Description
Mini chicken pot pies are a comforting delight, featuring a flaky crust and creamy filling that brings warmth to chilly evenings.
Ingredients
Scale
- 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)
Instructions
- Preheat oven to 400°F (200°C).
- In a skillet, heat olive oil over medium heat; sauté onions and garlic until fragrant.
- Add shredded chicken and frozen vegetables; cook until heated through.
- Stir in chicken broth and heavy cream with thyme, rosemary, salt, and pepper. Simmer until slightly thickened (3–5 minutes).
- Cut puff pastry into squares; place in muffin tin.
- Spoon filling into pastry cups and top with another square of puff pastry if desired.
- Brush edges with an egg wash for a golden finish.
- 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