When you’ve had one of ‘those days’, you need an arsenal of quick and easy main dishes. This humble chicken pot pie soup takes about 35 minutes from preparation to table. They contain only four ingredients but are packed with nutrition and kid-friendly to boot.
Serve Mini Chicken Pot Pies once and even the pickiest eaters will request them again and again.
You can divert from the original recipe and use any bits and pieces of leftover vegetables. Cutesy, individual servings cleverly ‘hide’ the veggies in a scrumptious, creamy sauce. No more nagging kids to ‘eat your vegetables'.
Plus, veggies provide a pleasing pop of color to an otherwise monochrome dish. Since we eat with our eyes, as well as our mouth, pretty food is more palatable.
Tender chicken chunks contain healthy protein and are rich in B-vitamins. Also, mini pot pies are a frugal way to use any leftover turkey or chicken. The golden-brown crust or the puff pastry is light and fluffy enough it could have been touched by an angel’s hand. It tastes that heavenly.
Two types of chicken pie eaters
One is a masher.
She mashes up all the ingredients into a pulpy texture before taking a bite.
The other is a picker.
He may pick out all the chicken first or deconstruct the pie from its crust and eat with his hands.
Note: pickers naturally eat one thing at a time. Don’t try to change’em. It’s like trying to make a lefty into a righty.
Both types will be pleased that Mini Chicken Pot Pies have a top and bottom crust. Unlike the frozen bargain brands, which only have a top crust.
If in the unlikely event, there are leftovers, the pies freeze well. Leftover mini chicken pot pies are perfect for packing in lunches.
Chicken pot pies always hit on top-ten lists of comfort foods. Comfort foods are foods that suggest family dinners made with love when we were kids. When the weather outside is icky-cold, we gravitate to them.
Mini chicken pot pies may be little, but they are made with Big Love.
- carrots (chopped)
- onions (chopped)
- celery (chopped)
- potatoes (peeled and chopped)
- garlic powder
- dried parsley
- chicken stock
- chicken breast (cooked and cut in cubes)
- flour (add 1 tablespoon if necessary)
- frozen peas
For the Puff Pastry top
- Puff pastry (you can buy it at the supermarket's freezer section)
- Egg (for egg wash)
Step by step instructions
1 In a medium sized pot, melt butter over medium heat, add carrots, onions, celery, salt and pepper.
2 Cook until onions are translucent. Add potatoes, garlic powder, thyme, dried parsley and chicken stock.
3 Bring to a boil, add the cooked and cubed chicken breast and bring back to a boil. In a small mixing bowl, add the flour and a few ladles of the chicken stock.
4 Whisk until the flour is incorporated and then, add to the pot. Stir until the chicken pot pie filling has thickened. Add the frozen peas, set aside.
Prepare the Puff Pastry:
5 Take the puff pastry, cut out four circles. Take two of those circle (these will be your top layers) and cut out a smaller circle inside, keep everything intact.
6 Egg wash the bottom two circles, place a top circle on each bottom circle, egg wash the entire thing.
7 Bake at 400°F/205°C for 20-25 minutes or until puffy and golden brown.
8 Take the puff pastry shell, use a knife to remove the top, fill with the chicken pot pie filling, put the top back on.
Watch the video
Mini Chicken Pot Pie with Puff Pastry
- 1 Tbsp. of butter
- 1 cup carrots (chopped)
- 1 cup onions (chopped)
- 1 cup celery (chopped)
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 cup potatoes (peeled and chopped)
- 2 teaspoon garlic powder
- ½ teaspoon thyme
- ½ Tbsp. dried parsley
- 4 cups chicken stock
- 2 cups chicken breast (cooked and cut in cubes)
- 2 Tbsp. flour (add 1 tablespoon if necessary)
- 1 cup frozen peas
- 2 package Puff pastry (you can buy it at the supermarket's freezer section)
- 1 piece Egg (for egg wash)
- In a medium sized pot, melt butter over medium heat, add carrots, onions, celery, salt and pepper.
