Description
Mini chicken pot pies are the ultimate comfort food, combining flaky crusts and a savory filling of tender chicken and colorful vegetables. Perfect for cozy family dinners or festive gatherings, these bite-sized delights are customizable to suit your taste. With their rich flavors and creamy texture, they’re guaranteed to be a hit among kids and adults alike!
Ingredients
Scale
- 1 lb boneless chicken thighs, diced
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 2 sheets puff pastry (thawed)
- 1 cup low-sodium chicken broth
- 1/2 cup heavy cream
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C) and grease a muffin tin.
- In a skillet over medium heat, heat 2 tbsp olive oil. Sauté onions and garlic until fragrant (3-5 minutes).
- Add diced chicken and frozen vegetables; cook until chicken is no longer pink (5-7 minutes).
- Stir in chicken broth and heavy cream; season with thyme, rosemary, salt, and pepper. Simmer until thickened (about 5 minutes).
- Roll out puff pastry on a floured surface; cut circles for muffin cups. Fill with the chicken mixture.
- Cut smaller pastry circles for lids; seal edges by pressing down gently.
- Bake for 20-25 minutes until golden brown.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pot pie (85g)
- Calories: 210
- Sugar: 1g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 45mg