Easy Mini Chicken Pot Pies

These easy mini chicken pot pies are perfect for a quick and comforting meal. Packed with tender chicken and vegetables in a creamy sauce, all wrapped up in flaky pastry, they’re sure to be a hit with the whole family.


  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup cooked chicken, shredded or diced
  • 1 cup mixed vegetables (such as peas, carrots, and corn), fresh or frozen
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • Salt and pepper to taste
  • 2 sheets of puff pastry, thawed if frozen
  • 1 egg, beaten (for egg wash)


  1. Preheat your oven to 375°F (190°C). Grease a muffin tin or line it with parchment paper.
  2. In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and cook until softened, about 3-4 minutes.
  3. Add the cooked chicken and mixed vegetables to the skillet, and stir to combine.
  4. Pour in the chicken broth and heavy cream, and season with salt and pepper to taste. Simmer for 5-7 minutes, until the mixture has thickened slightly. Remove from heat and let it cool slightly.
  5. Roll out the puff pastry sheets on a lightly floured surface. Using a round cutter or a glass, cut out circles slightly larger than the size of the muffin tin holes.
  6. Press each circle of pastry into the muffin tin, making sure to leave some overhang.
  7. Spoon the chicken and vegetable mixture into each pastry-lined muffin tin, filling them almost to the top.
  8. Brush the edges of the pastry with the beaten egg.
  9. Cut out smaller circles from the remaining pastry and place them on top of each pie, pressing the edges to seal.
  10. Brush the tops of the pies with the remaining beaten egg.
  11. Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and the filling is bubbling.
  12. Allow the mini pot pies to cool for a few minutes before serving. Enjoy your delicious and easy homemade mini chicken pot pies!

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