Mini Chicken Pot Pies Recipe

Introduction

These Mini Chicken Pot Pies are the perfect comfort food in a convenient, handheld size. Filled with tender chicken, mixed vegetables, and a creamy sauce wrapped in flaky puff pastry, they make a delightful 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: Melt butter in a skillet 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 vegetable mixture. Gradually add chicken broth while stirring constantly until the mixture thickens, about 5 minutes.
5. Step 5: Mix in heavy cream, thyme, salt, and pepper. Remove the skillet from heat once combined.
6. Step 6: Roll out puff pastry sheets and cut circles that fit your muffin tins.
7. Step 7: Line muffin tins with puff pastry circles, then fill each with the chicken mixture. Fold excess pastry over the filling or top with smaller pastry circles as lids.
8. Step 8: Bake in the oven for 20-25 minutes until the puff pastry is golden brown and crisp.
9. Step 9: Let the pot pies cool slightly before removing from muffin tins and serving.

Tips & Variations

• Use fresh thyme for a more aromatic flavor or substitute with rosemary or sage.
• Add a splash of white wine to the sauce for extra depth.
• For a crispier crust, brush the puff pastry with beaten egg before baking.
• Swap frozen vegetables with fresh diced carrots, peas, and corn for a fresher taste.
• Make these ahead and freeze before baking; just thaw and bake when ready to serve.

Storage

Store leftover mini chicken pot pies in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 10-15 minutes to maintain crispness. You can also freeze unbaked pies for up to 1 month; bake from frozen adding a few extra minutes to the baking time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use rotisserie chicken instead of cooking chicken breasts?

Yes, shredded rotisserie chicken can be used to save time. Add it during step 5 when mixing in the cream and seasonings.

What if I don’t have puff pastry sheets?

You can substitute with refrigerated pie crust, though the texture will be less flaky. Alternatively, make a biscuit topping or use phyllo dough for a different crispness.

Mini Chicken Pot Pies Recipe

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★★★★★

4.8 from 63 reviews

These Mini Chicken Pot Pies are a comforting and delicious meal featuring tender chicken, mixed vegetables, and creamy sauce enveloped in flaky puff pastry. Perfect for individual servings, this recipe is easy to prepare and bakes to golden perfection, making it a great choice for family dinners or entertaining guests.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 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
• Black 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 reaches the perfect temperature for baking the pot pies.
2. Cook Chicken: In a skillet, melt 2 tablespoons of unsalted butter over medium heat. Add diced chicken breasts and cook until they are golden brown and cooked through, about 8 minutes.
3. Add Vegetables: Stir in 2 cups of frozen mixed vegetables and cook until heated through to combine flavors.
4. Make Sauce: Sprinkle 1/4 cup of all-purpose flour over the chicken and vegetable mixture, stirring constantly. Gradually add 1 cup of low-sodium chicken broth while stirring until the mixture thickens, which will take about 5 minutes.
5. Finish Filling: Mix in 1/2 cup heavy cream along with thyme, salt, and pepper to taste. Remove the skillet from heat once everything is well combined.
6. Prepare Pastry: Roll out 2 sheets of puff pastry and cut circles to fit into a muffin tin, forming the base and sides of each mini pie.
7. Fill Pastries: Fill each pastry-lined muffin cup with the chicken and vegetable mixture. Use additional puff pastry circles to cover the tops or fold the excess pastry over the filling as a lid.
8. Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes until the puff pastry is golden brown and flaky.
9. Cool and Serve: Allow the mini pot pies to cool slightly before removing them from the muffin tin and serving. Enjoy warm!

Notes

• You can substitute fresh vegetables for frozen if preferred, just adjust cooking times accordingly.
• For a dairy-free version, replace heavy cream with coconut cream and use a dairy-free puff pastry.
• Ensure the chicken is cooked through to avoid any food safety issues.
• These mini pot pies can be stored in the refrigerator for up to 3 days and reheated in the oven for best results.

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