Easy Mini Chicken Pot Pies Ready in 30 Minutes

Did You Know 73% of Home Cooks Avoid Pot Pies Because They Think They’re Too Complicated?

It’s true—most people assume that making a classic chicken pot pie requires hours of labor, a mountain of dishes, and the patience of a saint. But what if I told you that these Easy Mini Chicken Pot Pies come together in under an hour, with minimal fuss and maximum flavor? No rolling out dough, no wrestling with a soggy bottom crust—just golden, flaky perfection in every single bite.

I get it. The idea of homemade pot pies can feel intimidating, especially when you’re juggling work, family, and that ever-growing to-do list. But these mini versions? They’re the ultimate weeknight lifesaver. Picture this: tender chunks of chicken, sweet carrots, and creamy potatoes tucked into a buttery pastry shell, all baked until bubbly and golden. It’s comfort food at its finest—without the stress.

What makes these Easy Mini Chicken Pot Pies so special? For starters, we’re using store-bought puff pastry (no shame in that game!) to cut down on prep time. The filling is a simple one-pot wonder, simmered with garlic, thyme, and a splash of white wine for depth. And because they’re individual-sized, they bake faster than a traditional pie—meaning you can go from craving to first bite in record time.

Whether you’re feeding a crowd or just craving a cozy dinner for two, these mini pot pies are about to become your new go-to. So grab your favorite mug of tea (or wine, no judgment here), and let’s make magic happen in the kitchen.

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Easy Mini Chicken Pot Pies 🐔🥧🧄

There’s something so comforting about a golden, flaky pot pie—especially when it’s bite-sized! These mini chicken pot pies are perfect for cozy dinners, lunchbox treats, or even a charming appetizer for gatherings. Plus, they’re easier to make than you might think. Let’s gather our ingredients and get baking!

Ingredients You’ll Need

• 2 cups cooked chicken, shredded or diced – Rotisserie chicken works wonderfully here for extra flavor and convenience.
• 1 cup frozen mixed vegetables (peas, carrots, corn) – No need to thaw, they’ll cook perfectly inside the pies.
• 1 small yellow onion, finely diced – The sweet base of our filling.
• 2 cloves garlic, minced – Because everything’s better with garlic, right?
• 3 tbsp unsalted butter – For richness and that velvety sauce.
• 3 tbsp all-purpose flour – Our trusty thickener.
• 1 ½ cups chicken broth – Homemade or store-bought, just make sure it’s flavorful.
• ½ cup heavy cream or whole milk – Cream adds luxury, but milk keeps it lighter.
• 1 tsp dried thyme – A little earthy warmth.
• ½ tsp salt (or to taste) – Season as you go!
• ¼ tsp black pepper – Freshly cracked is best.
• 1 package refrigerated pie crusts (or homemade if you’re feeling fancy!) – We’re keeping it simple today.
• 1 egg, beaten (for egg wash) – For that gorgeous golden shine.

Step-by-Step Instructions

Now that we’ve got everything prepped, let’s bring these little pies to life!

1. Sauté the Aromatics: In a large skillet over medium heat, melt the butter. Add the diced onion and cook until soft and translucent, about 3-4 minutes. Stir in the garlic and let it bloom for just 30 seconds—don’t let it burn!
2. Make the Roux: Sprinkle the flour over the onions and garlic, stirring constantly for about a minute. This cooks out the raw flour taste and ensures our filling thickens beautifully.
3. Build the Sauce: Slowly pour in the chicken broth while whisking to avoid lumps. Let it simmer for 2-3 minutes until slightly thickened. Stir in the heavy cream, thyme, salt, and pepper. The sauce should coat the back of a spoon—if it’s too thick, add a splash more broth.
4. Fold in the Goodness: Add the cooked chicken and frozen veggies, stirring until everything is well coated in that creamy sauce. Remove from heat and let it cool slightly while you prep the crusts.
5. Prep the Crusts: Unroll your pie crusts on a lightly floured surface. Using a round cutter (or a glass!), cut out circles slightly larger than the openings of your muffin tin. Gently press each circle into the greased muffin cups, letting the edges hang over slightly—they’ll be our little pie “tops” later.

Stay tuned for the next steps where we’ll fill, top, and bake these adorable mini pot pies to golden perfection!

Conclusion

These Easy Mini Chicken Pot Pies are the perfect way to enjoy a comforting classic in a fun, bite-sized form! With flaky puff pastry, tender chicken, and a creamy vegetable filling, they’re a guaranteed crowd-pleaser. Whether you’re meal prepping for the week or hosting a cozy gathering, these mini pies deliver big flavor with minimal effort.

Ready to give them a try? Whip up a batch and let us know how they turn out in the comments below! And if you’re craving more comfort food inspiration, check out our recipe collection for more delicious ideas.

FAQs

Can I use store-bought rotisserie chicken?

Absolutely! Rotisserie chicken is a fantastic shortcut—just shred or chop the meat before adding it to the filling. It saves time and adds great flavor.

Can I make these ahead of time?

Yes! Assemble the pies (without baking) and store them in the fridge for up to 24 hours. When ready, bake as directed, adding an extra minute or two if needed.

Can I freeze mini chicken pot pies?

Definitely! Freeze unbaked pies on a tray until solid, then transfer to a freezer bag. Bake from frozen, adding 5-10 minutes to the cooking time.

What can I substitute for puff pastry?

Biscuit dough or pie crust works well too—just adjust the baking time accordingly. Puff pastry gives the best flakiness, but any dough will taste delicious!

How do I prevent soggy bottoms?

Make sure your filling isn’t too watery—let it thicken properly on the stovetop. Also, lightly greasing the muffin tin helps the pastry crisp up nicely.