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Mini Chicken Pot Pies Recipe

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★★★★★

4.7 from 96 reviews

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.

Ingredients

Scale

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

Find it online: https://trendytasterecipes.com/mini-chicken-pot-pies-recipe/