Description
Mini chicken pot pies are the ultimate comfort food, combining flaky pastry and a creamy filling of tender chicken, carrots, and peas for a heartwarming meal. Perfect for family gatherings or cozy nights in, these delightful pies are easy to prepare and sure to impress with their rich flavor and appealing presentation. Get ready to savor each bite!
Ingredients
Scale
- 3 cups cooked boneless chicken breasts, diced
- 1 cup frozen mixed vegetables (peas and carrots)
- 1 medium onion, finely diced
- 2–3 cloves garlic, minced
- 1 cup low-sodium chicken broth
- ½ cup heavy cream (or half-and-half)
- 2 sheets puff pastry, thawed
- Salt and pepper to taste
- 1 tsp dried thyme or rosemary
Instructions
- Preheat oven to 400°F (200°C).
- In a large skillet over medium heat, sauté diced onion in oil until translucent (about 5 minutes). Add minced garlic and cook until fragrant.
- Stir in diced chicken and mixed vegetables; cook until chicken is no longer pink (about 8-10 minutes).
- Pour in chicken broth and heavy cream; add thyme or rosemary, salt, and pepper. Simmer until thickened (about 5 minutes).
- Roll out puff pastry sheets on a floured surface; cut circles to fit muffin tins or ramekins. Spoon in the chicken mixture, top with pastry, and seal edges.
- Bake for 20-25 minutes or until golden brown.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 590mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 55mg