These mini chicken pot pies with puff pastry are a like my classic chicken pot pie but in hand pie form! They have a crispy, flaky puff pastry stuffed with a creamy filling of fresh vegetables and tender chicken! They're the perfect single serving savory appetizer!
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Why You'll Love These Individual Chicken Pot Pies!
These mini chicken pot pie hand pies are full of flavor and pretty simple to make!
- Perfect sharable appetizer for any summer cookout or July 4th bbq!
- Both kids and adults will enjoy these pot pie tarts!
- The hand pies freeze and reheat well for an appetizer you can make ahead!
You might also like these caramelized mushroom puff pastry tarts or this chicken pot pie soup!
Ingredient Notes
You just need a few simple ingredients to make these mini chicken pot pies!
Puff Pastry - I always use frozen puff pastry for these tarts! Just place the box in the fridge the night before you plan to make the tarts, and the pastry will be perfectly thawed and ready to use!
Chicken - I use my favorite poached chicken breasts for the filling, but you can also use leftover rotisserie chicken or whatever else you have on hand!
Fresh Veggies - I HIGHLY recommend using fresh peas and carrots for this pot pie! You can use frozen if that's all you have, but the flavor and texture is SO much better with fresh veggies. Instead of fresh vegetables, substitute 1 cup of frozen mixed vegetables.
Potatoes - Any variety of potato will work for the filling, but I prefer yukon gold potatoes if possible. I leave the peels on my potatoes because I'm too lazy to peel them and I don't mind the taste of the peels. But peel if desired! Since only a little bit of filling goes into each tart, be sure to chop the potatoes into very small pieces!
Vegetable Stock - I always use my homemade vegetable stock, but any store-bought vegetable or chicken stock or broth will work great! Just note that store-bought stock typically has a much higher salt content, so you may need to adjust the seasonings.
Herbs - I use fresh thyme and sage, but you can substitute 1 ½ teaspoons of dried poultry seasoning instead.
Cayenne Pepper - I love adding just a little bit of cayenne for some added flavor and heat! But just leave it out if you prefer.
Flaky sea salt - I always had flaky sea salt to the tops of these puff pastry tarts for both flavor and looks! I love using Maldon Flaky Sea Salt because it has the best flavor and texture.
The complete list of ingredients and amounts is located in the recipe card below.
Tips for Baking with Frozen Puff Pastry
- Start with puff pastry that has been fully defrosted! The best way to defrost puff pastry is by placing it in the fridge overnight!
- Puff pastry is easiest to work with when it's still cold, but pliable which is why refrigerating it overnight is the best!
- Use a sharp knife or pizza cutter to cut the puff pastry into rectangles. You don't want to smash the edges as that will cause the pastry not to puff up as much.
- Always baking using parchment paper or a silicone mat, so that the puff pastry doesn't stick to the pan.
How to Make Mini Chicken Pot Pie Tarts
I recommend making the filling the night before you assemble the tarts so that it has time to cool.
In a large stock pot over medium-high heat, add the butter, onions, garlic, and carrots to the pot and sauté for 3-5 minutes or until softened and aromatic. Then add in the corn, peas, thyme, sage, salt, pepper, and caynne and cook for another 2-3 minutes.
Then stir in the flour and cook for about 2 minutes.
Deglaze the pan with the vegetable stock, stirring to form a thick paste with the flour. Then stir in the cream.
Add in the potatoes and shredded chicken and reduce the heat to simmer. Cook for about 15 minutes or until the potatoes are cooked though.
The filling should be very thick, but not dry. If you need more liquid, add in more broth or cream ¼ cup at a time.
Add in the lemon juice, then taste and adjust seasonings if desired.
Remove the filling from heat and set aside to let cool.
Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
In a small bowl, whisk an egg to use for egg wash (this is optional but helps the puff pastry brown).
Start with puff pastry that has been fully defrosted! The best way to defrost puff pastry is by placing it in the fridge overnight! Remove the thawed puff pastry sheets from the fridge. Gently roll out the sheets into a larger rectangle. Then cut each sheet into 9 equal squares. If desired, use a cookie cutter to cut stars (or other shapes) out of the center of half of the squares. If you don't want to do cutouts, just prick the tops a few times with a fork to let some steam escape.
Spoon about 2 tablespoons of the slightly cooled chicken pot pie filling into the center of the square.
Brush the edges of the puff pastry with egg wash, then top with a square with a star cutout. Use a fork to gently crimp the edges to seal the puff pastry sheets together.
Brush the tops with egg wash and sprinkle with flaky sea salt if desired.
Repeat with the remaining puff pastry and filling.
Bake the chicken pot pie tarts at 400°F for 18-22 minutes or until golden brown.
Remove from the oven and let cool slightly. Garnish with fresh parsley if desired. Serve warm.
Recipe FAQ's
These tarts are best served the same day, but will keep in an airtight container in the fridge for up to 3 days.
To reheat, bake at 350°F for about 10-15 minutes or until heated through. Tent with aluminum foil to prevent over-browning.
