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Irresistible Mini Chicken Pot Pies For Cozy Evenings Recipe

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★★★★★

4.3 from 64 reviews

These irresistible mini chicken pot pies are perfect for cozy evenings, featuring tender chicken, mixed vegetables, and a creamy filling wrapped in flaky puff pastry. Baked to golden perfection, they make a delightful comforting meal or appetizer.

Ingredients

Scale

Chicken & Filling

  • 3–4 boneless, skinless chicken breasts (about 1 lb)
  • 2 cups frozen mixed vegetables
  • 2 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 1 cup low-sodium chicken broth
  • 1/2 cup heavy cream
  • Salt to taste
  • Pepper to taste
  • Thyme to taste

Pastry & Finishing

  • 2 sheets puff pastry
  • Optional: 1 beaten egg mixed with 1 tbsp water or milk (for egg wash)

Instructions

  1. Prepare Oven and Pastry: Preheat your oven to 400°F (200°C). Lightly grease two 12-cup standard muffin tins. Unroll the puff pastry sheets and cut out 12 circles about 4 inches in diameter for the bottom crusts, and 12 smaller circles about 3 inches for the top crusts. Gently press the larger circles into the muffin cups to form the base for each pot pie.
  2. Cook Chicken: Cut the chicken breasts into roughly ½-inch cubes. Heat a small amount of olive oil or some of the butter in a large pot over medium-high heat. Lightly brown the chicken cubes, seasoning with salt and pepper as they cook. Once browned, remove the chicken from the pot and set aside.
  3. Make Filling Base: In the same pot, melt the remaining 2 tablespoons of unsalted butter. Add the frozen mixed vegetables and sauté for 3 to 5 minutes until they become tender but still crisp. Sprinkle in the all-purpose flour and stir constantly for 2 to 3 minutes to create a roux that will thicken the filling.
  4. Finish Filling: Gradually whisk in the low-sodium chicken broth, stirring until the mixture becomes smooth and thickened. Stir in the heavy cream followed by the cooked chicken pieces. Season with thyme, additional salt, and pepper to taste. Bring the mixture to a gentle simmer for 5 to 7 minutes, then remove from heat and let the filling cool slightly.
  5. Assemble Pot Pies: Spoon about ¼ to ⅓ cup of the cooled chicken and vegetable filling into each pastry-lined muffin cup. Place a smaller puff pastry circle on top of each filling portion. Press the edges of the top crust gently onto the bottom crust and crimp with a fork to seal. Cut a few small slits in the tops of each mini pot pie to allow steam to escape. Optionally brush the tops with an egg wash made from a beaten egg and water or milk to ensure a golden finish.
  6. Bake and Serve: Place the muffin tins carefully into the preheated oven and bake for 25 to 30 minutes, or until the crusts are deeply golden brown and the filling is bubbling. Remove from the oven and allow the mini pot pies to cool in the tins for 5 to 10 minutes. Loosen carefully and serve warm for a comforting and cozy meal.

Notes

  • Use low-sodium chicken broth to control salt content and enhance flavor.
  • Allow filling to cool slightly before assembling to prevent puff pastry from getting soggy.
  • Egg wash is optional but gives a beautiful golden-brown crust.
  • These pies can be made ahead and frozen before baking; bake from frozen adding extra baking time.
  • Feel free to swap mixed vegetables with fresh seasonal vegetables.

Keywords: mini chicken pot pies, puff pastry, comfort food, cozy meal, savory pies, chicken recipes, easy dinner

Find it online: https://foodarohub.com/irresistible-mini-chicken-pot-pies-for-cozy-evenings-recipe/