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Every time I make these Mini Chicken Pot Pies, I am transported back to the cozy kitchens of my childhood. The smell of the buttery puff pastry baking in the oven brings a wave of nostalgia, reminding me of Sunday dinners at my grandmother’s house. She always had a way of making simple ingredients come alive with flavor. As I stood by her side, watching her roll out the dough and fill the pies, I learned that cooking is not just about feeding the body, but also nourishing the soul. I truly believe that once you try this recipe, you’ll feel that same warmth and comfort in your own home!
Now, I’m excited to share this delightful Mini Chicken Pot Pie recipe with you. It’s a dish that’s perfect for sharing with family on a brisk autumn evening or indulging in after a long day. Let’s get started!
Ingredients:
- 1 sheet puff pastry, thawed: This is our golden, flaky crust that brings everything together. If you prefer to make your own pastry, feel free to do so!
- 1 cup cooked chicken, shredded: Use leftover rotisserie chicken or any cooked chicken you have on hand. It adds heartiness to the filling.
- 1/2 cup frozen mixed vegetables (peas, carrots, corn): These not only add color but also infuse the dish with a hint of sweetness.
- 1/4 cup heavy cream: This is where the richness comes from, making the filling creamy and delicious.
- 1/4 cup chicken broth: Adds moisture and enhances the chicken flavor.
- 1 tablespoon all-purpose flour: This helps thicken the filling, making it nice and hearty.
- 1 tablespoon butter: A little bit of butter goes a long way in building flavor.
- 1/4 teaspoon garlic powder: Adds a lovely subtle flavor.
- 1/4 teaspoon onion powder: For that comforting, savory taste.
- Salt and pepper to taste: Always necessary to bring out the best flavors.
- 1 egg, beaten (for egg wash): This will help give the pastry a beautiful golden color when baked.
- Fresh parsley, chopped (optional, for garnish): A little garnish adds a pop of color and freshness to your dish!
Now that we have our ingredients ready, let’s dive into the cooking process.
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Prepare the filling: Start by melting the butter in a skillet over medium heat. I love using a non-stick pan for this! Once melted, stir in the flour and let it cook for about 1-2 minutes. This is the base for our creamy filling.
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Gradually whisk in the chicken broth and heavy cream until everything is well combined and smooth; you don’t want any lumps in your filling! The mixture should begin to thicken.
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Add in the shredded chicken, frozen mixed vegetables, garlic powder, and onion powder. Stir to combine everything and let it cook for a few more minutes until it’s heated through and smells absolutely divine!
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Assemble the pot pies: Preheat your oven to 375°F. While it’s heating up, cut out circles from your puff pastry that are slightly larger than your ramekins or muffin tin. I usually make about 4–6 depending on the size of the cups.
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Line the base of each cup with a piece of puff pastry, gently pressing it into place. Fill each cup generously with the chicken filling. Don’t be shy here; you want them filled to the brim!
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Top with another circle of puff pastry, sealing the edges by pinching them together. You can also use a fork to crimp the edges for a cute design!
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Before baking, brush the tops with the beaten egg. This gives your pies that lovely golden-brown color we all adore. Don’t forget to cut small slits in the pastry to allow steam to escape.
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Place the assembled pies in the oven and bake for about 20-25 minutes or until the tops are puffed and golden brown. The smell wafting through your home will be irresistible!
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Serve: Once they are done, let them cool for a few minutes before digging in. I usually garnish with a sprinkle of fresh parsley for that little extra touch of color and flavor.
Why I Love Making This Dish: Mini Chicken Pot Pies hold a special place in my heart. Not only do they remind me of family gatherings and comforting meals, but they also represent simplicity in cooking. You can throw in nearly any leftover chicken or vegetables you have, and the results will always be delicious. You can also make variations based on what’s in your fridge— it’s all about creativity!
What You’ll Need: Besides the ingredients we discussed, you’ll want to have some essential kitchen tools handy. A sturdy skillet for the filling, ramekins or a muffin tin, and a rolling pin if you’re rolling out homemade pastry. Having a good whisk and a pastry brush will also make your life easier!
Now let’s go step by step through the cooking process.
