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Mini Chicken Pot Pies

Delicious Mini Chicken Pot Pies for Cozy Nights at Home

These Mini Chicken Pot Pies offer the perfect comfort food wrapped in flaky pastry, customizable for any preference.
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Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 6 pies
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Filling
  • 2 cups Cooked Shredded Chicken Rotisserie chicken is a quick and flavorful option.
  • 2 tablespoons Butter Alternatively, use olive oil for a lighter version.
  • 1 cup Chopped Onion Any onion variety works; shallots offer a sweeter alternative.
  • 1 cup Diced Carrots Substitute with bell peppers or corn if desired.
  • 1 cup Frozen Peas Fresh peas can be used when in season.
  • 1 teaspoon Garlic Powder Fresh garlic can be used for a bolder taste.
  • 1 teaspoon Dried Thyme Italian seasoning or rosemary are great substitutes.
  • to taste Salt and Black Pepper Adjust according to personal taste.
  • 2 tablespoons All-Purpose Flour Gluten-free flour works for those avoiding gluten.
  • 1 cup Chicken Broth Vegetable broth is an excellent vegetarian option.
  • ½ cup Whole Milk Substitute with cream or a non-dairy option for a vegan version.
Crust
  • 2 sheets Puff Pastry Sheets Can replace with pie crust for different texture.
  • 1 beaten Egg Used for egg wash to create a golden crust.

Equipment

  • Muffin Tin
  • Medium skillet
  • Rolling Pin
  • Round cutter

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C) and grease a muffin tin or ramekins.
  2. Melt butter in a skillet over medium heat and sauté chopped onion for about 3 minutes.
  3. Add diced carrots and cook for 3 minutes; stir in frozen peas, garlic powder, thyme, salt, and pepper for 2 minutes.
  4. Sprinkle flour over the mixture and stir constantly for 1-2 minutes to thicken.
  5. Gradually pour in chicken broth while stirring; cook for 3-4 minutes until thickened.
  6. Mix in whole milk and shredded chicken; simmer for 3 minutes.
  7. Roll out puff pastry and cut out circles larger than muffin sections.
  8. Press pastry into the muffin tin, fill with creamy filling, and brush edges with beaten egg.
  9. Bake in preheated oven for 20-25 minutes until golden brown.
  10. Cool in the tin for about 5 minutes before serving.

Nutrition

Serving: 1pieCalories: 350kcalCarbohydrates: 40gProtein: 15gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 600mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 1000IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

For gluten-free, use gluten-free flour and puff pastry. Always let the filling cool slightly before assembling the pies.

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