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Mini Chicken Pot Pies

Golden-brown mini chicken pot pies stacked on parchment paper, with a flaky crust and visible filling of peas, carrots, and shredded chicken.
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Mini Chicken Pot Pies are savory, bite-sized pastries filled with creamy chicken and vegetable filling, wrapped in crisp shortcrust pastry. Perfect for parties, game days, or make-ahead meals.

Ingredients

Scale
  • 1 tablespoon oil
  • 3 tablespoons butter (42g / 1.5oz)
  • 1 small clove garlic, crushed
  • ½ red onion, finely chopped
  • ¼ cup plain flour (65g / 2.3oz)
  • 1 cup chicken stock (250ml)
  • ¾ cup evaporated milk (or whole milk, half n half or cream) (180ml)
  • 1 teaspoon mixed dried herbs (e.g., thyme and parsley)
  • ½ teaspoon salt
  • ½ cup finely grated Parmesan
  • 1 ¼ cups frozen mixed vegetables (peas, carrots, corn)
  • 1 ½ cups cooked chicken, small dice
  • Pepper to taste
  • 5 sheets pre-rolled shortcrust pastry
  • 1 egg, beaten
  • 2 teaspoons nigella seeds or black sesame seeds (optional)

Instructions

  1. In a large saucepan, heat the oil and butter over medium heat until melted.
  2. Add garlic and onion; sauté for about 2 minutes until softened.
  3. Stir in flour and cook for 1–2 minutes to eliminate raw flour taste.
  4. Slowly drizzle in evaporated milk, stirring to form a creamy roux.
  5. Add chicken stock and mix until smooth.
  6. Add herbs, salt, and Parmesan; stir until melted and thickened.
  7. Mix in frozen vegetables and diced cooked chicken. Season with pepper.
  8. Chill the filling in the fridge.
  9. Preheat oven to 350°F (180°C).
  10. Cut 8x 6cm and 8x 5cm pastry circles per sheet.
  11. Grease patty or muffin tins, press larger pastry round into each hole.
  12. Fill each with 1½ tablespoons of filling.
  13. Top with smaller pastry round, seal edges, and cut a small vent on top.
  14. Brush with beaten egg and sprinkle with seeds (optional).
  15. Bake for 25 minutes until golden brown (30 if frozen).

Notes

  • Use shortcrust pastry for best texture and flavor.
  • Filling must be cooled before assembling to avoid soggy crust.
  • Freeze unbaked pies in tins until solid, then transfer to container.
  • Bake frozen pies directly without thawing.
  • You can use turkey instead of chicken for variation.

Nutrition

Find it online: https://recipeeasily.com/mini-chicken-pot-pies-recipe/