Description
Cozy and satisfying Mini Chicken Pot Pies filled with tender chicken and vegetables, all wrapped in flaky puff pastry.
Ingredients
Scale
- 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