Description
Mini chicken pot pies are the ultimate comfort food, combining golden, flaky pastry with a rich filling of tender chicken and vibrant vegetables in a creamy sauce. Perfect for cozy evenings or gatherings, these delightful bites are not just delicious; they’re a warm embrace on a chilly day. Easy to prepare and customizable with your favorite ingredients, they promise smiles around the table.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (diced)
- 1 cup frozen mixed vegetables (carrots, peas, corn)
- 1 medium onion (diced)
- 2 garlic cloves (minced)
- 1 cup low-sodium chicken broth
- ½ cup heavy cream
- 2 sheets puff pastry
- Salt and pepper (to taste)
Instructions
- Preheat oven to 400°F (200°C). Dice onion and mince garlic.
- In a skillet over medium heat, sauté onions and garlic in oil until translucent.
- Add diced chicken and mixed vegetables; cook until chicken is no longer pink.
- Pour in chicken broth and heavy cream. Simmer for 5 minutes until thickened.
- Roll out puff pastry and cut into circles for ramekins or muffin tins. Fill each with the mixture and cover with pastry lids.
- Bake for 25-30 minutes until golden brown.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pot pie (150g)
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 70mg
Keywords: For added flavor, consider substituting turkey for chicken or incorporating seasonal veggies like spinach or mushrooms. Use store-bought rotisserie chicken for a quicker option.