Chicken Mini Pot Pies are the cutest version of comfort food! They're made with store-bought puff pastry and rotisserie chicken to save on prep time, then baked in a muffin tin to golden flaky perfection. A must bake recipe ready in under an hour!
My husband came home early from work as soon as these came out of the oven and immediately ate four of them before I could even take photos. He also ate them for dinner that night.
I don't blame him because they are seriously that good! The dough is light and flaky from the puff pastry with the creamiest chicken filling inside.
For more of my favorite comfort foods, check out these Roast Beef Sliders on Hawaiian Rolls, Parmesan Garlic Mashed Potatoes, Boneless Beef Short Ribs and Chicken Dumpling Soup.
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Why You Should Make This Recipe:
- Easy. This recipe is so simple with minimal ingredients and easy to understand step by step instructions.
- Quick. Prep time is only 15-20 minutes because we're using store-bought puff pastry and rotisserie chicken.
- No Canned Soups. A lot of similar recipes use a can of soup for the sauce, which doesn't taste as good. We're doing a roux, which is just butter and flour that thickens into a sauce with milk and chicken stock. Real ingredients make it taste a whole lot better.
- Comfort Food in a Muffin Tin. This recipe is perfect for those cozy Fall and Winter dinners.
For more puff pastry recipes, try these Nutella Puff Pastry, Onion and Goat Cheese Tart, and Asparagus Puff Pastry.
Ingredients:
Puff Pastry: A light and flaky dough with just the right amount of sweetness. I love the Jus Rol brand because it's in the refrigerator isle and you don't have to worry about unfreezing it before starting the recipe.
Rotisserie Chicken: Store bought rotisserie chicken is pulled and chopped for quick prep and a tender juicy taste. Try these Buffalo Chicken Quesadillas with Rotisserie Chicken and Rotisserie Chicken Broccoli Cheddar Soup.
Flour and Butter: Create a simple roux, which helps to thicken the broth in the filling.
Chicken Stock: Used for the base of the broth. I highly recommend stock versus chicken broth for deeper, less watered down flavors.
Milk: Whole milk brings in richness and creamy textures into the broth of the filling.
Vegetables: A combination of onion, carrots and peas are used for this recipe for a classic pot pie. Fresh onion cooks really quickly and works well in this recipe. I like using a frozen carrot, so we don't have to worry about not cooking the filling long enough and still having a crunch from the fresh carrot.
Garlic, spices and fresh parsley: Added for flavor.
Egg: Whisked together with water to create a simple egg wash that brushes over the puff pastry and deepens that golden color.
Not pictured: Vegetable oil or cooking spray is needed to avoid the puff pastry from sticking into the muffin tins.
*The full recipe ingredients and quantities can be found in the recipe card below.
Variations:
Frozen puff pastry dough can be substituted for the refrigerated version, but make sure it's thawed completely and in the fridge.
Fresh carrots can be used instead of frozen, but they need to be chopped extremely fine and added in with the onions or they might still have a crunch at serving.
I recommend using the whole milk to get the creamy texture. In a pinch, 2% could work, but you will need to cook it a bit more to get the appropriate thickness. If it isn't thickening well, stir together 1 tablespoon of melted butter with 1 tablespoon of flour in a separate bowl. Then, stir a few tablespoons of the broth into the the butter and flour bowl, stir, and add it all into the pot. This just helps ensure that there won't be any flour floating around in the filling.
Cooked chicken breast can be substituted for the rotisserie chicken. You only need about 1 large chicken breast, which will dice up into a 1 cup portion.
For side dishes to pair with these Mini Chicken Pot Pies with Puff Pastry try these Mashed Potatoes with Red Skin, White Cheddar Mac and Cheese, or Arugula Spinach Salad.
How to Make Chicken Mini Pot Pies:
Step 1: Heavily grease a 12 count muffin tin with vegetable oil or cooking spray. Preheat the oven to 400 degrees.
Step 2: Roll out the puff pastry and use a pizza cutter to cut into 12 equal sized squares. Note: It's ok if it's not perfect, mine never is.
Step 3: Stretch one piece of the puff pastry out just a bit and place it into a muffin space, leaving the 4 top corners laying off to the side. Repeat with all 12 puff pastry squares. Use a fork to prick the base of the puff pastry about 4 times on each pot pie. Place the muffin tray into the fridge, while we make the filling.
Step 4: In a large pot or dutch oven, melt the butter on the stovetop over medium low heat. Add in the onions, salt, pepper and thyme and cook for 3-5 minutes until softened, but not browned, stirring frequently. Stir in garlic and cook for 60 seconds.
Step 5: Sprinkle in the flour and stir with a wooden spoon until combined with the butter and has a wet look.
Step 6: Slowly pour in the chicken stock while stirring at the same time. Continue to stir until no clumps of butter and flour exist.
Step 7: Toss in the frozen peas and carrots, shredded chicken and milk. Stir to combine and allow the mixture to thicken for 4 to 5 minutes until it's a lot like the consistency of gravy. Turn off the heat and allow to cool for 5 minutes.
Step 8: Fill the puff pastry with about 2 tablespoons of filling into each dough. You want it about ½ inch below the top of the pan.
Step 9: Whisk the egg and water together in a bowl to create an egg wash.
Step 10: Gently fold the corners of the puff pastry over the filling, without pressing down. Brush with egg wash. Bake in the middle rack for 15-20 minutes until the tops are nice and golden. If you start hearing sizzling, like I did, add a cookie sheet half way through baking on the rack under the muffin tin to avoid a messy oven. My cookie sheet only collected a few drips.
