Why Make This Recipe
Mini Chicken Pot Pies with Bacon are a delightful twist on a classic comfort food. This dish combines tender chicken, fresh vegetables, and crispy bacon all wrapped in flaky puff pastry. They are perfect for a family dinner, a cozy gathering, or even as a fun snack during game night. Plus, these mini pies are easy to make and can be a great way to use leftover chicken.
How to Make Mini Chicken Pot Pies with Bacon
Ingredients
- 1 cup cooked chicken, shredded
- 1/2 cup diced carrots
- 1/2 cup frozen peas
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1 tbsp butter
- 1 tbsp all-purpose flour
- 1/2 tsp thyme leaves
- Salt and pepper to taste
- 1 sheet puff pastry, thawed
- 4 slices crispy bacon, crumbled
Directions
- Prepare the filling: In a skillet over medium heat, melt the butter and stir in the flour, cooking for 1 minute. Gradually whisk in the chicken broth and cream, stirring until thickened. Add the shredded chicken, carrots, peas, thyme, salt, and pepper. Cook for 2-3 minutes and set aside.
- Prepare the crust: Preheat the oven to 375°F (190°C). Roll out the puff pastry and cut into circles slightly larger than your muffin tin cups.
- Assemble the pies: Grease a muffin tin and line each cup with a puff pastry circle. Fill each with the chicken mixture, then fold the edges of the pastry over the filling. Top each pie with crumbled bacon.
- Bake: Bake for 20-25 minutes or until the puff pastry is golden brown and flaky. Let cool for a few minutes before serving.
How to Serve Mini Chicken Pot Pies with Bacon
Serve these mini pot pies warm on a plate for a hearty meal. They can be enjoyed on their own or paired with a simple side salad for extra freshness. They also make an excellent appetizer when served with dipping sauces.
How to Store Mini Chicken Pot Pies with Bacon
Store any leftover mini chicken pot pies in an airtight container in the refrigerator. They will stay fresh for up to 3 days. To reheat, place them in the oven at 350°F (175°C) for about 10-15 minutes until warmed through.
Tips to Make Mini Chicken Pot Pies with Bacon
- Make sure the vegetables are cut small so they cook evenly and fit nicely in the pie.
- For an extra crispy crust, brush the pastry with an egg wash before baking.
- Feel free to customize the filling with your favorite vegetables or spices.
Variation
You can easily change the flavor by adding different herbs such as rosemary or parsley. For a spicy kick, consider adding some diced jalapeños or a sprinkle of cayenne pepper to the filling.
FAQs
Can I use store-bought chicken?
Yes, using rotisserie chicken or any pre-cooked chicken is a quick and easy option.
Can I freeze mini chicken pot pies?
Yes, you can freeze them before baking. Place them in the freezer on a baking sheet, then transfer to a freezer-safe bag. Bake from frozen, adding a few extra minutes to the baking time.
What can I substitute for heavy cream?
You can use half-and-half or a non-dairy milk like almond or coconut milk, but the texture may be different.
Mini Chicken Pot Pies with Bacon
Ingredients
Filling
- 1 cup cooked chicken, shredded
- 1/2 cup diced carrots
- 1/2 cup frozen peas
- 1/2 cup chicken broth
- 1/2 cup heavy cream Can substitute with half-and-half or non-dairy milk.
- 1 tbsp butter
- 1 tbsp all-purpose flour
- 1/2 tsp thyme leaves Can substitute with rosemary or parsley.
- to taste Salt and pepper
Crust
- 1 sheet puff pastry, thawed
- 4 slices crispy bacon, crumbled For topping the pies.
Instructions
Filling Preparation
- In a skillet over medium heat, melt the butter and stir in the flour, cooking for 1 minute.
- Gradually whisk in the chicken broth and cream, stirring until thickened.
- Add the shredded chicken, carrots, peas, thyme, salt, and pepper. Cook for 2-3 minutes and set aside.
Crust Preparation
- Preheat the oven to 375°F (190°C).
- Roll out the puff pastry and cut into circles slightly larger than your muffin tin cups.
Assembly and Baking
- Grease a muffin tin and line each cup with a puff pastry circle.
- Fill each cup with the chicken mixture, then fold the edges of the pastry over the filling.
- Top each pie with crumbled bacon.
- Bake for 20-25 minutes or until the puff pastry is golden brown and flaky.
- Let cool for a few minutes before serving.