Description
Flaky, buttery pastry encloses a creamy, savory chicken and vegetable filling in these perfectly portioned mini pot pies — comforting, golden, and ideal for cozy dinners or handheld meal prep.
Ingredients
Units
Scale
- 2 tablespoons butter
- 1/2 cup diced onion
- 1/2 cup diced carrots
- 1/2 cup peas
- 1/4 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup heavy cream
- 2 cups cooked chicken, shredded
- Salt and pepper to taste
- 2 sheets puff pastry, thawed
- 1 egg (for egg wash)
Instructions
- Preheat oven to 400°F (200°C). Grease a muffin tin or mini pie molds.
- In a saucepan, melt butter over medium heat. Add onion and carrots; cook until soft.
- Stir in flour and cook for 1 minute. Slowly whisk in chicken broth and heavy cream.
- Cook until thickened. Stir in chicken and peas. Season with salt and pepper. Let cool.
- Cut pastry circles to fit the bottom and tops of the pie molds. Line bottoms with pastry.
- Spoon in the chicken filling. Cover with another pastry circle. Seal and crimp the edges with a fork.
- Brush tops with egg wash. Score or vent with a small knife.
- Bake for 25–30 minutes, or until golden brown. Cool slightly before serving.
Notes
- Let the filling cool before assembling to avoid soggy pastry.
- Use rotisserie chicken for convenience and added flavor.
- These can be made ahead and reheated in the oven or air fryer.
Nutrition
- Serving Size: 1 mini pot pie
- Calories: 310
- Sugar: 2g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 65mg
