Mini Chicken Pot Pies

Photo by Lisa M.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Ingredients

  • 2

    Tbsp. of butter

  • 1

    cup of carrots, chopped

  • 1

    cup of onions, chopped

  • 1/2

    cup of celery

  • 1

    tsp of salt

  • 1

    tsp of pepper

  • 2

    cups of potatoes, peeled and chopped

  • 2

    tsp of garlic powder

  • 1/2

    tsp of thyme

  • 1/2

    Tbsp. of dried parsley

  • 4

    cups of chicken stock

  • 2

    cups of cooked and cubed chicken breast

  • 2

    Tbsp. of flour

  • 1

    cup of frozen peas

  • Puff pastry

  • Egg wash

Directions

In a medium sized pot, melt butter over medium heat, add carrots, onions, celery, salt and pepper. Cook until onions are translucent. Add potatoes, garlic powder, thyme, dried parsley and chicken stock. Bring to a boil, add the cooked and cubed chicken breast and bring back to a boil. In a small mixing bowl, add the flour and a few ladles of the chicken stock. Whisk until the flour is incorporated then add to the pot. Stir until the chicken pot pie filling has thickened. Add the frozen peas, set aside. Take the puff pastry, cut out four circles. Take two of those circle (these will be your top layers) and cut out a smaller circle inside, keep everything intact. Egg wash the bottom two circles, place a top circle on each bottom circle, egg wash the entire thing. Bake at 400°F/205°C for 20-25 minutes or until puffy and golden brown. Take the puff pastry shell, use a knife to remove the top, fill with the chicken pot pie filling, put the top back on. Enjoy!

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