Description
Golden, flaky, and filled with creamy chicken and vegetables, these Mini Chicken Pot Pies offer all the comfort of a classic pot pie in a perfectly portioned size. Ideal for weeknight dinners, parties, or freezer meals, they are easy to make and absolutely satisfying.
Ingredients
2 cups cooked chicken, shredded or diced
1 cup frozen mixed vegetables, thawed
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup chicken broth, low sodium
1/2 cup whole milk (or heavy cream)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
Salt and pepper, to taste
1 package puff pastry sheets, thawed
1 egg, beaten
Instructions
1. Melt butter in a saucepan over medium heat, add flour, and stir for 1–2 minutes.
2. Slowly whisk in chicken broth and milk until thickened.
3. Add garlic powder, onion powder, thyme, salt, and pepper.
4. Stir in chicken and vegetables. Simmer for 3–4 minutes, then cool.
5. Preheat oven to 400°F (200°C). Roll out puff pastry slightly.
6. Cut rounds of pastry for muffin cups and tops.
7. Press bottom rounds into greased muffin tin and fill with cooled mixture.
8. Top with smaller pastry rounds. Seal and vent the tops.
9. Brush with beaten egg.
10. Bake for 20–25 minutes until golden.
11. Cool in pan 5 minutes, then transfer to rack and serve.
Notes
Use cold puff pastry for best results.
Make the filling ahead to save time.
Don’t skip the egg wash for a golden finish.
Allow cooling before removing from the muffin tin.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 270
- Sugar: 2g
- Sodium: 310mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 45mg
Keywords: mini chicken pot pies, comfort food, freezer meal