Ingredients
- 2 boneless, skinless chicken breasts, diced
- 1 cup frozen mixed vegetables
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup low-sodium chicken broth
- 1/2 cup heavy cream (or milk)
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 1 sheet puff pastry, thawed
- Flour, for rolling out pastry
Instructions
- Preheat oven to 400°F (200°C). Lightly grease a muffin tin.
- In a skillet over medium heat, melt butter. Add diced chicken and cook for 7–8 minutes until golden and cooked through.
- Add frozen vegetables and cook for another 2–3 minutes until heated through.
- Sprinkle flour over the mixture and stir well. Gradually add chicken broth while stirring. Simmer until thickened, about 5 minutes.
- Reduce heat and stir in cream, thyme, salt, and pepper. Simmer for another minute. Remove from heat.
- Roll out puff pastry on a floured surface. Cut circles large enough to line muffin cups with a small overhang.
- Press pastry into muffin cups. Spoon in the chicken filling. Cover with smaller pastry circles or fold over the edges to seal.
- Bake for 20–25 minutes, until the pies are golden brown and bubbling.
- Let cool for 5 minutes before serving.
Notes
- Use rotisserie chicken for a faster prep option.
- Try leftover turkey or ham as alternative fillings.
- Add sweet potatoes, mushrooms, or corn for extra variation.
- Smoked paprika or rosemary can deepen flavor.
- Freeze baked pies for up to 3 months; reheat in oven at 350°F.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 mini chicken pot pie (150g)
- Calories: 360
- Sugar: 2g
- Sodium: 390mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 65mg