Step 11: Allow the chicken pot pies to cool for 10 minutes before serving. To remove from the pan, simply run a butterknife around the outer edge of the mini chicken pot pie and they should pop right out. Enjoy!
Expert Tips 👨🍳:
- Leave the puff pastry dough in the fridge until right before using. It's easier to work with when it's cold and will be less sticky.
- Add the chicken stock into the butter and flour roux slowly and stir at the same time, smoothing out all the clumps of flour.
- Don't overfill the puff pastry with filling. It should be about ½ inch under the top of the muffin pan.
- When folding the four sides of the puff pastry over each other, do it very gently without pushing down into the chicken filling.
- About ½ way through cooking, I started hearing some sizzling and added a cookie sheet on the oven rack under the chicken pot pies to avoid a mess in my oven. For some reason the peas like to kind of explode their way out.
For more Easy Chicken Dinners, try this Ground Chicken Stir Fry, Hashbrown Chicken Casserole, and Dutch Oven Pulled Chicken.
Recipe FAQs:
In this chicken pot pie recipe "NO", but in certain types, especially with really runny fruit filling, you will want to pre-bake the crust a bit.
This allows the steam to escape through the holes and not puff up the pastry. We don't want the base of the puff pastry to expand as much as the sides and tops. If it does puff, it may push out our chicken pot pie filling over the sides and out of the pan.
Allow them to cool completely, then wrap in tin foil or store in sealed containers in the fridge for 2-3 days. To reheat, place on a cookie sheet and top the muffins with a sheet of foil to avoid the tops from overcooking. Bake at 350 degrees for 10-12 minutes until hot.
More Comfort Food Dinner Ideas You Will Love:
If you tried this Chicken Mini Pot Pie Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!
PrintRecipe
Chicken Mini Pot Pies
- Total Time: 45 minutes
- Yield: 12 mini chicken pies 1x
Description
Chicken Mini Pot Pies are the cutest version of comfort food! They're made with store-bought puff pastry and rotisserie chicken to save on prep time, then baked in a muffin tin to golden flaky perfection. A must bake recipe ready in under an hour!
Ingredients
- (1) 13 ounce refrigerated puff pastry (like the jus rol brand)
- 4 tablespoons salted butter
- 3 tablespoons yellow onion, diced fine
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- ¼ teaspoon dried thyme
- 2 garlic cloves, peeled and minced
- 3 tablespoons all purpose flour
- 1 and ½ cup chicken stock
- ¾ cup frozen carrots and pea mix (if you buy them separate use ½ cup carrot and ¼ cup peas)
- 1 cup of cooked rotisserie chicken, skin removed, then pulled and roughly chopped
- ½ cup whole milk
- 1 egg
- 1 tablespoon water
- Optional: 2 teaspoons minced parsley for garnish
Instructions
- Heavily grease a 12 count muffin tin with vegetable oil or cooking spray. Preheat the oven to 400 degrees.
- Roll out the puff pastry and use a pizza cutter to cut into 12 equal sized squares. Note: It's ok if it's not perfect, mine never is.
- Stretch one piece of the puff pastry out just a bit and place it into a muffin space, leaving the 4 top corners laying off to the side. Repeat with all 12 puff pastry squares. Use a fork to prick the base of the puff pastry about 4 times on each pot pie. Place the muffin tray into the fridge, while we make the filling.
- In a deep large pot or dutch oven, melt the butter on the stovetop over medium low heat. Add in the onions, salt, pepper and thyme and cook for 3-5 minutes until softened, but not browned, stirring frequently. Stir in garlic and cook for 60 seconds.
- Sprinkle in the flour and stir with a wooden spoon until combined with the butter and has a wet look.
- Slowly pour in the chicken stock while stirring at the same time. Continue to stir until no clumps of butter and flour exist.
- Toss in the frozen peas and carrots, shredded chicken and milk. Stir to combine and allow the mixture to thicken for 4 to 5 minutes until it's a lot like the consistency of gravy. Turn off the heat and allow to cool for 5 minutes.
- Fill the puff pastry with about 2 tablespoons of filling into each dough. You want it about ½ inch below the top of the pan.
- Whisk the egg and water together in a bowl to create an egg wash.
- Gently fold the corners of the puff pastry over the filling, without pressing down. Brush with egg wash. Bake in the middle rack for 15-20 minutes until the tops are nice and golden. If you start hearing sizzling, like I did, add a cookie sheet half way through baking on the rack under the muffin tin to avoid a messy oven. My cookie sheet only collected a few drips.
- Allow the chicken pot pies to cool for 10 minutes before serving. To remove from the pan, simply run a butterknife around the outer edge of the mini chicken pot pie and they should pop right out. Enjoy!
Notes
- Leave the puff pastry dough in the fridge until right before using. It's easier to work with when it's cold and will be less sticky.
- Add the chicken stock into the butter and flour roux slowly and stir at the same time, smoothing out all the clumps of flour.
- Don't overfill the puff pastry with filling. It should be about ½ inch under the top of the muffin pan.
- When folding the four sides of the puff pastry over each other, do it very gently without pushing down into the chicken filling.
- About ½ way through cooking, I started hearing some sizzling and added a cookie sheet on the oven rack under the chicken pot pies to avoid a mess in my oven. For some reason the peas like to kind of explode their way out.
- Prep Time: 20 minutes
- Cooling Time: 10 minutes
- Cook Time: 15 minutes
- Category: American
- Method: baked
- Cuisine: Southern
Robert
These are so good! Love the puff pastry instead of pie crust!
Tara Smithson
Thank you and so do I! It feels more airy and light.