Description

Mini Chicken Pot Pies are the ultimate finger food for celebrations, particularly graduations. These delightful bites feature a flaky puff pastry crust enveloping a creamy filling of tender chicken and colorful mixed vegetables. Perfectly portioned for easy serving, they bring comfort and joy to any gathering. Quick to prepare and completely customizable, these mini pies will be the star of your next buffet or party.

Ingredients

Scale

2 cups cooked chicken, diced
1 cup frozen mixed vegetables (peas, carrots, corn)
1 sheet puff pastry (thawed)
1 cup low-sodium chicken broth
½ cup heavy cream
1 medium onion, finely diced
2 garlic cloves, minced
1 tsp dried thyme
1 tsp dried parsley
Salt and pepper to taste
2 tsp olive oil for cooking

Instructions

Preheat oven to 400°F (200°C) and line a muffin tin with parchment paper.
In a large skillet, heat olive oil over medium heat. Add diced chicken seasoned with salt and pepper; cook until browned (7-9 minutes).
Add onions and garlic; sauté for about 3 minutes until softened.
Stir in chicken broth, heavy cream, frozen vegetables, thyme, and parsley. Simmer for 5 minutes until thickened.
Roll out puff pastry on a floured surface; cut into circles that fit your muffin tin.
Spoon filling into each pastry cup and cover with another pastry circle. Crimp edges with a fork to seal.
Bake for 20 minutes or until golden brown. Serve warm.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Appetizer
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 mini pie (70g)
Calories: 220
Sugar: 2g
Sodium: 310mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 9g
Cholesterol: 35mg

Keywords: - For variety, substitute chicken with turkey or use mixed vegetables based on preference. - Consider adding cheese or extra herbs for enhanced flavor. - Store leftovers in an airtight container in the fridge for up to three days.