Description
These Mini Chicken Pot Pies are a comforting and delicious handheld meal featuring tender chicken, mixed vegetables, and a creamy sauce encased in flaky puff pastry. Perfect for individual servings, they combine classic pot pie flavors in a convenient, easy-to-make size that’s sure to please the whole family.
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, to taste
- Pepper, to taste
- Thyme, to taste
Pastry
- 2 sheets puff pastry
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) to ensure it’s hot and ready for baking the pot pies.
- Cook the chicken: In a skillet, melt the butter over medium heat. Add the diced chicken and cook until it turns golden brown and is cooked through, about 8 minutes.
- Add vegetables: Stir in the frozen mixed vegetables and cook until they are heated through, ensuring they blend well with the chicken.
- Make the sauce: Sprinkle the flour over the chicken and vegetable mixture while stirring. Gradually pour in the chicken broth, stirring continuously until the mixture thickens, which should take about 5 minutes.
- Finish the filling: Mix in the heavy cream along with thyme, salt, and pepper to taste. Remove the skillet from heat once fully combined.
- Prepare the pastry: Roll out the puff pastry sheets on a lightly floured surface. Cut circles large enough to line muffin tins and additional smaller circles to create lids for the pot pies.
- Assemble the pot pies: Line muffin tin cups with the larger puff pastry circles. Fill each cup with the chicken mixture. Cover with the smaller pastry circles and fold over any excess pastry to seal the edges.
- Bake: Place the assembled mini pot pies in the oven and bake for 20-25 minutes, or until the puff pastry turns golden brown and flaky.
- Cool and serve: Remove from the oven and allow to cool slightly before serving to avoid burning your mouth and to let the filling set slightly.
Notes
- Make sure to dice the chicken uniformly to ensure even cooking.
- You can use fresh vegetables instead of frozen for a fresher taste; just adjust cooking time accordingly.
- Ensure the edges of the puff pastry are well sealed to prevent filling leakage during baking.
- Feel free to substitute heavy cream with half-and-half or whole milk for a lighter option, though the sauce will be less rich.
- These mini pot pies can be frozen before baking; just add a few extra minutes to the baking time if baking from frozen.
- To add a golden shine to the pastry, brush the tops lightly with an egg wash before baking.
- Prep Time: 15 minutes
- Cook Time: 33 minutes
- Category: Main Course
- Method: Baking
- 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: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 65mg
Keywords: mini chicken pot pies, puff pastry chicken pies, comfort food, individual pot pies, easy chicken pot pies
