Mini Chicken Pot Pies

These Mini Chicken Pot Pies are easy to whip up and make a great appetizer or fun dinner. Everyone will fall in love with these.

My very first recipe to ever go viral was my Chicken Pot Pie Crescent Braid. I remember watching how many people were on my website and it going up and up and up. It was around that time that I thought maybe, just maybe, this was something I could do for a living.

I am constantly reminded of how lucky I am to do this.

Well, these Mini Chicken Pot Pies are a spin on that recipe. A cross between hand-pies and Chicken Pot Pie. They are full of all the delicious flavor you love, but made super easy. Kids and adults will love this delicious handheld dinner and it will make a fun party appetizer too!

How to Make Mini Chicken Pot Pies

1. Make the filling. Start by beating together condensed cream of chicken soup and cream cheese with some seasoning. Fold in the other ingredients – chicken, cheese, and vegetables.
2. Cut the puff pastry. You can see in the picture below that we are cutting the puff pastry into 9 squares. (You will use both sheets that come in a package, so thaw both.)
3. Put the hand pies together. Put about a tablespoon of the filling in the middle of each square, fold it over and gently pinch it together.
4. Add an egg wash. Whisk an egg in a bowl and gently brush that over all of the hand pies.
5. Bake. These bake in the oven for about 20 minutes or until they are golden brown.

Make your own Condensed Cream of Chicken Soup

The base for this recipe is condensed cream of chicken soup. I know a lot of people really try to avoid store bought products like this, so I have a recipe for it. The recipe linked here will give you the exact amount you will need for these.

I suggest allowing the soup to cool completely before you use it in this recipe. If you use it warm, the hand pies will be a little more difficult to put together.

Storing and Reheating Left Overs

Leftovers can be stored in the refrigerator for up to four days. Store in an air tight container. Generally speaking, these reheat very well.

We recommend reheating these in an air fryer for best results. Three or four can be reheated together at 375 degrees for 5 to 10 minutes.

If you don’t have an air fryer, reheat them in the oven at 350 degrees for 10 minutes.

Baking from Frozen

This is a great recipe to make ahead of time and freeze. Though you can bake them and freeze the leftovers, we like them much more when they are frozen unbaked. They are perfect to keep on hand for a busy weeknight dinner or when you have unexpected guests.

From a food safety stand point, it is fine to freeze puff pastry a second time after it has already been thawed. What you should keep in mind is that it shouldn’t be frozen a third time.

Freezing Unbaked

If you are going to freeze these and bake them later, my preference is to freeze them unbaked. They cook up beautifully right from frozen.

• Follow the recipe through step 3.
• Place on a wax paper lined baking sheet for 2 hours.
• Transfer to an airtight container and store in the freezer from up to three months.
• Bake from frozen in a 350 degree oven for 25 minutes.

Freezing After Baking

• Place the baked mini chicken pot pies on a wax paper lined baking sheet for 2 hours.
• Transfer to an airtight container and store in the freezer from up to three months.
• Bake from frozen in a 350 degree oven for 15 minutes.

What to Serve with Mini Chicken Pot Pies

Even though there are vegetables in this, I like to toss a few more at a my kids for meals like this. Here are a few recipes they will love with this.

• Honey Roasted Carrots
• Creamy Cucumber Salad
• Sweet Potato Fries
• Parmesan Roasted Broccoli

If you make these Chicken Pot Pie Hand-pies, leave me a comment and let me know what you think!