Easy Mini Chicken Pot Pies Recipe
Craving warm, cozy comfort food? These Easy Mini Chicken Pot Pies are perfect for any occasion! Flaky puff pastry filled with creamy chicken, tender veggies, and savory herbs—these bite-sized pot pies make the ultimate party appetizer or quick family dinner.
Ingredients (Makes 12 Mini Pot Pies):
2 cups cooked chicken (shredded or diced) – rotisserie chicken works great!
1 cup frozen mixed vegetables (peas, carrots, and corn)
1 can cream of chicken soup (for creamy filling)
1 tsp garlic powder
Salt and black pepper to taste
1 sheet puff pastry or biscuit dough (thawed if frozen)
1 egg (for egg wash to give a golden crust)
Easy Directions:
1. Preheat your oven to 375°F (190°C) and lightly grease a muffin tin.
2. Cut and press the puff pastry dough into each muffin cup to create the base.
3. In a bowl, mix cooked chicken, mixed veggies, cream of chicken soup, garlic powder, salt, and pepper.
4. Spoon the creamy chicken mixture evenly into the pastry-lined cups.
5. Top each with another piece of dough, seal the edges, and brush with egg wash for a golden finish.
6. Bake for 20-25 minutes or until the tops are beautifully golden and the filling is bubbly.
Serve warm! These mini chicken pot pies are the perfect appetizer, party snack, or comfort food dinner idea.
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