Name: Mini Chicken Pot Pies
Prep time: 15 min
Cook time: 25 min
Total time: 30 min
Ingredients: 3 tbsp Butter; 1 small Onion diced finely; 2.5 tbsp Plain Flour; 1 cup Chicken Stock; 1/4 cups Milk; 1/2 tsp Salt And Pepper; 1 cup Cooked Chicken; 2/3 cups Frozen Peas And Carrots; 2 Sheets Puff Pastry

Mini Chicken Pot Pies

Recipe by Stay at Home Mum

0.0 from 0 votes

Course: Chicken Recipes, Meats, RecipesCuisine: AustralianDifficulty: Easy

Servings

–

servings

Prep time

minutes

Cooking time

minutes

Calories

350

kcal

Total time

minutes

Golden pastry, creamy chicken filling, and bite-sized perfection — mini chicken pot pies are the ultimate comfort snack. Perfect for lunchboxes, parties, or weeknight dinners, they’re hearty, easy to make, and always a family favourite.

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Ingredients

3 tbsp Butter
1 small Onion diced finely
2.5 tbsp Plain Flour
1 cup Chicken Stock
1/4 cups Milk
1/2 tsp Salt And Pepper
1 cup Cooked Chicken
2/3 cups Frozen Peas And Carrots
2 Sheets Puff Pastry

Directions

Preheat oven to 190 degrees and grease 8 muffin holes of an average muffin tin.
In a pan melt the butter, once hot add the onion and cook for a few minutes until soft. To this add the flour and whisk.
Slowly whisk in the chicken broth to the onion/flour mixture, and then do the same with the milk. Your aim is to whisk the lumps out.
Add the salt and pepper, and then stir through the peas, carrots and chicken. Sauce should be creamy and thick. Turn off the heat.
Place a piece of puff pastry into the bottom of each of the 8 muffin holes. Distribute the mixture evenly, and then top with more puff pastry.
Using your fingers, roughly seal the top to the bottom, trying to ensure they stay together. Poke some small holes in the top, to help the steam escape.
Bake for around 15 minutes, or until pastry is cooked and golden in colour. Serve!

Notes

Mini Chicken Pot Pies can be stored in the refrigerator for a few days or frozen for up to a month.

With just a few ingredients and a simple process, you can have these delicious mini pies ready in under an hour.

One of the best things about this Mini Chicken Pot Pies recipe is how quickly and easily it comes together.

When you’ve got some leftover chicken, these Mini Chicken Pot Pies are a fantastic family dinner option.

Mini Chicken Pot Pies are a delightful and comforting dish perfect for the cold season. These individual pies are packed with a creamy chicken, pea, and carrot filling, all encased in flaky puff pastry.

Whether you’re looking for a quick family dinner, a fun dish for a potluck, or just a cosy meal for a cold night, these mini pot pies are sure to satisfy.

Oh – and! They can be made ahead and stored – see notes above for instructions! To reheat, simply pop them in the oven until warmed through. Serve these mini pies with a side salad or steamed vegetables for a complete meal.

This is one of our go-to recipes when we’ve whipped up a full chicken roast, and it means we can use the same chicken meat, but in new and interesting meals as the week goes on.

Kids love these Mini Chicken Pot Pies, and to be honest so do we!

Clare Whitfield Chief Editor

Clare Whitfield is the Editor of Stay at Home Mum and a recognised voice in practical home management for Australian families. Based in the northern suburbs of Sydney, she balances editorial leadership with life as a stay at home mum to two school age children. Her background in home economics and more than a decade of experience in recipe development, family budgeting, and household systems inform her work.

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