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- First, preheat the oven to 375°F. Trust me, this is key for that crispy skin!
- Melt the butter in a skillet over medium heat.
- Stir in the flour and cook until golden.
- Gradually whisk in chicken broth and heavy cream until smooth.
- Add the chicken, mixed vegetables, garlic powder, onion powder, salt, and pepper.
- Stir and let it all cook together for a few minutes.
- Prepare your puff pastry by cutting circles.
- Line your ramekins and fill with the creamy mixture.
- Top with another puff pastry circle and seal the edges.
- Brush with beaten egg and make slits for steam.
- Bake until golden and puffed.
- Enjoy the deliciousness!
Tips for Perfect Results: If you want to make sure your pot pies are extra special, here’s my tip: Make sure your filling is not too runny before you fill the pastry. If you see excess liquid, just let it cook a bit longer until it thickens. Also, using a mix of fresh herbs can elevate the flavor! I love adding rosemary or thyme. You could even try adding some diced potatoes for a heartier pie.
Serving Suggestions and Sides: These Mini Chicken Pot Pies are wonderful on their own, but if you want to add a side, consider a crisp green salad or some roasted veggies to balance the meal. I also love serving them with a simple cranberry sauce on the side; it adds a lovely zing that complements the richness of the pies.
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Leftovers: If you happen to have any leftovers—though I doubt you will—they store wonderfully! Just place them in an airtight container in the fridge. To reheat, pop them in the oven at 350°F for about 10–15 minutes until warmed through. This way, the pastry stays flaky and delicious.
FAQ Section:
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Can I use boneless chicken? You can, but trust me, bone-in chicken gives a much richer flavor. I’ve tried both, and the bone-in version is always juicier!
Can I make these ahead of time? Absolutely! You can assemble the pies and keep them in the fridge before baking. Just be sure to let them sit at room temperature for about 20 minutes before popping them in the oven.
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What if I don’t have puff pastry? You could use regular pie crust or even biscuit dough as an alternative. Each gives a unique taste, but the heartiness will remain!
Now you see how simple and comforting it is to make Mini Chicken Pot Pies! This dish has become a beloved favorite in my household, and I can’t wait for you to experience the same love and warmth this recipe brings. Trust me, your family will be asking for seconds, just like mine does every time. So grab those ingredients, roll up your sleeves, and let’s create something truly special together! Let me know how it turns out for you. Happy cooking!
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Mini Chicken Pot Pies
Ingredients
For the filling
- 1 cup cooked chicken, shredded Use leftover rotisserie chicken or any cooked chicken.
- 1/2 cup frozen mixed vegetables (peas, carrots, corn) Adds color and sweetness.
- 1/4 cup heavy cream For creaminess in the filling.
- 1/4 cup chicken broth Enhances chicken flavor.
- 1 tablespoon all-purpose flour Thickens the filling.
- 1 tablespoon butter Builds flavor.
- 1/4 teaspoon garlic powder Adds subtle flavor.
- 1/4 teaspoon onion powder Provides a comforting taste.
- to taste Salt and pepper To enhance flavors.
For the crust
- 1 sheet puff pastry, thawed Golden, flaky crust.
- 1 egg beaten (for egg wash) Gives a golden color to the pastry.
For garnish (optional)
- to taste Fresh parsley, chopped Adds color and freshness.
Instructions
Preparation
- Preheat the oven to 375°F.
- Melt the butter in a skillet over medium heat.
- Stir in the flour and cook until golden (about 1-2 minutes).
- Gradually whisk in chicken broth and heavy cream until smooth.
- Add the chicken, mixed vegetables, garlic powder, onion powder, salt, and pepper.
- Stir and let it cook for a few minutes.
Assembly
- Cut circles from the puff pastry slightly larger than your ramekins or muffin tin.
- Line the base of each cup with a piece of puff pastry.
- Fill each cup generously with the chicken filling.
- Top with another circle of puff pastry and seal the edges.
- Brush with beaten egg and make small slits in the pastry for steam.
Baking
- Place the assembled pies in the oven and bake for about 20-25 minutes or until golden brown.
Serving
- Let the pies cool for a few minutes before serving.
- Garnish with fresh parsley if desired.