Individual Chicken Puff Pies
Perfectly portioned and irresistibly flaky, these Individual Chicken Puff Pies are a deliciously comforting twist on classic chicken pot pie. Featuring tender chunks of sautéed chicken breast, a creamy, thyme-scented gravy, and a medley of vegetables like carrots and peas, this recipe layers it all into golden, buttery puff pastry pockets. With just 20 minutes of prep time, these pies are baked to crisp perfection in under half an hour, making them an ideal option for cozy dinners or meal prep. Easy to customize and brimming with flavor, these handheld pies are as fun to eat as they are to make. Serve them warm for a satisfying meal or snack that everyone will adore!
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 4 sheets Puff pastry sheets
- 2 tablespoons Butter
- 2 tablespoons All-purpose flour
- 1 cup Chicken broth
- 0.5 cup Heavy cream
- 1 medium Carrot
- 0.5 cup Frozen peas
- 1 small Onion
- 2 cloves Garlic cloves
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 teaspoon Dried thyme
- 1 piece Egg
- 1 teaspoon Water
Instructions
Preheat your oven to 400°F (200°C).
Dice the chicken breasts into small bite-sized pieces. Peel and dice the carrot, finely chop the onion, and mince the garlic cloves.
In a large skillet, melt the butter over medium heat. Add the diced chicken and cook until lightly browned, about 5 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the onion, carrot, and garlic. Cook for 4-5 minutes until the vegetables are softened.
Sprinkle the flour over the vegetable mixture and stir constantly for 1 minute to cook out the raw flour taste.
Gradually pour in the chicken broth and heavy cream, stirring constantly to avoid lumps. Bring the mixture to a simmer.
Add the cooked chicken, frozen peas, salt, pepper, and thyme. Simmer for 5-7 minutes until the sauce thickens. Remove from heat and let it cool slightly while you prepare the puff pastry.
On a floured surface, roll out the puff pastry sheets if needed. Cut each sheet into four squares.
Spoon 2-3 tablespoons of the chicken filling onto the center of each puff pastry square. Fold the pastry diagonally over the filling to form a triangle, pressing the edges together to seal. Use a fork to crimp the edges for extra security and decoration.
Place the pies on a baking sheet lined with parchment paper.
In a small bowl, beat the egg with water to make an egg wash. Brush the tops of the puff pies with the egg wash for a golden finish.
Using a sharp knife, lightly score the tops of the pies to create steam vents.
Bake the pies in the preheated oven for 20-25 minutes, or until the pastry is golden and puffed.
Remove from the oven and let cool for 5 minutes before serving. Enjoy these flaky, creamy individual chicken puff pies!
Nutrition Facts
Calories |
2361 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.6 g | 194% | |
| Saturated Fat | 61.0 g | 305% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 588 mg | 196% | |
| Sodium | 3732 mg | 162% | |
| Total Carbohydrate | 148.5 g | 54% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 15.9 g | ||
| Protein | 98.7 g | 197% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 190 mg | 15% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 1722 mg | 37% | |
*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.
