Delicious Mini Chicken Pot Pies for Cozy Evenings

Mini chicken pot pies are the ultimate comfort food, boasting flaky crusts that cradle savory, creamy fillings packed with tender chicken and vibrant vegetables. The aroma wafting through your kitchen will have you dreaming of cozy evenings spent with loved ones, snuggled up on the couch, forks at the ready.

These delightful mini chicken pot pies are not just a meal; they’re a warm hug in pastry form. Whether you whip them up for a family dinner or an impromptu gathering, they instantly elevate any occasion to something special. Picture this: you pull one out of the oven, golden brown and bubbling with goodness, and your friends and family can’t wait to dig in. It’s a flavor explosion waiting to happen!

I still remember the first time I made these mini wonders. My friends’ jaws dropped as I served them fresh out of the oven, and we all dove in like kids at a candy store.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Boneless, Skinless Chicken Breasts: About 3-4 breasts works well; adjust for larger gatherings or hungry teens.
• Frozen Mixed Vegetables: Quick and easy; choose a blend that has carrots, peas, and corn for color.
• Chicken Broth: Use low-sodium broth for better control over saltiness; it enhances flavor beautifully.
• Puff Pastry Sheets: These pre-made sheets create that irresistible flaky crust without any fuss.
• Heavy Cream: A splash adds richness; it’s what makes the filling velvety smooth and decadent.
• Onion and Garlic: Freshly chopped onion adds sweetness while garlic introduces depth of flavor.
• Dried Thyme and Rosemary: A sprinkle of these herbs elevates the dish with aromatic notes.
• Salt and Pepper: Essential seasonings to bring all the flavors together harmoniously.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prep Your Oven and Ingredients: Preheat your oven to 400°F (200°C). Ensure all ingredients are ready—chop onions and measure out your vegetables before you start.

Sauté Aromatics: In a large skillet over medium heat, add a bit of oil. Sauté chopped onions until translucent and fragrant; about 3-4 minutes should do the trick.

Add Chicken: Toss in diced chicken breast into the skillet. Cook until browned on all sides for about 5-7 minutes—this step is crucial for deepening flavor.

Mix in Veggies: Add frozen mixed vegetables along with garlic; stir everything together for another 3 minutes until veggies are heated through.

Create The Sauce: Pour in chicken broth and heavy cream while stirring. Season with thyme, rosemary, salt, and pepper; allow sauce to simmer until slightly thickened.

Fill Your Pastry Cups: Roll out puff pastry sheets on a floured surface. Cut circles large enough to fit into muffin tins; fill each cup generously with the creamy mixture before topping with pastry lids.

Now you’re ready to bake! Pop those beauties into the oven for about 20-25 minutes or until golden brown and bubbly. Enjoy the tantalizing aroma filling every corner of your home as you wait patiently (or not) for them to cool down enough to eat!

Perfecting the Cooking Process

Sear the chicken first for maximum flavor, then prepare the filling while the crust bakes for efficiency.

Add Your Touch

Feel free to swap chicken with turkey or add veggies like spinach or peas for variety and nutrition.

Storing & Reheating

Store leftovers in an airtight container in the fridge. Reheat in the oven at 350°F until hot and crispy.

Sharing my first attempt at these mini chicken pot pies was a disaster, but my friends devoured them anyway, claiming they were “perfectly imperfect.”

FAQ

Can I use frozen vegetables in mini chicken pot pies?

Yes, frozen vegetables work great and save prep time while still adding nutrition.

How do I prevent soggy bottom crusts?

Blind bake the crust before adding the filling to ensure crispiness throughout.

What can I substitute for heavy cream?

You can use milk mixed with a bit of flour or cornstarch as a lighter alternative.

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Mini Chicken Pot Pies

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• Author: Katie Thompson
• Total Time: 45 minutes
• Yield: Serves 6

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Description

Indulge in the ultimate comfort food with these mini chicken pot pies, featuring flaky pastry crusts filled with creamy chicken and vibrant vegetables. Perfect for family dinners or casual gatherings, these delightful bites promise a flavor explosion that will warm your heart and bring smiles to the table!

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Ingredients

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• 3–4 boneless, skinless chicken breasts (about 1 lb)
• 2 cups frozen mixed vegetables (carrots, peas, corn)
• 1 cup low-sodium chicken broth
• 1 sheet puff pastry (thawed)
• ½ cup heavy cream
• 1 onion (chopped)
• 2 cloves garlic (minced)
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste

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Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large skillet over medium heat, sauté chopped onions in a bit of oil until translucent (about 3-4 minutes). Add diced chicken and cook until browned (5-7 minutes).
3. Stir in frozen mixed vegetables and garlic; heat through for another 3 minutes.
4. Pour in chicken broth and heavy cream, seasoning with thyme, rosemary, salt, and pepper. Simmer until slightly thickened.
5. Roll out the puff pastry on a floured surface and cut circles to fit muffin tins. Fill each cup generously with the mixture and top with pastry lids.
6. Bake for 20-25 minutes until golden brown and bubbly.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Main
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 pot pie (120g)
• Calories: 320
• Sugar: 2g
• Sodium: 450mg
• Fat: 22g
• Saturated Fat: 10g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 2g
• Protein: 12g
• Cholesterol: 60mg