Description
Mini Chicken Pot Pies are the ultimate bite-sized treat for celebrations, combining a flaky golden crust with a rich and creamy filling of tender chicken and vibrant vegetables. These easy-to-make delights can be prepared in advance, making them perfect for graduation parties or any festive gathering. Your guests will love their comforting flavors and irresistible texture, ensuring they disappear quickly from the table.
Ingredients
Scale
- 2 cups boneless, skinless chicken breasts (diced)
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 cup low-sodium chicken broth
- ½ cup heavy cream
- 2 sheets puff pastry
- Salt and pepper to taste
- 2 tablespoons butter (for roux)
- 2 tablespoons all-purpose flour
Instructions
- Preheat oven to 400°F (200°C) and grease a muffin tin.
- In a skillet, heat oil over medium heat. Cook diced chicken until golden brown, about 6-8 minutes. Season with salt and pepper.
- Add frozen vegetables, chicken broth, and heavy cream; simmer for 5 minutes.
- In another saucepan, melt butter and whisk in flour until smooth. Gradually stir in remaining chicken broth until thickened.
- Combine the roux with the chicken mixture; cool slightly.
- Roll out puff pastry sheets and cut circles to fit muffin cups. Fill with chicken mixture, cover with pastry lids, and crimp edges to seal.
- Bake for 20-25 minutes or until golden brown.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie (90g)
- Calories: 220
- Sugar: 2g
- Sodium: 345mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 50mg