Name: Delicious Mini Chicken Pot Pies Recipe
Ingredients: 1.5 tablespoons unsalted butter; 1 medium yellow onion, finely chopped (about 1 cup); 2 medium carrots, peeled and diced small (about ¾ cup); 2 celery stalks, diced small (about ¾ cup); 1/3 cup all-purpose flour; 1 ¾ cups low-sodium chicken broth; ½ cup heavy cream (or whole milk for a lighter version); 2 cups cooked chicken, shredded or diced (rotisserie chicken works great!); ½ cup frozen peas; ½ cup frozen corn (optional, but adds a nice sweetness); 1 teaspoon dried thyme (or 1 tablespoon fresh, chopped); ½ teaspoon salt, or to taste; ¼ teaspoon black pepper, or to taste; ¼ cup fresh parsley, chopped; 2 sheets (approx. 14-17 ounces total) store-bought puff pastry, thawed according to package directions (or your favorite double-crust pie dough recipe); All-purpose flour, for dusting; 1 large egg; 1 tablespoon water or milk

Ingredients

Scale

For the Filling:

1.5 tablespoons unsalted butter

1 medium yellow onion, finely chopped (about 1 cup)

2 medium carrots, peeled and diced small (about ¾ cup)

2 celery stalks, diced small (about ¾ cup)

1/3 cup all-purpose flour

1 ¾ cups low-sodium chicken broth

½ cup heavy cream (or whole milk for a lighter version)

2 cups cooked chicken, shredded or diced (rotisserie chicken works great!)

½ cup frozen peas

½ cup frozen corn (optional, but adds a nice sweetness)

1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)

½ teaspoon salt, or to taste

¼ teaspoon black pepper, or to taste

¼ cup fresh parsley, chopped

For the Crust:

2 sheets (approx. 14-17 ounces total) store-bought puff pastry, thawed according to package directions (or your favorite double-crust pie dough recipe)

All-purpose flour, for dusting

For the Egg Wash:

1 large egg

1 tablespoon water or milk

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Instructions

Preheat and Prepare: Preheat your oven to 400°F (200°C). Lightly grease a standard 12-cup muffin tin. If you’re using puff pastry that isn’t pre-cut, lightly flour your work surface.

Sauté Aromatics: Melt the butter in a large skillet or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Sauté for 7-10 minutes, or until the vegetables are softened but not browned. Stir occasionally.

Make the Roux: Sprinkle the all-purpose flour over the softened vegetables. Stir continuously for 1-2 minutes to cook out the raw flour taste. This mixture, known as a roux, will thicken our sauce.

Create the Creamy Sauce: Gradually whisk in the chicken broth, ensuring there are no lumps. Bring the mixture to a simmer, whisking constantly, until it begins to thicken. This should take about 3-5 minutes. Once thickened, reduce the heat to low and stir in the heavy cream (or milk).

Add Chicken and Remaining Veggies: Stir in the cooked chicken, frozen peas, frozen corn (if using), dried thyme, salt, and pepper. Simmer gently for another 5 minutes, allowing the flavors to meld and the frozen vegetables to heat through.

Finish Filling: Remove the skillet from the heat and stir in the fresh chopped parsley. Taste and adjust seasonings if necessary. Set the filling aside to cool slightly while you prepare the crusts. This slight cooling helps prevent the bottom crust from becoming soggy.

Prepare the Crusts:
- Bottom Crusts: Gently unroll one sheet of puff pastry (or half your pie dough) on the lightly floured surface. Using a round cookie cutter or the rim of a glass (about 3.5 – 4 inches in diameter, depending on your muffin tin), cut out 12 circles. Gently press each circle into a cup of the prepared muffin tin, ensuring it lines the bottom and sides. If using puff pastry, you might need to gently stretch it to fit. Prick the bottom of each pastry shell a few times with a fork – this helps prevent them from puffing up too much during baking.
- Top Crusts: Unroll the second sheet of puff pastry (or the other half of your pie dough). Using a slightly smaller cookie cutter (about 2.5 – 3 inches) or a knife, cut out 12 circles or decorative shapes for the tops. If cutting circles, make a small slit or two in the center of each top crust to allow steam to escape during baking.

Assemble the Pies: Spoon the cooled chicken filling evenly into each pastry-lined muffin cup. Be careful not to overfill, leaving a little space at the top.

Top and Seal: Place a top crust onto each filled pie. If using circular tops, gently press the edges against the bottom crust to seal. You can crimp the edges with a fork for a decorative touch, if desired.

Egg Wash: In a small bowl, whisk together the egg and tablespoon of water or milk. Lightly brush the tops of the mini pot pies with the egg wash. This will give them a beautiful golden-brown color and a slight sheen.

Bake: Place the muffin tin in the preheated oven. Bake for 20-25 minutes, or until the crusts are golden brown and the filling is bubbly. If the tops start to brown too quickly, you can loosely tent the muffin tin with aluminum foil.

Cool and Serve: Once baked, carefully remove the muffin tin from the oven. Let the mini chicken pot pies cool in the tin for at least 5-10 minutes before attempting to remove them. This helps them set and makes them easier to handle. You can use a thin knife or a small offset spatula to gently loosen the edges and lift them out. Serve warm and enjoy!

Nutrition

Serving Size: One Normal Portion
Calories: 300-380