Mini Chicken Pot Pies
Mini Chicken Pot Pies are the ultimate comfort food, bringing a warm, satisfying experience to your dinner table. These delightful, bite-sized pastries are filled with tender chicken and colorful vegetables enveloped in a creamy sauce, all nestled within a flaky puff pastry crust. Perfect for family dinners, cozy gatherings, or as a party appetizer, these mini pies are not only easy to make but also incredibly versatile. Customize the filling with your favorite veggies or use leftover turkey for a unique twist. Enjoy each delicious bite knowing you have created a dish that is both impressive and comforting!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 12 mini pot pies 1x
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 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
Instructions
- Preheat oven to 400°F (200°C).
- In a skillet, melt butter over medium heat and cook diced chicken until golden brown (8 minutes).
- Stir in mixed vegetables and heat through.
- Sprinkle flour over the mixture and gradually add chicken broth while stirring; cook until thickened (5 minutes).
- Remove from heat and mix in heavy cream along with salt, pepper, and thyme.
- Roll out puff pastry and cut circles to fit muffin tins.
- Fill pastry-lined muffin cups with the chicken mixture; cover with extra pastry if desired.
- Bake for 20-25 minutes until golden brown.
- Cool slightly before serving.
Nutrition
- Serving Size: 1 pie (70g)
- Calories: 180
- Sugar: 1g
- Sodium: 290mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 30mg
Find it online: https://allfoodierecipes.com/mini-chicken-pot-pies/