Mini Chicken Pot Pies
Ingredients
- 1 lb boneless skinless chicken breasts, diced
- 1 cup frozen mixed vegetables peas, carrots, corn, green beans
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1/2 cup diced potatoes
- 2 cloves garlic minced
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup milk
- 1 tsp dried thyme
- Salt and pepper to taste
- 1 sheet puff pastry thawed
- 1 egg beaten
Instructions
- Preheat oven to 400°F. Grease a 12-cup muffin tin with cooking spray.
- In a large skillet, melt butter over medium heat. Add onion, celery, and garlic and cook until softened, about 5 minutes.
- Add diced chicken and cook until browned, about 5-7 minutes.
- Add frozen mixed vegetables, diced potatoes, and dried thyme. Season with salt and pepper to taste. Cook for another 5 minutes.
- Sprinkle flour over the chicken and vegetable mixture and stir to combine. Cook for 1-2 minutes.
- Slowly pour in chicken broth and milk, stirring constantly. Bring to a simmer and cook until the mixture thickens, about 5-7 minutes.
- Roll out puff pastry on a lightly floured surface. Cut out 12 circles that are slightly larger than the muffin cups.
- Spoon the chicken and vegetable mixture into the muffin cups, filling each one about 3/4 full.
- Place a puff pastry circle on top of each muffin cup, pressing the edges down to seal.
- Brush the tops of the puff pastry with beaten egg.
- Bake for 20-25 minutes, or until the puff pastry is golden brown and the filling is hot and bubbly.
- Let cool for a few minutes before serving. Enjoy!
Homemade pot pies are the epitome of warm and comforting, and these mini chicken pot pies are no exception. The diced chicken adds a hearty protein, while the mixed vegetables provide a healthy dose of vitamins and minerals. The creamy sauce is made with butter, flour, chicken broth, and milk, and flavored with aromatic garlic and thyme. The end result is a delicious and satisfying meal that’s perfect for a cozy night in.
The best part about these mini chicken pot pies is how easy they are to make. Using a muffin tin to bake the pies in individual portions means that everyone gets their own perfectly sized pie. Plus, they’re a great way to use up leftover chicken and vegetables. The puff pastry topping is flaky and buttery, making these mini pies look and taste like a gourmet meal.
If you’re short on time, you can even make these mini chicken pot pies ahead of time and store them in the freezer until you’re ready to bake them. They make a great make-ahead meal for busy weeknights, or for when unexpected guests drop by. Simply pop them in the oven and enjoy the delicious aroma as they bake to golden perfection.
These mini chicken pot pies are also a great way to get picky eaters to eat their vegetables. The mixed vegetables are diced small enough that even the pickiest of eaters won’t be able to resist them. Plus, the creamy sauce is so delicious that it masks any flavors that your little ones may not love.