Description
Mini chicken pot pies are a delightful twist on a classic comfort food, bursting with flavor from tender chicken and vibrant vegetables wrapped in a flaky crust. Perfect for any gathering!
Ingredients
Scale
- 2 cups cooked, shredded boneless chicken breast
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 cup low-sodium chicken broth
- ½ cup heavy cream (or milk)
- 2 sheets puff pastry (thawed)
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a skillet over medium heat, combine shredded chicken, frozen vegetables, and seasonings. Add chicken broth and heavy cream; simmer until gently bubbling.
- Roll out the thawed puff pastry on a floured surface and cut into circles to fit your muffin tins.
- Place the pastry rounds in greased muffin tins, fill each with the savory mixture, and top with additional pastry rounds.
- Seal edges with a fork and bake for 20-25 minutes until golden brown.
Notes
- Customize by adding your favorite vegetables or herbs.
- Use rotisserie chicken for convenience and enhanced flavor.
- For crispy crusts, consider pre-baking the pastry slightly before adding filling.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Comfort Food
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie (90g)
- Calories: 290
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 50mg