Mini chicken pot pies are the ultimate comfort food in a perfectly portioned, handheld form. With their golden puff pastry shells and creamy, savory filling, these pies bring all the homestyle flavor of a classic pot pie without the fuss of making one large dish. They’re great for family dinners, cozy gatherings, or simply when you’re craving something warm, flaky, and satisfying.
The filling is made from tender cooked chicken, sweet carrots, peas, and aromatic onion, all brought together in a smooth, herb-scented cream sauce. Using puff pastry adds a touch of elegance and ensures a crispy, buttery crust every time—no rolling pins or pie crust drama required.
Baking them in a muffin tin or ramekins keeps portions tidy and easy to serve. These pies are also excellent for prepping ahead. You can freeze them before baking or even make the filling a day in advance. Just assemble and bake when ready.
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What makes these stand out is how adaptable they are. Swap in your favorite vegetables or use leftover turkey instead of chicken. Add a sprinkle of cheese to the filling for extra indulgence. However you make them, these mini pot pies are sure to please.
Servings and timing:
Total time: 45 minutes
Yield: 6 mini pot pies
Ingredients:
- 2 cups cooked shredded chicken
- 1 tablespoon butter
- 1/2 cup chopped onion
- 1/2 cup diced carrots
- 1/2 cup frozen peas
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- Salt and black pepper, to taste
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1/2 cup whole milk
- 1 package puff pastry sheets (thawed)
- 1 egg, beaten (for egg wash)
Instructions:
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