Description
Delight in the comfort of Mini Chicken Pot Pies, perfect for family dinners or casual gatherings. These bite-sized delights feature a flaky crust filled with a creamy mixture of tender chicken and colorful vegetables, making them an irresistible treat for any occasion. With just 45 minutes from prep to plate, these mini pies are not only quick to prepare but also customizable to suit your taste preferences. Whether served as appetizers or a main dish, Mini Chicken Pot Pies pack hearty flavors into each portion, ensuring everyone at the table will be asking for seconds.
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
- Salt, pepper, thyme to taste
- 2 sheets puff pastry
Instructions
- Preheat oven to 400°F (200°C).
- In a skillet over medium heat, melt butter and cook diced chicken until golden brown (about 8 minutes). Add frozen vegetables and heat through.
- Sprinkle flour over the mixture; gradually stir in chicken broth until thickened (about 5 minutes). Mix in heavy cream, thyme, salt, and pepper; remove from heat.
- Roll out puff pastry and cut circles to fit muffin tin cups. Press circles into each cup.
- Fill each pastry-lined cup with the chicken mixture and fold excess pastry over the top if desired.
- Bake for 20-25 minutes until golden brown; allow cooling slightly before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie (60g)
- Calories: 178
- Sugar: 1g
- Sodium: 377mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 32mg