These classic mini chicken pot pies are perfect for using leftover chicken and stretching it into a new amazing meal. Creamy delicious sauce with a flaky crunchy puff pastry top. An easy comforting meal packed with lots of veggies and it is going to be your family's new favorite.
Why This Recipe Works
These chicken pot pies are creamy and flavorful. The flaky and crunchy puff pastry tops give an amazing contrast of texture to this delicious meal. Homemade chicken pot pies are better than store-bought ones. These are the best chicken pot pies and I'll tell you why.
- Easy and cheap - These mini chicken pot pies are way easier to make than they look. I'm using leftover chicken and other kitchen staple ingredients and veggies like butter, flour, onion, carrot, and peas. With this recipe, I'm stretching the leftover chicken and turning it into an amazing new meal!
- It's a whole meal itself - It's packed with protein and veggies, like my spinach ricotta pie. I'm using 4 cups each for the chicken and veggies! It can't get better than that, right?
- Better ingredients - Instead of buying cream of chicken soup like in other typical recipes I'm using flour, butter, and chicken stock to make the creamy sauce. The better quality ingredients set these apart from the frozen store-bought ones. They're so delicious and are even with fewer and better ingredients, the same I would say with my chicken and shrimp potstickers.
- Not bland - We've packed in lots of herbs in this recipe so that it's at another level of deliciousness. They give another depth of flavor to these chicken pot pies, trust me.
What Chicken To Use For Chicken Pot Pies
Chicken pot pies are great for stretching leftover chicken (or turkey!) into another wholesome delicious dinner. However, that doesn't mean you can't enjoy a hearty bowl if you don't have any. I've listed all types of chicken you can use for these mini chicken pot pies. You'll need around 4 cups of shredded meat, which is around 1.3lb (600g).
Rotisserie chicken - My favorite! Use one whole cooked chicken. Use both white and dark meat from it, and discard the skin and bones (obviously).
Raw chicken breast - For these mini chicken pot pies use 2-3 medium-sized, whole, boneless, and skinless. There are 2 ways to prepare them.
- Air-fryer. I love to use an air-fryer, so easy! Season with salt, black pepper, and some oil. Preheat and bake at 340ºF (170ºC) for 20-22 minutes, flipping halfway through. If using an oven, bake at 375ºF (190ºC). Another proof cooking with an air-fryer is so convenient is my air-fryer soy sauce chicken!
- Poach. Prepare 3 cups (750 ml) of water with black pepper, bay leaf, and 1 tablespoon of chicken bouillon powder. Poach the chicken breasts for 15-18 minutes. Reserve the poaching broth to be used later in the recipe.
Cool completely before shredding the meat. It's fine if for some reason they're not fully cooked. They will be fully cooked later in the recipe.
Raw chicken thigh - Cut into small pieces and season with salt and black pepper. Brown them in a hot pan with some oil. Add in the onion and follow the rest of the steps in the recipe. If you love cooking with chicken thighs then my easy chicken satay is a must-make.
Leftover chicken - Use the balance of the week's meals or Sunday barbeque. It's fine if it has a bit of flavors or seasonings, they even enrich and make your chicken pot pies unique. Just discard any excessive sauce, and take only the meat.
Raw minced chicken - The texture is not too desirable but it's still doable. Season it with salt, and black pepper and brown it in a hot pan with some oil. Continue by adding the onion and follow the rest of the steps in the recipe.
Ingredients For This Recipe
Chicken - I love to use rotisserie chicken or bake some chicken breasts in my air-fryer. Do refer to my written section above for more options on this. I like to shred the meat into small pieces so they can absorb all the delicious flavor and gravy later.
Chicken broth - Look for a low-sodium one if possible. I've been using it in our house for years. I love the freedom to add more seasonings the way I want like in my 30-minute chicken ramen, without worrying about my dish being too salty at the end. Use the reserved poaching liquid if you're poaching the chicken.
Veggies - I love to use onion, carrot, celery, and frozen peas and I'm using around 4 cups in total in this recipe. Mushrooms and potatoes can be added also. Frozen mixed veggies are a great shortcut!
Herbs - We love herbs! Apart from poultry seasoning, Marco likes to add a significant amount of thyme and parsley. The combo is just divine! Surprisingly, Italian seasoning works great also!
⭐ See the recipe card for full information on ingredients and quantities.
This individual chicken pot pie recipe is so easy to make. I've assembled the step-by-step instructions on how to make chicken pot pies to make it even easier for you.
1. Saute the onion. Heat butter in a large pan on medium heat. Cook the onion with poultry seasonings and thyme for a few minutes until it's softened. Season with salt and black pepper as you go.
2. Cook the veggies. Add in chopped carrot, celery, and garlic. Cook for 8-10 minutes until the carrot has softened.
3. Make the sauce. Add in flour, mix thoroughly, and cook for 1-2 minutes until it's golden brown. Gradually pour in the chicken stock while stirring. This will prevent lumps from forming and we'll get smooth luscious sauce for our mini chicken pot pies.
4. Add chicken, cream, and parsley. Stir and mix well. Cook for 1-2 minutes and check for final seasoning.
5. Cool. Turn the heat off. Add in frozen peas and mix well. Cool the filling completely before continuing with the puff pastry.
