Description
Flaky, buttery mini pot pies overflowing with creamy chicken filling and baked to a perfect golden shine.
Ingredients
Scale
- 1 cup cooked shredded chicken
- 1 sheet puff pastry or pie crust
- 1 can cream of chicken (or homemade roux)
- 1 cup mixed vegetables (peas, carrots, corn)
- 1 onion, chopped
- 2 tablespoons butter
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon thyme
- Egg wash for shine
Instructions
- Sauté onions in butter until soft, then stir in vegetables, chicken, broth, and cream of chicken; season with thyme, salt, and pepper.
- Simmer a few minutes until thick and creamy.
- Line muffin tins with circles of puff pastry or pie crust, pressing gently to form cups.
- Fill each cup generously with warm chicken mixture.
- Top with smaller pastry circles, sealing edges with a fork; cut a small vent.
- Brush tops with egg wash and bake 20–25 minutes until deep golden and flaky.
- Cool slightly, garnish with fresh thyme, and serve warm.
Notes
- Ensure the chicken mixture is warm before filling the pastry cups.
- Feel free to customize the mixed vegetables based on your preference.
- For a richer flavor, use homemade chicken broth.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pot pie
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 50mg