These Mini Chicken Pot Pies are filled with tender chicken, colorful vegetables, and a rich, creamy sauce, all topped with golden, flaky pastry. They make a delicious individual dinner or party appetizer.

Ingredients

For the Chicken Filling

2 cups (300–350 g) cooked chicken, shredded or finely diced
1 tbsp butter
1 tbsp olive oil
1 small onion, finely diced
1 medium carrot, finely diced
½ cup frozen peas
½ cup corn
2 cloves garlic, minced
3 tbsp all-purpose flour
1½ cups chicken broth
½ cup whole milk
½ tsp dried thyme
½ tsp dried parsley
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper
¼ tsp onion powder
2 tbsp heavy cream, optional, for extra richness

For the Pastry

1 sheet puff pastry, thawed but still cold
1 large egg
1 tbsp water
1 tbsp grated Parmesan, optional
A little dried parsley or thyme, optional

Step-by-Step Instructions

1. Preheat the oven

Preheat your oven to 400°F (200°C).

Lightly grease 6–8 small oven-safe ramekins or individual mini pie dishes.

Place them on a baking sheet so they’re easier to transfer into and out of the oven.

2. Prepare the chicken

If using raw chicken, cook it first until it reaches an internal temperature of 165°F (74°C).

Allow it to cool slightly, then shred or dice it into small bite-sized pieces.

You can also use leftover roasted chicken or rotisserie chicken.

3. Sauté the vegetables

Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium heat.

Add the diced onion and carrot.

Cook for approximately 4–5 minutes, stirring occasionally, until the vegetables begin to soften.

Add the minced garlic and cook for another 30 seconds.

Add the peas and corn and cook for about 1–2 minutes.

4. Make the creamy sauce

Sprinkle 3 tablespoons flour over the vegetables.

Stir continuously for about 1 minute. This cooks the raw flour and helps create a smooth sauce.

Slowly pour in the chicken broth while stirring constantly.

Add the milk and continue stirring.

Cook for approximately 4–6 minutes, until the mixture thickens and becomes creamy.

5. Season the filling

Add:

Dried thyme
Dried parsley
Garlic powder
Onion powder
Salt
Black pepper

Stir well.

For a richer filling, stir in 2 tablespoons heavy cream.

6. Add the chicken

Add the cooked chicken to the creamy vegetable mixture.

Stir everything together and cook for another 2–3 minutes.

The filling should be creamy but not watery.

Remove the skillet from the heat and allow the filling to cool for about 5–10 minutes.

7. Prepare the pastry

Lightly flour your work surface.

Unroll the cold puff pastry.

Cut 6–8 pastry circles, each slightly larger than the top of your ramekins.

Keep the pastry chilled while you’re working. Cold pastry generally gives you a better rise and flakier texture.

8. Fill the ramekins

Spoon the chicken filling into each ramekin.

Fill them to approximately ¾ full, leaving a little space at the top.

Don’t overfill them because the creamy filling can bubble over during baking.

9. Add the pastry

Place one pastry circle over each ramekin.

Gently press the pastry around the rim to help seal it.

You can use your fingers or a fork to create a decorative edge.

Cut 2–3 small slits in the center of each pastry top.

These vents allow steam to escape while baking.

10. Make the egg wash

In a small bowl, whisk together:

1 egg
1 tablespoon water

Brush a thin layer of egg wash over each pastry.

For extra flavor, sprinkle with a little Parmesan, parsley, or thyme.

11. Bake

Place the baking sheet with the ramekins into the preheated oven.

Bake for approximately 20–25 minutes.

The pot pies are ready when the pastry is:

Deep golden brown
Puffy
Crisp
Completely cooked through

If the pastry becomes brown too quickly, loosely cover the tops with foil and continue baking.

12. Rest before serving

Remove the mini pot pies from the oven.

Let them rest for 5–10 minutes before serving.

The filling will be extremely hot immediately after baking, so allowing them to rest also makes them easier to enjoy.

Serve directly in the ramekins, or carefully transfer portions to serving plates.

Tips for Perfect Mini Chicken Pot Pies

Keep the filling thick

A very thin filling can make the pastry soggy. Cook the sauce until it coats the back of a spoon before adding the chicken.

Don’t overfill

Leave some space at the top of each ramekin for bubbling.

Keep pastry cold

Warm pastry can become difficult to handle and may not puff as nicely.

Don’t skip the vents

Small cuts in the pastry allow steam to escape and help prevent soggy pastry.

For extra crispy pastry

Place the ramekins on a preheated baking sheet before baking.

Variations

Vegetable Chicken Pot Pie

Add diced broccoli, green beans, mushrooms, or celery.

Cheesy Chicken Pot Pie

Add ½ cup shredded cheddar or mozzarella to the filling.

Spicy Version

Add a pinch of chili flakes, paprika, or finely diced jalapeño.

Chicken & Potato

Add ½ cup cooked diced potatoes to make the filling even heartier.

Biscuit-Topped Version

Instead of puff pastry, place biscuit dough on top and bake until golden.

Storage

Refrigerator

Cool completely, cover, and refrigerate for up to 3–4 days.

Reheating

For the crispiest pastry, reheat in a 350°F (175°C) oven until the filling is hot and the pastry is crisp again.

Microwave reheating works, but the pastry will be softer.

Freezing

You can assemble the pies and freeze them before baking. Wrap them tightly and freeze.

When ready to bake, bake from frozen and allow additional cooking time, checking that the center is thoroughly hot and the pastry is completely golden.

Q&A

Q: Can I use rotisserie chicken?
Yes. Rotisserie chicken is an easy option and works very well.

Q: Can I use frozen vegetables?
Yes. Frozen peas and corn can be added directly to the skillet.

Q: Can I substitute milk for heavy cream?
Yes. The recipe already uses milk. Heavy cream is optional and simply makes the filling richer.

Q: Can I use pie crust instead of puff pastry?
Yes. Pie crust gives a more traditional pot-pie texture, while puff pastry produces a lighter, flakier top.

Q: Why is my pot pie filling watery?
The sauce may not have been thickened enough, or the vegetables may have released extra moisture. Cook the filling until it is noticeably thick before adding it to the ramekins.

Q: Can I make these ahead of time?
Yes. Prepare the filling ahead and refrigerate it. Assemble with the pastry shortly before baking for the best result.

Q: How many mini pot pies does this make?
Approximately 6–8 individual pot pies, depending on the size of your ramekins.

Quick Recipe Card

Prep: 20 minutes
Cook: 25 minutes
Total: About 45 minutes
Servings: 6–8 mini pot pies
Oven: 400°F (200°C)

Creamy chicken + peas + corn + carrots + savory sauce + flaky golden pastry = perfect Mini Chicken Pot Pies!