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Prep Time20 Mins
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Cook Time20 Mins
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Serving6
There’s something about your own little pot pie that makes dinner feel special. These mini versions have all the cozy, creamy filling of the classic — tender chicken, sweet vegetables, and a rich sauce — tucked under a golden puff pastry lid that shatters when you dig in.
They’re baked in a muffin tin, which means built-in portion control and crispy edges all around. I like making a batch on Sunday and reheating them through the week, though they rarely last that long at my house.
Why You’ll Love This Recipe
- Individual portions with flaky, golden puff pastry tops
- Creamy, savory filling made from simple pantry staples
- Great way to use leftover or rotisserie chicken
- Freezer-friendly and perfect for meal prep
Tips & Variations
- Cut the pastry circles with a mug or small bowl as a guide so they fit the muffin cups neatly.
- Frozen mixed vegetables go in straight from the bag — no need to thaw them first.
- Swap the chicken for leftover turkey after the holidays; it works exactly the same way.
Ingredients
Directions
Preheat your oven to 400°F (200°C) and grease a muffin tin.
Melt the butter in a pan over medium heat. Add the onion and garlic and sauté until soft, about 3 minutes.
Sprinkle in the flour and cook for 1 minute, stirring constantly, to form a roux.
Slowly whisk in the milk, chicken broth, and heavy cream. Keep stirring until the sauce thickens and turns smooth and glossy.
Stir in the shredded chicken, mixed vegetables, salt, black pepper, and thyme, and cook for 2-3 minutes until everything is warmed through. Remove from the heat.
Spoon the filling into the greased muffin cups, filling each one generously.
Cut the puff pastry into circles slightly wider than the muffin cups, lay one over each cup, and press around the edges to seal.
Brush the tops with the beaten egg and bake for 18-20 minutes, until the pastry is deeply golden, puffed, and flaky.
Let the pot pies cool for a few minutes before lifting them out — the filling will be very hot — then serve.
Conclusion
Keep leftovers in an airtight container in the fridge for up to 3 days, and reheat in a 375°F (190°C) oven for about 10 minutes to keep the pastry crisp. To freeze, cool completely, wrap well, and freeze for up to 2 months; bake from frozen at 375°F (190°C) until hot through.
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