Description
These Mini Chicken Pot Pies are a perfect blend of flaky puff pastry and a creamy, savory chicken and vegetable filling. Ready in just 30 minutes, they make a delightful, comforting bite-sized meal ideal for any occasion.
Ingredients
Scale
Filling
- 1 cup cooked chicken, shredded (rotisserie chicken works great!)
- 1 cup mixed vegetables (fresh, frozen, or canned)
- 1/4 cup onion, diced
- 1/4 cup celery, diced
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 cup chicken broth
- 1/2 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon thyme (fresh or dried)
- Salt and pepper to taste
Crust & Finish
- 1 sheet of puff pastry or store-bought pie crust, rolled out
- 1 egg, beaten (for egg wash)
Instructions
- Sauté the Vegetables: In a medium skillet, melt the butter over medium heat. Add the diced onion and celery, sautéing until soft and fragrant, about 3-4 minutes. Sprinkle in a bit of salt for extra flavor while cooking.
- Create the Sauce: Whisk in the flour and stir continuously for about 1 minute to form a roux. Gradually pour in the chicken broth and milk, stirring to avoid lumps. Add garlic powder, thyme, salt, and pepper. Cook until the sauce thickens, approximately 3-5 minutes.
- Combine Ingredients: Remove the skillet from heat and mix in the shredded chicken and mixed vegetables, blending all flavors into a creamy, hearty filling.
- Prepare the Crust: Preheat the oven to 400°F (200°C). Roll out the puff pastry or pie crust and cut into circles slightly larger than muffin tin openings (about 6-8 circles depending on size).
- Assemble the Pies: Grease a muffin tin and fit each pastry circle into the holes, pressing gently to mold them. Spoon the chicken filling into each crust, filling to the top. Use leftover pastry to create small tops or decorative cutouts to place over each pie.
- Bake to Perfection: Brush the tops with the beaten egg to achieve a golden finish. Bake in the preheated oven for 15-20 minutes, or until the crust is golden brown and flaky.
- Serve Warm: Allow the mini chicken pot pies to cool for a few minutes before serving. They make perfect bite-sized comfort food that everyone will love.
Notes
- Rotisserie chicken can be used for convenience and added flavor.
- Mixed vegetables can be fresh, frozen, or canned depending on availability.
- Use puff pastry for a flakier crust or store-bought pie crust for ease.
- Egg wash ensures a beautiful golden crust but can be omitted for an egg-free option.
- These pot pies can be made ahead and refrigerated before baking.
- Leftover filling can be used as a topping for baked potatoes or in other recipes.
