Mini Chicken Pot Pies
Mini Chicken Pot Pies are the ultimate comfort food, offering a cozy blend of tender chicken and vibrant vegetables wrapped in a flaky puff pastry crust. Perfect for weeknight dinners, special occasions, or simply when you’re craving something hearty, these delightful mini pies are easy to serve and even easier to enjoy. Each bite delivers warmth and satisfaction, making them a hit with both kids and adults alike. With a quick preparation time and customizable filling options, they’re not just delicious—they’re also versatile enough to fit into any meal plan!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Makes about 6 mini 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
- Salt, pepper, and thyme to taste
Instructions
- Preheat your 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 (approx. 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.
- Line each muffin cup with the pastry and fill with the chicken mixture. Fold excess pastry or cut smaller circles for lids if desired.
- Bake for 20-25 minutes until golden brown.
- Allow cooling slightly before serving warm.
Nutrition
- Serving Size: 1 mini pie (95g)
- Calories: 280
- Sugar: 2g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 50mg
Find it online: https://bestbakingguide.com/mini-chicken-pot-pies/