Description
These Mini Chicken Pot Pies are a comforting and flavorful classic, featuring tender chicken and vegetables enveloped in a creamy sauce, all baked beneath a flaky puff pastry crust. Perfect for individual servings, these pot pies offer a warm, satisfying meal ideal for family dinners or special occasions.
Ingredients
Filling
- 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
Puff Pastry and Assembly
- 1 lb puff pastry
- 1 egg, for egg wash
- Salt and black pepper to taste
Instructions
- Prepare the Filling: Heat butter in a large pan over medium heat. Add chopped onion, poultry seasonings, and fresh thyme, cooking for a few minutes until the onions soften. Season with salt and black pepper as you cook.
- Add Vegetables: Stir in chopped carrots, celery, and garlic. Cook for 8-10 minutes until the carrots have softened pleasantly.
- Make the Roux: Sprinkle in the flour and mix thoroughly, cooking for 1-2 minutes until the mixture takes on a golden brown color, which helps develop a rich flavor.
- Add Stock Gradually: Slowly pour in the low-sodium chicken stock while stirring continuously to avoid lumps, creating a smooth and luscious sauce base for the filling.
- Incorporate Chicken and Cream: Stir in shredded cooked chicken, heavy cream, and chopped parsley. Cook for another 1-2 minutes, then adjust seasoning to taste. Turn off the heat and gently mix in frozen peas. Allow the filling to cool completely before proceeding.
- Prepare Puff Pastry: Using six 12-ounce (350ml) bowls, cut the puff pastry pieces to be 1 inch larger than each bowl’s rim. Divide the cooled filling evenly among the bowls.
- Assemble Pot Pies: Brush the rims and 1 inch of the bowl sides with egg wash to help the pastry adhere. Place a puff pastry piece over each bowl, pressing edges lightly to seal, then brush the tops with egg wash. Cut three small slits in the top of each pastry to vent steam and sprinkle lightly with salt and black pepper.
- Bake: Place the assembled pot pies in a preheated oven at 360ºF (180ºC) and bake for 30-40 minutes, or until the puff pastry is golden brown and crisp. Remove from oven and serve warm.
Notes
- Ensure the filling is completely cooled before adding it to the puff pastry to prevent the dough from becoming soggy.
- Use low-sodium chicken stock to better control the saltiness of the filling.
- The three slits in the pastry tops are essential for steam to escape and to keep the crust crisp.
- This recipe works well with leftover cooked chicken or rotisserie chicken for convenience.
- Feel free to substitute fresh peas for frozen if preferred, adjusting cooking time slightly.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
