The Best Mini Chicken Pot Pies Recipe

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Golden, flaky, and bursting with comforting flavors, these Mini Chicken Pot Pies are the perfect answer to a cozy, homey meal in bite-sized form. Each individual pie is packed with tender chicken, colorful vegetables, and a creamy sauce all wrapped in a buttery crust that’s baked to crisp perfection. Whether you’re planning a casual dinner, a family gathering, or just want something satisfying and easy to portion out, this dish delivers all the traditional goodness of a classic chicken pot pie in a fun and manageable size.

What makes these mini pot pies truly stand out is the balance between hearty filling and delicate pastry. You get a generous spoonful of creamy chicken and vegetables in every bite, wrapped in layers of puff pastry that are both crisp and tender. It’s the kind of comfort food that’s easy to make ahead, easy to reheat, and guaranteed to please both kids and adults alike.

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Why You’ll Love This Mini Chicken Pot Pies Recipe

• Perfectly portioned: Great for parties, meal prep, or family dinners.
• Ultimate comfort: All the heartwarming flavor of a traditional chicken pot pie in a portable size.
• Freezer-friendly: Make a batch ahead and save time during the week.
• Customizable: Use rotisserie chicken, leftover turkey, or your favorite veggie mix.
• Crispy and flaky crust: Buttery puff pastry provides a restaurant-quality finish with minimal effort.

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Preparation Phase & Tools to Use (Essential Tools and Equipment, and the Importance of Each Tool)

To make the best Mini Chicken Pot Pies, you’ll need a few kitchen essentials that streamline the process and ensure perfect results:

• Muffin Tin or Mini Pie Pan: This is crucial for shaping and baking individual pies. A standard 12-cup muffin tin works well and helps maintain the mini size and shape.
• Rolling Pin: If using homemade or store-bought dough sheets, a rolling pin will help you evenly flatten and size the crusts to fit into each muffin cup.
• Round Cookie Cutter or Glass Rim: Use this to cut out perfect circles of dough for the base and tops of your pies.
• Medium Saucepan: You’ll need this to cook the creamy chicken and vegetable filling until it’s thick and flavorful.
• Mixing Spoon or Silicone Spatula: For gently combining ingredients in your sauce without breaking up the chicken or overcooking the vegetables.
• Pastry Brush: Used to brush egg wash on the pastry tops, giving your pies a golden, glossy finish.
• Cooling Rack: After baking, placing the pies on a cooling rack helps prevent soggy bottoms by allowing airflow underneath.

Having these tools ready before you begin makes the cooking process smooth and helps prevent mistakes, especially with dough handling and even baking.

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Preparation Tips

• Use cold puff pastry: Whether homemade or store-bought, keep the pastry chilled until you’re ready to use it to ensure flakiness.
• Pre-cook the filling: Make sure the chicken and vegetables are fully cooked and the sauce thickened before filling the pies.
• Grease your muffin tin well: This makes it easier to release the mini pies after baking without breaking the crust.
• Cut slits or poke holes in the top crusts: This allows steam to escape during baking and prevents sogginess.
• Don’t overfill: Leave a little space at the top of each muffin cup to prevent overflow during baking.
• Seal the edges: Press the top and bottom crusts together firmly or crimp them with a fork to keep the filling locked inside.

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Ingredients for This Mini Chicken Pot Pies Recipe

Here’s everything you’ll need to whip up a batch of these savory mini pies:

• 2 cups cooked chicken, shredded or diced (rotisserie chicken works great)
• 1 cup frozen mixed vegetables, thawed (peas, carrots, corn, green beans)
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 cup chicken broth, low sodium
• ½ cup whole milk (or heavy cream for extra richness)
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon dried thyme
• Salt and pepper, to taste
• 1 package puff pastry sheets, thawed (or pie crusts if preferred)
• 1 egg, beaten (for egg wash)

Optional:

• Fresh thyme sprigs for garnish
• Dash of hot sauce for a subtle kick in the filling

These ingredients combine into a creamy, savory filling wrapped in flaky pastry that’s simple to prepare yet incredibly satisfying.

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Step 1: Prepare the Filling

In a medium saucepan over medium heat, melt the butter. Add the flour and stir constantly for 1–2 minutes to create a roux. Slowly whisk in the chicken broth and milk, cooking until the mixture thickens into a smooth, creamy sauce. Stir in garlic powder, onion powder, thyme, salt, and pepper. Fold in the shredded chicken and mixed vegetables. Let it simmer for 3–4 minutes, then remove from heat and let it cool slightly.

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Step 2: Preheat and Prep Your Pastry

Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out the puff pastry sheets slightly to even out the thickness. Use a round cookie cutter or glass to cut out circles for the bottom crusts—about 3.5 to 4 inches wide to fit the muffin tin cups. Gently press each round into the greased muffin tin.

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Step 3: Fill the Mini Pies

Spoon the cooled chicken filling evenly into each pastry-lined muffin cup, making sure not to overfill. Cut out slightly smaller pastry rounds for the tops and place them over the filling. Pinch or crimp the edges to seal, then cut a small slit or poke a hole in the center of each pie to allow steam to escape.

