Looking for a delicious, comforting dish that’s perfect for any occasion? These Mini Chicken Pot Pies are the answer! With a flaky puff pastry crust and a rich, savory filling, they offer all the classic flavors of a traditional chicken pot pie in a convenient, bite-sized form. Whether you’re serving them as an appetizer, a party snack, or a quick weeknight dinner, these mini pot pies are sure to be a hit. Plus, they’re easy to make and packed with nutritious ingredients. Let’s dive into this irresistible recipe!
Ingredients
For the Filling:
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 2 cups cooked chicken, shredded
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 teaspoon fresh thyme leaves
- Salt and pepper to taste
For the Crust:
- 2 sheets puff pastry, thawed
- 1 egg, beaten (for egg wash)
Directions
1. Preheat and Prepare:
Start by preheating your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin to ensure easy removal of the pies later.
2. Cook the Filling:
In a large pan, heat the olive oil over medium heat. Add the diced onion, carrots, and celery, sautéing for 5-7 minutes until the vegetables are softened. Stir in the frozen peas, corn, and shredded chicken. Sprinkle the flour evenly over the mixture, stirring well to coat everything thoroughly.
3. Create the Sauce:
Gradually pour in the chicken broth while stirring constantly. Bring the mixture to a simmer and cook until the sauce thickens, about 5 minutes. Stir in the fresh thyme, and season with salt and pepper to taste. Once done, remove the pan from the heat and set it aside to cool slightly.
4. Prepare the Crust:
On a lightly floured surface, roll out the thawed puff pastry sheets. Cut the pastry into squares that are large enough to line each muffin cup, leaving a small overhang for folding.
5. Assemble the Pot Pies:
Gently press the pastry squares into each muffin cup, ensuring they cover the sides and bottom. Spoon the chicken filling generously into each pastry-lined cup. Fold the overhanging pastry over the filling, partially covering it.
6. Add the Finishing Touch:
Brush the tops of the mini pot pies with the beaten egg to create a golden, glossy finish. Place the muffin tin in the preheated oven and bake for 25-30 minutes, or until the pastry is golden brown and crispy.
7. Serve and Enjoy:
Allow the mini pot pies to cool in the muffin tin for about 5 minutes before carefully removing them. Serve warm and enjoy the savory goodness!
Conclusion
These Mini Chicken Pot Pies are a perfect blend of hearty filling and flaky pastry, offering a taste of comfort in every bite. Easy to make and delightful to eat, they’re sure to become a favorite in your household. Whether you’re hosting a party or simply craving something savory, these mini pies are sure to satisfy.
Prep Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Kcal: 320 per serving
Servings: 12 mini pot pies