Mini Chicken Pot Pies
Mini Chicken Pot Pies
Chicken Pot Pie is a true comfort food classic that I grew up eating. I remember my Mom always had the frozen ones that she would pop in the oven for me. At that time they were so delicious! Until I got older and had a REAL chicken pot pie and I fell in love all over again! The creamy filling and buttery crust is what gets me every time. I normally cook my own chicken but this time I used pre-cooked herb roasted chicken breast from Just Meats. Use my code isdinnerready to get $10 off your first order. Cut the chicken into small pieces.
In a pan, add 2 tbsp of butter. Once the butter has melted, 1 tsp of minced garlic, 1/2 diced onion and 1 cup of frozen peas and carrots and stir. Cook until the veggies are soft.
Add 1/3 cup of flour and 2 cups of chicken broth to the veggies and stir.
Add 1/2 cup of heavy cream and stir again. Season with 1 tsp of garlic salt, 1 tsp of onion powder and salt and pepper (to taste). Cook 3-5 minutes or until the sauce starts to thicken.
Add the diced chicken to the cream sauce and season with 1/2 tsp of cajun seasoning and stir well.
Using 7 oz ramekins, cut circles in the puff pastry dough.
Spoon the chicken mixture into each ramekin and top with one of the puff pastry dough circles. Pinch the sides to make sure the filling does not seep through.
Brush each pot pie with an egg wash (1 beaten egg and a splash of water).
Add the chicken pot pies to a 400 degree oven and cook for 20-25 minutes or until the crust is flaky and golden brown.
Remove from the oven and be careful, the filling is hot.
Serve with your favorite side dish and ENJOY!
Mini Chicken Pot Pies
Ingredients
- 1 lb pre-cooked roasted chicken breast
- 1 cup frozen peas & carrots
- 1/2 diced white onion
- 2 cups chicken broth
- 1/3 cup flour
- 1 tsp garlic salt
- 1 tsp onion powder
- 1 tsp minced garlic
- 2 puff pastry sheets
- 1/2 cup heavy cream
- 2 tbsp butter
- 1 egg
- splash of water
- 1/2 tsp cajun seasoning
- salt & pepper (to taste)
Instructions
- Pre-heat the oven to 400 degrees.
- Chop the chicken breast into small pieces.
- Add butter to a pan and once it has melted, add minced garlic, diced onion and frozen peas & carrots. Cook until the veggies are soft.
- Add flour and chicken broth to the veggies and stir.
- Add heavy cream, onion powder, garlic salt and salt & pepper and stir well. Cook 3-5 minutes or until the sauce starts to thicken.
- Add the diced chicken and cajun seasoning to the sauce and stir.
- Cut 7 oz size circles in the puff pastry dough.
- Fill each ramekin with the cream sauce and top with the puff pastry dough.
- Pinch the sides of the dough on the ramekin.
- Brush the dough with an egg wash (1 beaten egg and a splash of water).
- Add the pot pies to the oven and cook for 20-25 minutes or until the dough is flaky and golden brown.
- Remove from the oven, be careful, it will be hot. Serve and ENJOY!
Hi there, I’m Shauntra! My blog is full of recipes made with simple ingredients for delicious food. Read more about me.
