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Mini Chicken Pot Pies Recipe
These Mini Chicken Pot Pies are filled with tender shredded chicken, vegetables, and a creamy homemade sauce, then topped with buttery puff pastry and baked until golden brown. They're an easy comfort food dinner that's perfect for individual servings.
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6
Ingredients
- 1 tbsp olive oil
- 2 ½ cup diced rotisserie chicken
- ¼ cup diced onion
- ¼ cup diced celery
- ¼ cup bell peppers any color
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp italian seasoning
- 1 cube chicken bouillon or 1 tbsp
- ¼ cup all purpose flour
- 1 cup water or chicken stock
- ½ cup heavy cream
- 8 oz frozen peas & carrots
- 1 Puff Pastry Crust
- 1 tablespoon melted butter
Instructions
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Preheat the oven to 350.
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Heat a dutch oven or large stock pot on medium high on the stove.
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Add olive oil, onions, celery and peppers and cook for 3-4 mins.
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Stir in the diced chicken, flour, and seasonings and cook for 2 mins.
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Add water, or stock, cream and frozen peas and carrots and bring to a boil.
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The filling will begin to thicken as the temperature rises, be sure to constantly stir to avoid burning.
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Place 4-6 ramekins inside of a glass baking dish (to catch any spills).
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Cook the filling 10-15 mins or until very thick and scoop the mixture into ramekins.
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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.
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Use a fork to crimp the edges.
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Brush melted butter over the top of the crust and bake your mini chicken pot pies for 25-30 mins or until golden brown.
Recipe Notes
Store leftover mini chicken pot pies in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or air fryer to keep the crust crisp.
To freeze, wrap cooled pies individually and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating, or bake from frozen by adding extra cooking time.