This post may contain affiliate links. See my disclosure statement for details.
Experience the irresistible charm of mini chicken pot pies. These tasty treats with flaky crusts and creamy fillings are perfect for any occasion.
Nothing warms the soul quite like a classic comfort food, and when it comes in a delightful miniaturized form, the comfort is doubled by charm. Mini chicken pot pies, with their flaky crusts and creamy, savory fillings, offer the perfect blend of nostalgia and nourishment. These little gems can transform your dinner parties and family gatherings into memorable and enjoyable meals around the table.
Why This Recipe Works
For this recipe, I used one of my favorite secret weapons: a grocery store rotisserie chicken. This recipe is also a great way to use up leftover chicken. It includes my basic roux recipe, (no cream of chicken soup,) fresh vegetables, and puff pastry, which results in a semi-homemade main course that tastes like you spent all day in the kitchen. This easy recipe is great for picky eaters, has a super flaky crust, and creamy sauce.
How To Make
- Remove puff pastry sheets from the freezer and follow package directions to thaw.
- Prepare the cooked chicken, carrots, celery, and onion by dicing into small pieces.
- In a large sauce pan, or large skillet, melt 4 tablespoons butter over medium-high heat.
- Add carrots, celery, and onion. Cook for 4 minutes.
- Add 1/4 cup all purpose flour, and quickly stir to combine for 1 minute.
- Stirring constantly, slowly add chicken broth.
- When well combined, add milk. Stir until it comes to a full boil.
- Lower heat and add chicken.
- Taste first, and then add salt and black pepper if desired.
- Distribute chicken mixture evenly into individual ramekins. Set aside.
- Preheat oven to 425 degrees F.
- Roll out the puff pasty once or twice on a floured surface. Cut pieces to cover the tops of your ramekins. (I had four large ramekins so I cut four large circles.)
- Place the puff pastry circles on the filled ramekins, and press the dough against the sides with your hands. You want it to hang over the edge at least 1/2 inch.
- Cut 4 small slits in the top crust on each pie.
- Place the pot pies on a baking sheet.
- Beat an egg with a little water. Brush tops of pies with egg mixture.
- Bake for 20 – 25 min. until pastry is golden brown.
Variations + Additions
- This mini chicken pot pie recipe can be made in an 8 x 8 inch baking dish. Spray it first with cooking spray, and add all the chicken mixture. Place one piece of puff pastry over the chicken mixture. Bake for 25 minutes, or until puff pastry is golden brown, and the mixture is bubbling around the edges.
- My ramekins are big, and measure 4.5 inches wide by 2.5 inches tall. I got four very hefty servings. If you used smaller ramekins, you could easily get 6 pies.
- Any vegetables can be used, and they don’t necessarily have to be fresh. Frozen green beans, mixed vegetables, or peas + carrots will work great. I like my pot pie filling simple, so I included only carrots, celery, and onion. No lima beans for me!
- If you don’t buy rotisserie chickens, baking a chicken, or boneless skinless chicken breasts is an easy option. Any tender chicken, even canned chicken, will work.
- Crescent roll dough, store-bought pie crusts, or canned biscuit dough can be substituted for the puff pastry. Of course, homemade pie crust would be amazing as well!
- Another option is to divide the chicken mixture into the vessels of a muffin pan and top with a canned biscuit.
- For a richer roux, substitute the milk with heavy cream, or half and half…or use a combination of any of the three.
Tips For Beautiful Pot Pies
- I used a small plate to cut the puff pastry circles because my largest cookie cutter wasn’t quite big enough. This particular plate measures 6 inches round.
- Don’t skip the egg wash. It’s helpful to make the puff pastry shiny and golden brown.
- My homemade mini chicken pot pies have never run over, but to be on the safe side, make sure to place them on a baking sheet before baking.
How To Meal Prep
Make the filling, and freeze it in an airtight container. It will last in the freezer for up to 3 months. When ready to use, thaw and heat in the microwave until very hot. Pick up with step 10 on the recipe card.
How To Store and Freeze
To store: cover leftover pot pies with plastic wrap, or place in a resealable bag. Store in the refrigerator.
To freeze: cover the baked pot pies with foil, and then place in a resealable freezer bag. Freeze for up to 3 months. Thaw in the refrigerator, and reheat in the oven at 350 degrees F until completely heated through.
Mini chicken pot pies are not just an easy dinner recipe, but also a fun way to bring a smile to everyone’s face. These little chicken pot pies are packed with flavor, and can be customized to suit everyone’s tastes, making them a perfect meal choice for the whole family. Whether you’re looking for a comforting meal on a chilly evening or need something satisfying for a family gathering, these mini pot pies are sure to be a hit!
Shop + Source
*Affiliate links included. See my disclosure statement. As an Amazon Associate, I earn from qualifying purchases.
Chicken Pot Pies Recipe with Puff Pastry Crust
Ingredients
- 2 cups chicken (cooked and diced)
- 1/2 cup carrots (diced or shredded)
- 1/2 cup celery (chopped)
- 1/2 cup sweet onion (chopped)
- 4 tablespoons butter
- 1/4 cup all purpose flour
- 14 oz. chicken broth
- 1 cup milk
- salt & pepper (to taste)
- 2 sheets puff pastry (I used Pepperidge Farms)
Instructions
- Remove puff pastry from the freezer and follow package directions to thaw.
- Prepare the chicken, carrots, celery, and onion by dicing into small pieces.
- In a large sauce pan, or large skillet, melt 4 tablespoons butter.
- Add carrots, celery, and onion. Cook for 4 minutes.
- Add 1/4 cup all purpose flour, and quickly stir to combine for 1 minute.
- Stirring constantly, slowly add chicken broth.
- When well combined, add milk. Stir until it comes to a full boil.
- Lower heat and add chicken.
- Taste first, and then add salt and black pepper if desired.
- Distribute chicken mixture evenly into individual ramekins. Set aside.
- Preheat oven to 425 degrees F.
- Roll out the puff pasty once or twice on a floured surface. Cut pieces to cover the tops of your ramekins. (I had four large ramekins so I cut four large circles.)
- Place the puff pastry circles on the filled ramekins, and press the dough against the sides with your hands. You want it to hang over the edge at least 1/2 inch.
- Cut 4 small slits in the dough on each pie.
- Place the pot pies on a cookie sheet.
- Beat an egg with a little water. Brush tops of pies with egg mixture.
- Bake for 20 – 25 min. until pastry is golden brown.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
If you make this recipe, and love it, please come back to leave a comment and a 5-star review. I would really appreciate it, and it would help me so much. Thank you
JOIN THE OSP COMMUNITY
Sign up to get uncomplicated recipes, unlimited seasonal decor, and
understated ways to refresh your home sent straight to your email inbox!
OSP KITCHEN SHOP
Featuring items I own and
love, along with top-rated
products that will make time
spent in the kitchen
fun and relaxing!
I just read your recipe for chicken pot pie and your great suggestions for using grocery store rotisserie chicken, the use of a small plate to top off your ramekins, and using fresh vegetables. My favorite comment you made was that you liked to keep the filling simple because you don’t like a lot of different stuff in you chicken pot pie (like lima beans . . . Ugh.). Oh, I so completely understand your comment about lima beans – ugh!! I’m going to give this recipe a try very soon (and with no lima beans!)
Thanks so much.
Barb R.
Ann, I have used this recipe multiple times with good results.
Thank you for posting the chicken pot pie using the rotisserie
Chicken and the puff pastry. Tastes delicious!