These mini chicken pot pies are a cozy treat! Filled with tender chicken, veggies, and creamy sauce, they are wrapped in flaky puff pastry that puffs up beautifully while baking.
Making these little pies is like giving your taste buds a warm hug! I love serving them on chilly nights—everyone’s happy and there’s always some extra pastry to snack on! 😊
Key Ingredients & Substitutions
Cooked Chicken: Shredded rotisserie chicken is my favorite for its ease. If you have leftovers from dinner, that’s perfect too! You can also use turkey for a nice twist, or even chickpeas for a vegetarian version.
Frozen Mixed Vegetables: The mix usually has carrots, peas, and corn, which work well together. If you prefer fresh, you can use chopped bell peppers, green beans, or any favorite veggie. Just make sure they’re cooked until tender!
Puff Pastry: This flaky pastry gives the pot pies a delightful texture. If you’re in a pinch, phyllo dough can substitute, but it will be thinner and crispier. You could also use store-bought biscuit dough for a different vibe.
Heavy Cream or Milk: I love the richness that heavy cream brings. If you’re looking for a lighter option, use whole milk or even a non-dairy milk like almond or soy milk, keeping in mind it might alter the creaminess a bit.
How Can I Ensure My Pot Pies Stay Sealed?
Sealing the pot pies properly is key to preventing the filling from leaking out during baking. Here’s how to get it right:
- Roll out the puff pastry on a lightly floured surface; this helps it not stick.
- Place a heaping tablespoon of filling in the center of the pastry square. Don’t overfill, or it won’t seal!
- Press the edges together firmly. For extra security, use a fork to crimp the edges—this not only seals but gives a pretty pattern!
- Brushing the tops with egg wash helps them brown beautifully and adds a professional touch.
Following these steps will help you achieve perfectly sealed and golden mini chicken pot pies every time!
How to Make Mini Chicken Pot Pies with Puff Pastry
Ingredients You’ll Need:
For the Filling:
- 1 lb cooked chicken, shredded or diced
- 1 cup frozen mixed vegetables (carrots, peas, corn)
- 1/4 cup onion, diced
- 1/4 cup celery, diced
- 2 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1/2 cup heavy cream or milk
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Pastry:
- 1 package (17.3 oz) puff pastry sheets (2 sheets, thawed)
- 1 egg, whisked (for egg wash)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and 20-25 minutes to bake. Don’t forget to factor in a little time to cool before serving. In total, you should set aside about 40-50 minutes for this delightful comfort meal!
Step-by-Step Instructions:
1. Preheat the Oven:
First, preheat your oven to 400°F (200°C) so it’s hot and ready when your mini pot pies are all set to bake!
2. Prepare the Filling:
In a large skillet, melt the butter over medium heat. Add in the diced onion, celery, and minced garlic. Sauté them all together for about 3-4 minutes until softened and fragrant.
3. Thicken the Mixture:
Stir in the flour, cooking it for another minute. Then, gradually whisk in the chicken broth until everything thickens nicely. This will help hold your pot pies together!
4. Combine All Ingredients:
Add in the heavy cream (or milk), dried thyme, salt, black pepper, shredded chicken, and the frozen mixed vegetables. Stir everything together and let it cook for an additional 2-3 minutes until well combined and heated through. Remove from heat and let it cool slightly.
5. Roll Out the Puff Pastry:
On a lightly floured surface, carefully roll out the thawed puff pastry sheets. Cut each sheet into squares, about 4×4 inches – these will be your mini pie bases!
6. Fill the Pastries:
Take a heaping tablespoon of the chicken filling and place it in the center of half of the pastry squares. Top each filled square with another pastry square, pressing the edges to seal them tightly. Use a fork to crimp the edges and make sure the filling stays inside.
7. Add the Egg Wash:
Brush the tops of each pie with the whisked egg – this will help them turn golden brown while baking.
8. Bake the Mini Chicken Pot Pies:
Place your mini pot pies on a baking sheet lined with parchment paper. Bake them in your preheated oven for 20-25 minutes, or until they’re puffed up and golden brown. Your kitchen will smell amazing!
9. Cool and Serve:
Once baked, remove them from the oven and let them cool slightly. This helps the filling set and makes them easier to eat!
10. Garnish and Enjoy:
Before serving, sprinkle some chopped parsley over the top for a fresh touch. Now you’re ready to enjoy your tasty mini chicken pot pies! Perfect as a cozy meal or even as a fun appetizer!
Can I Use Fresh Vegetables Instead of Frozen?
Absolutely! If you prefer fresh vegetables, just chop them into small pieces and sauté them until they’re tender before adding them to the filling. You may need about 1.5 cups of fresh veggies to match the volume of the frozen mix!
What Can I Substitute for Heavy Cream?
If you want a lighter option, you can use whole milk or half-and-half instead of heavy cream. Just keep in mind that the filling may not be as rich and creamy. For a non-dairy option, try coconut cream or a plant-based milk thickened with a little cornstarch.
How to Store Leftover Mini Pot Pies?
Leftover mini chicken pot pies can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 350°F (175°C) until warmed through to preserve the puffiness of the pastry.
Can I Freeze These Mini Pot Pies?
Yes, you can freeze them! Assemble the pies and place them on a baking sheet to freeze individually. Once frozen, transfer them to a freezer bag or airtight container. They’ll keep well for up to 3 months. Bake from frozen, adding a few extra minutes to the cooking time.
