Mini Chicken Pot Pies
Mini chicken pot pies are the ultimate comfort food, featuring flaky pastry shells enveloping a creamy filling of tender chicken and vibrant vegetables. Ideal for any occasion, these delightful bites bring warmth to family dinners and cozy gatherings alike. With their golden crust and mouthwatering aroma, they promise to be a hit with everyone at your table.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: Approximately 8 mini pot pies 1x
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 1 cup frozen mixed vegetables
- 1 cup heavy cream
- 2 sheets puff pastry (thawed)
- 1 cup low-sodium chicken broth
- 1 medium onion (diced)
- 2 garlic cloves (minced)
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- 1 egg (beaten) for egg wash (optional)
Instructions
- Preheat oven to 400°F (200°C).
- In a skillet over medium heat, add olive oil and sauté diced onion and minced garlic until the onion is translucent.
- Add diced chicken, season with salt, pepper, thyme, and rosemary. Cook until chicken is fully cooked (5-7 minutes).
- Stir in heavy cream and chicken broth; then mix in frozen vegetables and simmer for 5 minutes.
- Roll out puff pastry on a floured surface; cut circles slightly larger than muffin tin cups.
- Grease muffin tin lightly; place pastry circles into each cup. Fill generously with the chicken mixture and cover with another pastry circle.
- Optionally brush tops with beaten egg for shine and bake for 20-25 minutes until golden brown.
Nutrition
- Serving Size: 1 mini pie (100g)
- Calories: 310
- Sugar: 2g
- Sodium: 460mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 60mg
Keywords: Feel free to substitute turkey or add seasonal vegetables like peas or carrots for variety. Make sure to pre-bake crusts briefly before adding fillings to prevent sogginess.