Mini Chicken Pot Pies Recipe

Introduction

These mini chicken pot pies are a comforting, bite-sized twist on a classic favorite. Packed with tender chicken, mixed vegetables, and a creamy sauce wrapped in flaky puff pastry, they’re perfect for a cozy dinner or entertaining guests.

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 butter over medium heat. Add diced chicken and cook until golden brown, about 8 minutes.
3. Step 3: Stir in frozen mixed vegetables and cook until heated through.
4. Step 4: Sprinkle flour over the chicken and vegetables mixture. Gradually add chicken broth while stirring constantly until the sauce thickens, about 5 minutes.
5. Step 5: Mix in heavy cream, thyme, salt, and pepper. Remove the skillet from heat.
6. Step 6: Roll out the puff pastry sheets and cut circles large enough to line muffin tins.
7. Step 7: Line each muffin cup with a pastry circle, fill with the chicken mixture, then cover with a smaller pastry circle or fold the excess pastry over the top.
8. Step 8: Bake the mini pot pies for 20-25 minutes until the pastry is golden brown and crisp.
9. Step 9: Allow the pies to cool slightly before serving to avoid burns.

Tips & Variations

• Use a mix of your favorite vegetables like peas, carrots, and corn for added color and flavor.
• For a dairy-free option, substitute heavy cream with coconut milk or a plant-based cream alternative.
• Adding a pinch of garlic powder or onion powder to the filling can enhance the savory taste.
• Brush the pastry tops with an egg wash before baking for a glossy, golden finish.

Storage

Store any leftover mini pot pies in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a 350°F (175°C) oven for 10-15 minutes to keep the pastry crisp. Avoid microwaving as it may make the crust soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cooked chicken instead of fresh chicken breasts?

Yes, you can use frozen cooked chicken to save time. Just thaw and dice the chicken before adding it to the skillet. Adjust cooking time as needed since the chicken is already cooked.

Can I prepare these mini pot pies ahead of time and bake later?

Absolutely! Assemble the pot pies and keep them covered in the refrigerator for up to 24 hours before baking. When ready to bake, add a few extra minutes to the baking time if baking straight from the fridge.

Mini Chicken Pot Pies Recipe

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These Mini Chicken Pot Pies are individual, comforting pastries filled with tender chicken, mixed vegetables, and a creamy sauce, all encased in flaky puff pastry. Perfect as a delightful appetizer or a satisfying main dish, they bring classic homemade flavors in a convenient, bite-sized form.

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

Ingredients

Scale 1x2x3x

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, to taste
• Pepper, to taste
• Thyme, to taste

Pastry

• 2 sheets puff pastry

Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s hot enough to bake the pies to a golden crisp.
2. Cook Chicken: In a skillet, melt the butter over medium heat. Add the diced chicken and cook for about 8 minutes until golden brown and cooked through.
3. Add Vegetables: Stir in the frozen mixed vegetables and cook just until they are heated through, allowing them to soften slightly while maintaining texture.
4. Make Sauce: Sprinkle the all-purpose flour over the chicken and vegetable mixture. Gradually add the chicken broth while continuously stirring, cooking for about 5 minutes until the mixture thickens into a creamy sauce.
5. Add Cream and Season: Stir in the heavy cream along with thyme, salt, and pepper to taste. Remove the skillet from the heat once well combined.
6. Prepare Pastry Cups: Roll out the puff pastry sheets and cut circles large enough to line the muffin tin cups. You can also cut smaller circles for pie lids.
7. Assemble Pies: Line each muffin cup with a pastry circle, fill with the chicken mixture, and cover with either a folded-over edge of the base pastry or a smaller pastry lid circle.
8. Bake: Place the muffin tin in the oven and bake for 20-25 minutes, or until the puff pastry is golden brown and puffed up.
9. Cool and Serve: Let the mini pot pies cool slightly before removing them from the tin. Serve warm for best taste and texture.

Notes

• You can substitute fresh vegetables for frozen, adjusting cook times accordingly.
• For a lighter version, use half-and-half or milk instead of heavy cream, but the sauce will be less rich.
• If you prefer, add herbs like parsley or rosemary to enhance the flavor.
• Ensure the puff pastry is chilled before cutting and assembling to prevent sticking and tearing.
• These mini pot pies freeze well—freeze before baking and bake from frozen, adding a few extra minutes to cooking time.

Keywords: mini chicken pot pies, puff pastry pot pies, chicken pot pie recipe, easy dinner, comfort food, individual pot pies