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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.

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: 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

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