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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.

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, 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

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