Super Easy Mini Chicken Pot Pies

By Ellie

3 Person

55 Minutes

423 Calories

These Super Easy Mini Chicken Pot Pies are a healthier, lighter version of your favourite comfort food made with puff pastry in the perfect individual serving size!

Ingredients

1 puff pastry sheet
1/2 tsp. thyme
1 cup peas
2 cooked chicken breasts, pulled
2 cups chicken broth
1/4 cup flour
1/4 tsp. pepper
1/2 tsp. salt
2 carrots, chopped
2 stalks celery, chopped
2 cloves garlic minced
1 yellow onion, diced
1 tbsp. olive oil

Method

01

Cook chicken in boiling water for 15-20 minutes until fully cooked and shred once cooled. I usually do this step a couple of days ahead of time during my weekly meal prep or use leftover/rotisserie chicken for this recipe.
02

Preheat oven to 400℉. In a large skillet, heat olive oil over med-high heat. Add onions, garlic, celery, carrots, salt, and pepper, sauteing for 4-5 minutes until softened. Add flour and mix well. Add chicken broth, bringing to a boil and letting the mixture thicken. Stir in chicken and peas, then remove from heat.
03

Divide chicken mixture evenly among 3-4 medium-sized ramekins (I use the Corningware kind). Roll out puff pastry and cut into thin 1/2-inch thick slices with a pizza cutter. Take slices and add to ramekins in a criss-cross fashion.
04

Place ramekins on a baking sheet and bake in the oven for 20 minutes until the puff pastry is golden brown. Remove from oven, serve and enjoy!

Related Tags

Chicken Recipes

Chicken Pot Pie Recipes

Easy Chicken Recipes

Easy Dinner Recipes

Super Easy Mini Chicken Pot Pies

4.1

( By Ellie )

These Super Easy Mini Chicken Pot Pies are a healthier, lighter version of your favourite comfort food made with puff pastry in the perfect individual serving size!

01 Information

Grade easy
Serving 3 servings
Calorie 423 Kcal
Prep Time 15 Mins
Cook Time 40 Mins
Total Time 55 Mins

02 Ingredients

1 puff pastry sheet

1/2 tsp. thyme

1 cup peas

2 cooked chicken breasts, pulled

2 cups chicken broth

1/4 cup flour

1/4 tsp. pepper

1/2 tsp. salt

2 carrots, chopped

2 stalks celery, chopped

2 cloves garlic minced

1 yellow onion, diced

1 tbsp. olive oil

03 Method

Step 1

Cook chicken in boiling water for 15-20 minutes until fully cooked and shred once cooled. I usually do this step a couple of days ahead of time during my weekly meal prep or use leftover/rotisserie chicken for this recipe.

Step 2

Preheat oven to 400℉. In a large skillet, heat olive oil over med-high heat. Add onions, garlic, celery, carrots, salt, and pepper, sauteing for 4-5 minutes until softened. Add flour and mix well. Add chicken broth, bringing to a boil and letting the mixture thicken. Stir in chicken and peas, then remove from heat.

Step 3

Divide chicken mixture evenly among 3-4 medium-sized ramekins (I use the Corningware kind). Roll out puff pastry and cut into thin 1/2-inch thick slices with a pizza cutter. Take slices and add to ramekins in a criss-cross fashion.

Step 4

Place ramekins on a baking sheet and bake in the oven for 20 minutes until the puff pastry is golden brown. Remove from oven, serve and enjoy!

04 Author