Mini Chicken Pot Pies
Flaky, golden puff pastry filled with creamy chicken, peas, and carrots. These individual pot pies are perfect for a cozy lunch, dinner, or appetizer.
Ingredients
Pot Pies
- 1 sheet puff pastry, thawed
- 2 cups cooked chicken, shredded
- 1 cup mixed vegetables (peas and carrots)
- 1 cup cream of chicken soup
- ¼ cup chicken broth or milk, optional
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon dried thyme
- ¼ teaspoon black pepper
- ¼ teaspoon salt, or to taste
- 1 tablespoon chopped fresh parsley, optional
- 1 egg + 1 tablespoon water, for egg wash
Instructions
1. Prepare the Filling
Preheat oven to 400°F (200°C).
In a large bowl, combine the shredded chicken, peas, carrots, and cream of chicken soup.
Add garlic powder, onion powder, thyme, black pepper, salt, and parsley. Stir until everything is evenly coated.
If the mixture is very thick, add 2–4 tablespoons chicken broth or milk until creamy but not runny.
2. Prepare the Pastry
Lightly grease a 6-cup jumbo muffin tin or individual oven-safe ramekins.
Roll out the thawed puff pastry gently on a lightly floured surface.
Cut pieces large enough to line each muffin cup, leaving enough pastry around the edges to form the top.
Press the pastry gently into each cup.
3. Fill the Pot Pies
Spoon the chicken mixture into each pastry shell, filling them about ¾ full.
Cut additional pieces of puff pastry for the tops.
Place the pastry tops over the filling and gently press the edges together to seal.
Cut a small slit in the center of each pie to allow steam to escape.
4. Add Egg Wash
Whisk together the egg and 1 tablespoon water.
Brush the tops of the pastry generously with the egg wash. This gives them the beautiful golden-brown finish shown in the picture.
5. Bake
Bake for 20–25 minutes, or until the puff pastry is deeply golden, puffed, and crisp.
If the tops brown too quickly, loosely cover them with foil during the final few minutes.
Allow the pot pies to cool for 5–10 minutes before serving because the filling will be very hot.
Nutrition
Approximate per mini pot pie, assuming 6 servings:
- Calories: 350–400
- Protein: 20–24 g
- Carbohydrates: 25–30 g
- Fat: 18–22 g
- Fiber: 2–3 g
- Sodium: 600–800 mg
Nutrition varies depending on the puff pastry, soup, and chicken used.
Tips
- Rotisserie chicken works especially well and makes these quick to prepare.
- For a richer filling, add 2 tablespoons cream cheese.
- Add mushrooms, corn, celery, or green beans for extra vegetables.
- For a stronger herb flavor, add rosemary or Italian seasoning.
- Don’t overfill the pastry or the filling may bubble out while baking.
Storage
Refrigerate leftovers in an airtight container for up to 3 days.
Reheat in a 350°F (175°C) oven for 10–15 minutes to bring back the crisp pastry. The microwave works too, but the pastry will be softer.
Can I use pie crust instead of puff pastry?
Yes. Pie crust will give you a more traditional, tender pot-pie texture, while puff pastry gives you the flaky, layered crust shown in the image.
Can I make these ahead?
Yes. Prepare the filling up to 1 day ahead and refrigerate it. Assemble the pies shortly before baking for the best pastry texture.
Can I freeze them?
Yes. Fully baked pot pies can be cooled, wrapped individually, and frozen for up to 2 months. Reheat from frozen in a 350°F oven until heated through.
