Description
Mini chicken pot pies are delicious individual-sized pies filled with tender chicken and vegetables in a creamy sauce, all encased in a flaky crust.
Ingredients
Scale
- 1 cup cooked chicken, diced
- 1 cup mixed vegetables (carrots, peas, corn)
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1 tbsp butter
- 1 tbsp all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven to 375°F (190°C).
- Melt butter in a pan and stir in flour to make a roux.
- Add chicken broth, cream, garlic powder, onion powder, salt, and pepper. Stir until thickened.
- Mix in chicken and vegetables. Remove from heat.
- Roll out puff pastry and cut into circles to fit a muffin tin.
- Press pastry into muffin tin cups and fill with chicken mixture.
- Cover with another pastry circle or create a lattice top.
- Brush with egg wash and bake for 20-25 minutes until golden.
Notes
- Use leftover rotisserie chicken for convenience.
- You can substitute frozen vegetables if fresh ones aren’t available.
- For a crispier crust, brush with egg wash before baking.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 320
- Sugar: 3g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 65mg
