Mini Chicken Pot Pies Recipe for Comfort Food Lovers

The aroma of freshly baked mini chicken pot pies fills the air, enticing everyone to gather around the table. These delightful morsels combine flaky pastry with a savory filling that warms the soul and tickles the taste buds.

It’s a chilly evening, and you want nothing more than to snuggle on the couch with a blanket and a plateful of comfort food. That’s when mini chicken pot pies come to the rescue! They’re like little edible hugs, perfect for family gatherings or cozy nights in.

I remember making these mini chicken pot pies for my family during one particularly cold winter night. The smiles on their faces as they took their first bites were priceless!

Essential Ingredients

Here’s what you’ll need to make these delicious mini chicken pot pies:

• Boneless, Skinless Chicken Breasts: About 2 cups shredded; use leftover rotisserie chicken for convenience.
• Frozen Mixed Vegetables: A colorful blend of peas, carrots, and corn adds flavor and nutrition without extra chopping.
• Chicken Broth: Use low-sodium broth to control saltiness while enhancing the rich flavor of the filling.
• Heavy Cream: This adds creaminess to your filling; light versions work too but won’t be as rich.
• Puff Pastry Sheets: Buy pre-rolled sheets for an easy flaky crust that elevates your pie game without fuss.
• Onion: A medium onion sautéed until translucent brings sweetness and depth to your filling.
• Garlic: Fresh minced garlic enhances flavor; don’t skimp on this aromatic hero!
• Thyme & Rosemary: Fresh herbs provide earthy notes; dried herbs can work if fresh isn’t available.
• Salt & Pepper: Essential seasonings that enhance all the flavors in your dish.
• Egg Wash (optional): Just an egg whisked with water gives that beautiful golden color on top of the pastry.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Gather Your Ingredients: Start by assembling all your ingredients on the counter. Ensure everything is prepped so you can move smoothly through each step without interruptions.

Sauté Onions and Garlic: Heat a tablespoon of olive oil in a large skillet over medium heat. Add finely chopped onions and minced garlic until they become fragrant and translucent.

Add Chicken and Vegetables: Toss in shredded chicken along with frozen mixed vegetables into the skillet. Stir occasionally until everything is heated through—about 5 minutes should do.

Create the Sauce: Pour in chicken broth and heavy cream while adding thyme, rosemary, salt, and pepper to taste. Let it simmer until slightly thickened—around 3–5 minutes will do wonders.

Prepare Your Puff Pastry Cups: Preheat your oven to 400°F (200°C). Cut puff pastry sheets into squares large enough to fit into muffin tins—approximately 4 inches per square.

Assemble and Bake: Spoon the creamy filling into each pastry cup in your muffin tin. Top with another square of puff pastry if desired or leave them open-faced. Brush any exposed edges with egg wash before placing them in the oven.

Enjoy watching them puff up beautifully while baking for about 20-25 minutes until golden brown and irresistible!

And there you have it! Your very own batch of comforting mini chicken pot pies that will warm your heart (and home) with every bite!

Perfecting the Cooking Process

Start by sautéing onions and garlic until fragrant, then add chicken and veggies. While they cook, prepare the gravy. This sequence keeps everything warm and delicious without any delays.

Add Your Touch

Consider using different vegetables like peas, carrots, or even mushrooms for variety. You could also try adding cheese into the filling for an extra creamy twist that will make your taste buds dance.

Storing & Reheating

Store mini chicken pot pies in an airtight container in the fridge for up to three days. Reheat them in the oven at 350°F for about 15-20 minutes to restore crispness.

Sometimes I whip up these mini chicken pot pies when friends come over, and they never fail to impress! One time, we had a friendly pie-off where everyone brought their version—it turned into an unforgettable evening filled with laughter and delicious bites.

FAQ

How can I make mini chicken pot pies vegetarian?

You can swap chicken for chickpeas or tofu along with your favorite vegetables.

Can I freeze mini chicken pot pies?

Yes! Freeze them unbaked; bake directly from frozen when ready to enjoy.

What type of pastry works best?

Puff pastry or pie crust both work beautifully for flaky mini chicken pot pies.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Easy Mini Chicken Pot Pies

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• Author: Sophie
• Total Time: 45 minutes
• Yield: Makes approximately 12 mini pot pies. 1x

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Description

Mini chicken pot pies are a comforting delight, featuring a flaky crust and creamy filling that brings warmth to chilly evenings.

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Ingredients

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• 2 cups boneless, skinless chicken breasts, shredded
• 1 cup frozen mixed vegetables (peas, carrots, corn)
• 1 cup low-sodium chicken broth
• 1/2 cup heavy cream
• 2 sheets puff pastry, thawed
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves
• 1 tsp fresh rosemary, chopped
• Salt and pepper to taste
• 1 egg (optional for wash)

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Instructions

1. Preheat oven to 400°F (200°C).
2. In a skillet, heat olive oil over medium heat; sauté onions and garlic until fragrant.
3. Add shredded chicken and frozen vegetables; cook until heated through.
4. Stir in chicken broth and heavy cream with thyme, rosemary, salt, and pepper. Simmer until slightly thickened (3–5 minutes).
5. Cut puff pastry into squares; place in muffin tin.
6. Spoon filling into pastry cups and top with another square of puff pastry if desired.
7. Brush edges with an egg wash for a golden finish.
8. Bake for 20–25 minutes until golden brown.

Notes

• For vegetarian versions, substitute chicken with chickpeas or tofu.
•  Experiment with different veggies like mushrooms or bell peppers for added flavor.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Main
• Method: Baking
• Cuisine: Comfort Food

Nutrition

• Serving Size: 1 mini pie (100g)
• Calories: 290
• Sugar: 2g
• Sodium: 450mg
• Fat: 15g
• Saturated Fat: 7g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 2g
• Protein: 10g
• Cholesterol: 40mg