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mini Chicken Pot Pie

Mini Chicken Pot Pie

Flaky mini chicken pot pies filled with creamy chicken and vegetables. A comforting, crowd-pleasing finger food perfect for parties and gatherings.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 4
Course: Appetizer, Finger food
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 1 package refrigerated pie crusts or puff pastry
  • 1½ cups cooked shredded chicken
  • 1 cup frozen mixed vegetables
  • ½ cup diced onion
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • ¾ cup chicken broth
  • ½ cup milk or cream
  • Salt and black pepper to taste

Method
 

  1. Preheat oven to 375°F (190°C) and grease a muffin tin.
  2. Melt butter in a skillet; sauté onion until soft.
  3. Stir in flour and cook for 1 minute.
  4. Gradually whisk in chicken broth and milk until thick.
  5. Add chicken and vegetables; season with salt and pepper.
  6. Roll out pastry and cut circles to line muffin cups.
  7. Spoon filling into pastry-lined cups.
  8. Top with smaller pastry circles or leave open.
  9. Bake for 20–22 minutes until golden and bubbly.
  10. Cool slightly, remove, and serve warm.

Notes

  • Keep filling thick to avoid soggy crust
  • Puff pastry gives a flakier result
  • Let pies cool slightly before removing
  • Best served warm