Mini Chicken Pot Pies with Bacon
A delightful twist on a classic comfort food, combining tender chicken, fresh vegetables, and crispy bacon in flaky puff pastry.
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.
Notes
Store any leftover mini chicken pot pies in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10-15 minutes. For extra crispy crust, brush the pastry with an egg wash before baking. Customize filling with your favorite vegetables or spices.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 20gProtein: 12gFat: 14gSaturated Fat: 6gSodium: 500mgFiber: 2gSugar: 2g
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