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Mini chicken pot pies baked to golden perfection with a creamy filling.

Mini Chicken Pot Pies

Warm and comforting mini chicken pot pies filled with a creamy filling and wrapped in flaky puff pastry, perfect for a cozy family dinner.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 pieces
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Filling
  • 1 lb boneless, skinless chicken breasts (3-4 pieces) Buy evenly sized breasts if possible; cut large ones in half for even cooking.
  • 2 cups frozen mixed vegetables A mix with peas, carrots, and corn is ideal.
  • 2 tbsp unsalted butter Let you control the salt level.
  • 1/4 cup all-purpose flour Sprinkle evenly to avoid lumps.
  • 1 cup low-sodium chicken broth Taste and add more salt if needed.
  • 1/2 cup heavy cream Can substitute with half-and-half.
  • 2 sheets puff pastry Thaw in the fridge overnight or for 20 minutes on the counter.
  • to taste salt, pepper, and thyme Fresh thyme adds brightness to the filling.

Method
 

Preparation
  1. Preheat oven to 400°F (200°C).
  2. In a skillet, melt butter over medium heat. Add diced chicken and cook until golden brown, about 8 minutes.
  3. Stir in frozen mixed vegetables until heated through.
  4. Sprinkle flour over the mixture and gradually add chicken broth while stirring until thickened, about 5 minutes.
  5. Mix in heavy cream, thyme, salt, and pepper; remove from heat.
  6. Roll out puff pastry sheets and cut circles to fit muffin tins.
  7. Fill pastry-lined cups with the chicken mixture; fold excess pastry over the top or cut smaller circles for lids.
  8. Bake for 20-25 minutes until golden brown.
  9. Cool slightly before serving.

Notes

Serve these mini pot pies family-style on a large platter or serve them directly in the muffin tin. Store leftovers in an airtight container in the refrigerator for up to 3 days. Freeze for longer storage.