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Mini Chicken Pot Pies Recipe

Mini Chicken Pot Pies Recipe
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★★★★★

4.7 from 20 reviews

This Mini Chicken Pot Pies recipe features tender chicken breasts, mixed vegetables, and a creamy sauce all encased in flaky puff pastry. Perfect for a comforting meal that’s easy to prepare and sure to please the whole family.

Ingredients

Scale

Filling

  • 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
  • Salt, pepper, and thyme to taste

Pastry

  • 2 sheets puff pastry

Instructions

  1. Prepare the Chicken: Cook the boneless, skinless chicken breasts thoroughly by boiling or baking until no longer pink inside. Allow to cool and then dice into bite-sized pieces.
  2. Make the Roux: In a large skillet, melt the unsalted butter over medium heat. Stir in the all-purpose flour and cook for about 1-2 minutes to form a roux, stirring constantly to avoid burning.
  3. Add Liquids: Slowly whisk in the low-sodium chicken broth and heavy cream. Continue to whisk and cook until the sauce thickens, about 3-5 minutes.
  4. Combine Filling: Add the diced chicken, frozen mixed vegetables, salt, pepper, and thyme to the thickened sauce. Stir to combine and heat through.
  5. Prepare Puff Pastry: Preheat the oven to 400°F (200°C). Roll out the puff pastry sheets on a lightly floured surface and cut into pieces large enough to line your mini pie tins or muffin cups.
  6. Assemble Pies: Place the puff pastry pieces into the tins, spoon the chicken and vegetable filling into each, and then cover with another layer of puff pastry. Seal the edges by pressing with a fork and cut a few small slits on top to vent.
  7. Bake: Bake in the preheated oven for 20-25 minutes or until the puff pastry is golden brown and fully cooked.
  8. Serve: Let the mini pot pies cool slightly before serving. Enjoy your flaky, creamy chicken pot pies warm.

Notes

  • You can substitute leftover cooked chicken for fresh chicken breasts.
  • Feel free to use any mixed vegetables you prefer or have on hand.
  • For a lighter version, substitute heavy cream with half-and-half or whole milk, adjusting thickness accordingly.
  • Make sure to vent the puff pastry tops to prevent sogginess inside the pies.
  • These mini pot pies freeze well; freeze before baking and bake from frozen, adding extra 10 minutes baking time.

Nutrition

Keywords: mini chicken pot pies, puff pastry chicken pies, creamy chicken pie, comfort food, easy chicken pot pies

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