Chicken Vegetable Pot Pie Pies
Indulge in the ultimate comfort food with these delightful Chicken Vegetable Pot Pie Pies, a modern twist on the classic pot pie recipe. Packed with tender, shredded chicken, hearty mixed vegetables, and a creamy herb-infused sauce, these personal-sized pies are encased in flaky, golden puff pastry for a truly irresistible dining experience. Perfect for cozy family dinners or impressive individual servings at gatherings, this recipe is both comforting and elegant. With a prep time of just 25 minutes and the use of convenient frozen vegetables and store-bought puff pastry, these pot pies are as quick to assemble as they are delicious. Serve piping hot from the oven for a satisfying meal that pairs beautifully with a crisp side salad or a glass of chilled white wine. Your guests will love the rich flavors and charming presentation of these mini pot pies!
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Recipe Information
Ingredients
- 2 cups (shredded or diced) Cooked chicken breast
- 1 cup Frozen mixed vegetables (peas, carrots, green beans, corn)
- 4 tablespoons Unsalted butter
- 0.25 cup All-purpose flour
- 1.5 cups Chicken broth
- 0.5 cup Milk
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Dried thyme
- 2 sheets Puff pastry sheets (thawed)
- 1 large Egg (beaten)
Instructions
Preheat your oven to 400°F (200°C).
Melt the butter in a large skillet over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
Gradually whisk in the chicken broth and milk. Cook, stirring constantly, until the mixture thickens into a creamy sauce (about 5 minutes).
Season the sauce with salt, pepper, garlic powder, and thyme.
Stir the chicken and frozen mixed vegetables into the sauce, mixing until everything is coated evenly. Remove the skillet from heat and set aside to cool slightly.
On a floured surface, roll out the puff pastry sheets slightly to smooth them out. Cut each sheet into 4 equal squares for a total of 8 squares.
Grease 4 individual ramekins or oven-safe bowls. Place one pastry square into each ramekin, gently pressing it into the bottom and sides, leaving the corners hanging over the edge.
Fill each ramekin with the chicken and vegetable mixture, dividing it evenly among the 4 portions.
Place another puff pastry square on top of each filled ramekin and pinch the edges to seal, folding the overhanging bottom edges up and pressing them together. Cut a small slit in the center of each top for steam to escape.
Brush the tops of the puff pastry with the beaten egg to ensure a glossy, golden finish.
Place the ramekins on a baking sheet and bake in the preheated oven for 25-30 minutes, or until the pastry is puffed and golden brown.
Let the pot pies cool for 5-10 minutes before serving. Enjoy your delicious Chicken Vegetable Pot Pie Pies!
Nutrition Facts
Calories |
2002 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.9 g | 137% | |
| Saturated Fat | 44.2 g | 221% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 608 mg | 203% | |
| Sodium | 4098 mg | 178% | |
| Total Carbohydrate | 111.1 g | 40% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 18.8 g | ||
| Protein | 142.6 g | 285% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 328 mg | 25% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 1150 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
