Super Easy Individual Chicken Pot Pies

If you’ve got little ones who love to cook, you will love this mini chicken pot pie baking set!  R&M Intl. was kind enough to send us a set to use in this post (and is giving a set + a bunch of other fun goodies away to one of you readers) and I can’t wait to share my recipe with you guys.  Everyone in my family loves this dinner- the creamy filling full of veggies we love, the flaky crust that literally makes itself (if you’ve never used puff pastry, you need to try it!), and the fact that we get to make it together with *chickens* on top. So cute. I know so many of you are getting hit with crazy snow.  This individual chicken pot pie recipe will hopefully satisfy your cravings for fresh spring veggies, and also warm you up underneath all that snow!

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Super Easy Individual Chicken Pot Pie

These mini pies are the perfect size for kids - give them their own or let them share! The filling is full of veggies and white wine gives a little extra something special! Using puff pastry keeps the crust-fuss to a minimum but ends up super flaky and delicious. Be sure to use leftover pastry to let little ones cut out shapes with cookies cutters! These are so fun to dip into warm chicken pot pie filling. Enjoy!

Prep Time

30 minutes

Cook Time

20 minutes

Passive Time

40 minutes

Servings

mini pies

Ingredients

• 1 lb cooked chicken, diced (bake at 425 for 15-20 minutes with just a bit of olive oil, salt and pepper)
• 1/2 cup sugar snap peas sliced into 1/2 inch pieces
• 1/2 cup asparagus sliced into 1/2 inch pieces
• 1/2 cup fresh or frozen peas
• 1/2 cup carrots diced
• 4 cloves garlic crushed
• 1/2 onion diced
• 2 Tablespoons butter
• 1/4 cup flour
• 1/2 cup milk of choice You can use any kind of milk, or half and half
• 1/2 cup white cooking wine (If you don't want to use wine, just double the broth)
• 1/2 cup low sodium chicken broth

Prep Time 30 minutes Cook Time 20 minutes Passive Time 40 minutes Servings mini pies Ingredients 1 lb cooked chicken, diced (bake at 425 for 15-20 minutes with just a bit of olive oil, salt and pepper) 1/2 cup sugar snap peas sliced into 1/2 inch pieces 1/2 cup asparagus sliced into 1/2 inch pieces 1/2 cup fresh or frozen peas 1/2 cup carrots diced 4 cloves garlic crushed 1/2 onion diced 2 Tablespoons butter 1/4 cup flour 1/2 cup milk of choice You can use any kind of milk, or half and half 1/2 cup white cooking wine (If you don't want to use wine, just double the broth) 1/2 cup low sodium chicken broth

Instructions

1. Preheat the oven to 400F
2. Take puff pastry out of the freezer to sit for 30 minutes at room temperature.
3. Melt butter in a large skillet over medium heat. Add flour and cook for a few minutes until light brown.
4. Add milk of choice and whisk constantly to create your rue. Add liquids slowly, whisking continually until combined and a thick sauce has formed. Add salt and pepper to taste.
5. To your rue add chicken and all vegetables and let cook for a few minutes over medium low heat, stirring often.
6. Because all of your veggies are diced small, they will cook perfectly and not be mushy after your pies come out of the oven. You could saute the vegetables ahead of time if you like them softer but our family prefers veggies that still have a bit of bite to them.
7. Spray your individual chicken pot pie tins with cooking spray.
8. Add filling to each pie tin. Set aside
9. Lay out your puff pastry gently and use red cutter to press chicken shapes and circle into the dough. Use a sharp knife to cut around the circle template for each of the four pie crusts.
10. Maximize space here and use any extra dough to cut out other shapes or numbers - kids love to dip the extra cooked pastry dough into their pot pies. And by kids I mean me. Ha!
11. Lay puff pastry sheets gently over the tops of each pie. Place extra pastry shapes onto a parchment lined baking sheet.
12. Bake for 20-25 minutes or until pastry is puffed up and golden brown. Serve immedately!

Recipe Notes

Feel free to change up the veggies in this recipe to suit your families tastes.  Chopped broccoli or green beans, chopped spinach, celery- any combination of veggies would work here.  You can also omit the chicken if you are looking for a meatless meal - and use vegetable broth instead.

Share this Recipe

If you love pot pie recipes – check out this recipe R & M posted a few weeks ago with their own version.  Can you ever really have enough chicken recipes?!  And if you’ve loved their individual pot pie baking set make sure to enter below for a chance to win your own + a great box of goodies from R & M. Good luck! I’ll announce the winner on Friday!
a Rafflecopter giveaway

Happy Tuesday, folks.

-Jacquie