Name: Creamy Mini Chicken Pies with Puff Pastry
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 2 chicken breasts (or 3 thighs for extra juiciness), cooked and chopped into bite-sized pieces; 1 package puff pastry sheets (usually about 2 sheets, enough to line a muffin tin with 12 cups); 2 medium carrots, peeled and diced; 1 cup peas (frozen or fresh); 1 small onion, finely chopped; 1 cup heavy cream; 1 cup chicken broth; 2 cloves garlic, minced; 1 teaspoon dried thyme (or fresh if preferred); 3 tablespoons butter; 2 tablespoons all-purpose flour; 1 large egg, beaten (for egg wash)

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If you’re craving comfort food with a little flair, these creamy mini chicken pies with puff pastry are just what you need. Think creamy, savory chicken filling wrapped in buttery, flaky puff pastry—these little pies are like bite-sized heaven! They’re perfect for lunch, dinner, or even as a crowd-pleasing appetizer at your next gathering.

Why You’ll Love This Recipe

These mini chicken pies are everything you love about traditional chicken pot pie, but in a fun, handheld version. The filling is creamy and rich, with tender chicken, veggies, and just the right amount of seasoning. The puff pastry crust is flaky and golden, and when you bite into it, you get that perfect crunch. Whether you’re making these for yourself or a family meal, they’re sure to impress!

Ingredients

(Here’s a sneak peek of the essentials! Full ingredient list below.)

Chicken breast (or thighs if you prefer)
Puff pastry sheets (store-bought makes life easy!)
Carrots, peas, and onions
Heavy cream
Chicken broth
Garlic and thyme
Butter and flour (for thickening the sauce)
Egg (for egg wash)

Directions

Step 1: Cook the Chicken

Start by cooking your chicken. You can either bake, grill, or pan-cook the chicken breasts—whatever you prefer. Once the chicken is cooked through, chop it into small, bite-sized pieces and set it aside.

Step 2: Make the Creamy Filling

In a large skillet, melt butter over medium heat. Add your chopped onions, carrots, and garlic, cooking until they’re softened and fragrant. Sprinkle in a little flour and stir to combine, creating a roux. Slowly add the chicken broth, stirring constantly, until the sauce begins to thicken. Then, pour in the heavy cream and continue to cook for another few minutes, allowing the sauce to get thick and creamy. Stir in the peas, thyme, and the cooked chicken, and let everything simmer together for a few more minutes. Season with salt and pepper to taste.

Step 3: Prep the Puff Pastry

While your filling is simmering, preheat the oven and prepare your puff pastry. Roll out the pastry sheets on a lightly floured surface. You’ll need to cut the pastry into circles or squares that are large enough to line a muffin tin (this will depend on the size of your tin).

Step 4: Assemble the Mini Pies

Gently press the puff pastry into the muffin tin, creating little cups to hold the filling. Spoon the creamy chicken mixture into each pastry cup, filling them generously. If you have any extra pastry, you can cut out smaller circles to top each pie for a cute, enclosed look.

Step 5: Bake the Pies

Brush the tops of the pies with a beaten egg (this will give them that beautiful golden color when they bake). Pop the pies into the oven and bake for about 20-25 minutes, or until the puff pastry is golden brown and crispy.

Step 6: Serve and Enjoy

Let the mini pies cool for a few minutes before serving. These little guys are best enjoyed fresh out of the oven, with that creamy filling and flaky crust still warm and delicious.

Expert Tips and Tricks

Make It Ahead: You can make the filling in advance and store it in the fridge for up to 2 days. When you’re ready to bake, simply assemble the pies and pop them in the oven.
Get Creative with Veggies: Feel free to add other veggies like mushrooms, corn, or even spinach to the filling. They’ll add extra flavor and texture.
Perfect Pastry: If you’re worried about your puff pastry shrinking, make sure to leave a little extra dough hanging over the edges of the muffin tin. This way, it won’t pull back too much while baking.

