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Best Mini Chicken Pot Pies for Cozy Friendsgiving

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These individual mini chicken pot pies feature a creamy, savory filling and a flaky, golden puff pastry top. Perfect for a cozy Friendsgiving, they’re easy to grab, make ahead, and taste like a hug in food form.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 small yellow onion, diced (about 1 cup)
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 1 1/2 cups chicken broth, low-sodium
  • 1 cup whole milk or heavy cream
  • 2 cups cooked, shredded chicken
  • 1 cup frozen peas
  • 1/2 teaspoon dried thyme
  • Salt and black pepper to taste
  • 1 sheet puff pastry, thawed
  • 1 large egg, beaten
  • Flaky sea salt for sprinkling

Instructions

  1. Preheat your oven to 400°F (200°C). Place your muffin tin on a baking sheet.
  2. In a large skillet or saucepan, melt the butter over medium heat. Add the diced onion, carrots, and celery. Cook for about 5-7 minutes, stirring occasionally, until the vegetables have softened.
  3. Stir in the minced garlic and cook for 30 seconds until fragrant. Sprinkle the flour over the vegetables and stir constantly for about 1 minute.
  4. Slowly pour in the chicken broth while whisking constantly to prevent lumps. Then add the milk or cream. Keep whisking until the mixture comes to a gentle simmer. Let it cook for 2-3 minutes, stirring often, until it thickens enough to coat the back of a spoon.
  5. Stir in the shredded chicken, frozen peas, dried thyme, and a generous pinch of salt and pepper. Taste and adjust seasoning. Remove from heat and let cool slightly.
  6. On a lightly floured surface, gently roll out the thawed puff pastry sheet just slightly. Use a round cutter or glass (about 3 inches in diameter) to cut out 12 circles. Re-roll scraps if needed.
  7. Spoon the filling evenly into the 12 muffin cups, filling them almost to the top. Place a pastry circle on top of each cup, gently pressing the edges to the rim. Cut a small slit in the top of each pastry to let steam escape.
  8. Brush the tops with the beaten egg wash and sprinkle with a pinch of flaky sea salt. Bake for 18-22 minutes, or until the pastry is puffed up and golden brown. Let cool in the tin for 5 minutes before carefully lifting out.

Notes

For a vegetarian version, use mushrooms and extra veggies with vegetable broth. For dairy-free, use dairy-free butter and oat milk. Assemble pies ahead and refrigerate until ready to bake. If pastry browns too quickly, tent with foil for last 5 minutes.

Nutrition

Keywords: mini chicken pot pie, friendsgiving, individual pot pie, puff pastry, comfort food, chicken pot pie

Find it online: https://clunkcook.com/best-mini-chicken-pot-pies-for-cozy-friendsgiving/