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- 2 cups cooked chicken, shredded - 1 cup frozen mixed vegetables (peas, carrots, and corn blend) - 1/2 cup onion, finely diced - 2 cloves garlic, minced - 1 cup chicken broth (low sodium preferred) - 1 cup heavy cream - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - Salt and pepper to taste - 1 tablespoon olive oil - 1 sheet puff pastry, fully thawed - 1 egg, beaten (for egg wash) You can swap cooked chicken for rotisserie chicken. It saves time and adds flavor. Instead of frozen mixed vegetables, use fresh ones for better texture. If you prefer a lighter dish, replace heavy cream with half-and-half or coconut milk. For a gluten-free option, try gluten-free pastry or a vegetable crust. When choosing chicken, look for bright color and no strong odor. For vegetables, pick those that are firm and vibrant. Fresh herbs should smell strong and have no brown spots. Make sure the puff pastry feels cold but not frozen when you buy it. Check the expiration date on the chicken broth and cream for the best flavor. {{ingredient_image_2}} To start, gather all your ingredients. You will need cooked chicken, frozen mixed vegetables, onion, garlic, chicken broth, heavy cream, and spices. Prepare your muffin tin by greasing it lightly. Preheat your oven to 400°F (200°C). Heat one tablespoon of olive oil in a large skillet over medium heat. Add 1/2 cup of finely diced onion and 2 minced garlic cloves. Sauté for about 3-4 minutes. The onion should look clear and smell good. Next, mix in 2 cups of shredded chicken and 1 cup of frozen mixed vegetables. Cook for another 2-3 minutes. Now, pour in 1 cup of chicken broth and 1 cup of heavy cream. Add 1 teaspoon each of dried thyme and dried rosemary. Season with salt and pepper to taste. Let this simmer for 5-7 minutes. Keep stirring until the mix thickens and the flavors blend well. On a floured surface, roll out your thawed puff pastry. Use a round cutter to cut circles about 5 inches wide. Place these circles into the muffin tin cups, leaving extra pastry hanging over the edges. Spoon the chicken mixture into each cup, filling them to the top. If you have leftover pastry, shape it into tops for the pies. You can use circles or make a lattice design. Press the edges to seal them well. Whisk 1 egg in a bowl and brush it over the tops. This gives them a nice golden color when baked. Place the tin in the oven and bake for 20-25 minutes. The pastry should puff and turn golden brown. Once done, let the pies cool for a few minutes before lifting them out. Enjoy your mini chicken pot pies warm for the best taste! To keep your pot pies from being soggy, use a few tricks. First, pre-bake the puff pastry for a few minutes. This step sets the bottom before adding the filling. Second, let your filling cool slightly before spooning it into the pastry. A hot filling can steam the pastry and cause sogginess. Puff pastry is a fantastic choice for mini pot pies. Always thaw it in the fridge overnight for the best results. When rolling it out, keep it on a lightly floured surface to prevent sticking. Cut the pastry circles with a sharp knife or round cutter. This will help create clean edges that look great. To make your chicken pot pies even tastier, try adding fresh herbs. Chopped parsley or thyme can brighten the dish. You can also mix in a little lemon juice for a zing. For more depth, consider adding a splash of white wine to the filling as it cooks. This will elevate the flavors and make your pot pies unforgettable. Pro Tips Use Fresh Herbs: Fresh herbs can elevate the flavor of your pot pies. Try using fresh thyme or rosemary instead of dried for a more aromatic experience. Customize Your Filling: Feel free to mix and match vegetables or add ingredients like mushrooms or potatoes to make the filling your own! Keep the Pastry Cold: Make sure to keep your puff pastry chilled until you're ready to use it. This helps achieve a flakier texture when baked. Let Them Rest: Allow the mini pot pies to cool for a few minutes before serving. This helps the filling set and makes them easier to handle. {{image_4}} You can easily make vegetarian mini pot pies. Swap the chicken for hearty vegetables. Use mushrooms, zucchini, or sweet potatoes. Add more frozen mixed veggies, too. For the broth, use vegetable broth instead of chicken broth. This keeps the dish rich and flavorful while being meat-free. Feel free to switch up the meat in your mini pot pies. Turkey works great if you have leftovers. You can also use beef or pork. Just ensure the meat is cooked and shredded. Adjust the seasoning to match the meat you use. This keeps your pot pies fresh and exciting. You can play with the flavors in your mini pot pies. Add spices like paprika or cumin for a kick. For a creamy twist, mix in some cheese. Cheddar or mozzarella melts nicely. Fresh herbs like basil or cilantro can brighten the taste. Don’t be afraid to experiment with your favorite flavors! To keep your mini chicken pot pies fresh, store them in an airtight container. Place parchment paper between layers to prevent sticking. They will stay good in the fridge for up to three days. If you have leftovers, make sure they cool completely before storing. Reheat your mini pot pies in the oven for the best results. Preheat the oven to 350°F (175°C). Place the pies on a baking sheet and cover them with aluminum foil. Heat for about 15-20 minutes, or until warmed through. If you prefer, you can use the microwave, but the crust might not stay crispy. To freeze mini chicken pot pies, let them cool completely first. Wrap each pie tightly in plastic wrap and then foil. They can be frozen for up to three months. When ready to eat, bake from frozen at 400°F (200°C) for about 30-35 minutes. Enjoy a warm, comforting meal any time! Yes, you can make mini chicken pot pies ahead of time. Prepare the filling and pastry, then store them separately in the fridge. You can keep the filling for up to three days. Assemble the pies just before baking to keep the crust crispy. Mini chicken pot pies pair well with simple sides. Try serving them with: - A fresh green salad - Steamed broccoli or green beans - Mashed potatoes for extra comfort These sides add color and balance to your meal. You can easily customize the filling to match your taste. Here are some ideas: - Swap cooked chicken for turkey or beef. - Use seasonal vegetables like asparagus or mushrooms. - Add herbs like basil or parsley for more flavor. Feel free to get creative! We covered how to gather fresh ingredients, prepare and cook your filling, and assemble tasty mini pot pies. I shared tips to avoid soggy bottoms and enhance flavors. You can even explore vegetarian options and different meats. Remember to store and reheat them properly for the best experience. Mini pot pies are fun to make and easy to customize. Enjoy your cooking adventure and make these pies your own!

