Mini Chicken Pot Pies Recipe
These warm and flaky mini chicken pot pies are the perfect comfort food for family dinners, parties, or snacks. Made with tender chicken, creamy sauce, and colorful vegetables baked inside buttery biscuits or puff pastry, they are easy to prepare and incredibly satisfying. Their small size makes them fun to serve and perfect for individual portions.
Ingredients
- 1 can refrigerated biscuits or puff pastry
- 1 cup cooked shredded chicken
- 1 cup mixed vegetables (peas, carrots, and corn)
- 1 can cream of chicken soup
- ¼ cup milk
- Salt and black pepper to taste
- 1 tablespoon butter
Instructions
Step 1: Prepare the Oven and Pan
Preheat your oven to 190°C (375°F). Lightly grease a muffin tin or small baking tray with butter or cooking spray. This prevents the pot pies from sticking and helps create a golden crust.
Step 2: Make the Filling
In a medium saucepan, melt the butter over medium heat. Add the mixed vegetables and cook for 2–3 minutes until slightly tender. Stir in the shredded chicken and mix well.
Add the cream of chicken soup and milk to the pan. Stir until the mixture becomes smooth and creamy. Season with salt and black pepper according to your taste. Let the filling simmer for 3–4 minutes until warmed through and slightly thickened. Remove from heat and allow it to cool for a few minutes.
Step 3: Prepare the Pastry
If using refrigerated biscuits, separate each biscuit and flatten slightly with your hands or a rolling pin. If using puff pastry, cut it into circles large enough to fit into the muffin cups.
Press each piece of dough gently into the muffin tin, making sure the dough covers the bottom and sides to form a small cup.
Step 4: Fill the Pot Pies
Spoon the chicken and vegetable filling evenly into each pastry cup. Be careful not to overfill, as the filling may bubble over during baking.
If desired, you can place a small extra piece of pastry on top for a classic pot pie appearance. Pinch the edges lightly to seal.
Step 5: Bake
Place the muffin tin in the preheated oven and bake for 15–20 minutes or until the pastry becomes golden brown and flaky. The filling should be hot and bubbling.
Remove the mini pot pies from the oven and let them cool for about 5 minutes before serving.
Serving Suggestions
Serve these mini chicken pot pies warm with a fresh green salad, roasted vegetables, or mashed potatoes. They also make excellent lunchbox snacks or party appetizers. Their creamy filling and buttery crust make them a comforting and delicious meal everyone will enjoy.