Mini Chicken Pot Pies
Mini Chicken Pot Pies are the ultimate comfort food, featuring a flaky crust that encases a rich, creamy filling of tender chicken and colorful vegetables. Perfect for chilly evenings or family gatherings, these delightful mini pies are quick to prepare and sure to impress your guests. Whether served as a main dish or an appetizer, each bite offers a heartwarming taste of home.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: Approximately 8 servings 1x
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 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
- Preheat oven to 400°F (200°C).
- In a skillet, melt butter over medium heat. Add diced chicken and cook until golden brown, about 8 minutes.
- Stir in frozen mixed vegetables until heated through.
- Sprinkle flour over the mixture and gradually add chicken broth while stirring until thickened (about 5 minutes).
- Mix in heavy cream, thyme, salt, and pepper; remove from heat.
- Roll out puff pastry sheets and cut circles to fit muffin tins.
- Fill pastry-lined cups with the chicken mixture; fold excess pastry over the top or cut smaller circles for lids.
- Bake for 20-25 minutes until golden brown.
- Cool slightly before serving.
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: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 60mg
Keywords: To customize, use leftover turkey or swap vegetables based on your preference. Chill dough before rolling for a flakier crust.