Mini Chicken Pot Pie
Delicious individual servings of Mini Chicken Pot Pie, featuring tender chicken, sautéed vegetables, and a flaky crust, perfect for cozy gatherings.
Ingredients
Filling Ingredients
- 2 cups diced chicken breast or thighs You can substitute with turkey or plant-based protein.
- 1 cup chopped onions Sauté until translucent.
- 2 cups fresh or frozen mixed vegetables (carrots, peas, corn) Feel free to use your favorite vegetables.
- 1 tablespoon butter Use for sautéing.
- 1/4 cup flour Used to thicken the sauce.
- 1 cup chicken broth Can be homemade or store-bought.
- 1/2 cup heavy cream Alternatively use milk.
- 1 teaspoon fresh thyme Enhances the flavor.
- 1 teaspoon fresh parsley For garnish.
- to taste salt and pepper Season to preference.
Crust Ingredients
- 1 package pastry dough Chilled for best results.
- 1 egg for egg wash Provides golden color.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a skillet, heat a tablespoon of butter over medium heat.
- Sauté the chopped onions until translucent.
- Add the diced chicken and cook until no longer pink.
- Stir in the mixed vegetables and cook until just tender.
Sauce Preparation
- Sprinkle flour over the chicken and vegetables, stirring to coat.
- Gradually add chicken broth and cream, stirring constantly until the sauce thickens.
- Season with salt, pepper, thyme, and parsley.
Assembly
- Roll out your pastry dough and cut it into circles.
- Fill small ramekins or muffin tins with the chicken filling and cover each with dough.
- Crimp the edges to seal and cut slits in the tops for steam to escape.
Baking
- Brush with egg wash and bake for about 20-25 minutes or until the crust is flaky and golden.
- Let the mini pot pies cool slightly before serving.
Notes
Use chilled pastry dough for flakiness. Don’t overfill to avoid soggy dough.