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Mini Chicken Pot Pies

Mini Chicken Pot Pies

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Prep Time 20 minutes
Cook Time 25 minutes
Servings: 12
Course: Main Course
Cuisine: Mediterranean
Calories: 210
Ingredients Method Notes

Ingredients
  

  • - 2 tbsp Extra Virgin Olive Oil
  • - 1 medium Yellow Onion finely diced
  • - 3 medium Carrots diced small
  • - 2 cloves Garlic minced
  • - 2 tbsp All-Purpose Flour
  • - 1.5 cups Low-Sodium Chicken Broth
  • - 2 cups Cooked Chicken Breast shredded or diced
  • - 1 cup Frozen Peas
  • - 1 tsp Dried Thyme
  • - 1/2 tsp Sweet Paprika
  • - 1/4 cup Plain Greek Yogurt or Light Cream
  • - 1/2 tsp Salt or to taste
  • - 1/4 tsp Coarsely Cracked Black Pepper
  • - 1 package Pre-rolled Puff Pastry Sheets 2 sheets, thawed
  • - 1 large Egg beaten with 1 tbsp water for egg wash

Method
 

  1. PREPARE THE FILLING: Heat extra virgin olive oil in a large skillet over medium heat. Sauté onion, carrots, and garlic for 5-7 minutes until soft.
  2. CREATE THE SAUCE BASE: Sprinkle flour over vegetables, stirring constantly for 1 minute. Gradually pour in chicken broth, whisking smoothly to eliminate lumps. Bring to a gentle simmer.
  3. ADD CORE INGREDIENTS: Stir in chicken, peas, thyme, paprika, salt, and black pepper. Simmer for 3-5 minutes until sauce thickens. Remove from heat and gently fold in the Greek yogurt or light cream. Let cool slightly.
  4. CUT THE PASTRY: Preheat oven to 400°F (200°C) and grease a 12-cup muffin tin. Unroll puff pastry sheets and use a 4-inch round cutter to cut out 12 circles.
  5. ASSEMBLE THE PIES: Press the pastry circles into the muffin cups. Spoon the chicken filling into each cup. Use pastry scraps to create small lids or lattice strips over the top, sealing the edges firmly.
  6. BAKE TO GOLDEN PERFECTION: Brush tops lightly with the prepared egg wash and cut a small slit in each top lid. Bake for 20-25 minutes until the pastry is puffed and beautifully golden brown. Let cool for 10 minutes before removing from the tin.

Notes

  • Cool the Filling: Always let the chicken filling cool to room temperature before assembling to prevent a soggy bottom crust.
  • Keep the Heat High: Bake at 400°F (200°C) or higher to ensure the puff pastry rises into light, flaky layers.
  • Greek Yogurt Tip: Turn off the stove heat completely before folding in the Greek yogurt to prevent it from curdling.
  • Prep Ahead: Assemble the pies completely inside the muffin tin, freeze solid, and transfer to a freezer bag for up to 3 months. Bake directly from frozen for 30–35 minutes.
  • Crispy Reheating: Avoid the microwave. Reheat leftover pies in an oven or air fryer at 350°F (175°C) for 8–10 minutes to crisp the pastry back up.