken broth and milk, stirring until thick.
• Add cooked chicken, salt, pepper, and thyme. Mix well.
• Press dough into muffin cups to form small shells.
• Fill each with chicken mixture.
• Cover with dough (optional) and brush with egg wash.
• Bake for 20–25 minutes until golden brown.
• Cool slightly, remove, and serve warm.

Notes

• Use rotisserie chicken for quick prep
  Puff pastry = flaky texture, biscuit dough = soft texture
  Add cheese for extra richness
  Can be frozen before or after baking