Mini Chicken Pot Pies

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Golden and flaky on the outside, creamy and savory on the inside—Mini Chicken Pot Pies are the kind of comfort food that always disappears fast. Whether you’re making them for a holiday appetizer spread, an easy weeknight dinner, or meal prep lunches, these individual pies pack a flavorful punch in each bite. They look charming in muffin form but don’t be fooled—they’re every bit as hearty as their full-sized counterparts.

The magic lies in their portability and versatility. You can use leftover rotisserie chicken, frozen mixed veggies, and store-bought puff pastry to streamline the process. And with their crisp edges and creamy filling, they deliver that perfect bite-sized version of homey satisfaction. Serve them warm, and watch them vanish from the tray in no time.

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What Kind of Puff Pastry Should I Use?

Go for all-butter puff pastry if possible—it gives the best flavor and golden, flaky texture. If you’re using frozen pastry sheets, let them thaw just enough to become pliable but not sticky. Avoid overly thick or bread-like options that may overwhelm the filling or turn soggy.

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Ingredients for the Mini Chicken Pot Pies

Cooked Shredded Chicken
This is the base protein and the heart of the filling. Rotisserie chicken works great for convenience.

Frozen Mixed Vegetables
Carrots, peas, corn, and green beans add color, texture, and a balanced sweetness.

Puff Pastry
Provides that crisp, flaky shell that holds everything together beautifully.

Butter and Flour
For starting the roux, which thickens the creamy filling.

Chicken Broth and Milk
These create a velvety, savory sauce that coats the chicken and veggies.

Salt, Pepper, Garlic Powder, and Thyme
Simple seasoning that enhances all the flavors without overpowering.

Egg Wash
Just a mix of beaten egg and a splash of water to brush the tops, helping them turn shiny and golden.

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How To Make the Mini Chicken Pot Pies

Step 1: Prep the Puff Pastry

Preheat your oven to 400°F (200°C). Lightly grease a 12-cup muffin tin. Roll out the puff pastry sheets slightly to smooth out the creases. Cut 12 circles to fit the muffin cups and 12 smaller circles for the tops.

Step 2: Make the Creamy Filling

In a saucepan, melt 3 tablespoons of butter over medium heat. Add 3 tablespoons of flour and whisk constantly for about 1 minute to form a roux. Slowly pour in 1 cup of chicken broth and 1 cup of milk, whisking until smooth and thickened.

Step 3: Add Chicken and Vegetables

Stir in 2 cups of shredded chicken and 1 1/2 cups of frozen mixed vegetables. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon garlic powder, and a pinch of thyme. Let it simmer for 2-3 minutes, then remove from heat.

Step 4: Assemble the Pies

Press the larger pastry circles into each muffin cup, gently pressing them against the bottom and sides. Spoon the filling evenly into each pastry shell. Cover with the smaller pastry circles and press the edges to seal. Cut a small slit on top for steam to escape.

Step 5: Bake to Golden Perfection

Brush the tops with egg wash. Bake for 20-25 minutes, or until the tops are golden and puffed. Let them cool slightly before removing from the tin. Serve warm.

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Serving and Storing Your Mini Chicken Pot Pies

These little pies are best served warm, right out of the oven when the crust is crisp and the filling steamy. They’re ideal as a comforting dinner alongside a green salad or as hand-held appetizers at gatherings.

To store leftovers, let them cool completely before placing them in an airtight container. Keep refrigerated for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes to maintain their flaky texture. They can also be frozen for up to a month—just wrap them individually in plastic and foil before freezing.

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Frequently Asked Questions

Can I make these ahead of time?

Yes! Assemble them completely and refrigerate (unbaked) for up to 24 hours before baking.

Can I use pie crust instead of puff pastry?

You can, but the texture will be more tender and less flaky. Still delicious, just different.

What other vegetables can I add?

Diced potatoes, mushrooms, or chopped spinach work well. Just be sure to pre-cook any veggies that take longer to soften.

How do I avoid soggy bottoms?

Make sure the puff pastry is not overly thawed or sticky, and avoid overfilling. Baking on the lower third of the oven can help, too.

Are these good for kids?

Absolutely! Their size and mild flavors make them perfect for little hands and picky palates.

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Want More Dinner Ideas?

You might also like the Buffalo Chicken Lasagna Recipe, a spicy and cheesy twist on a classic. Or try the Garlic Sausage Alfredo Rigatoni for a creamy pasta option that feels extra indulgent.

If you’re into comforting casseroles, check out the Pepperoni Pizza Casserole—a family favorite that always pleases. The Creamy Cajun Chicken Pasta is another go-to for bold flavors with minimal effort.

For something lighter but equally satisfying, the California Spaghetti Salad delivers freshness with every forkful.

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Pin and Tell Me How Yours Turned Out

You can save this to your dinner boards for next time. Just click the Pin button.

If you make it, I’d love to hear how it turned out. Did you use a different veggie mix? Did you try biscuit dough instead of puff pastry? Leave a comment below. I’m always curious how others make it their own.

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