Easy Mini Chicken Pot Pies
Easy Homemade Mini Chicken Pot Pies — Traditional Comfort with a Healthy Twist
Easy Mini Chicken Pot Pies are my ultimate cozy-food shortcut on a busy weeknight and the dish I bring to potlucks when I want everyone to feel instantly at home. I still remember the first time I made these for a chilly Sunday dinner — the smell of butter and baked pastry, the gentle steam when I cracked one open, and the way everyone reached for seconds. They’re small, familiar, and surprisingly satisfying.
Serve these for weeknight dinners, Sunday family meals, holiday sides, or as a comforting lunch to pack for work. These homemade mini chicken pot pies are classic and comforting but also easy enough for everyday cooking.
🧂 Ingredients (makes about 12 mini pies)
- 2 cups cooked chicken, shredded or diced (rotisserie chicken works great)
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1/2 cup finely chopped onion (about 1 small onion)
- 1/2 cup finely chopped celery (optional, for extra crunch)
- 2 tablespoons butter (or olive oil for lighter)
- 2 tablespoons all-purpose flour (or 2 tbsp cornstarch for gluten-free thickening)
- 1 cup low-sodium chicken broth
- 1/2 cup milk (or unsweetened almond milk / oat milk for dairy-free)
- 1 teaspoon Dijon mustard (optional, for depth)
- 1/2 teaspoon garlic powder
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/4 teaspoon dried thyme or 1 teaspoon fresh thyme leaves
- 1 sheet puff pastry (thawed) or 12 store-bought mini pie crusts / biscuit dough
- 1 egg beaten with 1 tablespoon water (egg wash) — optional, for golden tops
- Fresh parsley, chopped (for garnish)
Optional tools / affiliate picks: standard 12-cup muffin tin, round biscuit cutter or drinking glass to cut pastry circles (affiliate links on my recommended tools page).
👩🍳 Directions
- Preheat the oven to 400°F (200°C). Lightly grease a 12-cup muffin tin.
- In a skillet, melt the butter over medium heat (or heat 1 tbsp olive oil). Add chopped onion and celery and cook 4–5 minutes until soft and translucent.
- Stir in the flour and garlic powder; cook 1 minute, stirring, to remove the raw flour taste.
- Slowly whisk in the chicken broth and milk. Add Dijon mustard and thyme. Simmer for 4–6 minutes until the sauce thickens to a saucy gravy.
- Stir in the cooked chicken and frozen mixed vegetables. Cook 2–3 minutes until heated through. Taste and adjust salt and pepper. Remove from heat and let cool 5 minutes (helps prevent soggy pastry).
- Roll out puff pastry and cut 12 circles large enough to line the muffin cups (or use store-bought mini crusts). Press pastry into each muffin cup, leaving edges overhanging slightly.
- Spoon the chicken mixture into each pastry-lined cup (about 3 tablespoons each), leaving room at the top for a lid. Place a pastry circle or small pastry star on top and crimp edges. Brush with egg wash if using.
- Bake 18–22 minutes until pastry is puffed and golden brown. If using biscuit dough, baking time may be 16–20 minutes—check for golden color.
- Let cool in the tin 8–10 minutes before removing. Garnish with chopped parsley and serve warm.
Tips in the steps:
- If filling seems too thin after resting, stir in 1 teaspoon cornstarch mixed with 1 tablespoon cold water and return to low heat to thicken.
- For quicker assembly, use pre-cut mini tart shells or a mini muffin tin with store-bought crusts.
💡 Tips & Variations
Healthy swaps
- Low-carb: Use a cauliflower crust sheet or almond-flour pastry. Alternatively, make “open-faced” mini bowls of roasted spaghetti squash or portobello caps for a grain-free version.
- Gluten-free: Use a gluten-free pie crust or gluten-free biscuit dough; thicken with cornstarch instead of flour.
- Vegan: Replace chicken with chickpeas or shredded jackfruit, use vegetable broth and dairy-free milk, vegan butter, and a certified vegan puff pastry. Add nutritional yeast for a savory, cheesy note.
Flavor variations
- Classic comfort: Add a splash (1 tsp) of white wine with the broth for depth.
- Herby lemon: Stir in 1 tsp lemon zest and fresh dill for brightness.
- Cheesy: Mix 1/2 cup shredded cheddar into the filling before assembling.
Serving ideas
- Pair with a fresh green salad and a simple vinaigrette for a balanced meal.
- For holidays, serve alongside cranberry sauce and mashed potatoes for a nostalgic spread.
- Mini pies also make excellent appetizers — serve with a ramekin of gravy or mustard dip.
Storage & make-ahead
- Refrigerator: Store in an airtight container for 3–4 days. Reheat in a 350°F (175°C) oven for 10–12 minutes to retain flakiness.
- Freezing: Freeze baked pies on a sheet until solid, then transfer to a freezer bag for up to 2 months. Reheat from frozen at 375°F (190°C) for 20–25 minutes.
- Make-ahead assembly: Assemble pies in the muffin tin, wrap tightly, and freeze unbaked. Bake from frozen, adding about 10–15 minutes to baking time.
Pro tips
- Let the filling cool slightly before filling pastry to avoid soggy bottoms.
- For even browning, rotate the muffin tin halfway through baking.
- Use leftover rotisserie chicken to save time and add flavor.
🩺 Health & Lifestyle Tie-in
This recipe packs protein from the chicken and fiber + vitamins from the mixed vegetables, making it a satisfying, balanced home-cooked meal. Choosing lean proteins, low-sodium broth, and vegetable-forward fillings can help support heart health and better blood sugar control. Eating more homemade meals like these can also save money over time — healthier habits now may contribute to fewer medical bills and lower long-term health costs, a small financial win in addition to the comfort you get from cooking at home.
❤️ Conclusion
If you make these Easy Mini Chicken Pot Pies, tell me how they turned out — drop a comment below or tag me on Instagram with a photo (I love seeing your kitchen wins!). Whether you keep them classic or give them a healthy twist, these little pies are guaranteed to warm hearts and bellies. Happy baking!
If you want, I can add a printable recipe card or a shopping list for this recipe — would you like a PDF?
Mini Chicken Pot Pies
Ingredients
Method
- Preheat the oven to 400°F (200°C). Lightly grease a 12-cup muffin tin.
- In a skillet, melt the butter over medium heat (or heat 1 tbsp olive oil). Add chopped onion and celery and cook 4–5 minutes until soft and translucent.
- Stir in the flour and garlic powder; cook for 1 minute, stirring, to remove the raw flour taste.
- Slowly whisk in the chicken broth and milk. Add Dijon mustard and thyme. Simmer for 4–6 minutes until the sauce thickens to a saucy gravy.
- Stir in the cooked chicken and frozen mixed vegetables. Cook for 2–3 minutes until heated through. Taste and adjust salt and pepper. Remove from heat and let cool for 5 minutes.
- Roll out puff pastry and cut 12 circles large enough to line the muffin cups (or use store-bought mini crusts).
- Press pastry into each muffin cup, leaving edges overhanging slightly.
- Spoon the chicken mixture into each pastry-lined cup (about 3 tablespoons each), leaving room at the top for a lid. Place a pastry circle or small pastry star on top and crimp edges.
- Brush with egg wash if using.
- Bake for 18–22 minutes until pastry is puffed and golden brown. If using biscuit dough, baking time may be 16–20 minutes—check for golden color.
- Let cool in the tin for 8–10 minutes before removing. Garnish with chopped parsley and serve warm.
