Mini Pot Pies
Mini pot pies are the ultimate comfort food, combining tender chicken, colorful vegetables, and a rich, creamy sauce all encased in a golden, flaky crust. Perfect for cozy dinners or entertaining guests, these delightful individual servings will have everyone asking for seconds. With simple preparation steps and minimal ingredients, you can whip up this heartwarming dish in no time!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Makes approximately 6 mini pot pies 1x
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups boneless chicken breasts, diced
- 1 cup frozen mixed vegetables (carrots, peas, corn)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup low-sodium chicken broth
- ½ cup heavy cream (or milk)
- 1 tsp dried thyme
- 2 sheets puff pastry
Instructions
- Preheat your oven to 400°F (200°C) and prepare ramekins or muffin tins.
- In a large skillet over medium heat, add olive oil and sauté chopped onions until translucent. Add minced garlic and cook for another minute.
- Stir in diced chicken, seasoning with salt and pepper. Cook until no longer pink (about 5 minutes).
- Add frozen mixed vegetables, chicken broth, heavy cream, and dried thyme. Simmer for about five minutes.
- Fill ramekins or muffin tins with the mixture. Cut puff pastry into circles larger than the dishes and place over the filling; crimp edges to seal.
- Bake for 20-25 minutes until golden brown. Serve warm.
Nutrition
- Serving Size: 1 mini pot pie (150g)
- Calories: 380
- Sugar: 3g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 65mg
Keywords: Substitute turkey or mushrooms for chicken for different protein options. Feel free to add your favorite herbs or spices to customize flavor. Ensure the filling cools slightly before adding it to prevent sogginess.