Mini Chicken Pot Pies Recipe

Name: Irresistible Mini Chicken Pot Pies Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 1 lb boneless chicken thighs, diced; 1 cup frozen mixed vegetables; 2 tbsp butter; 2 tbsp all-purpose flour; 1 cup low-sodium chicken broth; 1 cup puff pastry sheets (about 2 sheets); ½ cup whole milk; Salt and pepper to taste; 1 tsp dried herbs (thyme or rosemary)

Recipe By:

Lily Hartwell

Posted:

November 12, 2025

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What’s better than a warm hug on a chilly day? How about sinking your teeth into a mini chicken pot pie that’s just bursting with flavor? These delightful little pockets of joy are not only a feast for the taste buds but also an absolute treat for the soul. Imagine biting into a flaky crust and discovering tender pieces of chicken swimming in a velvety sauce surrounded by veggies that dance across your palate. The aroma wafting from your oven will have everyone in the house lining up like kiddo soldiers at dinner time.

As you gather around the table for family night or a cozy gathering with friends, these mini chicken pot pies will steal the show faster than you can say “dinner is served!” I still remember the first time I made these; my kitchen turned into a mini cafeteria with my kids declaring themselves pie inspectors. They were so eager to dive in that I barely got a chance to snap a photo before they vanished! Trust me, once you try this recipe, you’ll be dreaming about it long after the last bite.

Why You'll Love This Recipe

These delightful mini chicken pot pies are incredibly easy to make and perfect for any occasion.
The creamy filling and flaky crust create an irresistible flavor combination.
Visually appealing, they look fantastic on any dinner table and can be customized to include your favorite vegetables or spices.

I once made these for a family gathering, and they disappeared faster than I could serve them!

Essential Ingredients

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

Boneless Chicken Thighs: I prefer thighs over breasts for their juicy texture; they add so much more flavor.
Frozen Mixed Vegetables: Convenient and colorful—look for blends without added sauces or seasonings to keep it simple.
Butter: A must-have for sautéing; it adds richness that makes everything taste better.
All-Purpose Flour: Essential for thickening the sauce; make sure to whisk it well with the butter.
Chicken Broth: Use low-sodium broth for control over seasoning; homemade is great if you have it on hand.
Puff Pastry Sheets: Pre-made puff pastry is perfect here—it’s flaky and golden without all the hassle of making dough from scratch.
Milk or Cream: To achieve that creamy filling consistency; opt for whole milk or heavy cream depending on your preference.
Salt and Pepper: Simple seasonings that elevate all flavors—never underestimate their power!
Dried Herbs (like thyme or rosemary): These add depth; fresh herbs are nice too if you have them available.

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

Let’s Make it Together

Preheat Your Oven: Begin by preheating your oven to 400°F (200°C). This ensures perfect baking conditions for those golden crusts.

Sauté Chicken and Veggies: In a skillet over medium heat, melt butter until bubbly. Add diced boneless thighs and cook until browned and cooked through. Toss in frozen mixed vegetables until heated.

Create Your Sauce: Sprinkle flour over sautéed ingredients while stirring continuously for about one minute. Gradually whisk in chicken broth while ensuring there are no lumps.

Add Creaminess and Seasonings : Pour in milk or cream while stirring gently until mixture thickens—about 3-5 minutes. Season generously with salt, pepper, and dried herbs.

Fill Puff Pastry Cups : Roll out puff pastry sheets on floured surface. Cut circles large enough to fit muffin tins. Spoon generous amounts of filling into each cup and cover with pastry tops.

Bake Until Golden Brown : Place filled muffin tins into preheated oven for 20-25 minutes or until pastry is puffed up and beautifully golden brown.

Enjoy every delicious bite of these irresistible mini chicken pot pies!

You Must Know

Mini chicken pot pies are perfect for cozy dinners or fun gatherings.
Their flaky crust and savory filling will impress everyone.
Plus, they freeze well for quick meals later, making them a delightful addition to your recipe collection.

Perfecting the Cooking Process

Begin by preheating your oven while you prepare the filling. Sauté vegetables and chicken simultaneously for an efficient cooking process.

Add Your Touch

Feel free to swap out veggies like carrots or peas based on your preferences. Add herbs like thyme or rosemary for extra flavor.

Storing & Reheating

Store leftover mini chicken pot pies in an airtight container in the fridge for up to three days. Reheat in the oven to maintain the crust’s flakiness.

Chef's Helpful Tips

To avoid soggy bottoms, pre-bake the crust slightly before adding the filling.
Season the filling generously for a flavorful dish.
Always let the pies cool slightly before serving to prevent burns.

Cooking mini chicken pot pies always reminds me of my grandmother’s kitchen, where we’d experiment with flavors, creating memories and tasty treats together.

FAQ

What can I use instead of chicken in mini chicken pot pies?

You can substitute with turkey, tofu, or even hearty vegetables for a vegetarian option.

Can I make mini chicken pot pies ahead of time?

Absolutely! Assemble them and store in the fridge until you’re ready to bake.

How long do mini chicken pot pies take to bake?

Bake at 375°F for about 25-30 minutes until golden brown and bubbly.

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