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Mini Pot Pies

featured in Tiny But Tasty

Bite-sized bliss awaits with these adorable Mini Pot Pies, perfect for a cozy night in. Packed with flavor and a flaky crust, these little gems will have everyone reaching for seconds.

Kathryn Aubin
Tasty Team
98% would make again
Total Time

1 hr

1 hr

Prep Time

30 minutes

30 min

Cook Time

30 minutes

30 min

Mini Pot Pies

Inspired by tasty.co

Total Time

1 hr

1 hr

Prep Time

30 minutes

30 min

Cook Time

30 minutes

30 min

Ingredients

for 12 servings

  • 1 tablespoon olive oil
  • 1 ½ lb boneless, skinless chicken breast (680 g)
  • 5 ¼ tablespoons butter
  • onion, diced
  • 3 carrots, diced
  • ½ cup flour (60 g)
  • 1 cup milk (240 mL)
  • 2 cups chicken broth (470 mL)
  • 1 cup frozen peas (150 g)
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 4 sheets puff pastry
  • 1 egg, beaten

Nutrition Info

  • Calories 364
  • Fat 21g
  • Carbs 27g
  • Fiber 2g
  • Sugar 4g
  • Protein 17g

Estimated values based on one serving size.

Preparation

  1. Preheat oven to 425°F (220°C).
  2. Add the oil to a large pot over high heat. Once the oil begins to shimmer, add the chicken, and stir until cooked through, about 7 minutes. Transfer the chicken to a bowl.
  3. Melt butter in the same pot. Add the onions and carrots and stir until softened, about 8 minutes.
  4. Add the flour, stirring to combine. Slowly add the milk and chicken broth, alternating between the two, stirring continuously and bringing to a boil.
  5. Add the cooked chicken, peas, salt, and pepper, and stir until thoroughly mixed. Remove from heat and let cool.
  6. Lay out puff pastry sheets and use a small 6-inch (15 cm) bowl to cut circles out of it.
  7. Place dough circles in a nonstick muffin tin and fill with pot pie mixture.
  8. Using remaining puff pastry, cut ⅛-inch (3 mm) strips of dough, and make a lattice top for each muffin cup. Brush the lattice tops with the egg.
  9. Bake for 15 minutes, until golden brown.
  10. Enjoy!
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Mini Pot Pies

Inspired by tasty.co