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–+ servings

Mini Chicken Pot Pies

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Delightful pastries that combine tender chicken and vegetables in a creamy filling, wrapped in flaky puff pastry—perfect for cozy dinners or gatherings.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Appetizer, Dinner
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

Filling Ingredients
  • 1 cup cooked chicken, shredded Use leftover rotisserie chicken for extra flavor.
  • 1/2 cup frozen mixed vegetables A mix of peas, carrots, and corn for sweetness and texture.
  • 1/4 cup heavy cream Infuses the filling with creaminess.
  • 1/4 cup chicken broth Enhances chicken flavor.
  • 1 tablespoon all-purpose flour Thickening agent for filling.
  • 1 tablespoon butter Adds depth and richness to the dish.
  • 1/4 teaspoon garlic powder Provides aromatic flavor.
  • 1/4 teaspoon onion powder Adds comforting flavor.
  • to taste Salt and pepper Essential for flavor enhancement.
Crust Ingredients
  • 1 sheet puff pastry, thawed For a golden, flaky crust.
  • 1 egg beaten For egg wash to achieve a golden finish.
  • to taste Fresh parsley, chopped For garnish and flavor.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a medium bowl, combine the shredded chicken, frozen vegetables, heavy cream, chicken broth, flour, butter, garlic powder, onion powder, salt, and pepper. Mix until evenly coated.
  3. Roll out the thawed puff pastry on a floured surface and cut into circles to line your muffin tin or ramekins. Place pastry into each mold.
Assembly
  1. Fill each pastry with the chicken mixture.
  2. Cut additional circles for the tops, seal the edges with a fork, make a few slits on top for steam to escape, and brush with egg wash.
Baking
  1. Bake for 20-25 minutes or until the pastry is puffed and golden brown.
  2. Let cool slightly, then sprinkle with fresh parsley before serving.

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 28gProtein: 14gFat: 18gSaturated Fat: 9gSodium: 600mgFiber: 2gSugar: 1g

Notes

You can freeze these pot pies before baking. Ensure they are wrapped tightly and can be stored in the freezer for up to a month.
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