Description
Chicken Mini Pot Pies are the cutest version of comfort food! They're made with store-bought puff pastry and rotisserie chicken to save on prep time, then baked in a muffin tin to golden flaky perfection. A must bake recipe ready in under an hour!
Ingredients
Scale
- (1) 13 ounce refrigerated puff pastry (like the jus rol brand)
- 4 tablespoons salted butter
- 3 tablespoons yellow onion, diced fine
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 2 garlic cloves, peeled and minced
- 3 tablespoons all purpose flour
- 1 and 1/2 cup chicken stock
- 3/4 cup frozen carrots and pea mix (if you buy them separate use 1/2 cup carrot and 1/4 cup peas)
- 1 cup of cooked rotisserie chicken, skin removed, then pulled and roughly chopped
- 1/2 cup whole milk
- 1 egg
- 1 tablespoon water
- Optional: 2 teaspoons minced parsley for garnish
Instructions
- Heavily grease a 12 count muffin tin with vegetable oil or cooking spray. Preheat the oven to 400 degrees.
- Roll out the puff pastry and use a pizza cutter to cut into 12 equal sized squares. Note: It's ok if it's not perfect, mine never is.
- Stretch one piece of the puff pastry out just a bit and place it into a muffin space, leaving the 4 top corners laying off to the side. Repeat with all 12 puff pastry squares. Use a fork to prick the base of the puff pastry about 4 times on each pot pie. Place the muffin tray into the fridge, while we make the filling.
- In a deep large pot or dutch oven, melt the butter on the stovetop over medium low heat. Add in the onions, salt, pepper and thyme and cook for 3-5 minutes until softened, but not browned, stirring frequently. Stir in garlic and cook for 60 seconds.
- Sprinkle in the flour and stir with a wooden spoon until combined with the butter and has a wet look.
- Slowly pour in the chicken stock while stirring at the same time. Continue to stir until no clumps of butter and flour exist.
- Toss in the frozen peas and carrots, shredded chicken and milk. Stir to combine and allow the mixture to thicken for 4 to 5 minutes until it's a lot like the consistency of gravy. Turn off the heat and allow to cool for 5 minutes.
- Fill the puff pastry with about 2 tablespoons of filling into each dough. You want it about 1/2 inch below the top of the pan.
- Whisk the egg and water together in a bowl to create an egg wash.
- Gently fold the corners of the puff pastry over the filling, without pressing down. Brush with egg wash. Bake in the middle rack for 15-20 minutes until the tops are nice and golden. If you start hearing sizzling, like I did, add a cookie sheet half way through baking on the rack under the muffin tin to avoid a messy oven. My cookie sheet only collected a few drips.
- Allow the chicken pot pies to cool for 10 minutes before serving. To remove from the pan, simply run a butterknife around the outer edge of the mini chicken pot pie and they should pop right out. Enjoy!
Notes
- Leave the puff pastry dough in the fridge until right before using. It's easier to work with when it's cold and will be less sticky.
- Add the chicken stock into the butter and flour roux slowly and stir at the same time, smoothing out all the clumps of flour.
- Don't overfill the puff pastry with filling. It should be about 1/2 inch under the top of the muffin pan.
- When folding the four sides of the puff pastry over each other, do it very gently without pushing down into the chicken filling.
- About 1/2 way through cooking, I started hearing some sizzling and added a cookie sheet on the oven rack under the chicken pot pies to avoid a mess in my oven. For some reason the peas like to kind of explode their way out.
- Prep Time: 20 minutes
- Cooling Time: 10 minutes
- Cook Time: 15 minutes
- Category: American
- Method: baked
- Cuisine: Southern