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- 2 cups cooked chicken, shredded - 1 cup frozen mixed vegetables (peas, carrots, corn) - 1/2 cup onion, diced - 2 cloves garlic, minced - 1 cup chicken broth - 1 cup heavy cream - 1 package (1 sheet) puff pastry, thawed In this recipe, I use cooked chicken. You can use any leftover chicken. Shred it into bite-sized pieces. I love adding frozen mixed vegetables. They bring color and flavor. Peas, carrots, and corn work best. You need onion and garlic too. Dice the onion finely and mince the garlic. Both add great taste to the filling. For the base, chicken broth and heavy cream are key. The broth gives depth. The cream makes the filling rich and smooth. Lastly, you need puff pastry. This is what makes the pot pies crispy and flaky. - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - Salt and pepper to taste - 1 egg (for egg wash) To season your filling, use dried thyme and rosemary. These herbs elevate the flavor. Add salt and pepper to taste. This simple mix makes the dish shine. Finally, the egg wash is important. It helps the pastry turn golden brown. Just beat an egg and brush it on top before baking. This gives your mini chicken pot pies a lovely finish. Enjoy the rich flavors and warm comfort of this dish! {{ingredient_image_1}} - Preheat oven to 400°F (200°C). - Grease muffin tin to prevent sticking. - In a skillet, heat olive oil over medium heat. - Add diced onion and minced garlic, sauté for 3-4 minutes. - Stir in shredded chicken and mixed vegetables, cooking for 2-3 minutes. - Pour in chicken broth and heavy cream. Add thyme, rosemary, salt, and pepper. - Bring to a simmer and cook for 5-7 minutes, stirring often, until thick. - Roll out puff pastry on a floured surface. Cut into 5-inch circles. - Press pastry circles into muffin tin cups, leaving extra hanging over the edges. - Spoon chicken filling into each pastry-lined muffin cup. - Use extra pastry to create tops or lattice patterns. Press edges to seal. - Beat egg in a bowl and brush tops with egg wash. - Bake for 20-25 minutes or until pastries are golden brown and puffed. - Let cool for a few minutes before removing from the muffin tin. To roll puff pastry evenly, start on a clean and lightly floured surface. Use a rolling pin and apply gentle pressure. Be sure to roll from the center outwards. This helps keep the thickness uniform. For avoiding soggy bottoms, place the pastry in the fridge for a few minutes before filling. This keeps it firm when baking and helps it stay crisp. You can easily boost flavor by adding herbs or spices. For example, fresh thyme or parsley can brighten your dish. Try adding a pinch of cayenne for a slight kick. If you want extra fillings, consider mushrooms or diced potatoes. These add texture and depth to the mix. To ensure even browning, rotate your muffin tin halfway through baking. This helps all the pies cook evenly. Checking for doneness is easy; look for a golden brown color on top. You can also insert a knife into the center. If it comes out hot, your mini pot pies are ready to serve. Pro Tips Use Rotisserie Chicken: For a quicker option, use store-bought rotisserie chicken. It saves time and adds great flavor to your pot pies. Customize Vegetables: Feel free to swap out the frozen mixed vegetables for your favorites or whatever you have on hand, like broccoli or bell peppers. Puff Pastry Handling: Keep your puff pastry cold until you're ready to use it. This helps it puff up beautifully in the oven. Make Ahead: You can prepare the filling and pastry ahead of time. Assemble and bake when ready to serve for a fresh meal. {{image_2}} You can change mini chicken pot pies into muffin-style bites. This makes them fun and easy to eat. Use a muffin tin to hold the puff pastry. You can adapt the filling by using leftover turkey or beef instead of chicken. You can also add more veggies, like spinach or mushrooms, for extra flavor. These swaps keep your meal fresh and exciting! Instead of puff pastry, try phyllo or shortcrust pastry for a different look. These options add a crispy texture. You can make mini pots for a party or appetizer. Fill them with your chicken mix and serve warm. They are great for gatherings! You can also top them with a dollop of sour cream or fresh herbs for added taste. For gluten-free eaters, use gluten-free puff pastry or a gluten-free pie crust. You can find these in most stores. For a vegetarian version, swap the chicken for cooked lentils or chickpeas. Add more veggies, like zucchini or bell peppers, to make up for the protein. This way, everyone can enjoy delicious mini pot pies! You can freeze mini chicken pot pies before or after baking. If you freeze them before baking, wrap each pie tightly in plastic wrap. Place the wrapped pies in a freezer bag. This keeps them fresh. You can also freeze them after baking. Let them cool first. Then, wrap and bag them. You can freeze mini chicken pot pies for up to three months. They stay tasty and safe during this time. When you're ready to eat, just thaw and reheat. You can reheat mini chicken pot pies in the oven or microwave. The oven gives the best results. Preheat it to 350°F (175°C). Place the pies on a baking sheet. Heat for about 15-20 minutes. This keeps the crust crispy. If you use the microwave, heat each pie for about 1-2 minutes. The crust may get soft, so this is not the best choice. If you want to keep them crispy, try the oven. To store leftovers, place them in an airtight container. Keep them in the fridge. They will stay fresh for up to four days. Make sure they cool down before storing. This helps keep moisture out. If you notice any signs of spoilage, discard them. Always trust your senses. If they smell off, do not eat them. Enjoy your mini chicken pot pies while they're fresh! Yes, you can use rotisserie chicken. It makes this recipe faster and easier. Here are some benefits of using store-bought cooked chicken: - Saves time: No need to cook or shred chicken yourself. - Adds flavor: Rotisserie chicken is often seasoned well. - Less waste: You can use leftover chicken for other meals. You can mix it up with different veggies or proteins. Here are some ideas: - Vegetables: Try mushrooms, bell peppers, or spinach. - Proteins: Use turkey, beef, or even tofu for a twist. - Seasoning: Add your favorite herbs or spices for extra flavor. Mini chicken pot pies pair well with various sides and drinks. Here are some suggestions: - Side dishes: A fresh green salad or roasted veggies work great. - Beverages: Serve with iced tea, lemonade, or a light wine. In this blog post, we explored how to make delicious mini chicken pot pies. We covered key ingredients like chicken, mixed veggies, and puff pastry. The step-by-step instructions helped you prep, cook, and assemble your pies. Tips also showed you how to enhance flavors and avoid soggy bottoms. Plus, we discussed fun variations and storage tips for leftovers. Now you can make these tasty treats at home with confidence. Enjoy your cooking adventure and share your mini pot pies with friends!

