Mini Holiday Chicken Pot Pies (Copycat Style!)

Written by Dietitian & Mom: Elis Halenko

The coziest little two-bite pies your toddler (and everyone else) will love.

Okay, real talk—how satisfying is it to use up those half-forgotten ingredients hiding in the back of your freezer and end up with the most adorable, golden, flaky pot pies ever?

These mini chicken pot pies are inspired by @jennifervalentyne and are officially going into my holiday appetizer hall of fame. They’re the perfect two-bite snack for parties, school lunches, or cozy nights in—because honestly, who can resist buttery pastry, warm veggies, and creamy filling?

Also, let’s just say the leftover puff pastry from last Christmas finally got the glow-up it deserved.

Why You’ll Love This Recipe

Festive, crowd-pleasing appetizer
Great way to use leftover puff pastry or frozen veggies
Toddler-friendly and easy to pack for lunch
Works with phyllo or puff (though I’m Team Puff all the way)

Makes 24–36 mini pies = perfect for gatherings or batch-freezing

Ingredients (Makes 24–36 mini pies)

Adapted from @jennifervalentyne with a few practical twists:

2 tbsp butter
2 celery stalks, finely diced
1/2 onion, chopped
2 tsp fresh thyme or 1 tsp dried
Salt + pepper, to taste
2 tbsp all-purpose flour
2/3 cup chicken broth
1/2 cup heavy cream
2 cups frozen peas, corn, and carrots
1–2 cups cooked chicken, shredded or chopped (optional)
2 rolls/sheets puff pastry, thawed (or phyllo pastry, with note below)

Instructions:

1. Make the Filling

Melt butter in a skillet over medium heat. Add celery and onion; cook until soft (5–6 minutes). Add thyme, salt, and pepper.

Stir in flour to form a roux, then slowly add chicken broth and heavy cream, whisking until smooth. Cook until thickened (3–4 minutes). Stir in frozen veggies (and cooked chicken if using), and simmer until heated through. Let cool slightly.

2. Prep the Pastry & Muffin Tin

Preheat oven to 375°F (190°C). Grease mini muffin tin well. Roll out puff pastry and cut into rounds (about 2.5–3 inches) to fit each muffin cup. Press pastry gently into each cup.

3. Fill & Top

Spoon filling into each pastry-lined cup. If using extra pastry, cut small rounds or shapes (like stars!) to place on top.

4. Bake

Bake for 18–20 minutes, or until the tops are golden and puffed. Let cool slightly before removing from tin.

Tips:

No chicken? Leave it out and make them vegetarian—they’re still SO good.
Make ahead: Freeze unbaked pies in the tin, then bake straight from frozen—just add 5 more minutes.
Add a sprinkle of Parmesan on top before baking for extra savory crunch.

Family Notes

Ella devoured these mini pot pies. I mean, they’re tiny, cozy, and buttery—what’s not to love? These are also perfect for lunchboxes (and mom’s lunchboxes too, just saying). They reheat beautifully and are freezer-friendly.

These have definitely become one of those “oh wow I need a quick app and only have 30 minutes” kinda recipes—plus, they look impressive on a platter for the holidays.

Share Your Mini Moments

Make these this season? Tag me @thefoodstylistrd and let me know if you’re team puff pastry or phyllo! Either way, I promise they’ll be a hit. 💜