Mini Chicken Pot Pies
These adorable little pot pies are perfect for a cozy fall or winter gathering. Use a muffin tin to make individual portions of creamy chicken and vegetable filling, topped with flaky puff pastry. They're sure to impress your guests and keep them coming back for more
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!