Description
Mini chicken pot pies are perfectly portioned versions of the comfort food classic. Each flaky pastry is filled with creamy chicken and mixed vegetables, making them ideal for family dinners, parties, or freezer meals.
Ingredients
2 sheets puff pastry, thawed
2 cups cooked chicken, shredded
1 cup frozen mixed vegetables
3 tablespoons butter
3 tablespoons all-purpose flour
1 cup chicken broth
1/2 cup milk or cream
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon fresh thyme (optional)
1 egg, beaten (for egg wash)
Instructions
1. Preheat the oven to 400°F (200°C) and lightly grease a standard muffin tin.
2. In a skillet, melt the butter over medium heat. Stir in flour and cook for 1 minute to form a roux.
3. Slowly whisk in the broth and milk. Cook until thickened, then season with salt, pepper, and thyme.
4. Stir in the chicken and vegetables. Let the filling cool slightly.
5. Roll out puff pastry and cut circles to fit the muffin cups. Line each muffin cup with pastry.
6. Fill each cup with chicken mixture, then top with another round of pastry. Seal and cut a slit in the center.
7. Brush tops with egg wash. Bake for 20–25 minutes until golden brown.
8. Let cool for 5 minutes before removing from the tin.
Notes
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 12 mini pies
Category: Main Dish
Method: Baking
Cuisine: American
Keywords: mini chicken pot pies, individual pot pie, comfort food
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 290
- Sugar: 2g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 45mg
Keywords: mini chicken pot pies, individual pot pie, comfort food