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    You are here: Home / Main Entree / Mini Puff Pastry Chicken Pot Pie in Muffin Tin

    Mini Puff Pastry Chicken Pot Pie in Muffin Tin

    Published: Sep 28, 2022 by Kaylie This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe
    mini chicken pot pie on cooling rack. Mini pot pies in muffin tin.

    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!

    Mini chicken pot pie with top crust off.

    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!

    Jump to:
    • Ingredients
    • Equipment
    • Instructions
    • Pro Tips
    • Frequently Asked Questions
    • More comfort food recipes you’ll love
    • Mini Puff Pastry Chicken Pot Pie in Muffin Tin

    Ingredients

    Ingredients for chicken pot pie.

    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

    Steps on how to make filling for chicken pot pie.

    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.

    Steps on how to make puff pastry mini pot pie.


    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. 
    mini chicken pot pie on cooling rack.

    Frequently Asked Questions

    Do you put egg wash on chicken pot pie?


    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.

    More comfort food recipes you’ll love

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    • Pulled pork sandwich topped with coleslaw.
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    mini chicken pot pies on cooling rack.

    Mini Puff Pastry Chicken Pot Pie in Muffin Tin

    Kaylie
    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.
    5 from 11 votes
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 20 mins
    Total Time 50 mins
    Course Appetizer, Main Course
    Cuisine American
    Servings 9 mini pies
    Calories 380 kcal

    Equipment

    • muffin tin

    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

    *Nutritional facts provided are only an estimate, accuracy is not guaranteed.
    • 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. 

    Nutrition

    Serving: 9pieCalories: 380kcalCarbohydrates: 29gProtein: 11gFat: 25gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 0.01gCholesterol: 35mgSodium: 394mgPotassium: 190mgFiber: 2gSugar: 1gVitamin A: 1637IUVitamin C: 3mgCalcium: 28mgIron: 2mg
    Tried this recipe?Tag @apeachyplate or hashtag #apeachyplate!
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    Hello, I’m Kaylie -a licensed registered nurse and mommy to two hungry little boys who oversee my taste-test kitchen. Here you’ll find tasty recipes made with real ingredients that I cook for my family – from healthy and nourishing, to savory and comforting. I hope you enjoy, from my family to yours!

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    Hello, I’m Kaylie -a licensed registered nurse and mommy to two hungry little boys who oversee my taste-test kitchen. Here you’ll find tasty recipes made with real ingredients that I cook for my family – from healthy and nourishing, to savory and comforting. I hope you enjoy, from my family to yours!

    More about me →

    Easy Instant Pot Recipes

    • Closeup mashed potatoes in a bowl.
      Easy Instant Pot Yukon Gold Mashed Potatoes
    • Bowl of chicken egg noodle soup with carrots and celery.
      Instant Pot (Whole) Chicken Noodle Soup
    • Sliced up pork ribs.
      Instant Pot St. Louis Ribs with Apple Juice
    • Pulled pork sandwich topped with coleslaw.
      Instant Pot Bone-In Pulled Pork Shoulder
    • Bowl of rice noodle soup with beef and herbs.
      Instant Pot Oxtail Beef Pho (Pho Duoi Bo)
    • Shredded beef tacos garnished with tomatoes, onion, cheese, and cilantro.
      Easy Instant Pot Shredded Beef Tacos

    Easy Weeknight Recipes

    • Bowl of fried rice with sausage, vegetables, eggs and green onions.
      Easy Rice Cooker Fried Rice with Eggs
    • chicken skewers with yellow rice on plate.
      Baked Chicken Skewers in the Oven
    • Close up of flaked breaded cod fillet
      Baked Panko Parmesan Encrusted Cod
    • Hamburger with tomatoes, and lettuce on plate.
      Stove Top Ground Turkey Burger
    • Bowl of yellow rice with cilantro leaves.
      Easy Rice Cooker Turmeric (Yellow) Rice
    • Noodles with shrimp on a plate.
      Vietnamese Garlic Noodles with Shrimp

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