Description
Mini Chicken Pot Pies
Ingredients:
1 sheet of puff pastry, thawed
1 cup cooked chicken, shredded
1/2 cup diced carrots
1/2 cup diced potatoes
1/4 cup green peas
1/4 cup chopped onion
2 tbsp butter
2 tbsp all-purpose flour
1 cup chicken broth
1/2 cup milk
1/2 tsp black pepper
1/4 tsp salt
1/2 tsp dried thyme
1 egg (for egg wash)
Instructions:
1. Prepare the Filling: In a skillet, melt butter over medium heat. Sauté onions until translucent, then add carrots, potatoes, and peas. Cook for 3-4 minutes. Stir in the flour and cook for 1 minute. Gradually add chicken broth and milk, stirring until thickened. Mix in chicken, salt, pepper, and thyme. Remove from heat and let cool.
2. Cut the Pastry: Preheat oven to 200°C (400°F). Roll out the puff pastry and cut it into circles slightly larger than your muffin tin cups.
3. Assemble: Grease the muffin tin and press each pastry circle into a cup. Fill with chicken mixture. Cut smaller circles from the pastry for the tops and place them over the filling. Seal the edges and cut small slits for ventilation.
4. Bake: Brush with egg wash and bake for 20-25 minutes, or until golden brown.
5. Serve: Let cool slightly before serving. Enjoy warm!
Step-by-Step Guide
Follow this detailed guide for perfect mini pot pies every time. After preparing your filling and letting it cool, preheat your oven to 200°C (400°F). Lightly grease a standard 12-cup muffin tin. Roll the thawed puff pastry sheet to a thickness of about 3mm. Using a round cutter or a glass, cut 12 circles roughly 10cm in diameter to line the cups. Press each circle gently into a muffin cup, ensuring it covers the bottom and sides. Fill each pastry cup nearly to the top with the cooled chicken mixture. Re-roll the pastry scraps and cut 12 smaller circles (about 7cm) for the lids. Dampen the edges of the bottom pastry with a little water, place the top over the filling, and press the edges firmly with a fork to seal. Make a small slit in the center of each lid to allow steam to escape. Brush the tops evenly with a beaten egg wash for a golden finish. Bake on the middle rack for 20-25 minutes until the pastry is puffed and deeply golden.
Serving Suggestions
These individual pies are a complete meal on their own, but they pair beautifully with simple sides. For a comforting dinner, serve alongside a crisp green salad with a tangy vinaigrette to cut through the richness. They also go wonderfully with garlic sautéed green beans, roasted Brussels sprouts, or a classic mashed potato. For a brunch or lunch, a cup of tomato soup makes the perfect dipping companion.
How-to Summary
In short: Sauté veggies, make a creamy gravy with broth and milk, and mix in chicken. Line a greased muffin tin with puff pastry circles, fill with the cooled mixture, top with pastry lids, seal, vent, and brush with egg wash. Bake at 200°C (400°F) for 20-25 minutes until golden brown.
Frequently Asked Questions
Can I make these ahead of time? Yes. Assemble the pies completely, cover tightly, and refrigerate for up to 24 hours. Add 2-3 minutes to the baking time when cooking from cold. You can also freeze unbaked pies; bake from frozen, adding 10-15 minutes.
Can I use a different protein? Absolutely. Cooked turkey, ham, or even a plant-based chicken substitute work well. For a vegetarian version, use mushrooms and vegetable broth.
My filling is too runny. How can I fix it? Ensure you cook the flour with the butter and veggies for a full minute to remove the raw taste. Also, let the filling cool completely before assembling; it will thicken significantly as it sits.
Why did my pastry get soggy? Sogginess is usually caused by a hot filling. Letting the filling cool to room temperature before assembling is the most critical step to prevent this.
Can I use store-bought rotisserie chicken? Definitely. It’s a fantastic time-saver. Just ensure you shred it into bite-sized pieces.
Common Mistakes to Avoid
- Using hot filling: This melts the pastry fat before baking, leading to soggy bottoms and poor rise. Always cool the filling.
- Overfilling the cups: Filling them to the brim will cause leakage during baking and make sealing the lids difficult. Leave a small rim.
- Forgetting to vent the tops: The small slit is essential to let steam escape, preventing the pies from bursting open at the seams.
- Skipping the egg wash: The egg wash is not just for color; it helps create a crisp, flaky, and beautifully browned crust.
Conclusion
These Mini Chicken Pot Pies are the ultimate comfort food, perfectly portioned and endlessly adaptable. By following the step-by-step guide and heeding the common pitfalls, you’ll achieve a professional result with a flaky, buttery crust and a rich, creamy filling. They are ideal for meal prep, entertaining, or simply treating your family to a cozy, homemade classic. Enjoy the process and the delicious reward!