Mini Chicken Pot Pies
Warm and comforting mini chicken pot pies filled with tender chicken, vibrant vegetables, and wrapped in flaky pastry—perfect for chilly evenings.
Ingredients
Filling
- 1 cup cooked chicken, shredded Tender and juicy, this chicken forms the heart of our dish.
- 1 cup mixed vegetables (peas, carrots, corn) Sweet and colorful, these veggies add vibrancy.
- 1 cup chicken broth A soul-warming base that infuses the filling with savory notes.
- 1/2 cup heavy cream Gives the filling a luscious, velvety texture.
- 1 tablespoon olive oil Adds depth and richness to the sautéed chicken.
- 1 tablespoon butter For flavor and comforting aroma.
- 1 tablespoon all-purpose flour Helps thicken our filling.
- 1 teaspoon onion powder Brings mild sweetness and aroma.
- 1 teaspoon garlic powder Adds an irresistible savory punch.
- 1 teaspoon thyme Elevates the dish’s flavor profile.
- 1/2 teaspoon salt Enhances all flavors.
- 1/4 teaspoon pepper For a gentle kick.
- 1 package refrigerated biscuit dough or puff pastry Golden, flaky goodness that envelops the filling.
- to taste fresh parsley, chopped For garnish.
Instructions
Preparation
- Preheat your oven to 375 degrees F (190 degrees C).
- In a large skillet, heat the olive oil and butter over medium heat. Add in the shredded chicken and sauté for a few minutes until warmed through.
- Sprinkle the flour over the chicken, mixing well. Let it cook for about 1 minute.
- Slowly pour in the chicken broth, stirring continuously to avoid lumps. Add the heavy cream and mix until smooth.
- Add the mixed vegetables, onion powder, garlic powder, thyme, salt, and pepper. Stir and simmer for about 5-7 minutes until thickened.
- Remove from heat and let cool slightly.
- Roll out the biscuit dough or puff pastry to about 1/4 inch thick. Cut circles slightly larger than your muffin tin cups.
- Grease your muffin tin and press the dough circles into the cups.
- Fill each crust with the chicken and vegetable mixture.
- Bake for about 15-20 minutes, or until the crust is golden brown.
- Let cool for a few minutes before garnishing with fresh parsley.
Notes
Make sure to let the filling cool slightly before adding it to the pastry. Avoid overfilling the pies.