Irresistible Mini Chicken Pot Pies Recipe

Introduction

These Irresistible Mini Chicken Pot Pies are the perfect comforting bite-sized meal. Flaky puff pastry envelopes a creamy chicken and vegetable filling, making them ideal for family dinners or entertaining guests.

Ingredients

• 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

1. Step 1: Preheat your oven to 400°F (200°C).
2. Step 2: In a skillet, melt the butter over medium heat. Add diced chicken and cook until golden brown, about 8 minutes.
3. Step 3: Stir in the frozen mixed vegetables and cook until heated through.
4. Step 4: Sprinkle the flour over the chicken and vegetables. Gradually add the chicken broth while stirring continuously until the mixture thickens, about 5 minutes.
5. Step 5: Mix in the heavy cream, thyme, salt, and pepper. Remove the skillet from heat.
6. Step 6: Roll out the puff pastry sheets and cut circles large enough to fit into muffin tins.
7. Step 7: Line each muffin cup with a pastry circle. Fill each with the chicken mixture.
8. Step 8: Fold excess pastry over the top of the filling or cut smaller circles to create lids for each pot pie.
9. Step 9: Bake for 20-25 minutes, or until the pastry is golden brown and flaky.
10. Step 10: Allow the pies to cool slightly before serving.

Tips & Variations

• For extra flavor, add a splash of white wine or a pinch of garlic powder to the filling mixture.
• Try using fresh vegetables like peas, carrots, and corn if you prefer over frozen.
• Brush the pastry tops with an egg wash for a shiny, golden finish.
• Make mini pies using a muffin tin or larger ones in individual ramekins for a heartier serving.

Storage

Store leftover mini chicken pot pies in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in the oven at 350°F (175°C) for about 10 minutes until heated through and crisp. Avoid microwaving to keep the pastry flaky.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use rotisserie chicken instead of raw chicken breasts?

Yes, using rotisserie chicken is a great shortcut. Simply shred the cooked chicken and add it to the vegetable mixture before thickening with flour and broth.

Can I prepare the pot pies ahead of time and freeze them?

Absolutely. Assemble the pot pies but do not bake. Wrap tightly and freeze for up to 1 month. Bake from frozen, adding extra baking time to ensure they are heated through and the pastry is golden.

Irresistible Mini Chicken Pot Pies Recipe

Print Recipe

★★★★★

4.7 from 87 reviews

These Irresistible Mini Chicken Pot Pies feature tender chicken breasts cooked with mixed vegetables in a creamy sauce, all encased in flaky puff pastry. Perfect as individual servings, these savory pies are comforting, easy to make, and ideal for a cozy meal or entertaining guests.

• Author: Lisa
• Prep Time: 15 minutes
• Cook Time: 33 minutes
• Total Time: 48 minutes
• Yield: 6 mini pot pies 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 3–4 boneless, skinless chicken breasts (about 1 lb), diced
• 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, to taste
• Black pepper, to taste
• Dried thyme, to taste

Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s at the correct temperature when you’re ready to bake the pot pies.
2. Cook Chicken: In a skillet over medium heat, melt the unsalted butter. Add the diced chicken breasts and cook until they are golden brown and cooked through, which should take about 8 minutes.
3. Add Vegetables: Stir in the frozen mixed vegetables and cook them until they are heated through and combined well with the chicken.
4. Make Sauce: Sprinkle the all-purpose flour over the chicken and vegetable mixture. Gradually pour in the chicken broth while stirring continuously to avoid lumps. Allow the mixture to thicken, which usually takes about 5 minutes.
5. Finish Filling: Mix in the heavy cream along with dried thyme, salt, and pepper to taste. Once combined well, remove the skillet from the heat.
6. Prepare Puff Pastry: Roll out the puff pastry sheets on a lightly floured surface and cut circles that will fit into your muffin tins to form the pie crusts.
7. Assemble Pies: Line muffin tins with the pastry circles, then fill each with the chicken mixture. Fold any excess pastry over the top or use smaller circles to create lids for the pies.
8. Bake: Place the filled muffin tins into the preheated oven and bake for 20-25 minutes, or until the puff pastry is golden brown and crisp.
9. Cool and Serve: Allow the mini pot pies to cool slightly before removing them from the tins and serving warm.

Notes

• Ensure the chicken is fully cooked before adding the vegetables to avoid undercooked meat.
• Frozen mixed vegetables can be replaced with fresh vegetables if preferred; just adjust cooking times accordingly.
• For a thicker filling, cook the sauce a bit longer until it reaches your desired consistency.
• The puff pastry should stay cold before baking to achieve a flaky texture.
• These pot pies can be made ahead and refrigerated; bake from cold adding a few extra minutes to the baking time.
• To make smaller appetizers, use a mini muffin tin and adjust baking time to about 15 minutes.

Keywords: mini chicken pot pies, puff pastry pot pies, individual chicken pies, comfort food, easy chicken dinner