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Step 4: Brush and Bake

Brush each pie top with the beaten egg for a golden, shiny finish. Place the muffin tin in the preheated oven and bake for 20–25 minutes, or until the crust is golden brown and crisp.

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Step 5: Cool and Serve

Allow the mini pot pies to cool in the muffin tin for about 5 minutes before carefully removing them. Transfer to a cooling rack for another 5–10 minutes, then serve warm with fresh herbs if desired.

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Notes

• Chicken Options: You can use rotisserie chicken, leftover grilled chicken, or even turkey for this recipe. Just make sure it’s cooked and shredded/diced.
• Pastry Choices: Puff pastry gives a flaky texture, while regular pie crust offers a more traditional bite. Choose based on your preference or availability.
• Make Ahead: The filling can be prepared a day in advance and stored in the refrigerator. Just reheat slightly before assembling.
• Freezer Friendly: These mini pot pies freeze well. After baking and cooling, store them in an airtight container and reheat when needed.

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Watch Out for These Mistakes While Cooking

• Overheating the Roux: Cooking the butter and flour too long or too hot can lead to a burnt taste. Keep the heat medium and stir constantly.
• Filling Too Hot: If your filling is too hot when you add it to the pastry, it can soften the dough too much and lead to a soggy crust.
• Skipping the Egg Wash: This step gives the pies their beautiful golden top. Don’t skip it!
• Forgetting to Vent the Tops: A small slit or steam hole is essential to prevent the pies from bursting open.
• Using Wet Vegetables: Thaw and drain frozen vegetables to avoid excess water that can ruin the filling’s texture.
• Not Greasing the Muffin Tin: Even with buttery pastry, skipping this step can make it hard to remove the pies cleanly.
• Overfilling the Cups: Too much filling can cause overflow and make sealing the top crusts difficult.
• Uneven Dough Thickness: Make sure your dough rounds are evenly rolled out to ensure uniform baking.

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What to Serve With Mini Chicken Pot Pies?

Mini Chicken Pot Pies are comforting and filling on their own, but pairing them with the right sides can elevate your meal into a full dining experience.

8 Recommendations

1. Mixed Green Salad – A crisp salad with vinaigrette cuts through the richness of the pies.
2. Roasted Brussels Sprouts – Their earthy flavor complements the creamy filling perfectly.
3. Mashed Potatoes – For an ultra-comforting dinner, serve these on the side or even under the pies.
4. Steamed Green Beans – Light, fresh, and a great contrast to the buttery pastry.
5. Buttery Corn on the Cob – Adds sweetness and pairs beautifully with the savory filling.
6. Apple Slaw – The tanginess and crunch bring freshness to the meal.
7. Gravy or Mushroom Sauce – Drizzle on top for added decadence, especially if you like extra sauce.
8. Biscuits or Dinner Rolls – Ideal if you’re serving a larger spread and want a traditional, Southern-style touch.

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Storage Instructions

Refrigeration: Store leftover mini chicken pot pies in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F (175°C) for about 10–12 minutes to keep the crust crisp. Avoid microwaving if you want to maintain a flaky texture.

Freezing: Allow the pot pies to cool completely before freezing. Wrap individually in foil or plastic wrap and place them in a zip-top freezer bag. Freeze for up to 3 months. Reheat straight from frozen at 375°F (190°C) for 20–25 minutes, or until heated through and crispy.

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Estimated Nutrition (per mini pie, assuming recipe yields 12)

• Calories: 270
• Total Fat: 17g
• Saturated Fat: 7g
• Cholesterol: 45mg
• Sodium: 310mg
• Carbohydrates: 20g
• Fiber: 1g
• Sugars: 2g
• Protein: 10g

Note: Nutrition will vary based on crust type and ingredient brands used.

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Frequently Asked Questions

1. Can I use pie crust instead of puff pastry?

Yes, you can substitute puff pastry with traditional pie crust if you prefer a firmer, more classic pot pie texture.

2. Can I make these mini pot pies ahead of time?

Absolutely. You can assemble them and refrigerate unbaked for up to 24 hours, or freeze them and bake directly from frozen.

3. How do I keep the bottom crust from getting soggy?

Ensure the filling is not too hot or runny when added, and avoid overfilling the cups. Preheating your oven well also helps.

4. Can I make this recipe vegetarian?

Yes, simply omit the chicken and double the vegetables. Add mushrooms or white beans for extra substance.

5. What if I don’t have a muffin tin?

You can use ramekins or small oven-safe bowls instead, adjusting the size of the crust and the baking time slightly.

6. How do I know when they’re done baking?

The tops should be golden brown and puffed. You’ll also see some bubbling of the filling through the steam vents.

7. Can I use fresh vegetables instead of frozen?

Definitely! Just chop and lightly steam or sauté them first to ensure they cook through inside the pies.

8. Do I need to thaw the puff pastry first?

Yes, thaw the puff pastry in the fridge before using. It needs to be pliable but still cold to handle easily and bake well.

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Conclusion

Mini Chicken Pot Pies are the kind of recipe that blends simplicity with hearty comfort. Perfectly portioned and endlessly customizable, they make an ideal option for weeknight dinners, meal prep, or even special occasions. With flaky crusts, rich filling, and flexible storage options, they’re a must-add to your cooking rotation. Try them once, and they’ll become a staple you turn to again and again.

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