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Best Easy Mini Chicken Pot Pies for Friendsgiving

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These mini chicken pot pies are the perfect solution for Friendsgiving, especially when you’re short on time and oven space. They come together in under an hour, use simple ingredients you probably already have, and they’re just the right size for everyone to grab their own.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 2 stalks celery, diced (about 1/2 cup)
  • 2 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1 cup whole milk (or half-and-half for extra richness)
  • 1/4 cup dry white wine (like Sauvignon Blanc — optional but highly recommended)
  • 3 cups cooked chicken, shredded or diced (rotisserie chicken works perfectly)
  • 1 cup frozen peas and carrots mix (no need to thaw)
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Salt and black pepper to taste
  • 1 package (17.3 ounces) frozen puff pastry sheets (like Pepperidge Farm), thawed according to package directions
  • 1 large egg, beaten with 1 tablespoon water (for egg wash)
  • Flaky sea salt for sprinkling (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Lightly grease a 12-cup muffin tin with butter or non-stick spray. Set it aside.
  2. In a large skillet over medium heat, melt the butter. Add the diced onion, carrots, and celery. Cook, stirring occasionally, for about 5-7 minutes, until the vegetables have softened and the onion is translucent.
  3. Add the minced garlic and cook for another 30 seconds until fragrant. Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes.
  4. Slowly pour in the chicken broth while whisking constantly to prevent lumps. Then add the milk and white wine (if using). Continue whisking until the sauce comes to a gentle simmer and thickens, about 3-4 minutes.
  5. Stir in the shredded chicken, frozen peas and carrots, thyme, and rosemary. Season with salt and pepper to taste. Let the filling simmer for 2 minutes to warm through, then remove from heat.
  6. On a lightly floured surface, unfold the thawed puff pastry sheets. Roll them out just slightly to smooth the seams, if necessary. Using a 3-inch round cutter or a drinking glass, cut out 12 rounds.
  7. Divide the filling evenly among the 12 muffin cups — about 1/3 cup each. Place a puff pastry round on top of each cup, gently pressing the edges down around the filling. Cut a small slit in the top of each pastry to let steam escape.
  8. Brush the tops of the pastries with the beaten egg wash. Sprinkle with a pinch of flaky sea salt if desired. Place the muffin tin on a baking sheet to catch any drips, then bake for 18-22 minutes, until the pastry is golden brown and puffed, and the filling is bubbling.
  9. Let the pot pies cool in the tin for 5 minutes before carefully removing them with a small spatula or butter knife. Serve warm.

Notes

For the best texture, look for puff pastry made with real butter. If using rotisserie chicken, remove the skin and shred the meat while it’s still warm. To prevent soggy bottoms, make sure the filling is thick and hot before assembling. You can assemble the pot pies (unbaked) and freeze them for up to 3 months; bake directly from frozen, adding 5-10 minutes to the baking time.

Nutrition

Keywords: mini chicken pot pies, Friendsgiving, comfort food, puff pastry, easy dinner

Find it online: https://dinadishes.com/best-easy-mini-chicken-pot-pies-for-friendsgiving/