Recipe Variations and Possible Substitutions

Different Proteins: Swap the chicken for turkey, ham, or even rotisserie chicken if you’re short on time.
Dairy-Free Version: Use coconut milk or almond milk instead of heavy cream and dairy-free butter for the filling. For a thicker sauce, use a cornstarch slurry.
Puff Pastry Alternatives: If you can’t find puff pastry, you can use refrigerated pie crusts or even phyllo dough for a lighter version.

Serving and Pairing Suggestions

These creamy mini chicken pies are a meal in themselves, but you can pair them with a simple side salad or some roasted veggies for a more balanced dinner. A glass of white wine, like Chardonnay, would complement the creamy filling, or a light, crisp sparkling water can balance out the richness.

Storage and Reheating Tips

If you have leftovers (which is a big “if”—they’re so good!), store them in an airtight container in the fridge for up to 2-3 days. To reheat, pop them in the oven for about 10 minutes at 350°F to crisp up the pastry again. You can also microwave them, but the crust won’t be as crispy.

4 FAQs

Can I use pre-cooked chicken for these pies?
Yes! Rotisserie chicken or leftover cooked chicken works perfectly for this recipe.
Can I freeze these mini pies?
Absolutely! After assembling, freeze them on a baking sheet, then transfer them to a zip-top bag once frozen. When ready to bake, just pop them in the oven directly from the freezer, adding a few extra minutes of baking time.
How do I get the puff pastry to rise properly?
Make sure your puff pastry is chilled when you work with it—cold dough puffs up better! Also, don’t skip the egg wash; it helps with browning and crisping.
What if I don’t have a muffin tin?
You can bake the pies in a regular baking dish, though the shape might be different. Just make sure to adjust the baking time to ensure the pastry is cooked through.

Conclusion

These creamy mini chicken pies with puff pastry are a total crowd-pleaser and a great way to enjoy comfort food with a twist. They’re creamy, savory, and perfectly portioned for a satisfying meal. Whether you’re making them for dinner, a party, or a cozy afternoon snack, they’re guaranteed to be a hit. Happy baking!

Creamy Mini Chicken Pies with Puff Pastry

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Author: Emily
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 12 mini pies (2–4 servings) 1x
Category: Comfort Food, Dinner, Appetizer
Method: Baking, Stovetop Cooking
Cuisine: American

Print Recipe

Description

If you’re craving comfort food with a little flair, these creamy mini chicken pies with puff pastry are just what you need. Imagine creamy, savory chicken filling wrapped in buttery, flaky puff pastry—these little pies are like bite-sized heaven! Perfect for lunch, dinner, or as an appetizer for your next gathering.

Instructions

Step 1: Cook the Chicken

Start by cooking your chicken. You can bake, grill, or pan-cook the chicken breasts. Once cooked through, chop the chicken into small, bite-sized pieces and set aside.

Step 2: Make the Creamy Filling

In a large skillet, melt butter over medium heat. Add chopped onions, carrots, and garlic. Cook until softened and fragrant. Sprinkle in flour to create a roux. Gradually add chicken broth, stirring constantly. Once thickened, pour in heavy cream and cook until the sauce is creamy. Stir in peas, thyme, and cooked chicken. Simmer, then season with salt and pepper.

Step 3: Prep the Puff Pastry

While the filling simmers, preheat the oven. Roll out puff pastry on a lightly floured surface. Cut into circles or squares to line your muffin tin.

Step 4: Assemble the Mini Pies

Press puff pastry into muffin tin cups. Spoon the creamy chicken filling into each cup. You can add extra pastry on top for a cute, enclosed look.

Step 5: Bake the Pies

Brush the tops with a beaten egg. Bake for 20-25 minutes at 350°F, until the puff pastry is golden and crispy.

Step 6: Serve and Enjoy

Allow the mini pies to cool slightly before serving. They are best enjoyed fresh from the oven.

Notes

Make Ahead: You can make the filling in advance and store it in the fridge for up to 2 days. Assemble and bake when ready to serve.
Perfect Pastry: For a perfect puff pastry, make sure the dough is cold before working with it, and leave a little extra dough hanging over the muffin tin edges to prevent shrinking.