Irresistible Mini Chicken Pot Pies: Comfort Food Delight

Name: Mini Chicken Pot Pies
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 3-4 boneless, skinless chicken breasts (about 1 lb); 1 cup frozen mixed vegetables; 1 cup heavy cream; 2 sheets puff pastry (thawed); 1 cup low-sodium chicken broth; 1 medium onion (diced); 2 garlic cloves (minced); 1 tsp dried thyme; 1 tsp dried rosemary; Salt and pepper to taste; 1 egg (beaten) for egg wash (optional)

Recipe By:

Melisa Egan

Posted:

January 3, 2026

Updated:

January 3, 2026

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There’s something magical about mini chicken pot pies. Picture golden, flaky crusts encasing a rich, creamy filling brimming with tender chicken and colorful veggies—pure comfort food bliss. The aroma wafting from your oven will make you swoon, drawing everyone to the kitchen like moths to a flame.

These little wonders are not just tasty; they evoke memories of cozy family dinners and chilly nights huddled on the couch with loved ones. Whether you’re hosting a get-together or just indulging in some self-care, these mini chicken pot pies promise to deliver flavor-packed happiness in every bite.

Why You'll Love This Recipe

These mini chicken pot pies are a breeze to make, perfect for busy weeknights.
Their savory filling delivers an explosion of flavor that warms the heart.
Each pie is adorably golden-brown, making them visually irresistible on any table.
They’re versatile enough for lunchboxes or dinner parties, adapting easily to various dietary preferences.

I still remember the first time I made these delightful mini chicken pot pies for a gathering. My friends devoured them faster than I could pull them out of the oven, leaving me with nothing but crumbs and happy faces.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

Boneless, Skinless Chicken Breasts: About 3-4 breasts work well; adjust based on how many people you’re feeding.
Frozen Mixed Vegetables: Convenient and colorful; choose blends with peas, carrots, and corn for best results.
Heavy Cream: Adds richness to the filling; opt for full-fat for that dreamy creamy texture.
Puff Pastry Sheets: Look for high-quality frozen pastry; it’s buttery and flaky when baked.
Chicken Broth: Use low-sodium broth to control saltiness while enhancing flavor.
Onion: A medium onion adds sweetness; sauté until translucent for the best flavor base.
Garlic Cloves: Fresh garlic elevates the taste; chop finely to release its aromatic goodness.
Dried Thyme and Rosemary: These herbs bring warmth and earthiness to the filling; fresh is even better if you have it!
Salt and Pepper: Essential seasonings that enhance all flavors—don’t skip them!
Egg Wash (optional): A mixture of beaten egg with water gives your pastry a golden sheen during baking.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Recipe preparation for mini chicken pot pies

How to Make mini chicken pot pies

Prepare your workspace by gathering all ingredients and tools. Preheat your oven to 400°F (200°C) while you get started on these tasty treats.

Sauté the Aromatics: In a large skillet over medium heat, add olive oil and toss in diced onion and minced garlic. Cook until the onion turns translucent and releases its sweet aroma.

Add Chicken: Stir in diced boneless skinless chicken breasts into the skillet. Season with salt, pepper, thyme, and rosemary. Sauté until the chicken is cooked through, about 5-7 minutes.

Create the Filling: Pour in heavy cream and chicken broth once chicken is done cooking. Stir in frozen mixed vegetables and let simmer for 5 minutes until everything is heated through.

Prepare Puff Pastry: Roll out puff pastry sheets on a floured surface. Cut circles slightly larger than your muffin tin cups—this will ensure ample coverage over your fillings.

Assemble the Pot Pies: Grease a muffin tin lightly before pressing pastry circles into each cup. Fill each one generously with the creamy chicken mixture then top each with another pastry circle.

Bake Until Golden: Brush tops with an egg wash for extra shine if desired. Bake in preheated oven for 20-25 minutes until they puff up beautifully and achieve that golden-brown color.

Enjoy your homemade mini chicken pot pies warm from the oven! These delightful bites are sure to become a favorite around your dinner table.

You Must Know

Mini chicken pot pies are a comforting classic, combining flaky pastry with savory filling.
They’re perfect for meal prep and can be customized with your favorite veggies.
Plus, the aroma of baking fills your home with warmth, inviting everyone to gather around the table.

Perfecting the Cooking Process

Start by prepping all ingredients before cooking. Sauté onions and garlic first, then add chicken, followed by veggies and broth for a rich filling.

Add Your Touch

Feel free to swap out chicken for turkey or add seasonal vegetables like peas or carrots. Experiment with herbs for extra flavor, such as thyme or rosemary.

Storing & Reheating

Store mini chicken pot pies in an airtight container in the fridge for up to three days. Reheat in the oven at 350°F until warmed through for the best texture.

Chef's Helpful Tips

For a golden crust, brush the tops with egg wash before baking.
Use a mix of dark and light meat chicken for richer flavor.
Always let them cool before serving to avoid burns from hot filling.

I remember the first time I made mini chicken pot pies; my friends devoured them in minutes! Their laughter and compliments warmed my heart more than any oven could.

FAQ

What can I use instead of chicken?

You can substitute rotisserie chicken or even tofu for a vegetarian option.

How do I prevent soggy bottoms?

Pre-bake the pie crusts for a few minutes before adding the filling.

Can I freeze mini chicken pot pies?

Absolutely! Freeze them unbaked, then bake straight from frozen when craving comfort food.

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