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These Mini Chicken Pot Pies are a delicious bite-sized twist on a classic comfort food. You’ll love this easy recipe with leftover chicken or turkey!
There’s something undeniably comforting about a warm, flaky chicken pot pie. The combination of tender chicken, sweet peas and carrots, and a rich and creamy sauce encased in a buttery pastry is the epitome of comfort food. This mini pot pie recipe lets you enjoy all the flavors of classic pot pie in convenient individual-sized servings!
This chicken pot pie recipe with puff pastry only takes 10 minutes to prep, then pop it in the oven to bake! They make a fun party appetizer or a family dinner paired with sides. Or simply enjoy an individual chicken pot pie with a dipping sauce for a tasty snack.
Why You Will Love This Recipe
- Great for Meal Prep. Make a batch of chicken pot pie muffins ahead of time for a delicious and satisfying meal whenever you need it.
- Perfectly Portioned. This individual chicken pot pie recipe makes the perfect-sized single portion, great for parties or gatherings.
- Versatile. You can easily customize this adaptable recipe by adding your favorite vegetables or using different types of meat.
Ingredients
Below are the ingredients you will need to make this mini chicken pot pie recipe. Scroll to the recipe card at the bottom of the page to see the exact amounts for each ingredient.
- Puff Pastry: You’ll need one box of frozen puffed pastry, the perfect base for these mini pot pies. Puff pastry is in the freezer aisle usually next to the phyllo dough; be sure to grab it instead of the phyllo!
- Cooked Chicken: Use leftover or pre-cooked chicken and dice it so that it fits in each puff pastry pot pie easily. I used rotisserie chicken for quick prep!
- Vegetables: The filling has a delicious combination of sauteed yellow onion and mushrooms along with frozen peas and carrots for easy prep.
- Flour: All-purpose flour helps to thicken the filling, creating a rich and creamy sauce inside each puff pastry chicken pot pie.
- Seasonings: A savory blend of Italian seasoning, garlic powder, black pepper, and salt adds depth and complexity to the filling.
- Egg: You’ll need one large egg for an egg wash to brush around the edges of each mini chicken pot pie for a golden crust.
- Avocado Oil: This healthy oil provides a light, neutral flavor that won’t overpower the other ingredients.
- Chicken Broth: Adds delicious flavor to the savory sauce.
- Milk: Whole milk makes for a delightfully creamy filling. You can use 2% milk in a pinch, but full-fat milk really is the best for a chicken pot pie with puff pastry.
How to Make Mini Chicken Pot Pies
Below are photos and recipe steps to easily make this recipe. You will need an oven, a stovetop, a large pot, a cutting board, a knife, a muffin tin, and cooking spray.
Sauté the Onion and Mushrooms
Preheat the oven to 400ºF. In a large pot, heat the oil over medium heat. Add the onion and mushrooms and sauté until translucent and softened, about 3-4 minutes.
Make the Sauce
Add the flour and seasonings. Stir continuously for about 30 seconds, then whisk in the broth and milk until no clumps of flour remain. Bring to a simmer, and simmer for 5 minutes or until thickened.
Add the Frozen Veggies and Chicken
Add the frozen vegetables and diced chicken and stir until combined. Remove the pot from the heat.
Prepare the Puff Pastry
Lay out each sheet of puff pastry on a cutting board and cut into 6 rectangles (making 12 rectangles in total). Then generously grease a muffin tin with cooking spray, then place the puff pastry pieces in each muffin well.
Fill, Egg Wash, and Bake
Fill each puff pastry with pot pie filling. Bring the corners of each pastry together slightly, then brush the edges with egg wash. Bake in the oven for 22-23 minutes, or until golden brown. Serve!
Serve
These make a great holiday party spread with blackberry brie bites and a cranberry spritz. For a simple dinner, serve with a little arugula salad and hasselback potatoes. If you need to stretch the meal further, maybe some roasted asparagus, tender butternut squash, or air fryer brussels sprouts on the side.
Storage and Reheating Instructions
Store leftover pot pies in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350ºF for 10-15 minutes until heated through. For longer storage, freeze pot pies in a freezer bag for up to 3 months. Thaw in the refrigerator overnight then reheat in the oven.
Tips and Tricks
- Thaw puff pastry properly according to the instructions, typically 30-60 minutes at room temperature. This will make it much easier to work with.
- If you don’t have a muffin tin, make this chicken pot pie recipe with puff pastry using 1-cup ramekins. Add 3-5 extra minutes of baking time if needed and serve them straight from the ramekins for an elevated party presentation!
- Generously grease the muffin tin with cooking spray before adding the puff pastry. This will prevent the pot pies from sticking and keep the bottoms from getting soggy while baking.
Mini Chicken Pot Pies FAQ
You can easily make this recipe in the air fryer instead! Follow the recipe as directed, making the mini pot pies in an air fryer muffin tin, and cook in the air fryer at 375ºF for 12-15 minutes, or until the crust is golden brown and the filling is bubbly and hot. Air fry the pies in batches if necessary.
Make vegetarian pot pies by swapping out the chicken with more mushrooms and using vegetable broth instead! After holidays, try this recipe with turkey or ham to use up delicious leftovers. Ground beef, Italian sausage, even chorizo could be used with other complimentary vegetables (like corn, bell peppers, spinach, etc.) to create the perfect meal for your preferences.
More great appetizer recipes
Mini Chicken Pot Pies
Equipment
Ingredients
- 1 box (17.3 oz) frozen puff pastry, thawed for 30-60 minutes
- 1 tbsp avocado oil
- ½ cup diced yellow onion
- 4 oz mushrooms , sliced
- 3 tbsp all-purpose flour
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- ¾ tsp salt
- ½ tsp black pepper
- 1 cup chicken broth
- ½ cup whole milk
- 1 cup frozen peas and carrots
- 1.5 cups cooked, diced chicken
- 1 large egg whisked with 1 tbsp water for egg wash
Instructions
- Preheat oven to 400 degrees.
- In a large pot, heat the oil over medium heat. Add the onion and mushrooms and saute until translucent and softened, about 3-4 minutes.
- Add the flour, garlic powder, Italian seasoning, salt, and pepper. Stir continuously for about 30 seconds, then whisk in the chicken broth and milk until no clumps of flour remain. Bring to a simmer, and simmer for 5 minutes or until thickened.
- Add the frozen vegetables and chicken and stir. Remove from heat.
- Lay each sheet of puff pastry out on a cutting board and cut into 12 rectangles (6 rectangles per sheet).
- Generously grease a muffin tin, then place the puff pastry pieces in each muffin well. Fill with pot pie filling. Bring the corners together slightly, then brush the edges with egg wash.
- Bake in the oven for 22-23 minutes, or until golden brown. Serve!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