- Cook until onions are translucent. Add potatoes, garlic powder, thyme, dried parsley and chicken stock.
- Bring to a boil, add the cooked and cubed chicken breast and bring back to a boil. In a small mixing bowl, add the flour and a few ladles of the chicken stock.
- Whisk until the flour is incorporated then add to the pot. Stir until the chicken pot pie filling has thickened. Add the frozen peas, set aside.
Prepare the Puff Pastry:
- Take the puff pastry, cut out four circles. Take two of those circle (these will be your top layers) and cut out a smaller circle inside, keep everything intact.
- Egg wash the bottom two circles, place a top circle on each bottom circle, egg wash the entire thing.
- Bake at 400°F/205°C for 20-25 minutes or until puffy and golden brown.
- Take the puff pastry shell, use a knife to remove the top, fill with the chicken pot pie filling, put the top back on.
Watch the Video:
Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.
Made this with a little more seasoning and some pimiento and mushrooms. Served over puff pastry shells...a little less work, but they are very good.
Pepperidge Farm in the freezer case near puff pastry dough.
One package of puff pastry yields 2 pies because you need two circles stacked together to create one puffy pies. Opps, sorry for the 8 servings, what I meant for the 8 servings is the soup (already edited), however, one package of the puff pastry yields 4 circles which creates 2 pies overall.
Hi. These look so yummy and I would like to try them. I’m a little confused about the puff pastry part of the recipe. I read through the comments hoping to get my answers but all the comments were on how pretty these looked (I totally agree!). Ok so does one package of puff pastry yield 4 pies? In the video it seems like after they were cut out you stacked the circles but then when they were going in the oven there seemed to be4 on the cookie sheet. Also, recipe states 8 servings are yielded so do you end up with 2 baking sheets of 4 puff pastry bowls? Please clarify for me. And I apologize in advance-I don’t cook much and these seem easy to make and if I made them it would seem like I could cook because they look so fancy 🙂 and sound yummy 🙂
Oh my gosh, how adorable!!! I LOVE chicken pot pie! This recipe almost looks too adorable to eat. HA! Who am I kidding, I would face plant into this tasty recipe and go to town. Great post 🙂
Andrea @ Cooking with Mamma C says
How clever! These look so cute and must be delicious. My hubby is not a fan of chicken pot pie, but I'm determined to change that. You've given me a great idea.
I'm a picker! I like to deconstruct my food piece by piece. Would love to have at one of these beauties! Yum!
Amanda Mason says
This looks absolutely amazing!! I didn't feel fantastic this past week and this recipe would have been perfect for me to eat on while I was sluggish! I'll be printing this recipe for future reference!!
I'm so ready for fall weather and hot soups ... and this recipe looks absolutely perfect! Love the flavors in this!!!
Thao @ In Good Flavor says
These mini pot pies look delicious! They are making me hungry! I love the puff pastry — they make the pies that much more irresistible. I am definitely a masher — you need to taste everything together for that perfect bite.
I love that puff pastry! You made such a rich filling too. Thanks!
Those pies look like a real treat! So cute to see as well, I think they are great for a dinner party!
Nayna Kanabar says
These pies look so lovely and I like the idea that you can make mini one person serving. The pastry looks flaky and golden brown with the gorgeous creamy filling.
Lisa, this reminds me of the pot pies my mom made too! Mine came in a box though, this is way better!
Amy @ The Cook Report says
These are so cute! And I love how quick they are to put together
Your pics are so nice and sharp and it's a great non veg recipe
I am really loving puff pastry, this looks AMAZING. I think this would be fun for the kids too, thanks for sharing!
sue | theviewfromgreatisland says
Yum ~ I've had this in restaurants, but never thought to try it at home, and I have puff pastry in the freezer ~ yay!
Jeni @ Biscuits & Booze says
There is NOTHING like homemade pot pie! These are so cute and what a fun dinner party idea!
Lisa | Garlic & Zest says
This recipe takes me back. My Mother used to make something similar when I was a kid -- and she'd serve it in those puff pastry shells. They were always a real treat! This looks delicious!