Mini Chicken Pot Pies Recipe

Introduction

These Mini Chicken Pot Pies are a comforting and delicious meal perfect for any night of the week. Tender chicken and mixed vegetables come together in a creamy filling, all encased in flaky puff pastry. They’re easy to make and ideal for individual servings.

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

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

Tips & Variations

• For extra flavor, add sautéed onions or garlic to the chicken mixture before adding the vegetables.
• Use fresh vegetables instead of frozen for a crisper texture.
• Substitute heavy cream with half-and-half or milk for a lighter filling, but the sauce will be less rich.
• Brush the pastry with an egg wash before baking for a more golden and shiny crust.

Storage

Store leftover mini pot pies in an airtight container in the refrigerator for up to 3 days. To reheat, bake them in a preheated 350°F (175°C) oven for about 10-15 minutes until warmed through to keep the pastry crisp. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use rotisserie chicken for this recipe?

Yes, rotisserie chicken works well and saves time. Just shred the meat and add it to the vegetable mixture before thickening with flour and broth.

Can I prepare these pot pies ahead of time?

You can assemble the pot pies and refrigerate them uncovered for a few hours before baking. Alternatively, freeze them before baking and cook from frozen, adding extra baking time.

Mini Chicken Pot Pies Recipe

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★★★★★

4.9 from 127 reviews

These Mini Chicken Pot Pies are a delightful, comforting dish featuring tender chicken, mixed vegetables, and a creamy sauce encased in flaky puff pastry. Perfect as a cozy meal or party appetizer, they combine savory flavors and a golden, buttery crust in convenient individual portions.

• Author: Lila
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 6 mini pot pies 1x
• Category: Main Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken Mixture

• 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
• Freshly ground black pepper, to taste
• Thyme, to taste

Pastry

• 2 sheets puff pastry

Instructions

1. Preheat the oven: Set your oven to 400°F (200°C) to prepare for baking the pot pies.
2. Cook the chicken: In a skillet, melt butter over medium heat, then add the diced chicken. Cook until the chicken is golden brown and cooked through, about 8 minutes.
3. Add vegetables: Stir in the frozen mixed vegetables, cooking until they are heated through and slightly tender.
4. Make the sauce: Sprinkle the flour evenly over the chicken and vegetables, stirring constantly. Gradually add the chicken broth while stirring to avoid lumps. Continue cooking and stirring for about 5 minutes until the mixture thickens.
5. Finish the filling: Mix in the heavy cream along with thyme, salt, and pepper to taste. Remove the skillet from heat once everything is combined and creamy.
6. Prepare the pastry: Roll out the puff pastry sheets on a lightly floured surface. Cut circles large enough to line muffin tin cups and smaller circles for the lids if desired.
7. Assemble the pies: Line each muffin tin cup with a pastry circle. Fill each with the chicken mixture, then cover with another pastry circle or fold the excess pastry over the top to seal.
8. Bake: Place the muffin tins in the preheated oven and bake for 20 to 25 minutes until the pastry is puffed and golden brown.
9. Cool and serve: Allow the mini pies to cool slightly before removing from the tins and serving.

Notes

• You can substitute frozen vegetables with fresh diced carrots, peas, and corn for a fresher taste.
• Ensure the filling is thickened properly to avoid soggy bottoms; if too runny, cook the mixture a bit longer before assembling.
• Egg wash (beaten egg brushed on pastry) can be applied before baking to achieve a richer golden crust.
• Use fresh thyme if possible for brighter flavor, or dried thyme as an alternative.
• These pot pies can be frozen after assembly (before baking) for up to 1 month; bake from frozen adding 5-10 extra minutes to cooking time.

Keywords: mini chicken pot pies, puff pastry pot pies, individual chicken pies, comfort food, easy chicken pot pie, party appetizer