Mini Chicken Pot Pie from Scratch Recipe

Indulge in the comforting, homemade taste of mini chicken pot pie with this from scratch recipe. Bite into a flaky, buttery crust that yields to tender chicken, veggies, and a creamy sauce, all in a perfect, pop-in-your-mouth size. Impress your guests or enjoy a weeknight comfort meal with these delightful, individual servings.

Making mini chicken pot pies from scratch feels like a rewarding challenge, but it's actually quite manageable with the right technique. This recipe ensures you'll have a terrific outcome every time. So, let's dive right in and create these golden, delectable morsels together!

Ingredients and Preparation

The key to delicious mini chicken pot pies is using high-quality ingredients and taking the time to prepare them correctly. Here's what you'll need and a brief preparation process:

The ingredients list includes chicken breasts, butter, onions, carrots, celery, garlic, all-purpose flour, heavy cream, chicken broth, frozen peas, salt, pepper, bay leaves, fresh thyme, frozen puff pastry, an egg for egg wash, and a touch of water for brushing.

Cooking the Chicken

Start by cooking the chicken breasts in a Dutch oven or large pot until they're no longer pink in the middle. Remove them from the pot and set aside to cool. Once cooled, shred the chicken into bite-sized pieces. This will be your base protein for the pot pies.

**Pro tip**: To save time, cook the chicken the day before or early in the morning and store it in the refrigerator until ready to use.

Preparing the Veggies

While the chicken is cooling, prepare the vegetables. Dice the onions, carrots, and celery into small pieces. Mince the garlic cloves. These vegetables will provide a delicious epicenter of flavor for your pot pies.

In the same pot used for the chicken, melt butter over medium heat. Add the onion, carrots, celery, and garlic. Cook until the onions are translucent and the carrots have softened. This will take about 5-7 minutes.

Creating the Pot Pie Filling

Now that the chicken and vegetables are prepared, it's time to create the creamy, comforting filling that separates a good pot pie from a great one.

Begin by stirring in 2 tablespoons of all-purpose flour into the pot with the vegetables. Cook for a minute or two to eliminate any raw flour taste. This will help thicken the sauce later on.

Building the Sauce

Gradually pour in 1 cup of chicken broth while continuously stirring. Cook for about 3-5 minutes until the mixture has thickened and the raw taste of the flour has cooked out. This step is essential for a creamy, well-rounded sauce.

Stir in 1 cup of heavy cream, the remaining chicken broth (about 1 1/2 cups), and the seasonings - salt, pepper, and bay leaves. Bring the mixture to a gentle simmer, then reduce the heat to low.

Assembling the Filling

Add the shredded chicken and frozen peas to the pot. Stir until well combined with the sauce. Taste and adjust seasoning if needed. Remove the bay leaves at this point.

**Making ahead tip**: You can prepare the filling up to this point one day in advance. Store it in an airtight container in the refrigerator until ready to assemble and bake the pot pies.

Building &(Baking) the Mini Pot Pies

The final step is assembling and baking your mini chicken pot pies. This requires some care and attention to detail, but the result will be well worth the effort.

Lay out the thawed puff pastry sheets on a lightly floured surface. Cut out circles that are slightly larger than the muffin tin cups you'll be using. You should be able to get about 12-15 circles from each sheet.

Assembling the Pies

Press the pastry circles into the muffin tin cups, ensuring they fit snugly without tearing. Spoon the chicken and vegetable mixture into each pastry cup, filling them to the brim. You may have some filling left over, but that's okay – it's better to have a bit too much than too little.

Cut out smaller circles for the tops of the pies. Place them on top of the filling, pinching the edges together to seal. Make sure to leave a small vent in the center of each pie top to allow steam to escape.

Baking and Final Touches

Brush the tops of the pot pies with an egg wash made from one egg and a splash of water. This will give the pastry a golden, crispy finish. You can also sprinkle some coarse sea salt on top for added texture and flavor.

Bake the mini chicken pot pies in a preheated oven at 425°F (220°C) for about 20-25 minutes, or until the pastry is golden brown and the filling is bubbling. Let them cool in the tin for a few minutes before serving.

Enjoy these delightful, home-baked masterpieces on their own or with a side of your favorite greens and a crisp salad. Happy baking!