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–+ servings
Easy Mini Chicken Pot Pies

Savory Easy Mini Chicken Pot Pies for Cozy Nights

Indulge in these Easy Mini Chicken Pot Pies, bursting with comforting flavors and customizable fillings for any chilly evening.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 55 minutes
Servings: 6 piez
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 cups Diced Boneless, Skinless Chicken Breasts Feel free to substitute with turkey.
  • 1 cup Frozen Mixed Vegetables A colorful blend.
  • 1 medium Onion Finely chopped.
  • 2 cloves Garlic Minced.
  • 1/2 cup Heavy Cream For creaminess.
  • 1 cup Chicken Broth Low sodium recommended.
  • 1 teaspoon Dried Thyme Fresh thyme can elevate the flavor.
  • to taste Salt
  • to taste Pepper
For the Pastry
  • 1 package Puff Pastry Sheets Store-bought is recommended.

Equipment

  • Muffin tin
  • Skillet
  • Rolling Pin

Method
 

Step-by-Step Instructions for Easy Mini Chicken Pot Pies
  1. Preheat your oven to 400°F (200°C). Prepare a muffin tin by lightly greasing it.
  2. In a medium skillet, melt 2 tablespoons of butter over medium heat. Sauté 1 finely chopped onion and 2 minced garlic cloves for about 3-4 minutes.
  3. Add 2 cups of diced chicken and 1 cup of mixed vegetables, stirring and cooking for 5-7 minutes until the chicken is cooked through.
  4. Pour in 1 cup of chicken broth and 1/2 cup of heavy cream, then season with salt, pepper, and 1 teaspoon of thyme. Simmer for about 5 minutes until thick.
  5. Roll out 1 package of puff pastry sheets and cut into squares to fit the muffin tin.
  6. Fill each pastry cup with the mixture, cover with a pastry square, seal edges with a fork, brush with a beaten egg, and bake for 25-30 minutes.

Nutrition

Serving: 1pieCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 600mgPotassium: 250mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 2mg

Notes

Allow filling to cool before filling pastry to prevent sogginess. Freezer unbaked pies for up to 3 months.

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