Description
Mini chicken pot pies are the perfect comfort food, combining a flaky, golden-brown crust with tender chicken, fresh vegetables, and a rich creamy sauce. These delightful mini pies are not only easy to prepare but also versatile enough for any occasion, whether it’s a cozy family dinner or a gathering with friends. Each bite is a warm embrace, sure to evoke nostalgia and joy.
Ingredients
Scale
- 3 cups cooked boneless chicken breasts, diced
- 1 cup frozen mixed vegetables
- 1 cup heavy cream (or half-and-half)
- 2 sheets puff pastry (pre-rolled)
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 tsp dried thyme or rosemary
- 1 cup low-sodium chicken broth
- Salt and pepper to taste
- 1 egg mixed with 1 tbsp water (for egg wash)
Instructions
- Preheat oven to 400°F (200°C).
- Sauté chopped onion and minced garlic in butter until fragrant and translucent.
- Add diced chicken and cook until no longer pink; stir in frozen mixed vegetables.
- Pour in heavy cream and chicken broth; season with thyme, salt, and pepper. Stir until bubbling.
- Roll out puff pastry sheets and cut circles to fit muffin tins. Fill each shell with the creamy filling and cover with another pastry circle, sealing edges.
- Brush tops with egg wash and bake for 25 minutes until golden brown.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pot pie (120g)
- Calories: 320
- Sugar: 2g
- Sodium: 460mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 70mg