Description

These Mini Chicken Pot Pies are the perfect comforting bite-sized meal, featuring tender chicken and mixed vegetables in a creamy sauce, all encased in flaky puff pastry. Ideal for individual servings, they bake to golden perfection and are perfect for weeknight dinners or casual entertaining.

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
Black pepper, to taste
Thyme, to taste

Pastry

2 sheets puff pastry

Instructions

Preheat Oven: Set your oven to 400°F (200°C) to prepare it for baking the pot pies.
Cook Chicken: In a skillet over medium heat, melt the unsalted butter. Add the diced chicken breasts and cook until golden brown and fully cooked, approximately 8 minutes.
Add Vegetables: Stir in the frozen mixed vegetables and heat through until warmed evenly.
Make Sauce: Sprinkle the all-purpose flour over the chicken and vegetable mixture and stir to combine. Gradually pour in the chicken broth while continuously stirring to prevent lumps. Continue cooking until the sauce thickens, about 5 minutes.
Finish Filling: Stir in the heavy cream, thyme, salt, and black pepper to taste. Remove the skillet from heat once well combined.
Prepare Pastry: Roll out the puff pastry sheets on a lightly floured surface. Cut circles slightly larger than your muffin tin cups to line the cups. Optionally, cut smaller circles for pot pie lids.
Assemble Pot Pies: Line each muffin tin cup with a puff pastry circle. Spoon the chicken and vegetable filling into each. Fold any excess pastry over the filling or place a smaller puff pastry lid on top, sealing edges gently.
Bake: Place the muffin tin in the oven and bake for 20-25 minutes, until the puff pastry is puffed and golden brown.
Cool and Serve: Allow the mini pot pies to cool for a few minutes before removing from the tin and serving warm.

Notes

For a flakier crust, chill the puff pastry dough before rolling it out.
Feel free to substitute leftover turkey in place of chicken for a holiday twist.
Swap the mixed vegetables with your favorite seasonal veggies for variety.
Make sure the filling is cooled slightly before assembling to prevent soggy pastry.

Prep Time: 20 minutes
Cook Time: 30 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: 0g
Carbohydrates: 26g
Fiber: 2g
Protein: 14g
Cholesterol: 60mg

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