Name: Mini Chicken Pot Pies Recipe
Prep time: 15 min
Cook time: 33 min
Total time: 48 min
Cuisine: American
Ingredients: 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; 2 sheets puff pastry

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Introduction

These Mini Chicken Pot Pies are a comforting and delicious twist on a classic favorite. Perfectly flaky puff pastry cups filled with creamy chicken and vegetables make an ideal meal for any day of the week.

Four small round chicken pot pies sit on a shiny black tray placed on a white marbled surface. Each pot pie has golden-brown puff pastry on top, with crispy layers and crimped edges around the sides. The closest pot pie to the front shows a small open cut in its crust, revealing a creamy filling with light beige chicken chunks and bright green peas. The other three pot pies have fully covered crispy golden tops, with visible flaky layers. The soft light enhances the warm color of the pies. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3-4 boneless, skinless chicken breasts (about 1 lb)
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
2 sheets puff pastry
Salt, pepper, and thyme to taste

Instructions

Step 1: Preheat your oven to 400°F (200°C).
Step 2: In a skillet, melt butter over medium heat. Add diced chicken and cook until golden brown, about 8 minutes.
Step 3: Stir in frozen mixed vegetables and cook until heated through.
Step 4: Sprinkle flour over the mixture and gradually add chicken broth while stirring continuously until the filling thickens, about 5 minutes.
Step 5: Mix in heavy cream, thyme, salt, and pepper, then remove from heat.
Step 6: Roll out puff pastry sheets and cut circles to fit in muffin tins.
Step 7: Line muffin tins with the pastry circles, fill each with the chicken mixture, and top with smaller pastry circles or fold excess pastry over the filling.
Step 8: Bake for 20-25 minutes or until the pastry is golden brown and puffed.
Step 9: Allow the pot pies to cool slightly before serving.

Tips & Variations

For extra flavor, add fresh herbs like rosemary or sage along with thyme.
You can substitute frozen mixed vegetables with fresh diced carrots, peas, and corn for a fresher taste.
Use refrigerated or homemade pie crust if puff pastry is unavailable.
If you prefer a richer filling, add a handful of shredded cheese before baking.

Storage

Store leftover mini pot pies in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through and the crust is crispy.

How to Serve

Three chicken pot pies sit closely on a black round tray, each with a golden-brown puff pastry top that has multiple flaky layers visible at the edges. The tops are glossy and slightly uneven with crispy, browned ridges, and each pie is decorated with a few bright green peas and small pieces of white chicken on the center surface. The base of each pie is lighter in color, smooth and soft, forming a sturdy round shell. The whole scene is set against a white marbled texture, highlighting the warm tones of the pies. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these mini pot pies ahead of time?

Yes, you can assemble the pot pies and keep them in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.

Can I freeze the mini chicken pot pies?

Absolutely! Freeze them unbaked on a baking sheet until firm, then transfer to a freezer-safe container. Bake from frozen at 400°F (200°C) for about 30-35 minutes, covering loosely with foil to prevent over-browning.