On a chilly evening last winter, I found myself craving something warm and wholesome. The kitchen felt quiet, with the soft hum of the refrigerator and Maple’s gentle snores in the corner. I remembered those tender pot pies my grandma used to bake—flaky crust and creamy filling. Wanting to bring back that comfort in a simpler form, I decided to bake individual Mini Chicken Pot Pies.

The buttery aroma of pastry folding over the filling filled the house. There’s something lovely about petite portions—each one carries its own surprise of soft vegetables, shredded chicken, and cozy sauce. We tucked into them one by one, grateful for something small yet deeply satisfying.

These mini pies are perfect for calming evenings when you want a bit of nostalgia without fuss. They remind me of bedtime stories and warm blankets, of Wednesday nights spent chatting over dinner with my daughter and husband.

Easy Mini Chicken Pot Pies - Mini Chicken Pot Pies

Short Description

Easy Mini Chicken Pot Pies: tender chicken, veggies, and creamy sauce baked inside flaky, individual pastry shells—cozy, comforting, and perfect for chilly evenings.

Ingredients You’ll Need

For the Filling

2 cups cooked chicken, shredded
1 cup frozen peas and carrots (or mixed veggies)
½ cup onion, finely chopped
½ cup celery, finely chopped
2 cloves garlic, minced
2 tbsp unsalted butter
2 tbsp all-purpose flour
1 cup chicken broth
½ cup milk or cream
½ tsp dried thyme
Salt and pepper, to taste

For the Pastry & Assembly

1 sheet frozen puff pastry (thawed) or pie crust
1 egg, beaten (for egg wash)
2 tsp melted butter (optional, for brushing)

Tools & Equipment

Muffin tin (4–6 cups)
Skillet
Spatula
Mixing bowl
Pastry brush

How To Make Easy Mini Chicken Pot Pies

Step 1: Cook the filling
In a skillet over medium heat, melt butter. Sauté onion, celery, and garlic until soft (3–4 minutes). Stir in flour and cook 1 minute. Gradually whisk in broth and milk. Add shredded chicken, frozen veggies, thyme, salt, and pepper. Simmer until thickened (3–5 minutes), then let cool slightly.

Step 2: Prep pastry cups
Preheat oven to 400°F (200°C). Cut dough into 4–6 squares, large enough to line muffin cups and fold over. Gently press dough into each cup.

Step 3: Fill and top
Spoon cooled filling into each pastry shell, leaving room at top. Fold edges over and brush with beaten egg. Brush tops lightly with melted butter if using.

Step 4: Bake
Bake 18–22 minutes until pastry is golden and puffed. Let rest 5 minutes before serving—they’ll still be warm inside.

Serving and Pairing Suggestions

These Mini Chicken Pot Pies are lovely served with a side of lightly dressed greens, like spinach and arugula with lemon vinaigrette.

They’re great on their own with a hot mug of soup or piled onto soft mashed potatoes for a cozy meal.

Storing and Reheating Tips

Room Temperature: Cover loosely and enjoy within 2 hours for best texture.

Refrigerator: Store in an airtight container for up to 3 days. Reheat in a 350°F (175°C) oven for 8–10 minutes, until warmed through.

Freezer: Once cooled, freeze on a tray, then transfer to a bag for up to 2 months.

To Reheat from Frozen: Bake from frozen at 375°F (190°C) for 15–18 minutes, until crust is golden and filling is hot.

Top Tips for Perfecting

Don’t skip the sauté step: Cooking onions and celery first brings out sweetness and depth in the filling.

Cool first: Let the filling cool slightly so it doesn’t make the pastry soggy.

Seal edges well: Press pastry edges gently to avoid leaks during baking.

Even cups: Don’t overfill—you want room for pastry to puff and seal without overflow.

Recipe Variations

Cheesy Twist: Stir in ¼ cup shredded cheddar or gruyère into the filling before baking for a melty surprise.

Herb Boost: Sprinkle fresh chopped parsley or chives over the hot pies for color and brightness.

Turkey Edition: Swap chicken for shredded turkey—great for using holiday leftovers.

Gluten-Free: Use gluten-free puff pastry and a little more broth to thin the filling if needed.

Spicy Kick: Add a pinch of red pepper flakes to the filling for gentle warmth.

Estimated Nutrition Info (per mini pie, makes 6)

Calories: ~280 kcal
Protein: 14 g
Carbs: 25 g
Fat: 15 g
Adaptable to lighter versions with lower-fat milk or cheese.

Frequently Asked Questions (FAQs)

1. Can I use rotisserie chicken?
Yes! It’s a great time-saver and adds richness.

2. Can I make them ahead?
Assemble and refrigerate for up to 4 hours, then bake when ready.

3. Can I freeze unbaked pies?
Yes—freeze assembled pies on a tray, then bake from frozen at 375°F (190°C) for 20–25 minutes.

4. My pastry sank—why?
Pastry cups weren’t pre-shaped; make sure you press them into the muffin tin before filling.

5. Can I double the recipe?
Absolutely—just scale ingredients and use more pastry slices to line muffin cups.

Conclusion

Few things feel as comforting as a warm, golden pastry filled with creamy chicken and veggies. These Mini Chicken Pot Pies have quickly become a regular in our kitchen—easy to make, yet full of that slow-cooked taste we all crave when the air turns crisp.

Sometimes I bake them on a quiet Sunday, other times in a pinch on a school night. They always feel like a little gift—simple, satisfying, and made with love. Whether shared around the table or packed up for lunch the next day, they never last long.

If you try this recipe, I’d truly enjoy hearing how it fits into your day. Send a message, leave a comment, or share your own twist—it’s always lovely to hear how others make it their own.