Indulge in a classic comfort food with these delicious mini chicken pot pies. These individual pies are filled with a creamy chicken, vegetable, and gravy filling, topped with a flaky puff pastry crust. They’re the perfect way to enjoy a hearty and satisfying meal.
Recipe of Mini Chicken Pot Pies
Ingredients:
- 10 pre-made puff pastry shells
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 carrot, chopped
- 1 celery stalk, chopped
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts, shredded
- 2 cups chicken broth
- 1 cup frozen peas
- 1/2 cup heavy cream
- Salt and pepper to taste
Instructions:
- Preheat oven: Preheat your oven to 400°F (200°C).
- Sauté vegetables: Heat the olive oil in a large skillet over medium heat. Add the onion, carrot, celery, and garlic. Sauté until softened.
- Add chicken: Add the shredded chicken to the skillet and cook until heated through.
- Combine ingredients: Stir in the chicken broth, peas, heavy cream, salt, and pepper. Bring to a simmer and cook for a few minutes to thicken the sauce.
- Fill pastry shells: Divide the chicken mixture evenly among the puff pastry shells.
- Bake: Bake for 20-25 minutes, or until the pastry is golden brown and flaky.
These mini chicken pot pies are a delicious and satisfying meal that’s perfect for any occasion. The flaky pastry crust and creamy filling make them a comforting and indulgent treat. Enjoy these mini pies and indulge in a taste of home-cooked comfort.
