Description
Golden Mini Chicken Pot Pies are a cozy and delightful dish, perfect for any occasion. These mini pies are filled with a creamy chicken and vegetable mixture, encased in a flaky puff pastry crust.
Ingredients
Scale
- 2 cups cooked chicken, shredded or diced
- 2 tbsp butter
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 cup mixed vegetables (peas, carrots, corn)
- 1 cup diced potatoes (optional)
- ¼ cup flour
- 1 ½ cups chicken broth
- ½ cup heavy cream (or whole milk)
- ½ tsp thyme
- ½ tsp parsley
- Salt & pepper to taste
- 2 sheets puff pastry, thawed
- 1 egg (for egg wash)
- 1 tbsp water
Instructions
- Make the Filling: Melt butter in a large skillet over medium heat. Add onions and sauté until softened. Add garlic and cook 30 seconds. Stir in vegetables and potatoes (if using) and cook until lightly tender. Sprinkle in flour and cook 1–2 minutes to form a roux. Slowly pour in chicken broth while stirring. Add cream and herbs; simmer until thick and creamy. Stir in chicken, season with salt and pepper, and remove from heat. Let cool slightly (this prevents soggy crusts).
- Prepare the Pastry: Preheat oven to 400°F (200°C). Roll out puff pastry slightly to smooth it. Cut 6 large circles for the bottom crusts (or smaller for 12 minis). Cut 6 smaller circles for the top crusts.
- Assemble the Mini Pot Pies: Grease your muffin tin. Press large pastry circles into each cavity. Spoon in chicken filling (pack generously). Place the smaller pastry circle on top. Crimp or press edges to seal. Cut a small vent on top.
- Bake: Mix egg + water to make an egg wash. Brush tops generously for that glossy golden finish. Bake for 20–25 minutes (or 15–18 minutes for regular muffin size) – until deeply golden and flaky.
- Serve: Garnish with fresh thyme. Serve warm with salad, mashed potatoes, or roasted veggies.
Notes
- For a healthier option, you can use whole wheat puff pastry.
- Feel free to customize the filling with your favorite vegetables.
- These pot pies can be made ahead of time and frozen before baking.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pot pie
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 70mg