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Mini Chicken Pot Pies

Mini Chicken Pot Pies: Comfort in Every Flaky Bite

Easy Mini Chicken Pot Pies are delightful, bite-sized portions that bring comfort and joy, perfect for sharing or savoring alone.
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Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 12 pies
Course: Dinner
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 cups Cooked shredded chicken Rotisserie chicken works well.
  • 2 tablespoons Butter Can be substituted with olive oil.
  • 1 cup Chopped onion Any onion variety or shallots work.
  • 1 cup Diced carrots Alternatives include bell peppers or corn.
  • 1 cup Frozen peas Fresh peas can be used if in season.
  • 1 teaspoon Garlic powder Use fresh garlic for a stronger flavor.
  • 1 teaspoon Dried thyme Italian seasoning or rosemary can be alternatives.
  • to taste Salt and black pepper Adjust according to preference.
  • 2 tablespoons All-purpose flour Use a gluten-free blend for a GF option.
  • 1 cup Chicken broth Vegetable broth for vegetarian version.
  • ½ cup Whole milk Swap with cream or non-dairy for vegan options.
For the Crust
  • 2 sheets Puff pastry sheets Can substitute with pie crust.
  • 1 large Egg Beaten for egg wash.

Equipment

  • Muffin Tin
  • Large Skillet
  • Rolling Pin
  • Cooking spray

Method
 

Cooking Instructions
  1. Preheat oven to 375°F (190°C) and grease muffin tin or ramekins.
  2. Melt butter in a skillet, add onions and sauté for 3 minutes until translucent.
  3. Add diced carrots, cook for 3 minutes, then stir in peas, garlic powder, thyme, salt, and pepper. Sauté for 2 minutes.
  4. Sprinkle flour over the mixture, stir for 1-2 minutes until combined and slightly thickened.
  5. Pour in chicken broth, stir constantly, and cook for 3-4 minutes until thickened.
  6. Stir in milk and shredded chicken, simmer for another 3 minutes.
  7. Roll out puff pastry and cut circles to fit muffin tin sections.
  8. Place pastry circles in the muffin tins, fill with chicken mixture, and brush edges with beaten egg.
  9. Bake for 20-25 minutes until pastry is golden brown.
  10. Cool in the tin for 5 minutes before serving warm.

Nutrition

Serving: 1pieCalories: 250kcalCarbohydrates: 20gProtein: 12gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 400mgPotassium: 300mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 5mgCalcium: 30mgIron: 2mg

Notes

These mini chicken pot pies are perfect for sharing and can be customized with various fillings.

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