Mini Chicken Pot Pies

Delicious mini pot pies filled with chicken and vegetables, perfect for a cozy meal.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 12
Calories 300 kcal

Ingredients
  

  • 2 cups cooked chicken, shredded
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 0.5 cup onion, diced
  • 2 cloves garlic, minced
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • to taste salt and pepper
  • 1 tablespoon olive oil
  • 1 package (1 sheet) puff pastry, thawed
  • 1 egg for egg wash

Instructions
 

  • Preheat your oven to 400°F (200°C) and lightly grease a muffin tin.
  • In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until softened, about 3-4 minutes.
  • Stir in the shredded chicken and frozen mixed vegetables, cooking for an additional 2-3 minutes until warmed through.
  • Pour in the chicken broth and heavy cream, then add the thyme, rosemary, salt, and pepper. Bring to a simmer and let cook for 5-7 minutes, stirring occasionally, until the mixture thickens slightly.
  • Roll out the puff pastry on a lightly floured surface and cut into circles that are about 5 inches in diameter.
  • Press the pastry circles into the muffin tin cups, ensuring that there is extra hanging over the edges.
  • Spoon the chicken mixture into each pastry-lined muffin cup, filling them generously.
  • Use any excess pastry to create tops for your mini pot pies, either by cutting more circles or creating lattice patterns. Press edges to seal.
  • Beat the egg in a small bowl and brush the tops of the pies with the egg wash for a golden finish.
  • Bake in the preheated oven for 20-25 minutes or until the pastries are golden brown and puffed.
  • Allow the mini pot pies to cool for a few minutes before carefully removing them from the muffin tin.

Notes

Serve warm, garnished with fresh herbs for added flavor.
Keyword chicken, comfort food, mini, pot pie