Mini Chicken Pot Pies
Delicious individual-sized pot pies filled with creamy chicken and vibrant mixed vegetables, perfect for busy weeknights or cozy weekends.
Ingredients
Filling Ingredients
- 1 cup cooked chicken, shredded Tender and juicy, this chicken will serve as the heart of your dish.
- 1 cup mixed vegetables (peas, carrots, corn) Colorful and nutritious, these veggies add texture and flavor.
- 1 cup chicken broth Provides a flavorful base for the filling.
- 1/2 cup heavy cream Enriches the gravy.
- 1 tablespoon olive oil Adds a subtle fruity flavor and healthy fats.
- 1 tablespoon butter For richness and flavor.
- 1 tablespoon all-purpose flour Helps thicken your filling.
- 1 teaspoon onion powder For depth of flavor.
- 1 teaspoon garlic powder Adds a hint of aromatic goodness.
- 1 teaspoon thyme A fragrant herb that complements the other ingredients.
- 1/2 teaspoon salt Enhances the dish's natural flavors.
- 1/4 teaspoon pepper For a touch of warmth.
- 1 package refrigerated biscuit dough or puff pastry Creates a golden, flaky crust.
- as needed 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 next and mix until you achieve a silky consistency.
- Add the mixed vegetables, onion powder, garlic powder, thyme, salt, and pepper. Stir and simmer for about 5-7 minutes until the mixture thickens.
- Remove the skillet from heat and let the filling cool slightly.
- Roll out the biscuit dough or puff pastry to about 1/4 inch thick and cut circles slightly larger than your muffin tin cups.
- Grease your muffin tin liberally and press the dough circles into the cups.
- Fill each crust generously with the chicken and vegetable mixture.
- Bake in your preheated oven for about 15-20 minutes, or until the crust is golden brown.
- Let the mini pot pies cool for a few minutes before garnishing with fresh parsley.
Notes
For an extra crispy crust, brush the tops with a little beaten egg before baking. You can substitute rotisserie chicken for a quicker option.