Golden mini chicken pot pies on a plate with fresh thyme and sauce bowls in the background

Mini Chicken Pot Pies

by

Cozy, creamy & perfectly bite-sized

These Mini Chicken Pot Pies are the ultimate cozy comfort food wrapped into adorable, bite-sized pastries perfect for parties, snacks, and easy family dinners! Creamy chicken filling, tender veggies, and buttery flaky crust come together in the most irresistible way. With no bacon and no alcohol, this Emma’s Cake Studio version keeps things simple, wholesome, and fully family-friendly while still delivering that classic pot pie flavor you love. They bake up golden, warm, and comforting ideal for holiday gatherings, game-day snacks, weeknight meals, or freezer-friendly meal prep. Cute, creamy, and surprisingly easy… these mini pot pies always disappear fast!

Time Breakdown

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Servings: 12 mini pot pies

Ingredients List

For the Filling

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 1 cup cooked chicken breast, chopped or shredded
  • 1 cup mixed vegetables (peas, carrots, corn)
  • 1 cup chicken broth
  • ½ cup heavy cream or milk
  • 1 tablespoon flour (for thickening)
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon thyme
  • Salt & pepper to taste

For the Crust

  • 1 sheet puff pastry or 1 can refrigerated biscuit dough
  • 1 egg, beaten (optional for golden color)

Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets just a few reliable kitchen basics to keep everything simple and stress-free.

  • Muffin tin
  • Cutting board
  • Sharp knife
  • Spoon or scoop
  • Small saucepan
  • Whisk
  • Pastry brush

Step-by-Step Beginner-Friendly Instructions

  1. Sauté aromatics:
    Heat butter and olive oil. Add onion and cook 2–3 minutes until softened.
  2. Make the filling:
    Add chicken and vegetables. Stir in flour and cook 1 minute. Add broth, cream, garlic powder, onion powder, thyme, salt, and pepper. Simmer 3–4 minutes until thick and creamy.
  3. Prep the pastry:
    Cut puff pastry or biscuit dough into 12 squares/circles. Press each into a greased muffin tin.
  4. Fill:
    Spoon the creamy chicken mixture into each pastry cup.
  5. Top (optional):
    Add a small pastry square on top for a “mini pie lid.” Brush with egg wash.
  6. Bake:
    Bake at 375°F (190°C) for 18–20 minutes, or until golden and bubbly.
  7. Serve:
    Cool slightly and enjoy cozy mini pot pie perfection!

Pro Tips

  • Use leftover rotisserie chicken for extra convenience.
  • Thicken more: Add an extra teaspoon of flour for a firmer filling.
  • Vegetable swap: Try broccoli, mushrooms, or green beans.
  • Freezer-friendly: Freeze unbaked minis and bake straight from frozen (+5 minutes).

Nutrition Table

Serving SizeCaloriesProteinCarbsFatFiberSugar
1 mini pot pie1507g13g8g1g2g