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Mini Pot Pies

by Kathryn Aubin

Inspired by


for 12 servings

  • 1 tablespoon olive oil
  • 1 ½ lb (680 g) boneless, skinless chicken breast
  • 5 ¼ tablespoons butter
  • onion, diced
  • 3 carrots, diced
  • ½ cup (60 g) flour
  • 1 cup (235 mL) milk
  • 2 cups (470 mL) chicken broth
  • 1 cup (150 g) frozen peas
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 4 sheets puff pastry
  • 1 egg, beaten


  1. Preheat oven to 425°F (220°C).
  2. Add the oil to a large pot over high heat. Once the oil begins to shimmer, add the chicken, and stir until cooked through, about 7 minutes. Transfer the chicken to a bowl.
  3. Melt butter in the same pot. Add the onions and carrots and stir until softened, about 8 minutes.
  4. Add the flour, stirring to combine. Slowly add the milk and chicken broth, alternating between the two, stirring continuously and bringing to a boil.
  5. Add the cooked chicken, peas, salt, and pepper, and stir until thoroughly mixed. Remove from heat and let cool.
  6. Lay out puff pastry sheets and use a small 6-inch (15 cm) bowl to cut circles out of it.
  7. Place dough circles in a nonstick muffin tin and fill with pot pie mixture.
  8. Using remaining puff pastry, cut ⅛-inch (3 mm) strips of dough, and make a lattice top for each muffin cup. Brush the lattice tops with the egg.
  9. Bake for 15 minutes, until golden brown.
  10. Enjoy!
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