There’s nothing more comforting than a warm, golden Mini Chicken Pot Pie fresh from the oven. With a creamy chicken and vegetable filling, a sprinkle of fresh parsley, and buttery pastry, these little pies are perfect for dinner, meal prep, or even freezing for later. They’re individually portioned in mini pie dishes, which makes them just as practical as they are delicious.
Why You’ll Love These Mini Chicken Pot Pies
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Individual portions — makes about 8 pies, baked in mini pie dishes.
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Comforting & hearty — classic chicken pie flavors in a creamy filling.
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Freezer-friendly — bake straight from frozen for an easy weeknight meal.
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Customizable — swap veggies, herbs, or pastry depending on what you have.
What You’ll Need to Make Mini Chicken Pot Pies
For the Filling:
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Chicken breast (or leftover roast chicken)
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Onion
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Garlic
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Carrot
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Mushrooms
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Green peas
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Fresh parsley
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Chicken stock
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Flour (for thickening)
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Butter or oil
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Sour cream
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Thyme
- Oregano
For the Pastry & Assembly:
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Puff pastry sheets
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1 egg (for egg wash)
Mini Pie Dishes – I used these pie dishes
How to Make Mini Chicken Pot Pies
- Cook the chicken: Dice or shred chicken breast (or use leftover roast chicken). Set aside.
- Make the filling: Sauté onion, garlic, carrot, and mushrooms until softened. Stir in flour, then add chicken stock a little at a time, stirring until the sauce thickens. Add peas, parsley, and chicken, then stir through the sour cream. Season with salt, pepper, thyme, and oregano.
3. Assemble the pies: Line your mini pie dishes with pastry, fill with the chicken mixture, and top with another layer of pastry. Press edges to seal and cut a small vent in the top.
4. Bake: Brush tops with beaten egg and bake for until golden and crisp.
Tips & Variations
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Make ahead & freeze: Assemble pies and freeze unbaked. Bake from frozen, adding an extra 5 minutes.
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Change up the veggies: Swap peas for corn, spinach, or broccoli.
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Pastry options: Puff pastry is flaky and light, but shortcrust gives a sturdier base.
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Dairy-free option: Swap sour cream for a dairy-free version or omit for a lighter filling.
Serving Suggestions
Serve these mini chicken pies with a crisp green salad, roasted veggies, or even a side of mashed potatoes for the ultimate comfort meal.
Frequently Asked Questions
Can I bake these in muffin tins instead of pie dishes?
Yes! You’ll get slightly smaller pies, but the method is the same.
How long do they keep?
In the fridge: 2–3 days. In the freezer: up to 3 months.
Can I reheat them?
Yes — bake at 180 °C (350 °F) until heated through to keep the pastry crisp.
Savoury chicken and vegetable pies. Preheat oven to 200 °C (400 °F) Cook the chicken: If using raw chicken, dice and pan-fry until cooked through. Set aside. In a large pan, melt butter (or oil). Sauté onion, garlic, carrot, and mushrooms until softened. Stir in flour and cook for 1 minute. Slowly pour in chicken stock, stirring until thickened. Add peas, parsley, chicken, sour cream, oregano and thyme. Season with salt and pepper. Remove from heat. Line 8 mini pie dishes with puff pastry. Fill with the chicken mixture, then cover with another layer of pastry. Press edges to seal and cut a small vent in each pie. Brush tops with egg wash and bake 20–25 minutes, until golden brown and crisp. Enjoy warm with a fresh salad or roasted vegetables. Frozen pies may require an additional 5 minutes of baking. To bake frozen pies, lower the temperature to 180 °C and bake for 20-25 minutes. Keep an eye on it for the last 5 minutes to prevent the crust from getting too dark.Mini Chicken Pot pies
Ingredients
Instructions
Nutrition
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