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Mini Chicken Pot Pies Recipe

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4.4 from 53 reviews

These Mini Chicken Pot Pies are a comforting and delicious handheld meal featuring tender chicken, mixed vegetables, and a creamy sauce all encased in flaky puff pastry. Perfect for a cozy dinner or party appetizer, they combine classic pot pie flavors with a fun, individual-sized presentation.

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

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the pot pies.
  2. Cook Chicken: In a medium skillet over medium heat, melt the butter. Add the diced chicken breasts and cook until they are golden brown and no longer pink inside, about 8 minutes.
  3. Add Vegetables: Stir in the frozen mixed vegetables to the skillet and cook until they are heated through, mixing well with the chicken.
  4. Make Sauce: Sprinkle the flour over the chicken and vegetable mixture, stirring constantly to combine. Gradually pour in the chicken broth while stirring to prevent lumps, and cook for about 5 minutes until the sauce thickens.
  5. Finish Filling: Mix in the heavy cream, thyme, salt, and pepper. Stir well and then remove the skillet from heat.
  6. Prepare Pastry: Roll out the puff pastry sheets on a lightly floured surface. Cut circles large enough to fit into muffin tins for the pie bases.
  7. Assemble Pies: Line each muffin tin cup with a puff pastry circle. Spoon the chicken filling evenly into each cup. Cut smaller circles from the remaining pastry to use as lids or fold excess pastry over the top to enclose each pot pie.
  8. Bake: Place the muffin tins in the preheated oven and bake for 20-25 minutes or until the pastry is puffed and golden brown.
  9. Cool and Serve: Remove the pies from the oven and let them cool slightly for a few minutes before serving to allow the filling to set.

Notes

  • You can substitute the heavy cream with half-and-half for a lighter option.
  • Feel free to add your favorite herbs like parsley or rosemary for extra flavor.
  • Make sure to not overfill the pastry cups to prevent the filling from spilling out while baking.
  • Puff pastry sheets should be thawed according to package directions before use.

Keywords: mini chicken pot pies, puff pastry pot pies, comfort food, individual pot pies, chicken and vegetable pot pie

Find it online: https://todayquickmeals.com/mini-chicken-pot-pies-recipe/