If you’re craving something cozy, hearty, and totally delicious, these creamy mini chicken pies with puff pastry are the answer. With tender chicken, a rich creamy sauce, and a flaky puff pastry crust, these little pies are like a warm hug on a plate. Perfect for dinner or as an appetizer at your next gathering, they’re sure to be a crowd-pleaser!

Why You’ll Love This Recipe

Comforting flavors – The creamy filling with chicken and veggies is just what you need on a chilly night.
Flaky puff pastry – The golden, buttery crust takes these pies to the next level.
Mini-sized – Individual servings make them perfect for sharing or packing for lunch.
Quick and easy – You can whip these up in no time with minimal ingredients and effort.

Ingredients You’ll Need

You’ll find the full ingredient list below, but here are the essentials to get you started:

Chicken breast – Cooked and shredded for the filling.
Puff pastry – Ready-made to make the crust flaky and golden.
Heavy cream – To make the filling creamy and rich.
Chicken broth – Adds depth of flavor to the filling.
Carrots and peas – For some veggies in the mix.
Garlic and onion – For flavoring the filling.
Butter and flour – To create the creamy sauce base.
Egg – For egg wash to get that golden, crispy crust.

Step-by-Step Directions

Prepare the Chicken Filling

Start by cooking your chicken breast (if it’s not already cooked). Shred it into bite-sized pieces and set aside. In a skillet, melt butter over medium heat. Add the onion and garlic and sauté until softened, about 3-4 minutes.

Make the Creamy Sauce

Add the flour to the skillet, stirring for a minute to cook it out. Gradually pour in the chicken broth, stirring continuously to avoid lumps. Once it thickens, add the heavy cream, stirring until it’s smooth and creamy. Toss in the carrots, peas, and shredded chicken. Stir everything together until combined.

Assemble the Mini Pies

Preheat your oven to 375°F (190°C). Roll out the puff pastry on a lightly floured surface. Cut it into circles (use a glass or a cookie cutter for a clean edge). Place each circle into a muffin tin and fill them with the creamy chicken mixture.

Top and Bake

Place another puff pastry circle on top of each filled muffin cup. Press the edges together to seal, then brush with a beaten egg for a golden finish. Bake for 20-25 minutes or until the pastry is golden brown and puffed.

Expert Tips and Tricks

Don’t overfill the pies – Leave a little room at the top so the puff pastry has room to puff up and get crispy.
Add fresh herbs – Thyme, parsley, or rosemary work great in the filling for a burst of freshness.
Use rotisserie chicken – Save time by using pre-cooked chicken to make these pies even quicker to prepare.

Recipe Variations and Possible Substitutions

Add more veggies – Feel free to throw in corn, green beans, or mushrooms to the filling for extra flavor.
Swap the protein – If you’re not a fan of chicken, turkey, or even leftover roast beef works beautifully in these pies.
Make them vegetarian – Use vegetable broth and add more vegetables like spinach, broccoli, or zucchini to make it meatless.

Serving and Pairing Suggestions

Serve with a side salad – A light mixed greens salad with a tangy vinaigrette balances the richness of the pies perfectly.
Pair with soup – These mini chicken pies pair wonderfully with a warm bowl of tomato soup or butternut squash soup.
Add a dipping sauce – A side of garlic aioli or herbed ranch dressing would complement these savory pies.

Storage and Reheating Tips

Store in the fridge – Keep leftover pies in an airtight container for up to 3 days.
Reheat in the oven – To preserve the flaky crust, reheat the pies in the oven at 350°F (175°C) for about 10 minutes.
Freezing – These mini pies freeze beautifully! After baking, let them cool completely, then freeze in an airtight container for up to 2 months. To reheat, bake from frozen at 375°F (190°C) for about 25 minutes.

Frequently Asked Questions

Can I make these ahead of time?

Yes! You can assemble the pies, cover them, and store them in the fridge for up to a day before baking. They’ll bake up just as delicious as if they were made fresh.

Can I use a different kind of pastry?

You could use shortcrust pastry or even phyllo dough if you prefer, but puff pastry will give you the lightest, flakiest result.

Can I use frozen vegetables?

Absolutely! Frozen peas and carrots are perfect for this recipe and will save you time in the kitchen.

How can I make these mini pies spicier?

If you like a little heat, add cayenne pepper, hot sauce, or jalapeños to the chicken mixture for an extra kick!

Conclusion

These creamy mini chicken pies with puff pastry are the ultimate comfort food—flaky, creamy, and packed with all the savory flavors you crave. Whether you’re making them for dinner or serving them at a gathering, they’re sure to impress everyone. Don’t forget to make extra—they’ll disappear fast!

Creamy Mini Chicken Pies with Puff Pastry – A Perfect Comfort Food

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These creamy mini chicken pies with puff pastry offer a cozy, hearty meal with a rich creamy filling, tender chicken, and a flaky puff pastry crust. Perfect for dinner or as an appetizer, these individual-sized pies are sure to be a crowd-pleaser.

Author: Touria Elkoudssi
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 12 mini pies (for 2–4 servings) 1x
Category: Comfort Food, Appetizer, Dinner
Method: Baking, Sautéing
Cuisine: American

Instructions

Prepare the Chicken Filling: Cook the chicken breasts (if not pre-cooked), shred into bite-sized pieces. In a skillet, melt butter over medium heat, sauté onion and garlic for 3-4 minutes until softened.
Make the Creamy Sauce: Add flour to the skillet and stir for about a minute. Gradually add chicken broth, stirring until thickened. Then add heavy cream and cook until smooth. Toss in shredded chicken, carrots, and peas. Stir to combine.
Assemble the Mini Pies: Preheat oven to 375°F (190°C). Roll out puff pastry on a floured surface and cut into circles. Place each circle in a muffin tin and fill with the creamy chicken mixture.
Top and Bake: Place another pastry circle on top, press the edges to seal, and brush with beaten egg. Bake for 20-25 minutes until golden and puffed.

Notes

Don’t overfill the pies, as it will hinder the puff pastry from puffing properly.
Fresh herbs like thyme, parsley, or rosemary can add a nice burst of flavor.
Using rotisserie chicken is a great time-saving trick.