Mini Chicken Pot Pies Recipe

Introduction

These Mini Chicken Pot Pies are a comforting and delicious meal perfect for any day of the week. With a flaky puff pastry crust and creamy chicken filling, they make individual servings that are both convenient and satisfying.

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 over medium heat, melt the butter. Add 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 that fit muffin tins.
7. Step 7: Line the muffin tins with the puff pastry circles and fill each with the chicken mixture. Fold any excess pastry over the top or cut smaller circles to create lids.
8. Step 8: Bake the mini pot pies for 20 to 25 minutes, or until the pastry is golden brown.
9. Step 9: Let the pot pies cool slightly before removing from tins and serving.

Tips & Variations

• Use fresh herbs like parsley or rosemary for added flavor instead of thyme.
• Substitute the mixed vegetables with peas, carrots, or mushrooms based on preference.
• For a crispier crust, brush the puff pastry tops with an egg wash before baking.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the pot pies in a 350°F (175°C) oven for about 10-15 minutes to restore crispness to the pastry.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use leftover cooked chicken for the filling?

Yes, leftover cooked chicken works well. Just dice it and add it along with the vegetables, adjusting cooking time as needed since the chicken is already cooked.

Can I make these pot pies ahead of time?

Absolutely. Assemble the pot pies and refrigerate them unbaked for up to 24 hours. When ready, bake them directly from the fridge, adding a few extra minutes to the baking time.

Mini Chicken Pot Pies Recipe

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★★★★★

4.7 from 142 reviews

These Mini Chicken Pot Pies are a comforting classic made with tender chicken, mixed vegetables, and a creamy sauce all encased in flaky puff pastry. Perfect as a hearty snack or a main dish, these individual pot pies bake to golden perfection in under an hour.

• Author: Lena
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 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, to taste
• Black pepper, to taste
• Dried thyme, to taste

Crust

• 2 sheets puff pastry

Instructions

1. Preheat the Oven: Set your oven to 400°F (200°C) to ensure it’s fully heated for baking the pot pies.
2. Cook the Chicken: In a skillet over medium heat, melt the butter. Add the diced chicken breasts and cook for about 8 minutes, or until they turn golden brown and are cooked through.
3. Add Vegetables: Stir in the frozen mixed vegetables, cooking just long enough to heat them through, keeping their texture intact.
4. Make the Sauce: Sprinkle the flour over the chicken and veggie mixture, stirring to combine. Gradually pour in the chicken broth while continuously stirring to avoid lumps. Cook this for about 5 minutes until the mixture thickens.
5. Finish the Filling: Stir in the heavy cream, dried thyme, salt, and pepper. Once well combined, remove the skillet from heat to cool slightly.
6. Prepare Pastry Cups: Roll out the puff pastry sheets and cut circles large enough to line the muffin tins. Gently press the pastry circles into each muffin cup.
7. Assemble the Pies: Spoon the chicken and vegetable filling into each pastry-lined muffin cup. Fold the excess pastry over the top or cut smaller circles for lids to cover if desired.
8. Bake: Place the muffin tin in the oven and bake for 20-25 minutes or until the pastry is puffed and golden brown.
9. Cool and Serve: Allow the mini pot pies to cool slightly before removing them from the tin and serving warm.

Notes

• Use a toothpick to check if the chicken is fully cooked before assembling the pot pies.
• The puff pastry can be replaced with pie crust if preferred, but puff pastry provides the best flaky texture.
• Try adding herbs like rosemary or sage for a different flavor profile.
• These pot pies can be made ahead and reheated; bake until golden and slightly underdone initially, then finish baking when ready to serve.
• For a healthier version, substitute heavy cream with whole milk or a plant-based cream alternative.

Keywords: Mini Chicken Pot Pies, Comfort Food, Puff Pastry, Chicken Recipes, Easy Dinner, Homemade Pie