Description
These Mini Chicken Pot Pies are a comforting, savory treat featuring tender chicken breasts, mixed vegetables, and a creamy sauce encased in flaky puff pastry. Perfectly portioned for individual servings, they make a delightful appetizer or main dish suitable for family dinners or gatherings.
Ingredients
Scale
Chicken 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
Pastry
- 2 sheets puff pastry
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s at the right temperature for crisping the puff pastry perfectly.
- Cook Chicken: In a skillet, melt the butter over medium heat. Add the diced chicken and cook until it is golden brown and cooked through, about 8 minutes.
- Add Vegetables: Stir in the frozen mixed vegetables and cook until they are heated through, maintaining their texture and flavor.
- Make Sauce: Sprinkle the flour evenly over the chicken and vegetables, stirring well. Gradually add the chicken broth while stirring continuously until the mixture thickens, about 5 minutes.
- Finish Filling: Stir in the heavy cream, thyme, salt, and pepper to the skillet mixture. Remove from heat to avoid overcooking the cream.
- Prepare Pastry: Roll out your puff pastry sheets on a lightly floured surface. Cut circles large enough to fit your muffin tins comfortably.
- Assemble Pies: Line each muffin cup with the puff pastry circles. Fill each with the chicken mixture. Either fold excess pastry over the top or use smaller pastry circles as lids to enclose the filling.
- Bake: Place the filled muffin tin in the oven and bake for 20-25 minutes, or until the pastry turns a golden brown color and is puffed.
- Cool & Serve: Allow the mini pot pies to cool slightly in the pan before carefully removing and serving warm for the best taste experience.
Notes
- Feel free to substitute fresh vegetables according to season or preference.
- If puff pastry is frozen, thaw in the refrigerator before use for best results.
- To make ahead, assemble the pot pies and refrigerate for up to a day before baking.
- For a richer flavor, add a splash of white wine to the sauce before the cream.
- These pot pies can be frozen uncooked; thaw overnight before baking.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking, Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 mini chicken pot pie (150g)
- Calories: 360
- Sugar: 2g
- Sodium: 440mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0.2g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 70mg
Keywords: mini chicken pot pies, puff pastry chicken pies, easy chicken pot pie recipe, individual pot pies, comfort food
