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Easy Mini Chicken Pot Pies

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Mini chicken pot pies are a comforting, handheld dish made with golden puff pastry and a creamy chicken and vegetable filling. They are easy to make and perfect for family dinners or gatherings.

Ingredients

2 cups cooked shredded chicken

1 tablespoon butter

1/2 cup chopped onion

1/2 cup diced carrots

1/2 cup frozen peas

1/2 teaspoon garlic powder

1/2 teaspoon dried thyme

Salt and black pepper, to taste

2 tablespoons all-purpose flour

1 cup chicken broth

1/2 cup whole milk

1 package puff pastry sheets (thawed)

1 egg, beaten (for egg wash)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a muffin tin or small ramekins with cooking spray or butter.
  2. In a large skillet, melt the butter over medium heat. Add the chopped onion and cook until softened, about 3 minutes.
  3. Add the diced carrots and cook for another 3 minutes. Stir in the frozen peas, garlic powder, thyme, salt, and pepper, and cook for an additional 2 minutes.
  4. Sprinkle the flour over the vegetable mixture and stir to combine. Cook for 1-2 minutes, allowing the flour to form a paste.
  5. Gradually pour in the chicken broth while stirring constantly. Continue to cook for 3-4 minutes, until the sauce thickens.
  6. Stir in the milk and cooked shredded chicken. Let the mixture simmer for an additional 3 minutes, until creamy and well combined. Remove from heat.
  7. Roll out the puff pastry sheets and cut circles that fit into your muffin tin or ramekins. Place the pastry circles in the bottom of each compartment, pressing them gently into place.
  8. Spoon the chicken mixture into the pastry shells, dividing it evenly between each pie.
  9. Brush the edges of the pastry with the beaten egg to create a golden, shiny crust when baked.
  10. Bake for 20-25 minutes, or until the puff pastry is golden brown and crispy. Let cool for a few minutes before serving.

Notes

  • These mini pot pies are versatile and can be customized with different vegetables or proteins.
  • They can be made ahead and frozen before baking for easy preparation.
  • For a gluten-free version, use gluten-free flour and puff pastry.
  • For extra indulgence, add cheese to the filling.
  • Reheat leftovers in the oven to maintain the crispiness of the puff pastry.

Nutrition

Find it online: http://recipesbyjanet.com/easy-mini-chicken-pot-pies/