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Mini Chicken Pot Pie Muffins

Bite-sized chicken pot pies 🥧🐔 with golden puff pastry and creamy filling — perfect for family dinners or party appetizers.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Appetizer, Dinner, Snack
Cuisine: American, Comfort Food
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main Dish
  • 2 cups cooked chicken diced
  • 1 cup frozen mixed vegetables
  • 1 onion finely chopped
  • 2 cloves garlic minced
  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 1.5 cups milk
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp dried thyme
  • 1 sheet puff pastry thawed and cut into squares
  • 1 egg beaten for egg wash

Equipment

  • 12-cup muffin tin
  • Medium saucepan
  • Whisk or spoon
  • Knife and cutting board
  • Measuring cups and spoons

Method
 

  1. Preheat oven to 400°F (200°C). Grease a 12-cup muffin tin.
  2. Melt butter in saucepan. Sauté onion and garlic until softened. Stir in flour 1–2 minutes.
  3. Gradually whisk in milk until thickened. Add chicken, vegetables, salt, pepper, and thyme. Stir to combine.
  4. Cut puff pastry into squares. Press into muffin cups and spoon filling inside. Fold edges slightly and brush tops with beaten egg.
  5. Bake 20–25 minutes until golden brown. Cool 5 minutes and serve warm.

Notes

Store leftovers in fridge up to 3 days. Reheat in oven for 10–12 minutes to maintain flakiness.