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Mini Chicken Pot Pies with Creamy Vegetable Filling and Puff Pastry Topping Recipe

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4.4 from 12 reviews

These mini chicken pot pies feature tender chicken cubes and sautéed vegetables in a creamy sauce, all encased in a flaky puff pastry crust. Perfectly portioned into individual servings, they make a delightful main course that’s both comforting and elegant.

Ingredients

Filling

  • 3 tbsp unsalted butter
  • 1 garlic clove, minced
  • 1/2 cup onion, chopped
  • 1/2 cup carrots, chopped
  • 1 lb chicken breast, chopped
  • 3 tbsp all-purpose flour
  • 1 cup low sodium chicken broth
  • 1/2 cup heavy cream
  • 1/4 tsp dried thyme
  • 1/4 tsp black pepper
  • 1 tsp salt
  • 1/2 cup frozen peas
  • 1/2 cup frozen corn

Crust

  • 1 lb puff pastry (2 sheets total), thawed
  • 1 large egg (for egg wash)
  • 1 tsp water (for egg wash)

Instructions

  1. Melt butter and sauté aromatics: Melt 3 tablespoons of unsalted butter in a skillet over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent, about 2-3 minutes.
  2. Add carrots: Stir in chopped carrots and cook for 3-4 minutes to soften slightly.
  3. Cook chicken: Increase the heat to high and add the chopped chicken breast. Stir frequently until the chicken is cooked through and no longer pink inside.
  4. Incorporate flour: Sprinkle in the all-purpose flour and cook, stirring constantly for a few minutes until it forms a roux and no dry flour remains visible.
  5. Add liquids and spices: Gradually pour in the low sodium chicken broth and heavy cream while stirring. Bring the mixture to a simmer. Then add dried thyme, black pepper, and salt. Continue stirring and simmering to let the flavors meld.
  6. Add peas and corn: Stir in the frozen peas and corn, and allow the mixture to come to a gentle simmer once more.
  7. Fill ramekins: Distribute the chicken pot pie filling evenly into eight 4-ounce ramekins.
  8. Prepare puff pastry topping: On a lightly floured surface, roll out the thawed puff pastry sheets and cut out eight circles using a ramekin as a guide, leaving about a 1/2 inch border around the edge.
  9. Top and egg wash: Place each puff pastry circle over the filled ramekins. Beat one large egg with a teaspoon of water to make an egg wash and brush it over the pastry tops for a golden finish.
  10. Bake: Bake the mini chicken pot pies in a preheated oven at 400°F (204°C) for 20-22 minutes until the puff pastry is puffed and golden brown.

Notes

  • These pot pies can be made ahead of time and refrigerated before baking for convenience.
  • To freeze, assemble the pies but do not bake. Freeze individually wrapped, then bake directly from frozen adding extra cooking time as needed.
  • To thicken the filling further, increase the flour slightly or simmer the filling longer before assembling.

Find it online: https://bitezly.com/mini-chicken-pot-pies-with-creamy-vegetable-filling-and-puff-pastry-topping-recipe/