Description
Experience the ultimate comfort food with Mini Chicken Pot Pies! These delightful bites feature a flaky golden crust filled with tender chicken, fresh vegetables, and a creamy sauce. Ideal for cozy dinners or entertaining friends, they’re sure to become a cherished family favorite.
Ingredients
Scale
- 3 cups diced boneless, skinless chicken breasts
- 2 cloves fresh garlic, minced
- 1 cup chopped carrots (about 2 medium-sized)
- 1 cup frozen peas
- 1 cup low-sodium chicken broth
- 1 cup heavy cream
- 2 sheets puff pastry (thawed)
- 2 tsp fresh thyme, chopped
- 2 tsp fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a large skillet over medium heat, melt butter and sauté minced garlic until fragrant.
- Add diced chicken and season with salt, pepper, thyme, and parsley; cook until chicken is fully done.
- Pour in chicken broth and heavy cream; stir and let simmer until thickened (about 5 minutes).
- Mix in chopped carrots and frozen peas; cook until warmed through.
- Roll out puff pastry and cut circles for muffin tins or ramekins. Fill with the chicken mixture, cover with pastry circles, and seal edges.
- Bake for 25-30 minutes or until golden brown.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie (120g)
- Calories: 320
- Sugar: 3g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 75mg