Description
These Mini Chicken Pot Pies are a comforting and delicious meal featuring tender chicken, mixed vegetables, and a creamy sauce, all wrapped in flaky puff pastry. Perfect for individual servings, they make a great appetizer or main dish that’s easy to prepare and bake.
Ingredients
Scale
Filling
- 3–4 boneless, skinless chicken breasts (about 1 lb), diced
- 2 cups frozen mixed vegetables
- 2 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 1 cup low-sodium chicken broth
- 1/2 cup heavy cream
- Salt, pepper, and thyme to taste
Crust
- 2 sheets puff pastry
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to get it ready for baking the mini pot pies.
- Cook Chicken: Melt the butter in a skillet over medium heat, then add the diced chicken. Cook until the chicken turns golden brown and is fully cooked through, about 8 minutes.
- Add Vegetables: Stir in the frozen mixed vegetables and cook until heated through.
- Make Sauce: Sprinkle the flour evenly over the chicken and vegetable mixture, then gradually pour in the low-sodium chicken broth while stirring continuously. Cook for about 5 minutes until the sauce thickens.
- Combine Cream and Season: Stir in the heavy cream, thyme, salt, and pepper. Once combined, remove the skillet from the heat.
- Prepare Puff Pastry: Roll out the puff pastry sheets on a lightly floured surface and cut out circles sized to fit your muffin tins for the base. Use smaller circles to create lids or fold the excess pastry over the top of the filling.
- Assemble Pies: Line each muffin tin cup with a pastry circle, fill with the chicken mixture, and cover with another pastry circle if desired, sealing the edges gently.
- Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the pastry is golden brown and puffed.
- Cool and Serve: Allow the mini pies to cool slightly before removing them from the tins and serving.
Notes
- Use fresh or frozen vegetables depending on availability; peas, carrots, and corn work well.
- For a lighter version, substitute heavy cream with whole milk or half-and-half.
- Ensure puff pastry is thawed according to package instructions for best results.
- These pot pies can be made ahead and frozen uncooked, then baked directly from frozen, adding an extra 10 minutes to baking time.
- Season the filling carefully depending on your preference; adding fresh herbs like parsley can enhance flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking, Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 mini chicken pot pie (150g)
- Calories: 360
- Sugar: 3g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg
Keywords: Chicken pot pie, mini pot pies, puff pastry, comfort food, dinner recipes, easy pot pie
