Homestyle Mini Chicken Pot Pies

Homestyle Mini Chicken Pot Pies – Discover the cozy comfort of “Homestyle Mini Chicken Pot Pies“. Perfect for any family meal. This recipe transforms. Simple ingredients like chicken, leeks, carrots, and a puff pastry. Into a delightful dish. That promises warmth. And satisfaction. Dive into these individual pot pies. That combine the homely charm of buttery vegetables. And tender chicken under a golden, flaky crust.

this Recipe

I still remember the first time. I made these mini chicken pot pies. It was a chilly evening. And I wanted to try something. That felt like a warm hug. As the pies were baking. Their aroma filled the kitchen. Drawing my husband. And little one. To the oven in anticipation. The moment we dug in. The room filled with smiles and ‘mmm’s. It became an instant family favorite.

What makes this Homestyle Mini Chicken Pot Pies truly stand out?

These Homestyle Mini Chicken Pot Pies stand out. For their individual servings. Ensuring each family member or guest. Enjoys their personalized pie. They offer a healthier twist. On traditional comfort food. Incorporating plenty of vegetables. And using low-sodium ingredients. Without sacrificing flavor. The versatility of these pot pies also shines. As they’re suitable for both casual family dinners. And more formal gatherings. Making them a universally appealing dish.

What You Need To Make This Homestyle Mini Chicken Pot Pies Recipe?

Unsalted Butter: Use unsalted butter to control the salt in the dish. And add a rich, buttery flavor.

Leeks: Slice the leeks thinly. And rinse them thoroughly to remove dirt. They offer a sweet, onion-like flavor. That’s milder than regular onions.

Chicken Broth: Choosing low-sodium broth. Keeps the dish healthier. Adjust additional salt. To taste after cooking.

Yukon Gold Potatoes: These potatoes are creamy and buttery. Perfect for creating a smooth. And rich filling. Chop them small. For even cooking.

Puff Pastry: Thaw the pastry in the fridge overnight. So it’s easy to handle. And bakes up flaky.

Seasonings: Thyme, sage, and rosemary. Add a wonderful herbal flavor. That complements the chicken and veggies.

Heavy Cream: Adds luxurious richness to the filling. Making it creamy and smooth.

Carrots and Peas: These veggies add sweetness, color, and a pleasant texture to each bite.

Chicken: Use pre-cooked chicken. To save time. And ensure the pies are hearty and satisfying.

Egg Wash: Apply an egg wash. For a golden crust. That’s also slightly richer.

Steps To Make Homestyle Mini Chicken Pot Pies:

Step 1: Begin by preheating your oven to 400 degrees F (200 degrees C). Prepare a baking sheet with foil and grease six 12-ounce ramekins.

Step 2: In a pot, melt 4 tbsps of butter and sauté leeks, onion, part of the celery, and garlic until tender. Pour in the broth along with potatoes, bay leaves, and seasonings, then bring to a boil. After simmering and removing the bay leaves, blend the mixture until smooth.

Step 3: Add in heavy cream, remaining butter, carrots, peas, and the rest of the celery. Fold in the chicken and let it simmer, absorbing the flavors.

Step 4: Prepare your puff pastry by cutting it slightly larger than the ramekins. Fill each ramekin with the chicken mixture, cover with pastry, seal the edges, and apply an egg wash.

Step 5: Bake until the pastry puffs up and turns golden brown, then let them cool slightly before serving.

Tip:

For an extra flavor boost. In your mini chicken pot pies. Consider sautéing the vegetables in the butter. Until they’re just beginning to caramelize. Before adding the broth. This step deepens the flavors. Bringing out a natural sweetness. And complexity in the leeks and onions. Which complements. The savory filling beautifully. This small adjustment. Can make a big difference. In the overall taste of your pot pies. Giving them a richer. And more developed flavor profile.

Frequently Asked Questions:

Can I make these pot pies ahead of time?

