Easy Mini Chicken Pot Pies 🥧🍗✨
Golden, flaky, and filled with creamy chicken and veggies—these mini pot pies are the ultimate cozy bake, perfect for family dinners or casual gatherings.
Ingredients đź›’
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 cup milk
- 3 tbsp butter
- 3 tbsp all-purpose flour
- Salt & black pepper, to taste
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for brushing)
Method 👩‍🍳
- Cook filling: Melt butter in skillet. Add onion and garlic, sauté until fragrant. Stir in flour to form a roux. Slowly whisk in chicken broth and milk until creamy. Add chicken and vegetables. Season with salt and pepper. Simmer 5 minutes.
- Prepare pastry: Cut puff pastry into circles slightly larger than muffin tin cups.
- Assemble: Spoon filling into greased muffin tin wells. Cover each with puff pastry circle. Press edges to seal.
- Brush & bake: Brush tops with beaten egg. Bake at 375°F (190°C) for 20–25 minutes until golden and puffed.
- Serve: Let cool slightly before removing. Enjoy warm.
Tips
- Extra indulgence: Add shredded cheddar to the filling for a cheesy twist.
- Variation: Swap chicken for turkey or add mushrooms for earthiness.
- Serving idea: Pair with a fresh green salad for balance.
Details
- Prep Time: 20 minutes
- Bake Time: 25 minutes
- Total Time: ~45 minutes
- Kcal: ~220 per pie
Caption & Engagement
Caption: “Mini Chicken Pot Pies—golden, flaky, and cozy 🥧🍗✨”
- Comment prompt: “Would you add cheese inside or keep it classic?”
- Rotating closers: “Save for your next cozy bake.” • “Tag a friend who loves pot pies.” • “Golden crust, creamy filling bliss.”