Mini Chicken Pot Pies

Name: Mini Chicken Pot Pies
Total time: 18000 s
Yield: 12 "Pies"
Cuisine: American
Ingredients: 2 sheets frozen puff pastry; 4 Tbsp butter; 1 large onion, diced; 3 stalks celery, diced; 12 oz bag mixed vegetables; 4-5 red potatoes, diced; 1-2 lbs chicken cut in bite size pieces; 2 tsp garlic powder or 1 Tbsp minced garlic; 1 Tbsp parsley flakes; 2 tsp dried rosemary; 2 tsp dried thyme; 1 tsp ceyann pepper; 1 tsp red pepper flakes (optional); 1.5 tsp Kinder's Caramelized Onion Butter seasoning; 4 bay leaves; 3 tsp Better Than Bullion Chicken + 3 cups water OR 3 cups chicken stock; 1 cup half-and-half or cream; 1.5-2 Tbsp corn starch; Salt and pepper to taste; 1 egg whisked

andreafwood @woody_cooks

Magnolia, DE

This started out as an experiment and has become a dinner staple. The recipe makes enough for multiple dinners and can be easily adjusted for a smaller batch. Enjoy!

andreafwood @woody_cooks

Magnolia, DE

This started out as an experiment and has become a dinner staple. The recipe makes enough for multiple dinners and can be easily adjusted for a smaller batch. Enjoy!

Saved

Ingredients

1 - 1.5 hrs

12 "Pies"

2 sheetsfrozen puff pastry
4 Tbspbutter
1large onion, diced
3 stalkscelery, diced
12 ozbag mixed vegetables
4-5red potatoes, diced
1-2 lbschicken cut in bite size pieces
2 tspgarlic powder or 1 Tbsp minced garlic
1 Tbspparsley flakes
2 tspdried rosemary
2 tspdried thyme
1 tspceyann pepper
1 tspred pepper flakes (optional)
1.5 tspKinder's Caramelized Onion Butter seasoning
4bay leaves
3 tspBetter Than Bullion Chicken + 3 cups water OR 3 cups chicken stock
1 cuphalf-and-half or cream
1.5-2 Tbspcorn starch
Salt and pepper to taste
1egg whisked

Saved

Steps

1 - 1.5 hrs

1

Preheat oven to 450°.
2

Melt butter in a large pan over medium heat. Once melted, add onion and celery. Saute until fragrant and beginning to turn translucent. (About 5 mins.)
3

Add in frozen mixed vegetables. Cook until vegetables begin to soften, stirring occasionally. (About 5 mins.)
4

Add the diced potatoes and mix well. Cook about another 5 minutes until veggies are soft, stirring frequently to prevent sticking.
5

Add chicken and all spices and bullion (if using). Cook until chicken turns white, stirring frequently. (About 5 mins.)
6

Pour in water or chicken stock and simmer over medium low heat until potoes are cooked, stirring occasionally. (10-15 mins)
7

Mix corn starch and half-and-half until corn starch is completely dissolved. While stirring constantly, slowly add to chicken veggie mixture until fully incorporated. Sauce will thicken almost immediately. Turn off heat and cover.
8

On a lightly floured surface, cut each pastry sheet into 9 even squares. (Left over squares can be baked for dipping.)
9

Lightly oil/butter 12 x 6oz ramekins. Place ramekins on a baking sheet. Spoon chicken veggie mixture up to line.
10

Place one square of pastry on each filled reamekin. Brush with egg.
11

Put in oven and bake about 20 minutes until pastry is puffed and golden brown. Remove and let sit for 5 minutes before serving.

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andreafwood @woody_cooks

on March 25, 2025 23:22

Magnolia, DE

With 4 boys and a husband, cooking in our house is all about ease, speed, and flavour. What can I make in less than an hour that will feed an army? We have to be creative...