Mini Chicken Pot Pies
Prep: 20 min
Cook: 30 min
Total: 50 min
Serves: 4
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Warm and comforting, these mini chicken pot pies are a delightful twist on a classic dish. Each bite reveals tender chicken mingling with vibrant veggies in a creamy filling, all enveloped in a flaky puff pastry that adds the perfect crunch. Ideal for family dinners or cozy gatherings, they bring a sense of nostalgia and satisfaction that everyone will love. Serve them hot from the oven for a heartwarming meal that feels like a hug on a plate.
Ingredients
Ingredients
- 2 Tbsp Unsalted Butter
- 1/2 Medium Onion
- 1 Medium Carrot - Diced or Peeled
- 1 Stalk Celery - Diced
- 1 Clove Garlic - Minced
- 3 Tbsp All-Purpose Flour
- 1 Cup Chicken Broth
- 1/2 Cup Milk
- 1/2 Tsp Crumbled Dried Thyme
- 1/2 Tsp Salt And Pepper
- 1 1/2 Cups Cooked Chicken - Diced
- 1/2 Cup Frozen Peas
- 1 Sheet Puff Pastry - Thawed
Directions
Directions
- Preheat the oven to 400°F (200°C). Set four 8-ounce oven-safe ramekins on a rimmed baking sheet.
- Melt the butter in a skillet over medium heat. Add the onion, carrot, and celery and cook for 6–8 minutes, until softened. Stir in the garlic and cook for 30 seconds.
- Sprinkle in the flour and stir for 1 minute. Gradually stir in the broth, then the milk. Add the thyme, salt, and pepper. Simmer for 3–5 minutes, stirring, until the sauce thickens enough to coat the back of a spoon.
- Stir in the chicken and frozen peas. Remove from the heat and let the filling cool for about 10 minutes, then divide it among the ramekins, leaving about ½ inch of space at the top.
- Cut four puff pastry rounds slightly larger than the ramekin rims. Brush the rims lightly with beaten egg, lay a round over each ramekin, and gently press around the edges to seal. Brush the tops with egg and cut a small slit in each to let steam escape.
- Bake for 20–25 minutes, until the pastry is puffed and deep golden and the filling is bubbling through the vents. Let the pies rest for 5–10 minutes before serving.
Nutrition
Per serving · 4 servingsCalories
380
Fat
22 g
Saturated fat
10 g
Carbohydrates
30 g
Sugar
3 g
Fiber
2 g
Protein
15 g
Sodium
600 mg
Cholesterol
70 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 2 Tbsp Unsalted Butter
- 1/2 Medium Onion
- 1 Medium Carrot - Diced or Peeled
- 1 Stalk Celery - Diced
- 1 Clove Garlic - Minced
- 3 Tbsp All-Purpose Flour
- 1 Cup Chicken Broth
- 1/2 Cup Milk
- 1/2 Tsp Crumbled Dried Thyme
- 1/2 Tsp Salt And Pepper
- 1 1/2 Cups Cooked Chicken - Diced
- 1/2 Cup Frozen Peas
- 1 Sheet Puff Pastry - Thawed
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