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Irresistible Mini Chicken Pot Pies Recipe

Irresistible Mini Chicken Pot Pies Recipe
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★★★★★

4.8 from 9 reviews

These Irresistible Mini Chicken Pot Pies feature tender chicken, mixed vegetables, and a creamy sauce wrapped in flaky puff pastry. Perfectly portioned for individual servings, they offer a comforting and satisfying 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), 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, pepper, and thyme to taste

Crust

  • 2 sheets puff pastry

Instructions

  1. Preheat oven: Set your oven to 400°F (200°C) to prepare it for baking the pot pies.
  2. Cook chicken: In a skillet over medium heat, melt the butter. Add the diced chicken and sauté until golden brown and cooked through, about 8 minutes.
  3. Add vegetables: Stir frozen mixed vegetables into the skillet with the chicken and cook until heated through.
  4. Make the sauce: Sprinkle the flour over the chicken and vegetable mixture; stir to coat evenly. Gradually pour in the chicken broth while stirring continuously until the mixture thickens, approximately 5 minutes.
  5. Finish the filling: Mix in the heavy cream, thyme, salt, and pepper. Remove the skillet from the heat to prevent overcooking.
  6. Prepare pastry: Roll out the puff pastry sheets on a lightly floured surface and cut circles large enough to line the muffin tins.
  7. Fill and assemble: Line muffin cups with the puff pastry circles. Spoon the chicken mixture carefully into each cup. Use additional pastry to cover the tops, either by folding the excess over or placing smaller circles as lids. Press edges to seal.
  8. Bake: Place the filled muffin tin into the preheated oven and bake for 20-25 minutes until the puff pastry turns golden brown and flaky.
  9. Cool and serve: Allow the mini pot pies to cool slightly in the tins before removing and serving to avoid burns and to let the filling set.

Notes

  • For crispier tops, brush the puff pastry with a beaten egg before baking.
  • You can substitute heavy cream with half-and-half for a lighter filling.
  • Feel free to use fresh vegetables instead of frozen, adjusting cooking times accordingly.
  • Mini pot pies can be assembled ahead and refrigerated for up to 24 hours before baking.
  • Ensure the pastry edges are well sealed to prevent filling from leaking during baking.

Nutrition

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

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