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Mini Chicken Pot Pies

Mini chicken pot pies are a delightful twist on a classic comfort food, featuring flaky pastry crusts filled with tender chicken and colorful vegetables in a creamy sauce. These bite-sized wonders are perfect for family dinners or gatherings, giving everyone a taste of nostalgia with every bite. Easy to prepare and customizable, these mini pot pies will impress guests and satisfy cravings alike.

  • Total Time: 50 minutes
  • Yield: Makes about 12 mini pot pies 1x

Ingredients

Scale
  • 34 boneless, skinless chicken breasts (about 1 lb)
  • 2 medium carrots, diced
  • 1 cup frozen peas
  • 1 medium onion, finely chopped
  • 2 stalks celery, chopped
  • 2 cups low-sodium chicken broth
  • ¼ cup all-purpose flour
  • 3 tablespoons butter
  • 2 sheets puff pastry

Instructions

  1. Preheat your oven to 400°F (200°C). Wash and chop the carrots, onion, and celery.
  2. In a skillet over medium heat, melt 2 tablespoons of butter. Add diced chicken seasoned with salt and pepper; sauté for about 5 minutes until cooked through. Set aside.
  3. In the same skillet, melt another tablespoon of butter; add chopped onions, carrots, and celery. Sauté for about 5 minutes until softened.
  4. Sprinkle flour over the vegetable mixture and stir for one minute. Gradually pour in chicken broth while whisking to avoid lumps. Let simmer for about 3 minutes until thickened; stir in frozen peas.
  5. Roll out puff pastry on a floured surface and cut into circles to fit muffin tins. Spoon the filling into each pastry cup, then cover with another piece of pastry.
  6. Bake in the preheated oven for about 25 minutes until golden brown on top. Let cool slightly before serving.
  • Author: Jennifer
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Main
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 330
  • Sugar: 3g
  • Sodium: 410mg
  • Fat: 18g
  • Saturated Fat: 7g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 29g
  • Fiber: 2g
  • Protein: 15g
  • Cholesterol: 50mg

Keywords: Substitute chicken with turkey or beef for different variations. Add colorful veggies like spinach or bell peppers for additional flavor and nutrition. Assemble but do not bake the pot pies; freeze them for up to three months and bake straight from frozen.