Savory 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 250 kcal

Ingredients
  

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

Instructions
 

  • Begin by preheating your oven to 400°F (200°C). Lightly grease a muffin tin with cooking spray or butter to prevent sticking.
  • In a large skillet, heat the olive oil over medium heat. Add in the finely diced onion and minced garlic, sautéing for about 3-4 minutes until the onion is translucent and fragrant.
  • Incorporate the shredded chicken and frozen mixed vegetables into the skillet. Stir and cook for another 2-3 minutes, allowing everything to heat through.
  • Slowly pour in the chicken broth and heavy cream, then sprinkle in the dried thyme, dried rosemary, salt, and pepper. Bring the mixture to a gentle simmer and let it cook for 5-7 minutes, stirring occasionally, until it thickens slightly and the flavors meld.
  • On a lightly floured surface, roll out the thawed puff pastry. Using a round cutter or a small plate, cut the pastry into circles approximately 5 inches in diameter.
  • Carefully place the pastry circles into the prepared muffin tin cups, ensuring that there's some overhang around the edges for a beautiful crust.
  • Generously spoon the delicious chicken mixture into each pastry-lined muffin cup, filling them to the brim.
  • Utilize any leftover pastry scraps to create tops for your mini pot pies. Cut out more circles or even create a lattice design if desired. Firmly press the edges to seal the pies.
  • In a small bowl, whisk the egg until smooth and then brush the tops of the pies with the egg wash. This will give them a lovely golden-brown color as they bake.
  • Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the pastry is puffed up and beautifully golden brown.
  • Once baked, remove the mini pot pies from the oven and let them cool for a few minutes before carefully lifting them out of the muffin tin.

Notes

Serve warm and garnish with fresh herbs for added flavor.
Keyword chicken, mini, pot pie, savory