Mini Chicken Pot Pies
Mini Chicken Pot Pies are the ultimate comfort food, offering a delightful combination of a flaky, buttery crust and a creamy filling packed with tender chicken and colorful vegetables. These individual-sized pies are perfect for cozy nights in or casual gatherings, making every bite feel like a warm hug. Easy to prepare and customizable to your taste, they guarantee a satisfying meal that everyone will love.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: Serves 6 mini pot pies 1x
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups cooked, shredded boneless skinless chicken breasts
- 1 cup frozen mixed vegetables (peas and carrots)
- 1 sheet puff pastry (thawed)
- 1 cup low-sodium chicken broth
- 4 oz cream cheese
- 1 medium onion, finely chopped
- 2 tbsp all-purpose flour
- 1 tsp garlic powder
Instructions
- Preheat oven to 400°F (200°C) and grease muffin tins.
- In a skillet over medium heat, sauté the chopped onion until translucent (about 5 minutes).
- Stir in shredded chicken, frozen vegetables, flour, garlic powder, cream cheese, and chicken broth; cook until heated through (about 5 minutes).
- Roll out puff pastry on a floured surface and cut circles to fit muffin tins. Place in tins and fill with the chicken mixture.
- Cut smaller pastry shapes for tops; seal edges with a fork.
- Bake for 20-25 minutes or until golden brown.
Nutrition
- Serving Size: 1 mini pot pie (120g)
- Calories: 290
- Sugar: 2g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 55mg