Mini chicken pot pies are individual portions of flaky pastry filled with a creamy chicken and vegetable mixture. They’re perfect as snacks, party food, or a comforting family dinner.
Ingredients:
Filling:
- 2 cups cooked shredded chicken chicken
- 1 cup mixed vegetables (peas, carrots, corn)
- 2 tablespoons butter
- 2 tablespoons flour (to thicken sauce)
- 1 cup chicken broth
- ½ cup milk or cream
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- Salt and black pepper to taste
- Optional: thyme, parsley, or paprika
Pastry:
- Puff pastry or pie dough
- 1 egg (for egg wash)
Instructions:
1. Prepare the filling
In a pan, melt butter over medium heat. Add onion and garlic and cook until soft and fragrant.
2. Make creamy sauce
Stir in flour and cook for 1 minute. Slowly add chicken broth while stirring to avoid lumps. Then add milk or cream and cook until thick and smooth.
3. Add chicken & vegetables
Mix in shredded chicken and vegetables. Season with salt, pepper, and herbs. Let it simmer for a few minutes until well combined and creamy.
4. Assemble mini pies
- Roll out pastry dough
- Cut into circles or squares
- Place into muffin tins
- Fill each with chicken mixture
- Cover with another pastry layer (or lattice style)
Brush the tops with beaten egg for a golden finish.
5. Bake
Bake in a preheated oven at:
- 180°C (350°F) for 20–25 minutes
Until golden brown and crisp.
✨ What makes them special:
Each bite gives you buttery flaky crust with creamy chicken filling inside—warm, rich, and comforting without being heavy.