Description
These Mini Chicken Pot Pies deliver golden, flaky puff pastry filled with a creamy mix of chicken and vegetables. Perfect for dinner, parties, or meal prep, they offer the same hearty comfort of a full-sized pot pie in individual portions.
Ingredients
2 cups cooked shredded chicken
1 1/2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
2 sheets puff pastry, thawed
3 tablespoons butter
3 tablespoons all-purpose flour
1 cup chicken broth
1 cup milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
Pinch of dried thyme
1 egg (for egg wash)
Instructions
- Preheat oven to 400°F (200°C) and grease a 12-cup muffin tin.
- Roll out puff pastry and cut 12 larger circles for the base and 12 smaller circles for the tops.
- In a saucepan, melt butter and whisk in flour to create a roux.
- Gradually add chicken broth and milk, whisking until thickened.
- Stir in chicken and mixed vegetables. Season with salt, pepper, garlic powder, and thyme.
- Press larger pastry circles into muffin cups.
- Fill each with chicken mixture, top with smaller pastry circles, and seal edges. Cut a slit in the top.
- Brush tops with egg wash.
- Bake for 20-25 minutes or until golden brown.
- Let cool slightly before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner