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!
Ingredients
Scale
- 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
Instructions
- Preheat your oven to 400°F (200°C).
- 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).
- Stir in frozen mixed vegetables and garlic; heat through for another 3 minutes.
- Pour in chicken broth and heavy cream, seasoning with thyme, rosemary, salt, and pepper. Simmer until slightly thickened.
- 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.
- 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