This is the ultimate savory and creamy mini chicken pot pie! It’s filled with tender chicken and a vegetable medley then baked with a puff pastry dough in a muffin tin. These delightful individual homemade pies are absolutely delicious with a light and crispy buttery crust! It’s the perfect bite-sized comfort food!
This recipe is great for meal preppers, you don’t have to make this all from scratch! Save on time and opt for convenience by using a pre-made store bought puff pastry dough. These mini pies are also perfectly portioned individual servings. They can easily be frozen, and then reheated in the oven for dinner or a hearty snack on-the-go!
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Ingredients
Chicken – I used chicken breast, which cooks fast and comes out very tender. For a quicker option use precooked rotisserie chicken.
Seasoning – I prefer the savory blend of Italian seasoning spices.
Puff pastry – I use Pepperidge Farm (17.3 oz box), it comes with 2 sheets and cuts into 18 perfect squares.
Equipment
Muffin tin – Use a 12 cup muffin tin. The puff pastry squares will fit perfectly in these cups versus the jumbo muffin tin.
Instructions
1). Melt butter on medium heat. Add onion, celery and garlic, saute until softened.
2). Add chicken, cook for 2-3 minutes, then add salt and pepper. Stir in the flour.
3). Add the broth and milk and stir in to mix thoroughly.
4). Stir in the carrots and peas. Cook to a boil until the broth thickens (about 5 minutes). Set aside to slightly cool.
5). Cut the thawed puff pastry sheet into 9 squares. Flatten out and shape into a greased muffin tin, ensuring the dough covers the inside of each cup.
6). Cut out each top crust with a round shaped cutter (I used a standard mason jar).
7). Add the pot pie filling, add broth only ¾ way up each cup.
8). Cover each pie with a pie top. Brush each top with egg wash. Bake for 20 minutes or until the top puffs up and is golden.
Pro Tips
- Instead of cutting the top of the pie crust in rounds, you can simply cut the second sheet of puff pastry into nine squares, then add to each pie.
- Prevent the chicken and veggie filling from boiling over by only filling each pie ¾ of the way full.
- You can also use rotisserie chicken cut into smaller pieces, for convenience.
- Thaw the puff pastry until it’s pliable enough to work with and still cold. Work quickly with the dough, if it gets too soft, put it back in the fridge for 20-30 minutes or until it firms up.
Frequently Asked Questions
Yes, it helps the pie top bake to a golden color.
How do I thicken my chicken pot pie filling?
If the filling is too watery after 5 minutes of simmering, add a bit more flour or try cornstarch to thicken it up. Make sure to heat the filling on medium heat when you add the flour or cornstarch, which will help it thicken.
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Mini Puff Pastry Chicken Pot Pie in Muffin Tin
Equipment
Ingredients
- 1 box Puff pastry (comes with 2 sheets), ready to bake Pepperidge Farm brand (1)17.3 oz box
- 1 ½ cup chicken breast, diced into small cubes
- 1 cup frozen carrots and peas
- ¼ cup onions, diced
- ½ cup chicken broth
- ¼ cup milk
- 1 stalk celery, diced
- 2 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons flour
- ½ teaspoon Italian seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon ground pepper
- 1 egg
- 1 tablespoon water for egg wash
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Remove puff pastry from the freezer and allow to thaw for 30 minutes (or according to package directions). The dough should still be cold, yet easily soft enough to work with.
- In a medium sauce pan, melt the butter on medium heat.
- Add the onion, celery and garlic, and cook until softened, about 3-4 minutes.
- Add the chicken and cook for 2 to 3 minutes, then add salt and pepper
- Stir in the flour, the ingredients will start to clump up. Add the broth and milk, and mix it in.
- Stir in the frozen carrots and peas. Cook to a boil until the broth thickens (about 5 minutes). Set aside to slightly cool.
- Grease 9 of the muffin tin cups with some oil.
- Cut the thawed puff pastry sheet into 9 squares. Flatten out with a rolling pin or your hands and shape it into each muffin cup, ensuring the dough covers the entire muffin cup.
- Cut out each top crust with a round shaped cutter (I used a standard mason jar, about 2 ½ inches in diameter). (Or just cut it into 9 squares.)
- Add the pot pie filling in each muffin cup, then add the broth only ¾ of the way full.
- Cover each pie with a pie top.
- Make the egg wash, crack an egg into a small bowl, add the water and whisk it together.
- Brush each pie top with the egg wash. Bake for 20 minutes or until the top puffs up and is golden.
Notes
- Instead of cutting the top of the pie crust in rounds, you can simply cut the second sheet of puff pastry into nine squares, then add to each pie.
- Prevent the chicken and veggie filling from boiling over by only filling each pie ¾ full.
- You can also use rotisserie chicken cut into smaller pieces, for convenience.
- Thaw the puff pastry until it’s pliable enough to work with and still cold. Work quickly with the dough, if it gets too soft, put it back in the fridge for 20-3o minutes or until it firms up.