Homestyle Mini Chicken Pot Pies
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.
6 Servings
Ingredients
- 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
Instructions
Preheat Oven & Prep Ramekins:
- Heat your oven to 400°F (200°C).
- Line a baking sheet with foil, grease six 12-ounce ramekins, and set them on the sheet.
Cook Vegetables:
- In a large pot, melt 4 tbsp of butter over medium-low heat.
- Add the chopped leeks, onion, a third of the celery, and garlic. Sauté until soft, about 5 minutes.
Simmer with Broth & Potatoes:
- Pour in the chicken broth and add the chopped potatoes and bay leaves.
- Season with white pepper, salt, thyme, sage, and rosemary.
- Bring to a boil, then cover and simmer for 25 minutes.
Blend & Add Cream:
- Remove the bay leaves.
- Use an immersion blender to blend the mixture until smooth.
- Stir in the heavy cream.
Add Remaining Ingredients:
- Mix in the remaining butter, carrots, peas, the rest of the celery, and the diced chicken.
- Cover and let simmer for another 15 minutes.
Prepare Puff Pastry:
- Roll out the thawed puff pastry slightly.
- Use a ramekin to cut out pastry circles 1/2 inch larger than the rim.
- Mix the egg with 1 tbsp water to make an egg wash.
Assemble & Bake:
- Fill each ramekin three-quarters full with the chicken mixture.
- Top each with a pastry circle, pressing the edges to seal.
- Brush the tops with the egg wash and cut a few slits in each to vent.
- Bake for 30 minutes until the pastry is golden brown.
Cool & Serve:
- 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.