Description

Mini Chicken Pot Pies are the ultimate finger food for your graduation celebration. With their flaky, buttery crust and rich, creamy filling packed with tender chicken and colorful vegetables, these bite-sized delights are sure to impress your guests. Easy to make and even easier to eat, they bring warmth and comfort to any gathering, making them a must-have for your next event.

Ingredients

Scale

2 cups boneless, skinless chicken breasts, cooked and diced
1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
4 tablespoons butter
1/3 cup all-purpose flour
1 cup low-sodium chicken broth
1 teaspoon dried thyme
Salt and pepper to taste
2 sheets puff pastry

Instructions

Preheat your oven to 400°F (200°C) and prepare mini muffin tins.
In a skillet over medium heat, melt 2 tablespoons of butter. Add the diced chicken, season with salt and pepper, and sauté until golden brown (6-8 minutes).
Stir in the remaining butter and flour to create a roux. Gradually add chicken broth while stirring until thickened (about 2 minutes). Mix in frozen vegetables and thyme; simmer until warmed through.
Roll out puff pastry sheets and cut into circles larger than muffin tin holes. Place each circle into the tins.
Fill each pastry shell with the chicken mixture, leaving space for puffing.
Cut smaller circles from leftover pastry for tops or fold edges over for a rustic look. Brush melted butter on top.
Bake for about 15 minutes or until golden brown.

Prep Time: 25 minutes
Cook Time: 15 minutes
Category: Appetizer
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 pie (65g)
Calories: 210
Sugar: 1g
Sodium: 450mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 2g
Protein: 7g
Cholesterol: 40mg

Keywords: Experiment with different herbs like rosemary or add cheese to the filling for extra flavor. These pot pies can be made in advance; freeze assembled pies before baking for hassle-free entertaining.