Irresistible Mini Chicken Pot Pies Recipe
These Irresistible Mini Chicken Pot Pies combine tender pieces of chicken, vibrant mixed vegetables, and a creamy, savory sauce all encased in flaky puff pastry. Perfectly portioned for individual servings, these mini pies are a comforting, satisfying meal that’s easy to make and sure to please both family and guests.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 mini chicken pot pies 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
Chicken & Vegetables
- 3–4 boneless, skinless chicken breasts, diced
- 1 cup frozen mixed vegetables (carrots, peas, corn, green beans)
Sauce & Seasonings
- 3 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 1/2 cup heavy cream (or milk for a lighter version)
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- Salt, to taste
- Black pepper, to taste
Pastry
- 1 sheet store-bought puff pastry, thawed
Instructions
- Prepare the Chicken and Vegetables: Dice the chicken breasts into small, bite-sized pieces. In a skillet over medium heat, sauté the chicken pieces until cooked through and no longer pink inside, about 5-7 minutes. Add the frozen mixed vegetables to the skillet and cook for another 3-4 minutes until the vegetables are heated through.
- Make the Thickened Sauce: In a separate saucepan, melt butter over medium heat. Gradually whisk in the all-purpose flour and cook for 1-2 minutes to form a roux, ensuring it doesn’t brown. Slowly pour in the low-sodium chicken broth while whisking constantly to avoid lumps. Bring the mixture to a gentle boil, then reduce heat and simmer until thickened, about 3-5 minutes. Stir in the heavy cream and thyme leaves, seasoning with salt and pepper to taste.
- Combine Filling Ingredients: Pour the sauce over the cooked chicken and vegetables in the skillet. Stir to combine thoroughly and heat together for 1-2 minutes to marry the flavors. Remove from heat and allow to cool slightly.
- Prepare the Pastry Cups: Preheat the oven to 400°F (200°C). Cut the thawed puff pastry sheet into equal squares, large enough to fit into a mini muffin tin to form a cup. Lightly grease the mini muffin tin and press each square into the cups, ensuring the edges come up to hold the filling.
- Assemble and Bake: Spoon the chicken pot pie filling into each puff pastry cup, filling almost to the top. Lightly brush the exposed pastry edges with melted butter if desired for extra browning. Place the muffin tin in the preheated oven and bake for 20-25 minutes or until the pastry is golden brown and puffed.
- Cool and Serve: Once baked, remove the mini pot pies from the oven and let them cool for about 5 minutes in the tin before carefully removing. Serve warm as a delightful appetizer or main dish portioned perfectly for sharing.
Notes
- You can substitute heavy cream with whole milk or a plant-based cream to reduce calories or for lactose intolerance.
- Frozen mixed vegetables add convenience, but fresh vegetables can be used if preferred.
- Thaw the puff pastry sheet according to package instructions to ensure easy handling and fluffiness.
- Use low-sodium chicken broth to control the saltiness; adjust seasoning at the end.
- These mini pies freeze well—assemble but do not bake, then freeze and bake from frozen, adding extra baking time as needed.
Keywords: Mini chicken pot pies, puff pastry chicken pies, savory chicken pastry, individual pot pies, easy chicken dinner, comfort food, flaky chicken pies