Absolutely! Assemble the pies and refrigerate. Just add a few extra minutes. To the baking time. When you’re ready to cook.

What can I substitute for heavy cream if I want a lighter version?

You can use half-and-half. Or a milk of your choice. For a lighter filling.

How long can I store the leftovers?

The pot pies. Can be refrigerated for up to 3 days. Reheat in the oven. To maintain the pastry’s crispiness.

Homestyle Mini Chicken Pot Pies

Prep Time 30 minutes mins

Imagine pulling a tray of golden, flaky mini chicken pot pies. From the oven. Each ramekin is filled to the brim with a creamy, savory mixture. Of tender chicken, sweet leeks. And vibrant carrots and peas. All are enveloped in a buttery, gluten-free puff pastry. This dish is a heartwarming hug in edible form. A perfect blend of comfort and nostalgia. That invites you to unwind. And savor each delightful bite. Whether it’s a chilly evening. Or a casual family dinner. These homestyle mini pot pies. Promise a cozy, satisfying meal. That feels like home.

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6 Servings

Ingredients

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• 7 tbsp unsalted butter divided
• 5 medium leeks white and pale green parts only, chopped
• 1 medium onion chopped
• 3 stalks celery chopped, divided
• 2 cloves garlic minced
• 8 c low-sodium chicken broth
• 8 small Yukon Gold potatoes chopped
• 2 large bay leaves
• ¼ tsp ground white pepper
• 1 pinch salt or to taste
• 1 pinch dried thyme or to taste
• 1 pinch dried sage or to taste
• 1 pinch dried rosemary or to taste
• ¾ c heavy cream
• 4 medium carrots sliced
• ½ c frozen peas
• 4 c diced cooked chicken breast
• 1 large egg beaten
• 1 tbsp water
• 1 17.5 oz package frozen puff pastry, thawed

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Instructions

 

Preheat Oven & Prep Ramekins:

1. Heat your oven to 400°F (200°C).
2. Line a baking sheet with foil, grease six 12-ounce ramekins, and set them on the sheet.

Cook Vegetables:

1. In a large pot, melt 4 tbsp of butter over medium-low heat.
2. Add the chopped leeks, onion, a third of the celery, and garlic. Sauté until soft, about 5 minutes.

Simmer with Broth & Potatoes:

1. Pour in the chicken broth and add the chopped potatoes and bay leaves.
2. Season with white pepper, salt, thyme, sage, and rosemary.
3. Bring to a boil, then cover and simmer for 25 minutes.

Blend & Add Cream:

1. Remove the bay leaves.
2. Use an immersion blender to blend the mixture until smooth.
3. Stir in the heavy cream.

Add Remaining Ingredients:

1. Mix in the remaining butter, carrots, peas, the rest of the celery, and the diced chicken.
2. Cover and let simmer for another 15 minutes.

Prepare Puff Pastry:

1. Roll out the thawed puff pastry slightly.
2. Use a ramekin to cut out pastry circles 1/2 inch larger than the rim.
3. Mix the egg with 1 tbsp water to make an egg wash.

Assemble & Bake:

1. Fill each ramekin three-quarters full with the chicken mixture.
2. Top each with a pastry circle, pressing the edges to seal.
3. Brush the tops with the egg wash and cut a few slits in each to vent.
4. Bake for 30 minutes until the pastry is golden brown.

Cool & Serve:

1. Allow the pies to cool for 10-12 minutes before serving.

Notes

To make these Homestyle Mini Chicken Pot Pies gluten-free. Simply use a gluten-free puff pastry. Available at most grocery stores. Ensure your chicken broth. Is labeled gluten-free. And if thickening is needed. Add a teaspoon of xanthan gum. To the broth. To help stabilize the filling. These substitutions will let you enjoy. The same delicious, comforting taste of the pot pies. Without the gluten. Ensuring everyone can savor this homely dish. Worry-free.

Audrey

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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