6. Bake. I'm using 6 bowls of 12 oz (350ml). Cut the puff pastry, 1 inch bigger than the size of the bowl. Divide the filling into the bowls, brush the rims, and 1 inch on the sides with egg wash. Place puff pastry on top, pressing a bit on the sides, and brush them with egg wash. Make 3 slits on top for venting, sprinkle with some salt and black pepper. Bake in a preheated oven at 360ºF (180ºC) for 30-40 minutes until golden brown. Enjoy!
Can I Make Chicken Pot Pies Ahead Of Time
Yes, definitely! They are great to make in advance or as meal prep, the same as my baked chicken curry puff, which you should also try! Here's how you can do it.
Prepare the filling only - Cook the filling, cool it, and keep it in the fridge in an air-tight container for up to 4 days. You can also freeze the filling for up to 2 months. When you're ready, thaw (if frozen) and bring it to room temperature. Follow the recipe's instructions to bake.
Prepare everything and bake later - Cook the filling and assemble the chicken pot pie, without baking them. Place them in an air-tight container or wrap them with cling film, and keep them in the fridge for up to 1-2 days. Bake as per the recipe instructions.
Or you can freeze them in the freezer for up to 4 months. Let them sit at room temperature for 30 minutes. Bake them covered with aluminum foil for an extra 10-15 minutes, remove the foil, and bake as instructed in the recipe.
⚠️ Reminder. Make sure your pie dishes are oven-safe. Sudden temperature changes might shatter the glass or ceramic dishes.
Recipe Expert Tips
- Shred the chicken into small pieces. They will absorb all the delicious thick sauce better.
- Cut veggies into small even pieces. So that they cook evenly and fit nicely in the bowls.
- Gradually pour in chicken stock. This will thicken the sauce slowly without any lumps. We'll have smooth luscious sauce for our delicious mini chicken pot pies!
- Cool the filling before placing the puff pastry on top. The hot filling will melt the butter in the puff pastry and will make it not rise beautifully when baked in the oven later. We want flaky puffy puff pastry!
- Place bowls in a baking tray. It's easier to move them in and out of the oven. Plus, if there are any drippings, you'll catch them in the tray. Messy oven disaster avoided!
How To Serve And Store
Serve - These mini chicken pot pies with puff pastry are a meal by themselves. Serve them hot and some salads on the side wouldn't hurt either.
Store in the fridge - Keep cooked chicken pot pie in the fridge, in an air-tight container or wrapped with cling film, for up to 3-4 days. Reheat them in the air-fryer for 8-10 minutes, or in the oven at 325ºF (160ºC) for 10-15 minutes.
Freeze - Cooked ones last up to 4 months. Thaw them in the fridge, and then reheat them as per my instructions above. Reheating them in a microwave will make the puff pastry not as flaky and crunchy.
Since these are mini chicken pot pies they cook faster, so no covering is needed.
The creamy sauce is made from butter, all-purpose flour, chicken stock, and heavy cream. They create a thick, luscious, and delicious sauce for the filling.
Yes, of course! In that case, I'd recommend you cook the filling in an iron-cast skillet so that you can bake in it later. You can also use a 9 to 10-inch deep pie pan. Bake at the same temperature for an additional 10-20 minutes, or until the puff pastry is golden brown.
If you tried this Mini Chicken Pot Pies or any other recipe on our website, please leave a 🌟 star rating and let us know how it went in the comments below!
More Recipes With Chicken
Watch How To Make It
Mini Chicken Pot Pies
- ¼ cup butter
- 1 large onion , chopped
- 1 tablespoon poultry seasonings
- 1 tablespoon fresh thyme
- 4 small carrots , cut into small pieces
- 2 celery ribs , cut into small pieces
- 3 garlic cloves , chopped
- ½ cup all-purpose flour
- 2 ¾ cup low-sodium chicken stock
- 4 cup shredded cooked chicken
- ½ cup heavy cream
- 1 tablespoon chopped parsley
- 1 cup frozen peas , no need to thaw
- 1 lb puff pastry
- 1 egg , for egg wash
- salt and black pepper to taste
- Heat butter in a large pan on medium heat. Add onion, poultry seasonings, and thyme and cook for a few minutes until the onion is softened. Season with salt and black pepper as you go.
- Add in chopped carrot, celery, and garlic. Cook for 8-10 minutes until the carrot has softened.
- Add in flour, mix thoroughly, and cook for 1-2 minutes until it's golden brown. Gradually pour in the chicken stock while stirring. This will prevent lumps from forming and we'll get smooth luscious sauce.
- Stir and mix well. Cook for 1-2 minutes and check for final seasoning. Turn the heat off. Add in frozen peas and mix well. Cool the filling completely before continuing with the puff pastry.
- I'm using 6 bowls of 12 oz (350ml). Cut the puff pastry, 1 inch bigger than the size of the bowl. Divide the fillings into the bowls, brush the rims, and 1 inch on the sides with egg wash.
- Place puff pastry each on top, pressing a bit on the sides, and brush them with egg wash. Make 3 slits on top for venting, sprinkle with some salt and black pepper.
- Bake in a preheated oven at 360ºF (180ºC) for 30-40 minutes until golden brown. Enjoy!
- Cool the filling completely before covering the bowls with puff pastry. This is to avoid the hot steam melting the butter in the puff pastry and preventing it from puffing up later when baked in the oven.
- Use a portable oven thermometer to get the accurate oven temperature. I use it every single time I bake.
- Place the bowls in a baking tray so it's easier to move them in and out of the oven, plus avoid any drippings if there should be any.
Originally published on Sep 27, 2021. Updated with improved text, recipe, and pictures on Aug 26, 2023.