Description
These Mini Chicken Pot Pies are a delightful, comforting meal featuring tender chicken and mixed vegetables in a creamy sauce, all encased in flaky puff pastry. Perfectly portioned for individual servings, they’re easy to prepare and bake, making them ideal for cozy dinners or special gatherings.
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
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it reaches the proper temperature by the time your pot pies are ready to bake.
- Cook Chicken: In a skillet over medium heat, melt the butter. Add the diced chicken breasts and cook until they are golden brown and cooked through, which should take about 8 minutes.
- Add Vegetables: Stir in the frozen mixed vegetables to the skillet and cook until they are heated through, blending well with the chicken.
- Make Sauce: Sprinkle the flour evenly over the chicken and vegetables. Gradually pour in the low-sodium chicken broth while stirring constantly. Continue to cook and stir for about 5 minutes until the mixture thickens.
- Finish Filling: Mix in the heavy cream, then season with thyme, salt, and pepper to taste. Remove the skillet from the heat once everything is well combined and creamy.
- Prepare Puff Pastry: Roll out the puff pastry sheets on a lightly floured surface. Cut circles to fit your muffin tins; these will be the base for each pot pie.
- Assemble Pot Pies: Line each muffin tin cup with a puff pastry circle. Spoon the chicken filling into each pastry-lined cup. Use additional pastry circles to cover the top of each pot pie, or fold the excess pastry over the filling, sealing the edges well.
- Bake: Place the muffin tin in the oven and bake for 20-25 minutes until the puff pastry is golden brown and puffed.
- Cool and Serve: Allow the mini chicken pot pies to cool slightly before removing them from the tin and serving.
Notes
- For a shortcut, use pre-cooked rotisserie chicken instead of raw chicken breasts to reduce cooking time.
- Feel free to substitute the frozen mixed vegetables with fresh seasonal vegetables or your favorites.
- Ensure the puff pastry stays cool while working with it to prevent it from becoming too soft and sticky.
- These pot pies can be made ahead and frozen before baking; simply increase the baking time when cooking from frozen.
- Adjust seasoning according to preference, adding herbs like rosemary or sage for a different twist.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking, Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 mini chicken pot pie (150g)
- Calories: 360
- Sugar: 2g
- Sodium: 440mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 70mg
Keywords: Mini Chicken Pot Pies, Puff Pastry, Comfort Food, Individual Pot Pies, Easy Dinner, Chicken Recipes
