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Mini Chicken Pot Pies Recipe

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★★★★★

4.6 from 55 reviews

These Mini Chicken Pot Pies are comforting and delicious individual-sized pies featuring tender chicken, mixed vegetables, and a creamy sauce encased in flaky puff pastry. Perfect for a cozy dinner or meal prep, they combine savory flavors with a golden, buttery crust baked to perfection.

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
  • Black pepper, to taste
  • Thyme, to taste

Crust

  • 2 sheets puff pastry

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s hot and ready when your pies are assembled.
  2. Cook Chicken: In a medium skillet over medium heat, melt 2 tablespoons of unsalted butter. Add the diced chicken breasts and cook, stirring occasionally, until the chicken is golden brown and cooked through, about 8 minutes.
  3. Add Vegetables: Stir the 2 cups of frozen mixed vegetables into the cooked chicken. Cook until the vegetables are heated through, about 2-3 minutes.
  4. Make the Sauce: Sprinkle 1/4 cup flour over the chicken and vegetable mixture, stirring well to coat everything evenly. Gradually pour in 1 cup of low-sodium chicken broth while continuously stirring. Continue cooking and stirring until the mixture thickens, about 5 minutes.
  5. Add Cream and Seasoning: Stir in 1/2 cup heavy cream, thyme, salt, and pepper to taste. Mix well and then remove the skillet from heat.
  6. Prepare Puff Pastry: Roll out the 2 sheets of puff pastry on a lightly floured surface. Cut circles large enough to fit into muffin tins and line each cup with a pastry circle.
  7. Assemble Pies: Spoon the chicken and vegetable filling into each pastry-lined muffin cup. If desired, cut smaller pastry circles to serve as lids and cover the filling, sealing the edges by pressing gently. Alternatively, fold the excess pastry over the filling.
  8. Bake: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes or until the puff pastry is puffed up and golden brown.
  9. Cool and Serve: Allow the mini pot pies to cool slightly in the tin before carefully removing. Serve warm.

Notes

  • Use low-sodium chicken broth to control salt levels.
  • Ensure the filling is thickened properly to prevent soggy crusts.
  • You can use any frozen mixed vegetables based on preference, such as peas, carrots, and corn.
  • For a crispier crust, brush the puff pastry with an egg wash before baking.
  • Make sure to cool pies slightly before serving as the filling will be hot.

Keywords: Mini chicken pot pies, puff pastry, comfort food, individual pot pies, creamy chicken filling

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