Mini Chicken Pot Pies with Flaky Puff Pastry

These mini chicken pot pies feature a flaky puff pastry crust and a rich, creamy filling. Each individual ramekin is packed with tender chicken and soft vegetables in a savory gravy that melts in your mouth. They’re perfect for weeknight dinners, small gatherings, or anytime you want a comforting, home-baked individual serving.

Preparing the Mini Chicken Pot Pies

Making mini pot pies is straightforward and quicker than baking a single large pie. The approach here centers on a smooth, flavorful gravy and well-cooked vegetables and chicken. The filling’s consistency is important: a slightly thick, velvety sauce binds the ingredients and prevents the pastry from becoming soggy.

To save time, boil the chicken and vegetables together. That method cooks everything evenly and produces a flavorful base for the gravy. Once the chicken and vegetables are tender, combine them with the sauce, spoon into ramekins, and top with thawed puff pastry for a crisp, golden finish.

Puff Pastry Tips

Puff pastry is sold frozen and should be thawed in the refrigerator before you use it. Thawing ensures the dough is easy to handle and won’t tear when you cut it into rounds to top the ramekins. Pinch the edges of the pastry to the sides of each ramekin to seal them and brush the tops with an egg wash for a glossy, golden crust.

Bake the pies on a rimmed baking sheet to catch any spills and make them easier to move in and out of the oven. Starting at a higher temperature for the first few minutes helps the pastry puff up, then reducing the heat lets the tops brown evenly without burning.

Allow the ramekins to cool briefly after baking—both the filling and the dish will be very hot right out of the oven. A short rest helps the sauce set so the pot pie slices cleanly and is easier to serve.

📖 Recipe

Mini Chicken Pot Pies with Puff Pastry Crust

Servings: 4 | Prep time: 10 mins | Cook time: 25 mins | Total time: 35 mins

Author: Dana

Summary

Classic mini chicken pot pies baked in individual ramekins with a flaky puff pastry crust and a creamy chicken and vegetable filling.

Ingredients

• ¼ cup carrots, sliced
• ¼ cup onion, diced
• 1 rib celery, sliced
• 1 small potato, diced
• ½ cup milk
• 2 tablespoons flour, plus more if needed
• 1½ tablespoons butter
• 2 cups chicken broth
• ¼ teaspoon poultry seasoning
• ⅛ teaspoon onion powder
• ⅛ teaspoon garlic powder
• ⅛ teaspoon pepper
• Fresh parsley, to taste
• 2 chicken breasts, cubed
• Egg wash (1 egg beaten with a splash of water)
• 1 sheet puff pastry, thawed

Instructions

1. Thaw the puff pastry in the refrigerator according to package instructions.
2. Preheat the oven to 425°F (220°C).
3. In a large pot, fill about halfway with water and bring to a boil. Add the carrots, onion, celery, potato, and chicken breasts. Cook until the chicken is cooked through and the vegetables are tender, about 15–20 minutes.
4. While the chicken and vegetables cook, make the gravy. In a medium saucepan, melt the butter over medium heat. Stir in half the flour to form a paste, then slowly whisk in half of the milk to make a smooth mixture.
5. Whisk in the chicken broth, then add the remaining flour and milk gradually, stirring constantly to avoid lumps. Simmer over medium heat until the sauce begins to thicken. Add more flour if you want a thicker consistency.
6. Season the sauce with poultry seasoning, onion powder, garlic powder, pepper, and fresh parsley. Adjust seasonings to taste and allow the sauce to thicken to a creamy consistency.
7. Drain the cooked chicken and vegetables well, then combine them with the sauce. Stir and simmer for a few minutes so the flavors meld.
8. Divide the filling among four ramekins, filling each nearly to the rim.
9. Cut the thawed puff pastry into four pieces large enough to cover each ramekin. Brush one side of each pastry piece with egg wash, place the egg-washed side down on the ramekin, and pinch the pastry to the rim to seal. Brush the top with egg wash for a shiny finish.
10. Place the filled ramekins on a rimmed baking sheet. Bake at 425°F (220°C) for about 10 minutes, then reduce the oven temperature to 400°F (200°C) and bake for an additional 10–15 minutes, until the pastry is golden brown and puffed.
11. Remove from the oven and let cool for a few minutes before serving.

Notes and Tips

– If you prefer, use cooked rotisserie chicken to speed up the process; simply heat the vegetables in the broth and add shredded cooked chicken at the end.

– For a deeper flavor, use homemade chicken stock. For a thicker gravy, mix a little extra flour with cold water to make a slurry and stir it into the simmering sauce until desired thickness is reached.

– Leftovers keep well in the refrigerator for 2–3 days. Reheat in the oven to keep the pastry crisp, or reheat gently in a microwave and finish under a broiler for a crisp top.

Enjoy these comforting individual pot pies straight from the oven. They pair well with a light salad or steamed greens for a balanced meal, and they’re a cozy, satisfying option for chilly evenings.