Description
A fun, hand-held twist on classic comfort food, these golden, flaky mini pot pies are filled with a creamy chicken-and-vegetable filling, perfect for weeknights or parties.
Ingredients
Scale
- 1 tablespoon butter
- 1 onion, diced
- 1 carrot, diced
- 2 tablespoons all-purpose flour
- 2 cups chicken stock
- 1/2 cup cream
- 2 cups cooked, shredded chicken
- 1 cup peas
- 1 teaspoon dried thyme
- Salt to taste
- Rolled pie dough or puff pastry, for lining muffin cups
- 1 beaten egg (for egg wash)
- 1 teaspoon water (for egg wash)
Instructions
- Preheat the oven to 375°F (190°C).
- Sweat the diced onion and carrot in butter until softened.
- Stir in flour and cook for 1–2 minutes.
- Gradually whisk in chicken stock and cream to create a thick, velvety sauce.
- Fold in the shredded chicken, peas, thyme, and salt.
- Line the muffin tin with rolled pie dough or puff pastry.
- Spoon the filling into the muffin cups.
- Top each with small pastry lids or lattice, and brush with egg wash.
- Bake for 20-25 minutes, or until the crust is golden and the filling bubbles lightly.
- Let cool slightly before serving.
Notes
Use cold butter and chilled pastry for the flakiest crust. Ensure not to overfill the pies to avoid leakage.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop filling followed by baking in a muffin tin
- Cuisine: American
Nutrition
- Serving Size: 1 mini pot pie
- Calories: 280
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 40mg