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Chicken Mini Pot Pies

Mini chicken pot pies on serving platter.
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5 from 1 review

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

  • (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

  1. Heavily grease a 12 count muffin tin with vegetable oil or cooking spray. Preheat the oven to 400 degrees.
  2. 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.
  3. 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.
  4. 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.
  5. Sprinkle in the flour and stir with a wooden spoon until combined with the butter and has a wet look.
  6. Slowly pour in the chicken stock while stirring at the same time. Continue to stir until no clumps of butter and flour exist.
  7. 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.
  8. 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.
  9. Whisk the egg and water together in a bowl to create an egg wash.
  10. 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.
  11. 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!

Equipment

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.

Find it online: https://simplymadeeats.com/16347/chicken-mini-pot-pies/