Mini Chicken Pot Pies Recipe

Introduction

These Mini Chicken Pot Pies are a comforting and delicious meal, perfect for individual servings. With a flaky puff pastry crust and a creamy chicken and vegetable filling, they’re simple to make and sure to please the whole family.

Ingredients

• 3-4 boneless, skinless chicken breasts (about 1 lb)
• 2 cups frozen mixed vegetables (carrots, peas, corn)
• 1 cup low-sodium chicken broth
• 1 sheet puff pastry (thawed)
• ½ cup heavy cream
• 1 onion (chopped)
• 2 cloves garlic (minced)
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste

Instructions

1. Step 1: Preheat your oven to 400°F (200°C).
2. Step 2: In a large skillet over medium heat, sauté chopped onions in a bit of oil until translucent, about 3-4 minutes. Add diced chicken and cook until browned, about 5-7 minutes.
3. Step 3: Stir in frozen mixed vegetables and minced garlic; heat through for another 3 minutes.
4. Step 4: Pour in chicken broth and heavy cream. Season with dried thyme, rosemary, salt, and pepper. Simmer the mixture until it slightly thickens.
5. Step 5: Roll out the thawed puff pastry on a floured surface and cut circles to fit your muffin tins.
6. Step 6: Fill each muffin cup generously with the chicken and vegetable mixture and top with puff pastry lids.
7. Step 7: Bake for 20-25 minutes until the tops are golden brown and the filling is bubbly.

Tips & Variations

• For extra flavor, try adding fresh herbs like parsley or tarragon to the filling before baking.
• Substitute the mixed vegetables with fresh seasonal veggies if preferred.
• Use whole wheat puff pastry for a heartier crust.

Storage

Store leftover mini pot pies in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10 minutes to keep the crust crisp. These can also be frozen before baking; thaw in the fridge and bake as instructed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use rotisserie chicken instead of raw chicken breasts?

Yes, shredded rotisserie chicken can be used to save time. Add it when stirring in the vegetables and reduce cooking time accordingly.

What can I use if I don’t have puff pastry?

You can use pie dough or biscuit dough as a substitute, though the texture will be slightly different. Puff pastry creates the flakiest, lightest crust.

Mini Chicken Pot Pies Recipe

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4.5 from 104 reviews

These Mini Chicken Pot Pies are a comforting and delicious meal featuring tender chicken, mixed vegetables, and a creamy sauce, all baked inside flaky puff pastry cups. Perfect for individual servings, they make a great weeknight dinner or a hearty snack.

• Author: lucas
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6–8 mini pot pies 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken Filling

• 3–4 boneless, skinless chicken breasts (about 1 lb), diced
• 2 cups frozen mixed vegetables (carrots, peas, corn)
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup low-sodium chicken broth
• ½ cup heavy cream
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste

Pastry

• 1 sheet puff pastry, thawed
• Oil for sautéing (about 1-2 tbsp)

Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the pot pies.
2. Sauté Onions and Chicken: In a large skillet over medium heat, add a bit of oil and sauté the chopped onions until translucent, about 3-4 minutes. Add the diced chicken breasts and cook until they are browned and cooked through, about 5-7 minutes.
3. Add Vegetables and Garlic: Stir in the frozen mixed vegetables and minced garlic. Cook for an additional 3 minutes to heat through and combine flavors.
4. Make Creamy Sauce: Pour in the chicken broth and heavy cream. Season with dried thyme, rosemary, salt, and pepper to taste. Simmer the mixture gently until it thickens slightly, creating a creamy filling.
5. Prepare Puff Pastry: On a floured surface, roll out the puff pastry sheet and cut into circles sized to fit your muffin tins. These circles will serve as the lids for the pot pies.
6. Assemble Pot Pies: Generously fill each muffin tin cup with the chicken and vegetable mixture. Top each filled cup with a puff pastry circle, pressing the edges gently to seal.
7. Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the puff pastry lids are golden brown and the filling is bubbly.

Notes

• Use low-sodium chicken broth to control the salt level in the dish.
• Ensure the puff pastry is fully thawed before rolling to prevent cracking.
• You can substitute fresh vegetables for frozen if preferred; adjust cooking time accordingly.
• For easier handling, grease the muffin tins lightly before filling.
• Allow the mini pot pies to cool slightly before removing from the muffin tin to avoid breaking the pastry.

Keywords: Mini Chicken Pot Pies, Puff Pastry Chicken Pie, Individual Chicken Pot Pie, Comfort Food, Easy Dinner