Mini Chicken Pot Pies
Warm and comforting mini chicken pot pies filled with a creamy filling and wrapped in flaky puff pastry, perfect for a cozy family dinner.
Ingredients
For the Filling
- 1 lb boneless, skinless chicken breasts (3-4 pieces) (Buy evenly sized breasts if possible; cut large ones in half for even cooking.)
- 2 cups frozen mixed vegetables (A mix with peas, carrots, and corn is ideal.)
- 2 tbsp unsalted butter (Let you control the salt level.)
- 1/4 cup all-purpose flour (Sprinkle evenly to avoid lumps.)
- 1 cup low-sodium chicken broth (Taste and add more salt if needed.)
- 1/2 cup heavy cream (Can substitute with half-and-half.)
- 2 sheets puff pastry (Thaw in the fridge overnight or for 20 minutes on the counter.)
- to taste salt, pepper, and thyme (Fresh thyme adds brightness to the filling.)
Instructions
Preparation
- Preheat oven to 400°F (200°C).
- In a skillet, melt butter over medium heat. Add diced chicken and cook until golden brown, about 8 minutes.
- Stir in frozen mixed vegetables until heated through.
- Sprinkle flour over the mixture and gradually add chicken broth while stirring until thickened, about 5 minutes.
- Mix in heavy cream, thyme, salt, and pepper; remove from heat.
- Roll out puff pastry sheets and cut circles to fit muffin tins.
- Fill pastry-lined cups with the chicken mixture; fold excess pastry over the top or cut smaller circles for lids.
- Bake for 20-25 minutes until golden brown.
- Cool slightly before serving.
Notes
Serve these mini pot pies family-style on a large platter or serve them directly in the muffin tin. Store leftovers in an airtight container in the refrigerator for up to 3 days. Freeze for longer storage.