Description
Golden flaky puff pastry filled with creamy chicken and vegetables. These Easy Mini Chicken Pot Pies are perfect for a cozy meal or party snack, ready in just 40 minutes.
Ingredients
2 cups cooked shredded chicken
1 tablespoon butter
1/2 cup chopped onion
1/2 cup frozen peas
1/2 cup diced carrots
1/2 cup corn kernels
2 tablespoons all-purpose flour
1 cup chicken broth
1/4 cup milk
Salt and pepper to taste
1 sheet puff pastry, thawed
1 egg, beaten (for egg wash)
Instructions
Preheat oven to 375°F (190°C) and grease a muffin tin.
Melt butter in a skillet over medium heat. Add onion and cook until translucent, 3–4 minutes. Add carrots and corn; cook 2–3 minutes.
Stir in flour and cook for 1 minute. Slowly add chicken broth and milk, stirring constantly to avoid lumps. Simmer until thickened, 3–5 minutes. Season with salt and pepper.
Add chicken and peas; stir to combine. Remove from heat and let cool slightly.
Cut puff pastry into circles to fit muffin cups and press into bottoms and sides. Fill with chicken mixture.
Top with smaller pastry circles, sealing edges with a fork. Brush tops with beaten egg.
Bake 20–25 minutes or until golden brown. Let rest 5 minutes before serving.
Notes
You can swap the vegetables for your favorites, like broccoli or mushrooms. Freeze unbaked pies for later and bake straight from frozen, adding extra minutes to cook time.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American