Mini Pot Pies Recipe

Mini Pot Pies Recipe

How To Make Mini Pot Pies

Fresh vegetables, tender chicken, and delicious spices simmered in a creamy broth makes up this butter-crisp mini pot pies for a rich snack!

Preparation: 20 minutes
Cooking: 15 minutes
Total: 35 minutes



  • 1tbspolive oil
  • lbchicken breast,boneless, skinless
  • tbspbutter
  • onion,diced
  • 3carrots,diced
  • ½cupflour
  • 1cupmilk
  • 2cupschicken broth
  • 1cuppeas,frozen
  • 1tspsalt
  • ½tsppepper
  • 4puff pastry,sheets
  • 1egg,beaten


  1. Preheat the oven to 425 degrees F.

  2. Add the oil to a large pot over high heat. Once the oil begins to shimmer, add the chicken, and stir for about 7 minutes until cooked through. Transfer the chicken to a bowl.

  3. Melt butter in the same pot. Add the onions and carrots and stir for about 8 minutes until softened.

  4. Add the flour, stirring to combine. Slowly add the milk and chicken broth, alternating between the two, stirring continuously and bringing to a boil.

  5. Add the cooked chicken, peas, salt, and pepper, and stir until thoroughly mixed. Remove from heat and let cool.

  6. Lay out puff pastry sheets and use a small 6-inch bowl to cut circles out of it. Place the dough circles in a nonstick muffin tin and fill with pot pie mixture.

  7. Using the remaining puff pastry, cut ⅛-inch strips of dough, and make a lattice top for each muffin cup. Brush the lattice tops with the egg.

  8. Bake for about 15 minutes, until golden brown.

  9. Serve warm and enjoy!


  • Calories: 305.56kcal
  • Fat: 19.00g
  • Saturated Fat: 7.01g
  • Trans Fat: 0.26g
  • Monounsaturated Fat: 8.22g
  • Polyunsaturated Fat: 2.44g
  • Carbohydrates: 16.74g
  • Fiber: 1.45g
  • Sugar: 3.21g
  • Protein: 16.46g
  • Cholesterol: 66.21mg
  • Sodium: 351.51mg
  • Calcium: 44.98mg
  • Potassium: 295.08mg
  • Iron: 1.28mg
  • Vitamin A: 203.55µg
  • Vitamin C: 5.81mg
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