Mini Chicken Pot Pies
Mini Chicken Pot Pies
Ingredients
- 1 pack pre-rolled puff pastry sheets
- 1 1/2 cups shredded cooked chicken, rotisserie chicken works great
- 1/2 cup frozen peas and carrots, diced
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup chicken broth
- 1/4 cup heavy cream
- salt, to taste
- black pepper, to taste
- thyme, to taste
- 1 egg, whisked for egg wash
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 10 min•🌡️ 400
- 2
Grease a muffin tin.
⏱️ 1 min
- 3
Cut the puff pastry sheets into circles or squares large enough to fit into the muffin cups.
⏱️ 3 min
- 4
Press the cut pastry gently into the muffin tin cups and prick the bottoms with a fork.
⏱️ 3 min
- 5
Brush the edges of the pastry with the whisked egg for an egg wash.
⏱️ 1 min
- 6
In a saucepan, melt the butter over medium heat.
⏱️ 1 min
- 7
Whisk in the flour and cook for 1 minute, stirring constantly.
⏱️ 1 min
- 8
Slowly whisk in the chicken broth and heavy cream until the mixture becomes thick and smooth.
⏱️ 3 min
- 9
Stir in the shredded chicken, frozen peas and carrots, salt, black pepper, and thyme. Let it simmer for 2 minutes.
⏱️ 3 min
- 10
Spoon the prepared chicken filling into the pastry cups in the muffin tin.
⏱️ 2 min
- 11
Bake for 15–20 minutes until the puff pastry is beautifully golden brown, puffed up, and flaky.
⏱️ 20 min•🌡️ 400
- 12
Let the mini chicken pot pies cool slightly before lifting them out of the muffin tin.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Mini Chicken Pot Pies
- 1 pack pre-rolled puff pastry sheets
- 1 1/2 cups shredded cooked chicken, rotisserie chicken works great
- 1/2 cup frozen peas and carrots, diced
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup chicken broth
- 1/4 cup heavy cream
- salt, to taste
- black pepper, to taste
- thyme, to taste
- 1 egg, whisked for egg wash
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 10 min•🌡️ 400 - 2
Grease a muffin tin.
⏱️ 1 min - 3
Cut the puff pastry sheets into circles or squares large enough to fit into the muffin cups.
⏱️ 3 min - 4
Press the cut pastry gently into the muffin tin cups and prick the bottoms with a fork.
⏱️ 3 min - 5
Brush the edges of the pastry with the whisked egg for an egg wash.
⏱️ 1 min - 6
In a saucepan, melt the butter over medium heat.
⏱️ 1 min - 7
Whisk in the flour and cook for 1 minute, stirring constantly.
⏱️ 1 min - 8
Slowly whisk in the chicken broth and heavy cream until the mixture becomes thick and smooth.
⏱️ 3 min - 9
Stir in the shredded chicken, frozen peas and carrots, salt, black pepper, and thyme. Let it simmer for 2 minutes.
⏱️ 3 min - 10
Spoon the prepared chicken filling into the pastry cups in the muffin tin.
⏱️ 2 min - 11
Bake for 15–20 minutes until the puff pastry is beautifully golden brown, puffed up, and flaky.
⏱️ 20 min•🌡️ 400 - 12
Let the mini chicken pot pies cool slightly before lifting them out of the muffin tin.
⏱️ 5 min