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Mini Chicken Pot Pies Recipe

Mini Chicken Pot Pies Recipe
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★★★★★

4.9 from 11 reviews

These Mini Chicken Pot Pies are a delicious, comforting meal that combines tender chicken, mixed vegetables, and a creamy sauce, all encased in flaky puff pastry. Perfect as individual servings, they make a great dinner or lunch option that’s both satisfying and elegant.

Ingredients

Scale

Chicken and 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

Dough

  • 2 sheets puff pastry

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s hot enough for a perfectly golden, flaky crust.
  2. Cook Chicken: In a skillet over medium heat, melt the unsalted butter. Add the diced chicken breasts and cook, stirring occasionally, until they turn golden brown and are cooked through, about 8 minutes.
  3. Add Vegetables: Stir in the frozen mixed vegetables and cook until they are heated through, about 3-4 minutes, ensuring they are evenly distributed with the chicken.
  4. Make Sauce: Sprinkle the flour evenly over the chicken and vegetable mixture. Gradually pour in the chicken broth while stirring constantly to avoid lumps. Continue cooking and stirring until the mixture thickens, about 5 minutes.
  5. Finish Filling: Stir in the heavy cream along with thyme, salt, and pepper to taste. Once well combined and heated through, remove the mixture from heat and set aside to cool slightly.
  6. Prepare Pastry: Roll out the puff pastry sheets on a lightly floured surface. Cut circles large enough to fit muffin tins. Line the muffin cups with the puff pastry circles.
  7. Assemble Pies: Spoon the chicken filling evenly into each pastry-lined muffin cup. Use the excess pastry to fold over the top or cut smaller circles to serve as lids, pressing edges to seal.
  8. Bake: Place the muffin tin in the oven and bake for 20-25 minutes, or until the puff pastry is puffed up and golden brown.
  9. Cool and Serve: Let the mini pot pies cool for a few minutes before removing them from the tins to allow the filling to set slightly and avoid burns. Serve warm.

Notes

  • Use low-sodium chicken broth to control salt levels.
  • Frozen mixed vegetables can include peas, carrots, corn, and green beans for a classic taste.
  • For a dairy-free version, substitute heavy cream with coconut cream and butter with olive oil.
  • Make sure the filling isn’t too hot when filling the pastry to prevent sogginess.
  • These can be made ahead and frozen before baking; bake directly from frozen, adding a few extra minutes to the cooking time.

Nutrition

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

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