Name: Irresistible Mini Chicken Pot Pies
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 2 boneless, skinless chicken breasts, diced; 1 cup frozen mixed vegetables; 2 tablespoons unsalted butter; 2 tablespoons all-purpose flour; 1 cup low-sodium chicken broth; 1/2 cup heavy cream (or milk); 1 teaspoon dried thyme; Salt and pepper, to taste; 1 sheet puff pastry, thawed; Flour, for rolling out pastry

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Mini Chicken Pot Pies are my go-to dish when I want something warm, hearty, and just a little bit nostalgic. These golden, flaky pies are filled with tender chicken, creamy sauce, and colorful vegetables—all packed into a handheld serving that delivers maximum comfort. Whether I’m making them for a weeknight dinner or prepping ahead for a gathering, they always hit the spot and bring smiles around the table.

Irresistible Mini Chicken Pot Pies

Why You’ll Love This Recipe

I love how quick and easy these are to prepare—perfect for busy evenings
The creamy filling paired with the crispy puff pastry is simply irresistible
I can customize the ingredients based on what I have in the fridge
These pies look adorable and make a great impression when served
Every time I serve these, there’s never a single one left—they’re that good

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

boneless, skinless chicken breasts
frozen mixed vegetables
unsalted butter
all-purpose flour
low-sodium chicken broth
heavy cream (or milk as a lighter option)
puff pastry sheets
salt, pepper, and thyme

Directions

I start by preheating the oven to 400°F (200°C) so it’s hot and ready when my pies are assembled.
Then, I melt butter in a skillet over medium heat and cook the diced chicken until it’s golden and no longer pink—about 8 minutes.
I toss in the frozen mixed vegetables and stir until they’re heated through and vibrant.
Next, I sprinkle flour over the chicken and veggies, then slowly add chicken broth while stirring constantly. I let it thicken for about 5 minutes.
I reduce the heat and stir in the cream, thyme, salt, and pepper. At this point, the filling is rich and aromatic.
I roll out the puff pastry on a floured surface and cut out circles that will fit into a muffin tin, leaving some overhang.
I spoon the chicken mixture into the pastry-lined cups and fold over the excess pastry or add a smaller circle of dough as a lid.
I bake them for 20–25 minutes until they’re beautifully golden and bubbling.
I let them cool slightly for 5 minutes before serving—just enough so I don’t burn my tongue!

Servings and timing

Yield: Approximately 8 mini pot pies
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Serving Size: 1 mini chicken pot pie (about 150g)
Calories per serving: ~360

Variations

I sometimes use leftover turkey instead of chicken—it’s a great way to repurpose holiday meals
Swapping in sweet potatoes or mushrooms adds a different twist to the filling
For extra flavor, I like adding a pinch of rosemary or smoked paprika
If I’m short on time, I use rotisserie chicken to cut down on prep

storage/reheating

I store any leftover pies in an airtight container in the refrigerator for up to 3 days. When I’m ready to reheat, I place them in a 350°F oven until they’re heated through—this keeps the crust nice and crispy. I avoid the microwave because it can make the pastry soggy.

FAQs

Can I make mini chicken pot pies ahead of time?

Yes, I often prepare them in advance and store them unbaked in the fridge for up to a day. Just pop them into the oven when ready to bake.

What can I substitute for the cream?

I like using whole milk or even a plant-based alternative like oat milk. It won’t be quite as rich, but it still tastes great.

Are mini chicken pot pies freezer-friendly?

Absolutely. I freeze them after baking, then reheat in a 350°F oven straight from frozen for about 25–30 minutes.

Can I use canned vegetables instead of frozen?

Yes, I can, but I make sure to drain them well to avoid excess liquid in the filling.

How do I prevent the bottom crust from getting soggy?

I try not to overfill the cups with sauce and ensure my oven is fully preheated. Baking on the lower oven rack can also help crisp up the base.

Conclusion

These mini chicken pot pies are more than just a meal—they’re little parcels of comfort and joy. I love how simple they are to prepare, how customizable the filling is, and how they turn even an ordinary dinner into something special. Whether I’m making them for my family or sharing with friends, they always bring warmth to the table—and that’s why they’re a regular favorite in my kitchen.