Mini Chicken Pot Pies

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Why You’ll Love This Recipe

  • Quick & Easy – Made with simple ingredients and ready in just 35 minutes.
  • Comforting & Hearty – A rich, creamy filling encased in golden, flaky puff pastry.
  • Great for Any Occasion – Perfect for snacks, dinners, or party appetizers.
  • Customizable – You can switch up the filling to suit your taste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • 1 cup cooked shredded chicken
  • 1 cup mixed vegetables (peas, carrots)
  • 1 can cream of chicken soup
  • 1 package puff pastry (thawed)
  • 1 egg (beaten for egg wash)

Directions

  1. Preheat your oven to 375°F (190°C).
  2. In a bowl, mix the shredded chicken, mixed vegetables, and cream of chicken soup.
  3. Roll out the puff pastry and cut circles to fit your muffin tin, leaving extra for the tops.
  4. Line each muffin tin cup with a puff pastry circle and fill with the chicken mixture.
  5. Place another puff pastry circle on top, pressing the edges to seal. Brush with the beaten egg.
  6. Bake for 20–25 minutes or until the tops are golden brown.
  7. Let cool slightly before serving. Enjoy!

Servings and Timing

  • Servings: 6 mini pies
  • Prep Time: 10 minutes
  • Cooking Time: 25 minutes
  • Total Time: 35 minutes
  • Calories per serving: 220 kcal

Variations

  • Cheesy Twist – Add shredded cheddar or mozzarella to the filling for extra richness.
  • Spicy Kick – Mix in a pinch of cayenne pepper or chopped jalapeños.
  • Turkey Swap – Use cooked turkey instead of chicken for a tasty alternative.
  • Crescent Dough Option – Replace puff pastry with crescent roll dough for a softer texture.
  • Herb Infusion – Add fresh thyme or parsley for extra flavor.

Storage/Reheating

  • Refrigeration: Store leftover pies in an airtight container in the fridge for up to 3 days.
  • Freezing: Wrap the baked pies in plastic wrap and freeze for up to 2 months. Reheat in the oven at 350°F (175°C) for 10–15 minutes.
  • Microwave Reheating: Heat on medium power for 30–45 seconds, though the crust may soften.

FAQs

How do I prevent my mini pot pies from getting soggy?

Make sure to bake them until golden brown, and avoid overfilling the pastry.

Can I use rotisserie chicken for this recipe?

Yes! Rotisserie chicken is a great shortcut and adds extra flavor.

Can I make these ahead of time?

Absolutely! You can assemble the pies and refrigerate them before baking, or bake them in advance and reheat later.

What vegetables can I use?

Any mix of peas, carrots, corn, green beans, or even mushrooms works well.

Can I make these in a regular pie pan instead of a muffin tin?

Yes, you can make a full-sized pot pie using the same ingredients; just adjust the baking time to 30–35 minutes.

Can I use homemade pie crust instead of puff pastry?

Yes, a homemade or store-bought pie crust will work too, though it may be less flaky.

How can I make this dairy-free?

Use a dairy-free cream soup alternative or make a roux with chicken broth and dairy-free milk.

What dipping sauces go well with these?

Ranch dressing, honey mustard, or even a light gravy complement the pies well.

Can I add potatoes to the filling?

Yes, diced cooked potatoes make a great addition for a heartier filling.

How do I get a perfectly golden crust?

Brush the tops generously with an egg wash before baking for a beautifully golden and shiny finish.

Conclusion

Mini chicken pot pies are the ultimate comfort food, combining a flaky crust with a creamy, flavorful filling. Whether you serve them as a snack, appetizer, or main dish, they’re guaranteed to be a crowd-pleaser. Try different variations and make them your own!

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Mini Chicken Pot Pies

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  • Author: Isabella
  • Total Time: 35 minutes
  • Yield: 6 mini pies
  • Diet: Vegetarian
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Description

Mini Chicken Pot Pies are the perfect comfort food in a bite-sized, flaky, and buttery puff pastry crust. With a creamy chicken and vegetable filling, they are great for snacks, appetizers, or a quick dinner. Ready in just 35 minutes, these mini pies are easily customizable and will delight the whole family.

Ingredients

  • 1 cup cooked shredded chicken
  • 1 cup mixed vegetables (peas, carrots)
  • 1 can cream of chicken soup
  • 1 package puff pastry (thawed)
  • 1 egg (beaten for egg wash)

Instructions

  • Preheat oven to 375°F (190°C).
  • In a bowl, combine the shredded chicken, mixed vegetables, and cream of chicken soup.
  • Roll out the puff pastry and cut circles to fit your muffin tin, leaving extra for the tops.
  • Line each muffin tin cup with a puff pastry circle, then fill with the chicken mixture.
  • Place another puff pastry circle on top, pressing the edges to seal. Brush with the beaten egg.
  • Bake for 20-25 minutes or until golden brown.
  • Let cool slightly before serving.

Notes

  • Make sure not to overfill the pies to avoid sogginess.
  • Rotisserie chicken is a great shortcut for added flavor.
  • Feel free to add herbs or cheese for extra flavor.
  • These pies can be made ahead of time and stored for later use.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Appetizers, Snacks, Comfort Food, Quick Meals
  • Method: Baking
  • Cuisine: American

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