Mini Chicken Pot Pies

Here’s a cozy recipe for Mini Chicken Pot Pies — perfect individual servings with flaky pastry and creamy filling.

🥘 Ingredients (makes 6–8 mini pies)

Filling:

• 2 cups cooked chicken, shredded or diced

• 1 cup carrots, diced

• 1 cup frozen peas

• ½ cup celery, diced

• ½ cup onion, chopped

• 3 tbsp butter

• 3 tbsp all-purpose flour

• 1 ½ cups chicken broth

• ½ cup milk or cream

• ½ tsp salt

• ¼ tsp black pepper

• ¼ tsp thyme (optional)

Crust:

• 1 package puff pastry (or pie dough), thawed

• 1 egg, beaten (for egg wash)

🔥 Instructions

1. Prepare Filling

   • In a skillet, melt butter over medium heat. Sauté onion, carrots, and celery until softened.

   • Stir in flour and cook 1–2 minutes.

   • Gradually whisk in chicken broth and milk. Cook until thickened.

   • Add chicken, peas, salt, pepper, and thyme. Remove from heat and let cool slightly.

2. Prepare Pastry

   • Preheat oven to 400°F (200°C).

   • Roll out puff pastry and cut into circles slightly larger than your muffin tin or ramekins.

3. Assemble Mini Pies

   • Grease a muffin tin.

   • Line each cup with a pastry circle.

   • Spoon filling into each cup.

   • Top with another pastry circle, pressing edges to seal. Cut a small slit for steam.

   • Brush tops with beaten egg.

4. Bake

   • Bake 20–25 minutes, until pastry is golden and puffed.

5. Serve

   • Let cool 5 minutes before removing from tin. Serve warm.