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mini chicken pot pies

Mini Chicken Pot Pies Recipe

Hearty, flaky, and utterly delicious – these mini chicken pot pies will be your new favorite dinner!

Course Dinner
Cuisine American
Keyword mini chicken pot pies recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6
Author momma lew

Ingredients

  • 1 tbsp olive oil
  • 2.5 cup diced rotisserie chicken
  • 1/4 cup diced onion
  • 1/4 cup diced celery
  • 1/4 cup bell peppers any color
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp italian seasoning
  • 1 cube chicken bouillon or 1 tbsp
  • 1/4 cup all purpose flour
  • 1 cup water or chicken stock
  • 1/2 cup heavy cream
  • 8 oz frozen peas & carrots
  • 1 Puff Pastry Crust
  • 1 tablespoon melted butter

Instructions

  1. Preheat the oven to 350.
  2. Heat a dutch oven or large stock pot on medium high on the stove.
  3. Add olive oil, onions, celery and peppers and cook for 3-4 mins.
  4. Stir in the diced chicken, flour, and seasonings and cook for 2 mins.
  5. Add water, or stock, cream and frozen peas and carrots and bring to a boil.
  6. The filling will begin to thicken as the temperature rises, be sure to constantly stir to avoid burning.
  7. Place 4-6 ramekins inside of a glass baking dish (to catch any spills).
  8. Cook the filling 10-15 mins or until very thick and scoop the mixture into ramekins.
  9. Using a 3.5 inch cookie cutter (or whatever size fits the top of your ramekins) and cut out circles in the puff pastry dough.
  10. Use a fork to crimp the edges.
  11. Brush melted butter over the top of the crust and bake your mini chicken pot pies for 25-30 mins or until golden brown.