Mini Chicken Pot Pies

Mini Chicken Pot Pies: Comfort Food in Bite-Sized Perfection

There’s something undeniably comforting about a warm, flaky chicken pot pie, but the thought of making a full-sized pie can feel intimidating and time-consuming. Enter Mini Chicken Pot Pies — a delightful twist that turns this classic dish into individual, perfectly portioned servings. These bite-sized pies are ideal for family dinners, parties, or simply indulging in a personal comfort food treat. They combine tender chicken, hearty vegetables, creamy sauce, and a buttery crust, all baked to golden perfection.

🐔 What Are Mini Chicken Pot Pies?

Mini Chicken Pot Pies are small, single-serving versions of the traditional chicken pot pie. Instead of baking a large pie that must be sliced and served, each pie is prepared in a muffin tin or small ramekin. This method ensures crispy, flaky edges and creamy, flavorful filling in every bite. Plus, they’re visually charming and fun to serve.

🛒 Ingredients

For the Filling:

• 2 cups cooked chicken, diced (rotisserie or poached chicken works well)
• 1 cup frozen peas and carrots
• ½ cup corn kernels (fresh, canned, or frozen)
• ½ cup diced potatoes (optional)
• ½ small onion, finely chopped
• 2 cloves garlic, minced
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 ½ cups chicken broth
• ½ cup milk or cream
• Salt and black pepper, to taste
• ½ teaspoon dried thyme
• ¼ teaspoon paprika (optional for color and flavor)

For the Crust:

• 1 sheet refrigerated puff pastry or pie crust, thawed
• 1 egg, beaten (for egg wash)

👩‍🍳 Step-by-Step Instructions

Step 1: Prepare the Filling

1. In a medium saucepan, melt the butter over medium heat.
2. Add the chopped onion and cook for 2–3 minutes until softened.
3. Stir in the garlic, cooking for an additional 30 seconds until fragrant.
4. Sprinkle the flour over the butter and vegetables, stirring constantly to form a roux. Cook for 1–2 minutes to remove the raw flour taste.
5. Gradually whisk in the chicken broth and milk, ensuring no lumps form.
6. Bring the mixture to a gentle simmer, stirring frequently until the sauce thickens, about 3–5 minutes.
7. Add the cooked chicken, peas and carrots, corn, diced potatoes (if using), thyme, paprika, salt, and pepper. Stir until everything is well combined and heated through.
8. Remove from heat and let the filling cool slightly.

Step 2: Prepare the Crust

1. Preheat the oven to 400°F (200°C).
2. Roll out the puff pastry or pie crust on a lightly floured surface.
3. Using a round cutter slightly larger than the muffin tin openings, cut out circles for the bottoms of the pies.
4. Gently press the dough circles into the muffin tin cups.

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