Mini Chicken Pot Pies
These classic mini chicken pot pies are perfect for using leftover chicken and stretching it into a new amazing meal. Creamy delicious sauce with a flaky crunchy puff pastry top. An easy comforting meal packed with lots of veggies and it is going to be your family's new favorite.
- Prep time
- 30 min
- Cook time
- 40 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
- 1/4 cup butter
- 1 large onion (, chopped)
- 1 tbsp poultry seasonings
- 1 tbsp fresh thyme
- 4 small carrots (, cut into small pieces)
- 2 celery ribs (, cut into small pieces)
- 3 garlic cloves (, chopped)
- 1/2 cup all-purpose flour
- 2+3/4 cup low-sodium chicken stock
- 4 cup shredded cooked chicken
- 1/2 cup heavy cream
- 1 tbsp chopped parsley
- 1 cup frozen peas (, no need to thaw)
- 1 lb puff pastry
- 1 egg (, for egg wash)
- salt and black pepper to taste
Instructions
- 1
Heat butter in a large pan on medium heat. Add onion, poultry seasonings, and thyme and cook for a few minutes until the onion is softened. Season with salt and black pepper as you go.
- 2
Add in chopped carrot, celery, and garlic. Cook for 8-10 minutes until the carrot has softened.
- 3
Add in flour, mix thoroughly, and cook for 1-2 minutes until it's golden brown. Gradually pour in the chicken stock while stirring. This will prevent lumps from forming and we'll get smooth luscious sauce.
- 4
Add chicken, cream, and parsley. Stir and mix well. Cook for 1-2 minutes and check for final seasoning. Turn the heat off. Add in frozen peas and mix well. Cool the filling completely before continuing with the puff pastry.
- 5
I'm using 6 bowls of 12 oz (350ml). Cut the puff pastry, 1 inch bigger than the size of the bowl. Divide the fillings into the bowls, brush the rims, and 1 inch on the sides with egg wash.
- 6
Place puff pastry each on top, pressing a bit on the sides, and brush them with egg wash. Make 3 slits on top for venting, sprinkle with some salt and black pepper.
- 7
Bake in a preheated oven at 360ºF (180ºC) for 30-40 minutes until golden brown. Enjoy!