Yes! Wrap tightly and freeze in an airtight container for up to 2 months. Thaw in the fridge overnight and then reheat at 350°F for about 10-15 minutes or until heated through. Tent with aluminum foil to prevent over-browning.
Tips for Success!
For best results I always recommend using weight measurements (especially when baking) because it's the most accurate. Kitchen scales are super affordable and also reduce the number of dishes you have to do! However, all my recipes also include US customary measurements for convince. Use this chart to convert measurements for common ingredients!
Substitutions: In all my recipes, I've included substitutions that I know will work, but I cannot guarantee results if you substitute ingredients that I have not recommended. [For example, granulated sugar and honey are indeed both sweeteners but they have very different properties so they can not always be swapped 1:1. Using honey in a cookie recipe that calls for granulated sugar will yield a giant mess.] In the recipe card you'll find links to the specific ingredients/brands that I use.
A note on salt: I almost exclusively use Diamond Crystal Kosher Salt because it's the best all-purpose salt for cooking and baking. If you're not using kosher salt, consult this handy guide for a conversion chart! When in doubt, if you're using table salt just reduce the amount by half for baked goods. When cooking, I prefer to under-salt because you can always add more! If you've over-salted, adding a little bit of acid (like lemon juice) can help.
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Recipe Card
Mini Chicken Pot Pies with Puff Pastry
Special Equipment
- small cookie cutters optional
Ingredients
Filling
- 1 tablespoon unsalted butter
- ½ yellow onion, finely chopped
- 1 clove garlic, minced or pressed
- ⅓ cup baby carrots, sliced
- ⅓ cup corn, canned or frozen
- ⅓ cup green peas, fresh or frozen
- 1 teaspoon fresh thyme
- 1 teaspoon fresh sage
- ½ teaspoon kosher salt, to taste
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper , optional
- ¼ cup all purpose flour
- ½ cup vegetable stock, or chicken stock
- 1 cup heavy cream, or whole milk
- ⅔ cup potatoes, finely diced
- 1 cooked chicken breast, shredded or finely chopped
- 1 teaspoon lemon juice, optional
Tarts
- 4 sheets frozen puff pastry, thawed (2 boxes)
- 1 large egg, beaten for egg wash
- flaky sea salt, optional
- fresh parsley, optional for garnish
Instructions
Filling
- I recommend making the filling the night before you assemble the tarts so that it has time to cool.
- In a large stock pot over medium-high heat, add the butter, onions, garlic, and carrots to the pot and sauté for 3-5 minutes or until softened and aromatic. Then add in the corn, peas, thyme, sage, salt, pepper, and caynne and cook for another 2-3 minutes.
- Then stir in the flour and cook for about 2 minutes.
- Deglaze the pan with the vegetable stock, stirring to form a thick paste with the flour. Then stir in the cream.
- Add in the potatoes and shredded chicken and reduce the heat to simmer. Cook for about 15 minutes or until the potatoes are cooked though.
- The filling should be very thick, but not dry. If you need more liquid, add in more broth or cream ¼ cup at a time.
- Add in the lemon juice, then taste and adjust seasonings if desired.
- Remove the filling from heat and set aside to let cool.
Tarts
- Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
- In a small bowl, whisk an egg to use for egg wash (this is optional but helps the puff pastry brown).
- Start with puff pastry that has been fully defrosted! The best way to defrost puff pastry is by placing it in the fridge overnight! Remove the thawed puff pastry sheets from the fridge. Gently roll out the sheets into a larger rectangle. Then cut each sheet into 9 equal squares. If desired, use a cookie cutter to cut stars (or other shapes) out of the center of half of the squares. If you don't want to do cutouts, just prick the tops a few times with a fork to let some steam escape.
- Spoon about 2 tablespoons of the slightly cooled chicken pot pie filling into the center of the square.
- Brush the edges of the puff pastry with egg wash, then top with a square with a star cutout. Use a fork to gently crimp the edges to seal the puff pastry sheets together.
- Brush the tops with egg wash and sprinkle with flaky sea salt if desired.
- Repeat with the remaining puff pastry and filling.
- Bake the chicken pot pie tarts at 400°F for 18-22 minutes or until golden brown.
- Remove from the oven and let cool slightly. Garnish with fresh parsley if desired. Serve warm.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Victoria says
Great instructions. Delicious and cute.
Rowan Q. says
Have you had success freezing these? I'd love to make a huge batch to freeze and reheat as needed for lunches 🙂
Kyleigh Sage says
Yes! They're always going to be better fresh, but freezing works pretty well with these! After baking, wrap tightly in plastic wrap, and then freeze in an airtight container for up to 2 months. Thaw in the fridge overnight and then reheat at 350°F for about 10-15 minutes or until heated through!
Ruth says
Sage, for the small chicken pot pies, could I use an electric pie maker?
Kyleigh Sage says
Honestly I have no idea. I’ve never used one so I’m not sure if it would work.