Mini Chicken Pot Pies Recipe
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.
- 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
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
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it reaches the perfect temperature for baking the pot pies.
- 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.
- Add Vegetables: Stir in 2 cups of frozen mixed vegetables and cook until heated through to combine flavors.
- 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.
- 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.
- 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.
- 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.
- Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes until the puff pastry is golden brown and flaky.
- 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
Find it online: https://dinewithdylan.com/mini-chicken-pot-pies-recipe/
