Mini Chicken Pot Pies Recipe

Introduction

These Mini Chicken Pot Pies are a perfect comforting meal that’s both cute and convenient. With a flaky puff pastry crust and a creamy, savory filling, they make a delightful dinner or snack. Plus, they’re easy to prepare and great for serving individual portions.

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: In a skillet, melt the butter over medium heat. Add the diced chicken and cook until golden brown, about 8 minutes.
3. Step 3: Stir in the frozen mixed vegetables and cook until heated through.
4. Step 4: Sprinkle the flour over the chicken and vegetable mixture. Gradually add the chicken broth while stirring continuously until the mixture thickens, about 5 minutes.
5. Step 5: Mix in the heavy cream, thyme, salt, and pepper. Remove the skillet from heat.
6. Step 6: Roll out the puff pastry sheets and cut circles to fit your muffin tins.
7. Step 7: Line the muffin tins with the pastry circles, then fill each with the chicken mixture. Use excess pastry to fold over the top or cut smaller circles to place as lids on each pie.
8. Step 8: Bake for 20-25 minutes or until the pastry is golden brown and crispy.
9. Step 9: Allow the mini pot pies to cool slightly before removing from the tins and serving.

Tips & Variations

• Use fresh herbs like rosemary or parsley instead of thyme for a different flavor profile.
• Swap heavy cream with half-and-half for a lighter filling.
• Try adding cooked bacon or mushrooms for added richness and texture.
• To make prep easier, use pre-cooked rotisserie chicken instead of raw breasts.

Storage

Store leftover pot pies in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a preheated oven at 350°F (175°C) for about 10-15 minutes until heated through and the crust is crisp again. Avoid microwaving to keep the pastry flaky.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken instead of fresh?

It’s best to use fresh or fully thawed chicken breasts to ensure even cooking. If using frozen chicken, thaw it completely before starting the recipe.

Can I prepare these pot pies ahead of time?

Yes, you can assemble the pot pies and refrigerate them uncovered for a few hours or overnight before baking. Just increase the baking time slightly if baking from chilled.

Mini Chicken Pot Pies Recipe

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★★★★★

4.9 from 119 reviews

These Mini Chicken Pot Pies combine tender, golden-brown chicken, mixed vegetables, and a creamy sauce, all encased in flaky puff pastry. Perfectly portioned in muffin tins, they’re a delightful and comforting meal that’s easy to make and sure to please the whole family.

• Author: Marco
• 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

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: Preheat your oven to 400°F (200°C) to prepare for baking the pot pies.
2. Cook Chicken: In a skillet over medium heat, melt the butter. Add the diced chicken and cook until it turns golden brown, which should take about 8 minutes. This step ensures the chicken is fully cooked and flavorful.
3. Add Vegetables: Stir in the frozen mixed vegetables and cook until they are heated through, blending their flavors with the chicken.
4. Make Sauce: Sprinkle the flour over the chicken and vegetable mixture, stirring constantly. Gradually pour in the chicken broth while stirring to prevent lumps, cooking until the mixture thickens, approximately 5 minutes.
5. Finish Filling: Stir in the heavy cream along with thyme, salt, and pepper to taste. Remove the skillet from heat to avoid overcooking the cream and herbs.
6. Prepare Pastry: Roll out the puff pastry sheets on a clean surface. Using a cutter, cut circles large enough to line the muffin tins and additional circles to act as lids if desired.
7. Assemble Pot Pies: Line each muffin cup with a puff pastry circle, fill with the chicken mixture, then either fold the excess pastry over the top or place a smaller puff pastry circle as a lid over the filling, sealing the edges gently.
8. Bake: Place the filled muffin tin in the preheated oven and bake for 20-25 minutes or until the puff pastry is puffed up and golden brown.
9. Cool and Serve: Allow the mini pot pies to cool slightly in the pan before removing and serving to avoid burns and help the filling set.

Notes

• Ensure chicken is diced into small, uniform pieces for even cooking.
• Use chilled puff pastry sheets for easier handling and better puff during baking.
• Season the filling according to your taste preference; adding fresh thyme can enhance flavor.
• These pot pies can be prepared ahead and baked just before serving for convenience.
• For a lighter version, substitute heavy cream with half-and-half or milk, but the sauce will be less rich.

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