Mini Chicken Pot Pies
Mini chicken pot pies are the ultimate comfort food, perfect for warming your home and heart. With their flaky puff pastry crusts filled with tender chicken, fresh vegetables, and a rich creamy sauce, these bite-sized delights are ideal for cozy dinners or casual gatherings. Easy to prepare and customizable to your taste, they can quickly become a family favorite.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6 mini pot pies 1x
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3 cups cooked, diced boneless skinless chicken breast
- 1 cup diced carrots
- 1 cup frozen peas
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 sheets puff pastry (thawed)
- 1 cup low-sodium chicken broth
- 1/2 cup heavy cream
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- In a skillet over medium heat, sauté onions and garlic until translucent (3-5 minutes).
- Add chicken, carrots, and peas; cook until chicken is no longer pink (7-10 minutes).
- Stir in chicken broth and heavy cream; add thyme and rosemary. Simmer until slightly thickened (5 minutes).
- Roll out puff pastry on a floured surface; cut into circles for muffin tin cups.
- Fill each pastry cup with the filling and top with another pastry circle.
- Bake for 20-25 minutes until golden brown.
Nutrition
- Serving Size: 1 pie (95g)
- Calories: 270
- Sugar: 2g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 55mg
Keywords: Feel free to swap chicken for turkey or add your favorite herbs for a personal touch. For vegetarian versions, substitute the chicken with mushrooms or additional vegetables. Store any leftovers in an airtight container in the fridge for up to three days.