Chicken Vegetable Pot Pie Pies

Indulge in the ultimate comfort food with these delightful Chicken Vegetable Pot Pie Pies, a modern twist on the classic pot pie recipe. Packed with tender, shredded chicken, hearty mixed vegetables, and a creamy herb-infused sauce, these personal-sized pies are encased in flaky, golden puff pastry for a truly irresistible dining experience. Perfect for cozy family dinners or impressive individual servings at gatherings, this recipe is both comforting and elegant. With a prep time of just 25 minutes and the use of convenient frozen vegetables and store-bought puff pastry, these pot pies are as quick to assemble as they are delicious. Serve piping hot from the oven for a satisfying meal that pairs beautifully with a crisp side salad or a glass of chilled white wine. Your guests will love the rich flavors and charming presentation of these mini pot pies!

Nutriscore Rating: 67/100

Prep Time:25 mins

Cook Time:35 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 cups (shredded or diced) Cooked chicken breast
• 1 cup Frozen mixed vegetables (peas, carrots, green beans, corn)
• 4 tablespoons Unsalted butter
• 0.25 cup All-purpose flour
• 1.5 cups Chicken broth
• 0.5 cup Milk
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 0.5 teaspoon Garlic powder
• 0.5 teaspoon Dried thyme
• 2 sheets Puff pastry sheets (thawed)
• 1 large Egg (beaten)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Melt the butter in a large skillet over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.

Step 3

Gradually whisk in the chicken broth and milk. Cook, stirring constantly, until the mixture thickens into a creamy sauce (about 5 minutes).

Step 4

Season the sauce with salt, pepper, garlic powder, and thyme.

Step 5

Stir the chicken and frozen mixed vegetables into the sauce, mixing until everything is coated evenly. Remove the skillet from heat and set aside to cool slightly.

Step 6

On a floured surface, roll out the puff pastry sheets slightly to smooth them out. Cut each sheet into 4 equal squares for a total of 8 squares.

Step 7

Grease 4 individual ramekins or oven-safe bowls. Place one pastry square into each ramekin, gently pressing it into the bottom and sides, leaving the corners hanging over the edge.

Step 8

Fill each ramekin with the chicken and vegetable mixture, dividing it evenly among the 4 portions.

Step 9

Place another puff pastry square on top of each filled ramekin and pinch the edges to seal, folding the overhanging bottom edges up and pressing them together. Cut a small slit in the center of each top for steam to escape.

Step 10

Brush the tops of the puff pastry with the beaten egg to ensure a glossy, golden finish.

Step 11

Place the ramekins on a baking sheet and bake in the preheated oven for 25-30 minutes, or until the pastry is puffed and golden brown.

Step 12

Let the pot pies cool for 5-10 minutes before serving. Enjoy your delicious Chicken Vegetable Pot Pie Pies!

Nutrition Facts

Serving size	(1325.1g)

Amount per serving	% Daily Value*
Calories	2001.7

Total Fat 106.9g	0%
Saturated Fat 44.2g	0%
Polyunsaturated Fat 0.1g
Cholesterol 607.7mg	0%
Sodium 4097.7mg	0%
Total Carbohydrate 111.1g	0%
Dietary Fiber 11.0g	0%
Total Sugars 18.8g
Protein 142.6g	0%

Vitamin D 93.7IU	0%
Calcium 327.6mg	0%
Iron 11.3mg	0%
Potassium 1149.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.7%

Protein: 28.9%

Carbs: 22.5%