Mini Chicken Pot Pies Recipe
Easy mini chicken pot pies recipe Delicious quick comfort food Learn this simple techniquetech today Perfect for weeknight dinners
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6-8 servings
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 300g boneless, skinless chicken breasts, diced
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 100g frozen peas
- 100g frozen sweetcorn
- 50g butter
- 50g plain flour
- 600ml chicken stock
- 150ml double cream
- 1 tsp dried thyme
- Salt and pepper to taste
- 375g ready-made puff pastry
- 1 egg, beaten
Instructions
- Preheat your oven to 200°C (180°C fan/Gas Mark 6). Get your muffin tin ready – you’ll need about 6-8 cups depending on their size.
- Heat the olive oil in a large pan over medium heat. Add the diced chicken and cook until browned on all sides and cooked through. This usually takes about 5-7 minutes. Remove the chicken from the pan and set aside.
- In the same pan, add the chopped onion, carrots, and celery. Cook until softened, about 5-7 minutes. Season with salt and pepper.
- Add the frozen peas and sweetcorn to the pan and cook for another 2-3 minutes until heated through.
- Melt the butter in the pan. Stir in the flour and cook for 1-2 minutes, stirring constantly, to create a roux. This helps thicken the sauce.
- Gradually whisk in the chicken stock, making sure there are no lumps. Bring to a simmer and cook until the sauce has thickened, about 5-7 minutes.
- Stir in the double cream, dried thyme, and cooked chicken. Season to taste with salt and pepper. Remove from the heat.
- On a lightly floured surface, roll out the puff pastry. Use a round cutter (slightly larger than the diameter of your muffin tin cups) to cut out pastry circles.
- Gently press each pastry circle into the muffin tin cups.
- Spoon the chicken and vegetable mixture into the pastry-lined cups.
- Cut out smaller pastry circles for the lids, or use leftover pastry to create decorative shapes. Place the lids on top of the pies and crimp the edges to seal.
- Brush the tops of the pies with beaten egg.
- Bake for 20-25 minutes, or until the pastry is golden brown and the filling is bubbling.
Notes
Warm & comforting mini chicken pot pies recipe perfect for busy families! Easy, child-approved & budget-friendly.