Mini Chicken Pot Pies with Puff Pastry
Introduction
Mini Chicken Pot Pies with Puff Pastry are irresistibly golden, flaky, and filled with a rich, savory chicken and vegetable medley. These individual pies make an impressive and comforting dish for family dinners or special gatherings, and their personal size adds both convenience and fun to mealtime. Because they’re pre-portioned, they’re perfect for serving at potlucks, parties, or as grab-and-go comfort food for busy weeknights.
Why These Mini Chicken Pot Pies Will Wow Your Guests
These pies take the classic homestyle flavors of chicken pot pie and elevate them with a quick, buttery puff pastry crust that bakes up light and crisp. The combination of tender chicken, colorful vegetables, and a creamy, herb-infused sauce enveloped in flaky pastry is satisfying and delicious. Each bite delivers the classic comfort you crave but in an elegant, miniaturized form that guests will love.
Prepping Ingredients Efficiently
To ensure perfectly diced vegetables for a uniform and attractive filling, try using a Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper. This speeds up your prep and ensures every mini pie has the right balance of ingredients. You’ll want diced carrots, onion, and celery alongside your cooked chicken—shredded quickly with a Chicken Shredder Tool Twist for Kitchen to save time and effort.
Chop and measure all your veggies before you start, using a sturdy Bamboo Cutting Board for Kitchen to make clean-up a breeze.
Building the Perfect Creamy Filling
Sauté your diced vegetables in a SENSARTE Nonstick Frying Pan Skillet, 9.5 Inch until just tender, then make a silky roux with butter and flour. Slowly stir in chicken broth and a splash of milk to create a rich, creamy sauce. Mixing in fresh thyme, peas, and your shredded chicken, you’ll end up with a hearty filling that’s bursting with comforting flavor.
How to Assemble and Bake for Best Results
For mess-free assembly and reliable, even baking, line your muffin tin with pieces of Reynolds Kitchens Brown Parchment Paper Roll. This keeps the pot pies from sticking and makes them easier to remove after baking.
Roll out your puff pastry, cut into squares, and gently press each square into the muffin tin. Fill with a generous spoonful of the chicken-vegetable mixture, then top with another smaller square of pastry, pinching the edges or leaving them rustic for charming, bakery-style appeal.
Brush the tops with a little beaten egg for a glossy, golden finish.
Serving and Storing Mini Chicken Pot Pies
Serve your mini chicken pot pies hot and fresh for the ultimate comfort. They’re just as good at room temperature, making them easy to transport in an airtight container like the Rubbermaid Brilliance Food Storage Containers, Set of 5 for meals on the go or next-day lunches.
Pair these pies with a crisp side salad and a chilled beverage for a complete meal, or offer as hearty appetizers at your next party.
Nutritional Information and Serving Size
This recipe yields roughly 10–12 individual mini chicken pot pies. Each pie contains around 240–280 calories, depending on the ingredients used and the size of your pastry squares. With a satisfying dose of protein, vegetables, and that rich sauce, these are a comforting option perfect for portion control.
Mini Chicken Pot Pies with Puff Pastry (Recap)
These mini pies bring the nostalgic warmth of chicken pot pie into a fun, crowd-pleasing format with perfectly flaky puff pastry. They combine simplicity with stunning visual appeal and a satisfyingly creamy filling—making them a delicious addition to your regular recipe rotation.
Ingredients
Instructions
- Preheat your oven to 400°F. Line your muffin tin with squares of Reynolds Kitchens Brown Parchment Paper Roll to prevent sticking.
- Heat butter in a SENSARTE Nonstick Frying Pan Skillet, 9.5 Inch over medium heat. Add onions, carrots, and celery, cooking until softened (about 5 minutes). Stir in garlic and sauté for 30 seconds.
- Sprinkle in flour and stir constantly for 1-2 minutes. Gradually pour in chicken broth and milk, whisking to prevent lumps. Bring to a simmer and cook until thickened, about 3–5 minutes.
- Add shredded chicken, peas, thyme, salt, and pepper. Mix until well combined, then remove from heat to cool slightly while prepping pastry.
- Cut puff pastry into 10–12 large squares (about 4×4 inches) and a matching number of smaller squares (about 2.5×2.5 inches) for the tops.
- Gently press a large square into each muffin cup. Spoon the filling into each pastry shell, then top with a small pastry square. Pinch the edges or crimp with a fork as desired. Brush tops with the beaten egg.
- Bake 18–22 minutes, or until the pastry is puffed and deep golden brown.
- Allow to cool in the pan for a few minutes, then lift out using the parchment paper and serve sprinkled with fresh parsley if desired.
Cook and Prep Times
Prep Time: 25 minutes
Cook Time: 22 minutes
Total Time: 50 minutes
