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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.

Ingredients

Scale

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

Find it online: https://bitesizedbenny.com/mini-chicken-pot-pies-recipe-2/