Description
Mini Chicken Pot Pies are a comforting, bite-sized delight that combines a flaky pastry crust with a rich, savory chicken filling. Perfect for family dinners or solo snacking, these mini pies are sure to warm your heart and satisfy your taste buds. With customizable ingredients, they’re an ideal dish for using up leftovers while bringing joy and nostalgia to your table.
Ingredients
Scale
- 2 cups boneless, skinless chicken breasts (cubed)
- 1 cup fresh carrots (diced)
- 1 cup frozen peas
- 1 medium onion (finely chopped)
- 1 cup low-sodium chicken broth
- 2 sheets puff pastry (thawed)
- 2 tablespoons unsalted butter
- 1 teaspoon dried thyme
- ½ cup sour cream
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- In a skillet, melt butter over medium heat. Sauté onions and carrots until tender.
- Add chicken, thyme, salt, pepper, and broth. Simmer for about 15 minutes until chicken is cooked through.
- Stir in peas and sour cream; let cool slightly.
- Roll out puff pastry and cut circles to fit muffin tins.
- Press pastry into tins, fill with chicken mixture, and top with another pastry circle or shapes.
- Brush tops with egg wash and bake for 25-30 minutes until golden brown.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie (100g)
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 50mg