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Easy Mini Chicken Pot Pies: The Best Kid-Approved Dinner

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These easy mini chicken pot pies are perfectly portioned, with a flaky, golden crust and a creamy, savory filling packed with tender chicken, sweet peas, and carrots. A quick, kid-approved dinner that converts even the biggest skeptics.

Ingredients

Scale
  • 1 sheet puff pastry (about 9.5 x 9 inches), thawed
  • 2 cups cooked chicken, shredded or diced
  • 1 cup frozen peas and carrots
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1 cup low-sodium chicken broth
  • 1/2 cup whole milk
  • 1/4 cup heavy cream
  • 1/2 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • Salt and black pepper to taste
  • 1 large egg, beaten with 1 tablespoon water (for egg wash)

Instructions

  1. Preheat oven to 400°F (200°C). Lightly grease a 12-cup standard muffin tin.
  2. In a medium saucepan, melt butter over medium heat. Add diced onion and cook 3-4 minutes until soft and translucent. Add minced garlic and cook 30 seconds until fragrant.
  3. Sprinkle flour over the onion mixture and stir constantly with a whisk for 1 minute to cook out the raw flour taste.
  4. Slowly pour in chicken broth while whisking continuously. Add milk and heavy cream, whisking until smooth and thickened, about 3-4 minutes (sauce should coat the back of a spoon).
  5. Stir in thyme, salt, pepper, shredded chicken, and frozen peas and carrots. Remove from heat and set aside.
  6. On a lightly floured surface, gently roll out the puff pastry sheet to smooth seams. Cut into 12 equal squares (3×4 grid).
  7. Press one square of pastry into each muffin cup, letting the corners point up. Do not stretch the dough.
  8. Pre-bake the crusts for 5 minutes. Remove from oven and let cool 2 minutes.
  9. Divide the filling evenly among the 12 pastry cups, filling to the top.
  10. Cut the second sheet of puff pastry into 12 smaller squares (or use a biscuit cutter for round tops). Place one on top of each filled pie.
  11. Brush tops with egg wash. Cut a small slit in each top to vent steam.
  12. Bake for 18-22 minutes until tops are deep golden brown and filling is bubbling.
  13. Cool in the tin for 5-10 minutes before removing. Serve warm.

Notes

Pre-baking the pastry shells for 5 minutes is crucial to prevent a soggy bottom. Keep puff pastry cold for best results. Let pies rest in the tin for 5-10 minutes before serving to allow filling to set.

Nutrition

Keywords: mini chicken pot pies, easy chicken pot pie, kid-friendly dinner, puff pastry pot pie, weeknight dinner, comfort food

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