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Lighter Mini Chicken Pot Pies for Friendsgiving

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These lighter mini chicken pot pies are perfect for Friendsgiving—individual portions with a creamy, veggie-packed filling and flaky puff pastry top. They’re comforting, beautiful, and just a little bit healthier without feeling like a compromise.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about 1/2 cup)
  • 8 ounces cremini mushrooms, sliced (optional)
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1 cup low-fat milk (2% works great)
  • 3 cups cooked chicken breast, shredded or diced
  • 1 cup frozen peas
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon smoked paprika
  • 1 sheet frozen puff pastry, thawed
  • 1 large egg, beaten
  • 1 tablespoon water

Instructions

  1. Preheat your oven to 400°F (200°C). Place a baking sheet on the middle rack to heat up.
  2. Melt the butter in a large skillet over medium heat. Add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the onions are translucent and the carrots start to soften.
  3. Add the mushrooms (if using) and cook for 3-4 minutes until they release their liquid and start to brown. Add the minced garlic and cook for 30 seconds until fragrant.
  4. Sprinkle the flour over the vegetables and stir constantly for about 1 minute to make a roux.
  5. Slowly pour in the chicken broth while whisking continuously to prevent lumps. Then add the milk the same way. Keep whisking until the sauce thickens, about 3-4 minutes.
  6. Stir in the shredded chicken, frozen peas, thyme, salt, pepper, and smoked paprika. Let it simmer for 2 minutes to heat through. Remove from heat.
  7. On a lightly floured surface, unfold the thawed puff pastry sheet. Roll it out to about 1/8-inch thick. Cut into 4 squares slightly larger than your ramekins (about 1 inch overhang on each side).
  8. Divide the filling evenly among 4 (10-ounce) ramekins. Place a pastry square on top of each, letting the edges hang over. Press the edges gently against the rim to seal. Cut 3 small slits in the top of each pastry to let steam escape.
  9. Whisk the egg with 1 tablespoon of water. Brush this egg wash generously over each pastry top.
  10. Place the ramekins on the preheated baking sheet. Bake for 20-25 minutes until the pastry is puffed and deep golden brown, and the filling is bubbling. Let cool on a wire rack for 5 minutes before serving.

Notes

If the edges of your pastry are browning too fast, tent the ramekins loosely with foil for the last 5 minutes. Keep the pastry cold for best puffing results. The filling should be thick but still saucy—aim for a consistency like thick gravy.

Nutrition

Keywords: mini chicken pot pie, Friendsgiving, lighter pot pie, individual pot pie, chicken pot pie, puff pastry pot pie

Find it online: https://fizzlefork.com/lighter-mini-chicken-pot-pies-for-friendsgiving/