Mini Chicken Pot Pies
Introduction
If you’re looking for a cozy and satisfying dish, Mini Chicken Pot Pies are the perfect solution. These delightful little pies are packed with tender chicken and yummy vegetables, all wrapped in flaky puff pastry. They’re easy to make and even easier to eat, making them a favorite for families or gatherings. With their comforting flavors and warm, golden crust, these mini pot pies are sure to become a staple in your kitchen!
Why You’ll Love This Recipe
- Quick & Easy: Perfect for busy weeknights.
- Simple Ingredients: Uses everyday items you likely already have.
- Perfect for Any Occasion: Great for dinner, parties, or meal prep.
- Crowd-Pleaser: Everyone loves a warm, hearty pie!
- Unbelievably Delicious: Combines classic flavors into one bite-sized treat.
What sets these mini pies apart is their perfect balance of creaminess and crunch. The flaky pastry and savory filling create a comfort food experience that will leave everyone satisfied.
Ingredients Needed
- For the Chicken Filling:
- 3-4 boneless, skinless chicken breasts (about 1 lb), diced
- 2 cups frozen mixed vegetables (peas, carrots, corn, etc.)
- 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
- For the Pastry:
- 2 sheets puff pastry, thawed
How to Make Mini Chicken Pot Pies
- Preheat the Oven: Start by preheating your oven to 400°F (200°C) to ensure it is hot when your pies go in.
- Cook the Chicken: In a large skillet, melt the unsalted butter over medium heat. Add the diced chicken and cook until it’s golden brown, which should take about 8 minutes.
- Add Vegetables: Stir in the frozen mixed vegetables and cook until they are heated through, adding a splash of color and nutrition.
- Make the Sauce: Sprinkle the flour over your chicken and vegetable mixture. Gradually pour in the chicken broth, stirring continuously until the mixture thickens—this should take around 5 minutes.
- Incorporate Cream and Seasoning: Stir in the heavy cream, along with thyme, salt, and pepper. This adds richness to your filling. Remove from heat.
- Prepare the Pastry: Roll out the puff pastry sheets on a lightly floured surface. Use a round cutter to cut circles that fit into your muffin tins.
- Fill the Pastry: Place the pastry circles in the muffin tins and fill each with the chicken mixture. If you have extra pastry, you can fold it over the top or cut smaller circles to make lids.
- Bake: Place your filled tins in the preheated oven and bake for about 20-25 minutes or until the pastry is golden brown and puffy.
- Cool and Serve: Let the pies cool slightly before serving; this will help the filling set a bit and make them easier to eat.
Serving and Storage Tips
Serve Mini Chicken Pot Pies warm for the best taste. They can be garnished with fresh herbs for added flavor. If you have leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, warm in the microwave or oven until heated through.
Helpful Notes
- Make Ahead: You can prepare the filling a day in advance and assemble the pies when you’re ready.
- Variations: Feel free to mix and match veggies based on your preference. You can also use turkey or beef as a filling if chicken isn’t your choice.
Conclusion
Mini Chicken Pot Pies are a deliciously comforting dish that’s simple to prepare and perfect for any occasion. They combine the warmth of chicken and rich gravy enveloped in tender pastry—what’s not to love? If you try this recipe, we encourage you to leave a comment and a star rating. Share your experiences and let us know what variations you tried!
Frequently Asked Questions (FAQ)
Can I use leftover chicken for this recipe?
Yes! Leftover rotisserie chicken works great for this dish. Simply shred it and follow the rest of the recipe as usual.
How do I make these gluten-free?
You can replace the all-purpose flour with a gluten-free flour blend and use gluten-free puff pastry. Make sure to check the ingredients!
Can I freeze Mini Chicken Pot Pies?
Absolutely! These pies freeze well. Just assemble them without baking, then wrap them tightly and store in the freezer. Bake from frozen when you’re ready to enjoy!
Print
Mini Chicken Pot Pies
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: None
Description
Cozy and satisfying Mini Chicken Pot Pies filled with tender chicken and vegetables, all wrapped in flaky puff pastry.
Ingredients
- 3–4 boneless, skinless chicken breasts (about 1 lb), diced
- 2 cups frozen mixed vegetables (peas, carrots, corn, etc.)
- 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
- 2 sheets puff pastry, thawed
Instructions
- Preheat your oven to 400°F (200°C).
- Melt the butter in a large skillet over medium heat, then add the diced chicken and cook until golden brown, about 8 minutes.
- Add the frozen mixed vegetables and cook until heated through.
- Sprinkle flour over the mixture, gradually pour in the chicken broth, stirring continuously until thickened (around 5 minutes).
- Stir in the heavy cream, thyme, salt, and pepper, then remove from heat.
- Roll out the puff pastry sheets on a lightly floured surface and cut circles for the muffin tins.
- Place pastry circles in muffin tins, fill with chicken mixture, and cover with extra pastry if desired.
- Bake for 20-25 minutes or until the pastry is golden brown and puffy.
- Let the pies cool slightly before serving.
Notes
Serve warm and garnish with fresh herbs. Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 70mg