Irresistible Individual Chicken and Vegetable Pies
Cozy up with these *Irresistible Individual Chicken and Vegetable Pies*, a comforting classic transformed into perfectly portioned delights! Featuring tender chunks of seasoned chicken, a medley of colorful vegetables, and a creamy, herb-infused filling, these pies are encased in golden, flaky puff pastry for a mouthwatering finish. With just 30 minutes of prep time and an easy-to-follow process, they're ideal for family dinners, meal prep, or impressing guests with their elegant individual presentation. Bursting with rich flavors and wholesome ingredients like hearty chicken, carrots, celery, and peas, these mini pies are a satisfying way to enjoy everything you love about homemade comfort food—no sharing required!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 1 cup frozen peas
- 2 cloves garlic cloves, minced
- 2 tablespoons all-purpose flour
- 1.5 cups chicken broth
- 0.5 cup heavy cream
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 sheets puff pastry sheets, thawed
- 1 large egg, beaten (for egg wash)
Instructions
Preheat your oven to 400°F (200°C).
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper, then cook for 5-7 minutes on each side until fully cooked. Remove from the skillet, let cool slightly, and dice into small pieces.
In the same skillet, add the remaining 1 tablespoon of olive oil and the butter. Once melted, add the diced onion, carrots, and celery. Cook for 5-6 minutes or until softened. Stir in the garlic and cook for another minute.
Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes, then slowly add the chicken broth, stirring constantly to prevent lumps. Bring the mixture to a simmer and cook for 3-4 minutes until thickened.
Stir in the heavy cream, thyme, peas, and cooked chicken. Season with additional salt and pepper to taste. Remove the skillet from heat and set the filling aside to cool slightly.
On a floured work surface, roll out the puff pastry sheets to smooth and slightly thin them. Cut the pastry into circles large enough to line 4 small ramekins or pie dishes, leaving enough excess to fold over the edges.
Line each ramekin with the pastry, pressing gently into the sides. Divide the chicken and vegetable filling evenly among the dishes.
Cut additional circles from the puff pastry to serve as the pie lids. Place the lids on top of each pie, pressing the edges to seal. Use a fork to crimp the edges, and cut a small slit in the center of each pie for steam to escape.
Brush the top of each pie with the beaten egg for a golden finish.
Place the ramekins on a baking sheet and bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and flaky.
Let the pies cool for 5 minutes before serving.
Nutrition Facts
Calories |
2393 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.0 g | 190% | |
| Saturated Fat | 57.0 g | 285% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 664 mg | 221% | |
| Sodium | 4125 mg | 179% | |
| Total Carbohydrate | 111.9 g | 41% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 24.6 g | ||
| Protein | 140.1 g | 280% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 278 mg | 21% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 2656 mg | 57% | |
*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.
