Here’s a simple and tasty Mini Chicken Pot Pies recipe—perfect for snacks, parties, or quick meals.
🥧 Mini Chicken Pot Pies
🧾 Ingredients
Filling
- 2 cups cooked chicken (shredded or diced)
- 1 cup mixed vegetables (peas, carrots, corn)
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup milk (or chicken broth)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt & black pepper to taste
- Optional: 1/2 tsp dried thyme or parsley
Crust
- 1 pack puff pastry sheets or ready-made biscuit dough
- OR muffin tin pie crust (store-bought or homemade)
👨🍳 Instructions
1. Make the creamy sauce
Melt butter in a pan. Add flour and cook for 1 minute (this is your roux).
Slowly whisk in milk until smooth and thickened.
2. Add filling
Stir in chicken, vegetables, garlic powder, onion powder, salt, pepper, and herbs.
Cook for 2–3 minutes until everything is coated in creamy sauce. Remove from heat.
3. Prepare crust
Grease a muffin tray. Line each cup with pastry or biscuit dough, pressing gently into shape.
4. Fill & top
Spoon chicken mixture into each cup.
Cover with another small piece of pastry or leave open-top (your choice).
Brush tops with egg wash (optional for golden color).
5. Bake
Bake at 180°C (350°F) for 20–25 minutes, or until golden and crispy.
6. Cool & serve
Let them cool for 5–10 minutes before removing from tray.
💡 Tips
- Don’t overfill or they may spill during baking.
- Add cheese for extra richness.
- Puff pastry gives a flaky bakery-style texture.
🍽️ Serving ideas
- Serve with ketchup, mayo, or garlic dip
- Great for lunchboxes or tea-time snacks
If you want, I can also make:
- 🧀 cheesy chicken pot pie version
- 🥦 healthier low-calorie version
- 🍗 fast version using rotisserie chicken or leftovers
