Of course! Mini Chicken Pot Pies are the ultimate comfort food in a perfectly personal-sized package. They’re fun to make, incredibly versatile, and a guaranteed crowd-pleaser.
Here is a complete guide with a classic recipe, plus tips for shortcuts and variations.
Classic Mini Chicken Pot Pies
This recipe uses a simple from-scratch filling and pre-made puff pastry for a fantastic, flaky top.
Yields: 6 mini pot pies
Prep time: 25 minutes
Cook time: 20-25 minutes
Ingredients
For the Filling:
· 2 tablespoons unsalted butter
· 1/2 cup diced onion
· 1/2 cup diced celery
· 1/2 cup diced carrots
· 1 teaspoon minced garlic
· 1/3 cup all-purpose flour
· 1 3/4 cups chicken broth
· 1/2 cup whole milk or half-and-half
· 2 cups cooked and shredded chicken (rotisserie chicken works perfectly!)
· 1/2 cup frozen peas
· 1 teaspoon dried thyme or 1 tablespoon fresh thyme
· 1/4 teaspoon black pepper
· Salt, to taste
For the Crust:
· 1 sheet puff pastry, thawed (or a tube of refrigerated biscuit dough for a shortcut)
· 1 egg, beaten (for egg wash)
Instructions
- Prepare the Filling:
· In a large skillet or Dutch oven, melt the butter over medium heat. Add the onion, celery, and carrots and cook until softened, about 5-7 minutes. Add the garlic and cook for one more minute until fragrant.
· Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste.
· Gradually whisk in the chicken broth and milk, making sure to get out any lumps. Bring the mixture to a simmer, stirring frequently, until it thickens significantly.
· Remove from heat. Stir in the shredded chicken, frozen peas, thyme, and pepper. Taste and add salt as needed. Set aside to cool slightly. - Preheat Oven and Prepare Pans:
· Preheat your oven to 400°F (200°C).
· Lightly grease a standard 6-cup muffin tin. - Assemble the Pies:
· On a lightly floured surface, roll the puff pastry sheet out just enough to smooth the creases. Using a bowl or glass, cut out 6 circles that are about 1-2 inches larger in diameter than your muffin tin cups. (You may need to re-roll the scraps).
· Gently press the pastry circles into the greased muffin cups, letting the edges hang over.
· Spoon the chicken pot pie filling into each pastry-lined cup, filling them to the top. - Create the Top Crust (Optional but recommended):
· You can simply leave them as open-faced tarts, but for a full pie effect, cut 6 smaller circles (or use a shaped cutter) from the remaining pastry to create tops.
· Place the smaller pastry circle on top of the filling. You can crimp the edges with a fork to seal it to the bottom crust, or just let it rest on top.
· Brush the tops generously with the beaten egg wash. This will give them a beautiful golden-brown shine.
· Use a sharp knife to cut 2-3 small slits in the top of each pie to allow steam to escape. - Bake:
· Bake for 20-25 minutes, or until the pastry is puffed and deep golden brown, and the filling is bubbly.
· Let the pies cool in the muffin tin for 5-10 minutes before carefully removing them with a small offset spatula or knife. They will be very hot inside!
Helpful Tips & Shortcuts
· The Ultimate Shortcut: Use a can of pre-made cream of chicken soup mixed with about 1/2 cup of milk or broth instead of making the roux-based sauce. Stir in the cooked chicken, frozen mixed vegetables, and seasonings. It’s incredibly easy and still delicious.
· Biscuit Dough Crust: For a thicker, biscuit-like crust, use a tube of refrigerated biscuit dough (the “Grands” size works well). Press one biscuit into each muffin cup to form the bottom and sides.
· Make-Ahead: You can prepare the filling up to 2 days in advance and store it in the fridge. Assemble and bake when ready.
· Freezing Instructions: Assemble the unbaked pies in the muffin tin and freeze solid. Then, pop them out and store in a freezer bag for up to 3 months. Bake from frozen, adding 5-10 minutes to the baking time.
· Don’t Have a Muffin Tin? You can use ramekins! Just spoon the filling into greased ramekins, place a round of pastry on top, brush with egg wash, and bake.
Fun Variations
· Potato & Cheddar: Add 1/2 cup of diced, cooked potatoes and 1/2 cup of shredded sharp cheddar cheese to the filling.
· Everything Spice: Sprinkle the egg-washed tops with everything bagel seasoning for a savory crunch.
· Herbaceous Twist: Add 2 tablespoons of fresh chopped parsley and 1 teaspoon of chopped fresh rosemary to the filling.
· Turkey Pot Pies: A perfect way to use up leftover Thanksgiving turkey!
Enjoy your adorable and delicious mini chicken pot pies! They are perfect for a cozy dinner, party appetizer, or a packed lunch.