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Mini Chicken Pot Pies

Cozy Up with Mini Chicken Pot Pies for Ultimate Comfort

These Mini Chicken Pot Pies are a comforting dinner option, filled with tender chicken, colorful veggies, and flaky pastry.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 pies
Course: Dinner
Cuisine: American
Calories: 325

Ingredients
  

For the Filling
  • 1 pound Boneless, Skinless Chicken Breasts Can be replaced with turkey.
  • 2 cups Frozen Mixed Vegetables Choose a colorful mix.
  • 1 cup Chicken Broth Opt for low-sodium.
  • 1/2 cup Heavy Cream Substitute with low-fat if desired.
  • 1 Onion Use fresh for best results.
  • 2 cloves Garlic Use fresh for best results.
  • 1 tablespoon Fresh Thyme Enhances overall taste.
  • 1 tablespoon Fresh Parsley Enhances overall taste.
  • to taste Salt Adjust to personal taste.
  • to taste Pepper Adjust to personal taste.
For the Crust
  • 2 sheets Puff Pastry Consider homemade for enhanced flavor.
For Egg Wash
  • 1 large Egg For brushing on pastry.

Equipment

  • Muffin tin
  • large skillet
  • Oven

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. Melt butter in a large skillet over medium heat. Add onion and garlic, sauté for 3–4 minutes.
  3. Incorporate chicken and mixed vegetables. Cook for 5–7 minutes until chicken is browned.
  4. Stir in chicken broth and heavy cream, season with thyme, salt, and pepper. Simmer for about 5 minutes.
  5. Roll out puff pastry on floured surface, cut into squares for muffin tins.
  6. Fill pastry cups with the chicken mixture, cover with another pastry square, and brush with egg wash. Bake for 25–30 minutes.

Nutrition

Serving: 1pieCalories: 325kcalCarbohydrates: 30gProtein: 20gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 500mgPotassium: 450mgFiber: 2gSugar: 2gVitamin A: 50IUVitamin C: 20mgCalcium: 10mgIron: 15mg

Notes

These Mini Chicken Pot Pies embody comfort and creativity in the kitchen.

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