Easy Mediterranean Mini Chicken Pot Pies
These Easy Mediterranean Mini Chicken Pot Pies combine the comfort of classic pot pie with the bold, fresh flavors of the Mediterranean. Tender chicken, briny olives, sun-dried tomatoes, artichoke hearts, and spinach are folded into a creamy herbed filling, then baked in golden, flaky puff pastry or biscuit dough. Perfect for individual servings, weeknight dinners, or impressive appetizers!
Time Required
Prep Time: 15 minutes
Cook Time: 20–25 minutes
Total Time: 35–40 minutes
Ingredients
For the Filling:
1½ cups cooked chicken, shredded or cubed
1 tbsp olive oil
½ small red onion, diced
2 cloves garlic, minced
1 cup baby spinach, chopped
½ cup artichoke hearts (canned or jarred), chopped
¼ cup sun-dried tomatoes, chopped
¼ cup Kalamata olives, sliced
½ tsp dried oregano
½ tsp dried thyme
Salt & black pepper, to taste
For the Creamy Sauce:
2 tbsp butter
2 tbsp flour
1 cup milk (or half-and-half for creamier texture)
¼ cup crumbled feta cheese (optional but flavorful)
For the Crust:
1 sheet puff pastry, thawed or 1 can refrigerated biscuit dough
1 egg, beaten (for egg wash – optional)
Instructions
Preheat the Oven:
Preheat your oven to 400°F (200°C). Grease a muffin tin or mini ramekins.
Sauté Veggies:
In a skillet, heat olive oil over medium heat. Add onion and cook 2–3 minutes until soft. Stir in garlic, spinach, sun-dried tomatoes, artichokes, and olives. Cook until spinach wilts, then stir in herbs, salt, and pepper.
Make the Creamy Sauce:
In a separate small saucepan, melt butter. Whisk in flour and cook 1 minute. Gradually whisk in milk until smooth. Simmer for 3–4 minutes until thickened. Stir in feta if using.
Combine Filling:
Add the sauce to the sautéed veggie mixture. Stir in cooked chicken and mix well. Remove from heat.
Assemble Mini Pot Pies:
If using puff pastry: Cut into squares large enough to line muffin cups with a little overhang. Spoon filling into each. Fold corners over the top or add a smaller pastry round to cover.
If using biscuit dough: Flatten biscuits and press into muffin cups, spoon in filling, and top with another flattened biscuit round (optional).
Brush with Egg Wash (Optional):
Brush tops with beaten egg for golden color.
Bake:
Bake for 18–22 minutes, or until pastry is puffed and golden brown.
Cool & Serve:
Let cool 5 minutes before removing. Garnish with chopped parsley or a sprinkle of feta, if desired.
Tips for Best Results
Use Rotisserie Chicken:
For a quick shortcut, use shredded rotisserie chicken to save prep time.
Don’t Overfill:
Be careful not to overstuff the muffin tins—leave a little room for the filling to bubble without overflowing.
Let Them Rest Before Removing:
After baking, let the mini pies sit for 5–10 minutes to firm up. This makes them easier to remove without breaking.
Prevent Soggy Bottoms:
Lightly pre-baking the crusts for 4–5 minutes (especially if using puff pastry) can help prevent sogginess.
Freeze Ahead:
Assemble, freeze unbaked, and bake directly from frozen—just add 5–7 extra minutes to the bake time.
Egg Wash Adds Appeal:
Brushing with egg wash before baking gives a beautiful golden-brown, glossy finish.
Tasty Variations to Try
Cheese Twist:
Add shredded mozzarella, crumbled goat cheese, or even ricotta into the filling for added richness.
Make It Vegetarian:
Skip the chicken and add extra veggies like zucchini, mushrooms, or roasted red peppers.
Add Grains:
Mix in cooked quinoa, orzo, or couscous for a heartier, grain-packed filling.
Switch the Crust:
Use phyllo dough for a crisp, flaky Greek-style crust or crescent roll dough for a soft, buttery option.
Herb Boost:
Add fresh chopped parsley, dill, or basil to the filling or on top for extra Mediterranean freshness.
Spicy Version:
Add a pinch of red pepper flakes or a dash of harissa paste to the filling for a spicy Mediterranean kick.
Mini Pie Style:
Use mini tart pans or ramekins and top with a full round of pastry for a rustic pot pie presentation.
Q&A – Easy Mediterranean Mini Chicken Pot Pies
Q: Can I make these ahead of time?
Yes! You can assemble the pot pies and refrigerate them (uncooked) for up to 24 hours. When ready to bake, brush with egg wash and pop them into the oven. You can also bake them fully and reheat when needed.
Q: Can I freeze them?
Absolutely. Freeze them unbaked or fully baked. For unbaked, freeze in the muffin tin until solid, then transfer to a zip-top bag. Bake from frozen at 375°F (190°C) for 25–30 minutes.
Q: What’s the best dough to use—puff pastry or biscuit dough?
Puff pastry gives a flaky, light texture with a golden crunch, while biscuit dough offers a soft, fluffy, comfort-food bite. Choose based on your preference!
Q: Can I use canned chicken?
Yes, canned chicken works in a pinch. Drain and shred it well, then mix into the filling.
Q: Are these good for meal prep or lunchboxes?
Definitely! They’re great warm or at room temperature, making them ideal for packed lunches or quick weekday meals.
Nutrition Facts (Estimated per 1 mini pot pie – makes 8)
Calories: 280 kcal
Protein: 13g
Carbohydrates: 18g
Fat: 17g
Saturated Fat: 7g
Fiber: 2g
Sugar: 2g
Sodium: 480mg
Calcium: 10% DV
Iron: 12% DV
Vitamin A: 15% DV
Vitamin C: 10% DV
Note: Nutritional values may vary based on dough type and added ingredients.
Final Conclusion
These Easy Mediterranean Mini Chicken Pot Pies are the perfect blend of comfort and coastal freshness. Packed with bold flavors from sun-dried tomatoes, olives, herbs, and creamy feta, they bring a Mediterranean flair to the classic pot pie. Whether served as a fun dinner, party appetizer, or grab-and-go lunch, these individual pies are convenient, customizable, and absolutely satisfying.
Crispy on the outside, creamy and flavorful on the inside—this recipe is sure to be a new favorite in your meal rotation!