Description
Mini chicken pot pies are the perfect blend of comfort and convenience. These delightful, bite-sized treats feature tender chicken and vibrant vegetables enveloped in a flaky crust, making them an ideal choice for any occasion. Whether it’s a cozy family dinner or a solo movie night, these mini delights will warm your heart and satisfy your cravings.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 1 cup frozen mixed vegetables (carrots, peas, corn)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup low-sodium chicken broth
- ½ cup heavy cream
- 2 tbsp flour
- 1 tsp poultry seasoning
- 1 package puff pastry sheets (contains 2 sheets)
- Salt and pepper, to taste
- Olive oil for cooking
Instructions
- Preheat the oven to 400°F (200°C).
- In a skillet over medium heat, add olive oil. Season chicken with salt and pepper; sauté until cooked through (5-7 minutes per side). Let cool and dice into bite-sized pieces.
- Sauté onion and garlic in the same skillet until translucent (about 3 minutes). Add frozen mixed vegetables; cook until heated through.
- Stir in chicken broth and heavy cream. Sprinkle flour and poultry seasoning; mix well until thickened (about 5 minutes).
- Roll out puff pastry sheets on a floured surface. Cut circles for muffin tins as bases and lids. Fill each base with chicken mixture and cover with pastry tops.
- Cut slits in tops for ventilation; bake for 20-25 minutes or until golden brown.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pot pie (approximately 150g)
- Calories: 320
- Sugar: 2g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 80mg