Mini Chicken Pot Pies
Mini Chicken Pot Pies
Ingredients
For the Filling
- 1 stick butter
- 3 carrots, chopped
- 2 pieces celery, chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 1/2 cup all-purpose flour
- 3 cups chicken broth
- 3/4 cup heavy cream
- 1 pound cooked chicken, shredded
- 3 large yellow potatoes, boiled and chopped
- 1 teaspoon garlic powder
- 1 teaspoon seasoning salt
- 1 teaspoon black pepper
- 3 sprigs rosemary, finely chopped
For the Topping
- 2 sheets puff pastry
- 2 eggs, whisked
- as needed black pepper, for sprinkling
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 5 min•🌡️ 400
- 2
In a large skillet or Dutch oven, melt the 1 stick of butter over medium heat.
⏱️ 2 min
- 3
Add the 3 chopped carrots, 2 pieces of chopped celery, and 1 chopped onion to the skillet. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
⏱️ 5 min
- 4
Stir in the 3 minced cloves of garlic and cook for another 1 minute until fragrant.
⏱️ 1 min
- 5
Sprinkle the 1/2 cup of all-purpose flour over the vegetables and stir well until it is fully absorbed and coats the vegetables, cooking for 1-2 minutes to cook out the raw flour taste.
⏱️ 2 min
- 6
Gradually pour in the 3 cups of chicken broth, stirring constantly to prevent lumps. Follow with the 3/4 cup of heavy cream, continuing to stir until the mixture is smooth and combined.
⏱️ 3 min
- 7
Bring the mixture to a gentle simmer and let it cook for about 5 minutes, stirring occasionally, until it has slightly thickened.
⏱️ 5 min
- 8
Remove the skillet from the heat. Stir in the 1 pound of shredded cooked chicken, 3 large boiled and chopped yellow potatoes, 1 teaspoon of garlic powder, 1 teaspoon of seasoning salt, 1 teaspoon of black pepper, and 3 finely chopped sprigs of rosemary. Mix until all ingredients are well combined.
⏱️ 5 min
- 9
Lightly flour a clean surface. Roll each of the 2 sheets of puff pastry slightly thinner than their original thickness. Using a round cutter or knife, cut each sheet into 4 pieces (for a total of 8 pieces) that are slightly larger than the opening of your ramekins.
⏱️ 5 min
- 10
Divide the prepared chicken and vegetable filling evenly among 8 individual ramekins.
⏱️ 2 min
- 11
Place one piece of puff pastry over the top of each filled ramekin, gently pressing the edges down to seal it to the rim of the ramekin.
⏱️ 2 min
- 12
Brush the top of each puff pastry with the 2 whisked eggs. Sprinkle a little extra black pepper on top of each pie for garnish.
⏱️ 1 min
- 13
Place the ramekins on a baking sheet and bake in the preheated oven for 15 to 20 minutes, or until the puff pastry is golden brown and beautifully puffed.
⏱️ 15 min•🌡️ 400
- 14
Carefully remove the mini pies from the oven and let them cool for a few minutes before serving. They will be very hot.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Mini Chicken Pot Pies
For the Filling
- 1 stick butter
- 3 carrots, chopped
- 2 pieces celery, chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 1/2 cup all-purpose flour
- 3 cups chicken broth
- 3/4 cup heavy cream
- 1 pound cooked chicken, shredded
- 3 large yellow potatoes, boiled and chopped
- 1 teaspoon garlic powder
- 1 teaspoon seasoning salt
- 1 teaspoon black pepper
- 3 sprigs rosemary, finely chopped
For the Topping
- 2 sheets puff pastry
- 2 eggs, whisked
- as needed black pepper, for sprinkling
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 5 min•🌡️ 400 - 2
In a large skillet or Dutch oven, melt the 1 stick of butter over medium heat.
⏱️ 2 min - 3
Add the 3 chopped carrots, 2 pieces of chopped celery, and 1 chopped onion to the skillet. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
⏱️ 5 min - 4
Stir in the 3 minced cloves of garlic and cook for another 1 minute until fragrant.
⏱️ 1 min - 5
Sprinkle the 1/2 cup of all-purpose flour over the vegetables and stir well until it is fully absorbed and coats the vegetables, cooking for 1-2 minutes to cook out the raw flour taste.
⏱️ 2 min - 6
Gradually pour in the 3 cups of chicken broth, stirring constantly to prevent lumps. Follow with the 3/4 cup of heavy cream, continuing to stir until the mixture is smooth and combined.
⏱️ 3 min - 7
Bring the mixture to a gentle simmer and let it cook for about 5 minutes, stirring occasionally, until it has slightly thickened.
⏱️ 5 min - 8
Remove the skillet from the heat. Stir in the 1 pound of shredded cooked chicken, 3 large boiled and chopped yellow potatoes, 1 teaspoon of garlic powder, 1 teaspoon of seasoning salt, 1 teaspoon of black pepper, and 3 finely chopped sprigs of rosemary. Mix until all ingredients are well combined.
⏱️ 5 min - 9
Lightly flour a clean surface. Roll each of the 2 sheets of puff pastry slightly thinner than their original thickness. Using a round cutter or knife, cut each sheet into 4 pieces (for a total of 8 pieces) that are slightly larger than the opening of your ramekins.
⏱️ 5 min - 10
Divide the prepared chicken and vegetable filling evenly among 8 individual ramekins.
⏱️ 2 min - 11
Place one piece of puff pastry over the top of each filled ramekin, gently pressing the edges down to seal it to the rim of the ramekin.
⏱️ 2 min - 12
Brush the top of each puff pastry with the 2 whisked eggs. Sprinkle a little extra black pepper on top of each pie for garnish.
⏱️ 1 min - 13
Place the ramekins on a baking sheet and bake in the preheated oven for 15 to 20 minutes, or until the puff pastry is golden brown and beautifully puffed.
⏱️ 15 min•🌡️ 400 - 14
Carefully remove the mini pies from the oven and let them cool for a few minutes before serving. They will be very hot.
⏱️ 5 min