Mini Chicken Pot Pies Recipe

Introduction

Mini Chicken Pot Pies are the perfect comfort food in a convenient, handheld size. With tender chicken, mixed vegetables, and a creamy sauce wrapped in flaky puff pastry, these pies make a delicious meal for any day of the week.

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

Tips & Variations

• Use fresh herbs like rosemary or parsley instead of thyme for a different flavor profile.
• Swap out frozen mixed vegetables for fresh peas, carrots, and corn for a fresher taste.
• Brush the pastry tops with an egg wash before baking for an extra golden, shiny crust.
• Make these ahead and freeze unbaked for a quick meal anytime—just add a few extra minutes to baking time.

Storage

Store leftover mini chicken 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 until heated through to keep the pastry crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pastry?

Yes, you can use pie crust or even phyllo dough, but puff pastry gives the best flaky texture.

Can I make these gluten-free?

For a gluten-free version, use a gluten-free flour blend in place of all-purpose flour and substitute gluten-free puff pastry. Double-check all ingredients to ensure they are gluten-free.

Mini Chicken Pot Pies Recipe

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★★★★★

4.6 from 53 reviews

These Mini Chicken Pot Pies are a comforting and delicious dish featuring tender chicken, mixed vegetables, and a creamy sauce encased in flaky puff pastry. Perfect for a cozy meal, these individual pot pies bake to golden perfection, offering a hearty and satisfying bite every time.

• Author: Bella
• Prep Time: 20 minutes
• Cook Time: 33 minutes
• Total Time: 53 minutes
• Yield: 6 mini pot pies 1x
• Category: Main Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken 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 the oven: Set your oven to 400°F (200°C) to heat up while preparing the pot pies, ensuring it reaches the ideal temperature for baking.
2. Cook the chicken: In a medium skillet, melt the butter over medium heat. Add the diced chicken breasts and cook, stirring occasionally, until the chicken is golden brown and cooked through, approximately 8 minutes.
3. Add vegetables: Stir the frozen mixed vegetables into the skillet with the chicken, cooking until they are heated through and well combined.
4. Thicken the filling: Sprinkle the flour evenly over the chicken and vegetable mixture. Gradually pour in the chicken broth while stirring continuously, cooking the mixture until it thickens, about 5 minutes.
5. Incorporate cream and seasoning: Mix in the heavy cream along with thyme, salt, and pepper to taste. Remove the skillet from heat once everything is well combined and creamy.
6. Prepare puff pastry: Roll out the puff pastry sheets on a lightly floured surface. Cut circles large enough to line the muffin tin cups and additional circles to serve as lids or fold the excess pastry over the top of each pie.
7. Assemble pot pies: Line each muffin tin cup with a puff pastry circle. Fill each pastry cup with the chicken and vegetable filling. Cover with smaller pastry circles or fold the edges over to seal.
8. Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes until the puff pastry is golden brown and puffed.
9. Cool and serve: Allow the mini chicken pot pies to cool slightly before removing from the tin and serving to ensure the filling sets a bit and is safer to eat.

Notes

• You can substitute mixed vegetables with fresh peas, carrots, and corn if preferred.
• For a dairy-free version, use coconut cream instead of heavy cream and a dairy-free butter alternative.
• Make sure the filling is not too runny before assembling to avoid soggy pastry bottoms.
• These pot pies can be stored in the refrigerator for up to 3 days and reheated in the oven for best texture.

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