Image Source from gkmazur1

Easy Mini Chicken Pot Pies: A Perfect Comfort Food Delight

When it comes to comforting dishes that warm the heart and fill the belly, few can compare to the classic chicken pot pie. However, for those seeking a delightful twist on the traditional recipe, mini chicken pot pies are the ideal solution. These individual servings are not only adorable but also incredibly easy to prepare, making them perfect for weeknight dinners, family gatherings, or even as a snack during a cosy movie night. In this article, we will walk you through the simple steps to create delicious mini chicken pot pies that are sure to impress.

Ingredients

To create these delightful mini chicken pot pies, you will need the following ingredients:

• 4 ready-made puff pastry sheets (or shortcrust pastry if you prefer)
• 400g of cooked chicken, diced (you can use leftover roast chicken or store-bought)
• 150g frozen peas
• 150g carrots, diced
• 100g potatoes, diced small (optional)
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 300ml chicken stock
• 150ml double cream
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper, to taste
• 1 egg, beaten (for egg wash)

Method

1. Preheat the Oven: Begin by preheating your oven to 200°C (or 180°C for fan ovens). This ensures that your pies will bake evenly and become beautifully golden.

2. Prepare the Filling: In a large pan, sauté the chopped onion and minced garlic over medium heat until the onion is soft and translucent. This should take about 3-4 minutes. If using potatoes, add them at this point, along with a splash of chicken stock. Cook for a further 5-7 minutes until they are slightly softened.

3. Add Chicken and Veggies: Stir in the diced chicken, carrots, and frozen peas. Mix well before pouring in the chicken stock and double cream. Season the mixture with dried thyme, rosemary, salt, and pepper. Allow the mixture to simmer gently for about 5-10 minutes, until the vegetables are cooked through and the sauce has thickened slightly. If it becomes too thick, feel free to add a splash more stock.

4. Prepare the Pastry: Roll out the puff pastry sheets on a floured surface if needed and cut them into circles, approximately 10cm in diameter. You will need two circles per pie: one for the base and one for the top.

5. Assemble the Mini Pot Pies: Grease a muffin tin and place the first pastry circle into each muffin hole, gently pushing it down to create a little cup. Fill each pastry cup with the rich chicken filling, being careful not to overfill. Top with another pastry circle, sealing the edges by pinching them together. Cut a small slit in the top of each pie to allow steam to escape.

6. Egg Wash: Brush the tops of the pies with the beaten egg to give them a lovely golden colour as they bake.

7. Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the pastry is puffed and golden brown.

8. Serve: Once cooked, remove the mini chicken pot pies from the oven and let them cool for a few minutes before serving. They can be enjoyed warm on their own or paired with a simple green salad.

Conclusion

These easy mini chicken pot pies are not only scrumptious but also incredibly versatile. You can customise the filling to your preference, adding in any vegetables you have on hand or even swapping the chicken for turkey for a festive twist. They also freeze well, making them an excellent option for meal prep.

So, whether you’re looking for a comforting dinner or a tasty treat for a gathering, these mini chicken pot pies are sure to become a favourite in your household. Give them a try and enjoy the warmth they bring to your table!

No items listed in the response.