Mini Chicken Pot Pies with Fall Leaves
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There's nothing cozier than a pot pie on a crisp autumn evening, especially when it comes in its own little dish. These Mini Chicken Pot Pies are a festive twist on a classic comfort food, baked in ramekins and topped with golden, flaky leaves. They're easy enough for a weeknight dinner yet beautiful enough for a fall gathering.
What I Love About These Pot Pies
These Mini Chicken Pot Pies with Puff Pastry Leaves are cozy, festive, and easy to make in individual ramekins. Filled with tender chicken, vegetables, and a creamy sauce, then topped with golden puff pastry leaves, they're a seasonal twist on the classic comfort food. Perfect for weeknight dinners, fall gatherings, or even Thanksgiving leftovers.
- Quick & Easy: Uses cooked chicken or turkey (rotisserie works great) and puff pastry.
- Festive: Leaf-shaped pastry tops bring autumn charm.
- Flexible: Make ahead, freeze, or adapt with different fillings.
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Ingredients
Here's what you'll need (see recipe card for measurements):
- Cooked chicken (or turkey) - breast or thighs; rotisserie works perfectly.
- Vegetables - frozen peas, carrots, and corn, or use fresh.
- Onion and garlic - for flavor.
- Butter and flour - to make a roux for the creamy sauce.
- Chicken broth and milk/cream - the base of the filling.
- Seasonings - salt, pepper, thyme, and parsley.
- Puff pastry - thawed but still cold, cut into leaf shapes.
- Egg wash - for a golden crust.
How To Make Mini Chicken Pot Pies
Begin by preheating the oven to 350°F.
- Step 1: Cut store-bought pie crust or puff pastry into shapes. I’m using these pie punches from Williams Sonoma, but you can use cookie cutters, presses, or simply cut leaf shapes with a sharp knife.
- Step 2: Sauté the onions, carrots, and celery until softened. Add garlic, sprinkle with flour to thicken, then stir in broth and bring to a boil. Simmer until slightly thickened and stir in cooked chicken. Fill the individual ramkins.
- Step 3: Top with leaf-shaped pastry, brush with an egg wash, and bake in the pre-heated oven for 35-40 minutes, or until the pastry is golden and the filling is bubbly.
Variations
- Vegetarian Pot Pies: Replace chicken with mushrooms or chickpeas.
- Turkey Pot Pies: Great with Thanksgiving leftovers.
- Different Crusts: Use pie dough instead of puff pastry.
- Flavor Boosts: Add herbs like fresh thyme or rosemary.
Serving Suggestions
- Pair with a simple fall salad like Kale Salad.
- Add a cozy side of Creamy Tomato Soup.
- Serve with warm bread like these Drop Biscuits.
- Finish with a seasonal dessert such as Spiced Apple Crisp or Pumpkin Mug Cake.
Recipe FAQs
Yes. The filling can be made up to 2 days ahead and refrigerated. Add pastry before baking.
Both work well. Puff pastry is light and flaky; pie crust is hearty and traditional.
Yes. Assemble (unbaked), wrap tightly, and freeze for up to 2 months. Bake from frozen, adding 10-15 minutes.
Absolutely. A 9-inch pie dish or small casserole works. Increase bake time slightly.
More Chicken Pot Pies
- Easy Chicken Pot Pies
- Skillet Chicken Pot Pie with Cheddar Chive Biscuits
- Comfort Food Slow Cooker Chicken Pot Pie
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Mini Chicken Pot Pies with Fall Leaves Recipe
Equipment
Ingredients
- 2 tablespoons butter
- 1 medium onion chopped
- 3 carrots halved and sliced
- 3 celery ribs halved and sliced
- 1 cup peas fresh or frozen
- 2 cloves garlic minced
- 1 teaspoon each of salt and pepper
- 1/2 teaspoon dried thyme
- 1 tablespoon minced fresh parsley
- 1/4 cup all-purpose flour
- 2 cups reduced-sodium chicken broth
- 3 tablespoons milk half and half or cream
- 2 cups shredded cooked chicken
- 1 refrigerated pie crust
Instructions
- Preheat oven to 350-degrees.
- Cut leaf shapes from refrigerated or frozen and thawed store-bought pie crust or puff pastry. Set aside and place 4-6 ramekins on a baking sheet.
- In a large skillet, heat butter over medium heat. Add carrots, onion, and celery. Saute until crisp-tender. Add the minced garlic and cook for another few seconds. Then sprinkle in the flour and cook, stirring constantly, for 1 minute. Gradually stir in the chicken broth and add dried thyme. Bring to a boil, then reduce the heat and simmer until slightly thickened.
- Remove from heat and add the cooked chicken, add fresh parsley if using, peas, and cream. Season with salt and pepper as needed. Divide filling evenly into 4-6 individual ramekins or other ovenproof bowls.
- Make the egg wash by mixing an egg with 2 teaspoons of water. Brush the egg wash over the surfaces of the dough.
- Bake until bubbling and crusts are golden brown; about 35 to 40 minutes, depending in your oven. Let cool slightly and serve.
Video
Notes
- Chicken: Rotisserie chicken is a quick and tasty option. If you don’t have a rotisserie chicken or leftover chicken, here is how I roast chicken. Preheat the oven to 350 degrees. Place 2 boneless, skinless chicken breasts on a sheet pan. Rub with 1 tablespoon of olive oil and season with salt and pepper. Bake for 35 to 40 minutes or until done. Let cool slightly before cubing the chicken and proceeding with the recipe.
- Hint for puff pastry leaves: For the flakiest topping, keep puff pastry cold until ready to bake, and brush with egg wash for extra shine. Because the pastry design is open, some leaves may sink slightly into the filling while baking. For a pretty presentation, bake a few extra leaves on a separate baking sheet and place them on top of the pies just before serving.
- Ramekins: 6-8 oz ramekins bake evenly; adjust time if using other sizes.
- Make Ahead: You can prepare filling up to 24 hours in advance.
- Freezing: Freeze unbaked pies up to 2 months; bake from frozen with extra time.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
My family loves chicken pot pie, and this is a fun version we all enjoyed!