Mini Chicken Pot Pie – Easy & Delicious

Mini Chicken Pot Pie – Easy & Delicious

5 from 1 vote

A comforting, individual-sized chicken pot pie with tender chicken, vegetables, and creamy sauce baked in a golden, flaky pastry. Perfect for family dinners, lunchboxes, or party appetizers.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 6

Course: Main Course

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

2 cups cooked chicken shredded or diced
1 cup diced carrots
1 cup peas fresh or frozen
½ cup corn
1 cup chicken broth
½ cup milk or cream
3 tablespoons flour or cornstarch
2 tablespoons butter or oil
½ teaspoon salt
¼ teaspoon black pepper
1 teaspoon chopped herbs thyme, parsley
1 sheet puff pastry or pie crust enough to line 6–8 muffin tins
Optional: grated cheese bacon bits, extra herbs for topping

Equipment

Oven
Muffin tin or small ramekins
Medium saucepan
Mixing spoon and whisk
Knife and cutting board
Rolling pin (for pastry)
Measuring cups and spoons

Method

Preheat oven to 200°C (400°F). Lightly grease muffin tins or ramekins.
Melt butter in a medium saucepan over medium heat. Sauté carrots for 3–4 minutes.
Stir in flour or cornstarch and cook 1 minute. Gradually whisk in chicken broth and milk/cream until thickened.
Season with salt, pepper, and herbs. Remove from heat and stir in chicken, peas, and corn. Cool slightly.
Roll out pastry and cut squares to line muffin tins. Spoon filling into each. Cover with another pastry square or fold edges over. Brush with milk or beaten egg.
Bake 25–30 minutes until golden and bubbly. Cool 5 minutes before serving.

Notes

Pre-cooked chicken saves time and ensures even cooking.
Customize vegetables or herbs to taste.
Freeze assembled pies before baking for up to 2 months; bake from frozen, adding 5–10 minutes.
Brush with egg or milk for a golden, glossy crust.
Serve with a fresh salad, soup, or steamed vegetables for a complete meal.