Mini Chicken Pot Pie Recipe
If you are looking for a comforting and delicious meal that is perfect for any occasion, then this Mini Chicken Pot Pie recipe is a must-try. Packed with savory chicken, vegetables, and a creamy sauce, these individual pot pies are sure to become a family favorite. Whether you are hosting a dinner party or craving some homemade comfort food, these mini pot pies are a delightful option.
Starting with a flaky and buttery crust that encases a flavorful filling, these Mini Chicken Pot Pies are a delightful combination of textures and flavors. The best part is that you can make them ahead of time and bake them just before serving, making them a convenient and impressive dish for any gathering.
These individual pot pies are not only delicious but also versatile. You can customize the fillings to suit your preferences, making them a great way to use up leftover chicken or vegetables. Whether you are a seasoned chef or a beginner in the kitchen, this Mini Chicken Pot Pie recipe is straightforward and rewarding.
With a golden crust that is crispy on the outside and tender on the inside, these Mini Chicken Pot Pies are a delightful treat for your taste buds. The creamy filling is rich and comforting, making each bite a satisfying experience. Whether you enjoy them for lunch, dinner, or as a snack, these mini pot pies are sure to impress.
Ingredients for Mini Chicken Pot Pie:
To make these delicious Mini Chicken Pot Pies, you will need the following ingredients:
1. Cooked chicken, shredded
2. Mixed vegetables (carrots, peas, corn)
3. Onion, finely chopped
4. Garlic, minced
5. Butter
6. All-purpose flour
7. Chicken broth
8. Heavy cream
9. Salt and pepper
10. Puff pastry sheets
11. Egg wash (1 egg beaten with a little water)
These simple ingredients come together to create a delectable dish that will impress your family and guests. Feel free to add your own twist by incorporating herbs or spices that you love.
Now, let’s dive into the step-by-step instructions for making these Mini Chicken Pot Pies.
1. Preheat your oven to 375°F (190°C) and prepare a muffin tin by greasing the cups or lining them with parchment paper.
2. In a skillet, melt butter over medium heat and sauté the onions and garlic until fragrant.
3. Add the mixed vegetables and cook until they start to soften. Then, stir in the flour to create a roux.
4. Gradually whisk in the chicken broth and heavy cream until the mixture thickens. Season with salt and pepper to taste.
5. Add the shredded chicken to the sauce and stir to combine. Remove from heat and let the filling cool slightly.
6. Roll out the puff pastry sheets and cut them into circles slightly larger than the muffin tin cups.
7. Fill each muffin cup with the chicken and vegetable mixture, then top with a puff pastry circle. Brush the tops with egg wash.
8. Bake the Mini Chicken Pot Pies for 20-25 minutes or until the pastry is golden brown and the filling is bubbly.
9. Let the pot pies cool slightly before serving. Enjoy these delicious Mini Chicken Pot Pies hot out of the oven for the ultimate comfort food experience.
Mini Chicken Pot Pie Recipe
These Mini Chicken Pot Pies are a delightful combination of savory chicken, vegetables, and a creamy sauce encased in a flaky puff pastry crust. Perfect for any occasion, these individual pot pies are comforting, versatile, and impressive.
Ingredients
- 1 1/2 cups cooked chicken, shredded
- 1 cup mixed vegetables (carrots, peas, corn)
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1/2 cup heavy cream
- Salt and pepper to taste
- 2 puff pastry sheets
- 1 egg, beaten with a little water for egg wash
Directions
- Preheat the oven to 375°F (190°C) and prepare a muffin tin by greasing the cups or lining them with parchment paper.
- In a skillet, melt butter over medium heat and sauté the onions and garlic until fragrant.
- Add the mixed vegetables and cook until they start to soften. Stir in the flour to create a roux.
- Gradually whisk in the chicken broth and heavy cream until the mixture thickens. Season with salt and pepper.
- Add the shredded chicken to the sauce, stir to combine, and let the filling cool slightly.
- Roll out the puff pastry sheets, cut them into circles slightly larger than the muffin tin cups.
- Fill each muffin cup with the chicken and vegetable mixture, top with a puff pastry circle, and brush with egg wash.
- Bake the Mini Chicken Pot Pies for 20-25 minutes until golden brown and bubbly.
- Let the pot pies cool slightly before serving. Enjoy hot for the ultimate comfort food experience.
Nutrition Facts
