Mini Chicken Pot Pies Recipe
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.
- 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
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
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the pot pies.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://delishfamilyrecipe.com/mini-chicken-pot-pies-recipe/
