Mini Chicken Pot Pies (Print Version)
Flaky pastry cups filled with tender chicken and vegetables in a rich, creamy sauce - the ultimate comfort food in bite-sized form.
# Ingredients:
→ Protein
01 -
3–4 boneless, skinless chicken breasts (about 450g)
→ Vegetables
02 -
2 cups frozen mixed vegetables
→ Dairy
03 -
2 tbsp unsalted butter
04 -
1/2 cup heavy cream
→ Pantry Items
05 -
1/4 cup all-purpose flour
06 -
1 cup low-sodium chicken broth
07 -
Salt and pepper to taste
08 -
Dried thyme to taste
→ Pastry
09 -
2 sheets puff pastry
# Steps:
01 -
Preheat oven to 400°F (200°C).
02 -
In a skillet, melt butter over medium heat. Add diced chicken and cook until golden brown, about 8 minutes.
03 -
Stir in frozen mixed vegetables until heated through.
04 -
Sprinkle flour over the mixture and gradually add chicken broth while stirring until thickened (about 5 minutes).
05 -
Mix in heavy cream, thyme, salt, and pepper; remove from heat.
06 -
Roll out puff pastry sheets and cut circles to fit muffin tins.
07 -
Fill pastry-lined cups with the chicken mixture; fold excess pastry over the top or cut smaller circles for lids.
08 -
Bake for 20-25 minutes until golden brown.
09 -
Cool slightly before serving.
# Notes:
01 -
To customize, use leftover turkey or swap vegetables based on your preference.
02 -
Chill dough before rolling for a flakier crust.