Description
Mini Chicken Pot Pies are the ultimate comfort food, blending savory chicken and colorful vegetables in a golden, flaky pastry. Perfect for gatherings or cozy nights in, these bite-sized delights will wrap you in warmth with every delicious bite. Easy to make and customizable, they’re sure to impress family and friends alike.
Ingredients
Scale
- 1 lb boneless chicken thighs, diced
- 1 cup frozen mixed vegetables
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup low-sodium chicken broth
- 1 sheet puff pastry (thawed)
- ½ cup milk or cream
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- In a skillet over medium heat, sauté diced chicken with salt and pepper until golden brown.
- Add onions and garlic; cook until onions are soft.
- Stir in frozen vegetables and chicken broth, scraping up browned bits from the pan.
- Mix in milk or cream, thyme, and rosemary; let simmer for about five minutes.
- Roll out puff pastry on a floured surface and cut circles larger than muffin tin cups.
- Fill muffin cups with the mixture up to three-quarters full; cover with pastry rounds and seal edges.
- Bake for 20-25 minutes until golden brown.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pot pie (100g)
- Calories: 280
- Sugar: 2g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 55mg