Mini Chicken Pot Pies Recipe
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.
- 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
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
- Preheat the oven: Set your oven to 400°F (200°C) to prepare for baking the pot pies.
- 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.
- Add vegetables: Stir in the frozen mixed vegetables, cooking until they are heated through and slightly tender.
- 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.
- 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.
- 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.
- 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.
- Bake: Place the muffin tins in the preheated oven and bake for 20 to 25 minutes until the pastry is puffed and golden brown.
- 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
Find it online: https://platedandproud.com/mini-chicken-pot-pies-recipe/
