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Mini Chicken Pot Pie Recipe

These Mini Chicken Pot Pies are a perfect busy night meal - make a double batch and freeze them for later.
Course dinner
Cuisine American
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 8
Calories 303kcal
Author Ang Paris

Equipment

Ingredients

  • 1 tbsp olive oil
  • 1 yellow onion chopped
  • 2 stalks celery chopped
  • 1 sweet potato peeled and cubed
  • 2 carrots chopped
  • 2 tsp fresh thyme chopped
  • 1/3 cup flour
  • 1 1/4 cup chicken broth
  • 1/2 cup milk
  • 8 oz rotisserie chicken shredded
  • 1/2 tsp salt
  • 1 sheet puff pastry thawed

Instructions

  • Preheat the oven to 425F
  • Heat the oil in a large stockpot over medium-high heat
  • Add the onion, celery, sweet potato, carrot, and thyme
  • Cook, stirring occasionally, for about 8-10 minutes, until the sweet potato softens
  • Stir in the flour to coat the vegetables
  • Add the chicken broth and milk and bring to a boil, stirring constantly, for one minute
  • Remove from the heat and stir in the chicken and salt, letting it cool for about 20 minutes
  • Meanwhile, roll out the puff pastry until it has doubled in size
  • Cut the puff pastry into rounds to fit the top of your ramekins
  • Place ramekins on a baking sheet and fill with the chicken mixture
  • Top each with one of the puff pastry rounds
  • Bake for about 15-18 minutes, until the puff pastry is golden brown
  • Garnish with thyme

Notes

Yield will vary based on the size of your ramekins.

Nutrition

Calories: 303kcal | Carbohydrates: 27g | Protein: 12g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 29mg | Sodium: 488mg | Potassium: 238mg | Fiber: 2g | Sugar: 4g | Vitamin A: 6590IU | Vitamin C: 5mg | Calcium: 39mg | Iron: 1mg