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!
Servings Prep Time
4mini pies 30minutes
Cook Time Passive Time
20minutes 40minutes
Servings Prep Time
4mini pies 30minutes
Cook Time Passive Time
20minutes 40minutes
Ingredients
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 Рand use vegetable broth instead.