Mini Chicken Pot Pies
Mini Chicken Pot Pies are the perfect comforting dish, combining a flaky pastry crust with a rich, creamy filling of tender chicken and savory vegetables. These bite-sized delights are ideal for chilly nights, evoking warm memories of family gatherings and cozy dinners. With an easy-to-follow recipe that guarantees delicious results, you can impress your guests with this restaurant-quality comfort food that’s just as satisfying to make as it is to eat.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Approximately 12 mini pot pies 1x
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 pound)
- 2 cloves fresh garlic, minced
- 1 cup diced carrots (about 2 medium carrots)
- 1 cup frozen peas
- 1 medium yellow onion, finely chopped
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 package puff pastry sheets (2 sheets)
Instructions
- Preheat oven to 400°F (200°C) and spray a muffin tin with nonstick cooking spray.
- In a large skillet over medium heat, sauté chopped onions and minced garlic until fragrant, about 2 minutes.
- Add diced carrots and cubed chicken; stir until chicken is cooked through, approximately 6-8 minutes.
- Pour in chicken broth and simmer for about 5 minutes. Stir in heavy cream until the mixture thickens slightly.
- Roll out puff pastry sheets on a floured surface, cutting circles to fit into each muffin cup. Fill with chicken mixture.
- Bake for 20-25 minutes or until golden brown.
Nutrition
- Serving Size: 1 mini pie (100g)
- Calories: 290
- Sugar: 3g
- Sodium: 440mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 55mg
Find it online: https://homechefrecipes.com/mini-chicken-pot-pies/