Entrée: United States – Mini Chicken Pot Pies

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 12 min

Cook 22 min

Total 34 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 cups (480 ml) cooked chicken, diced
1 cup (240 ml) mixed vegetables (carrots, peas, corn), diced
1 / 3 cup (75 g) butter
1 / 3 cup (40 g) all-purpose flour
1 1 / 2 cups (360 ml) chicken broth
1 / 2 cup (120 ml) milk
1 / 2 tsp (2.5 ml) salt
1 / 4 tsp (1.25 ml) black pepper
1 / 2 tsp (2.5 ml) dried thyme
1 package refrigerated pie dough or puff pastry (cut into rounds for tops)
6–8 ramekins or muffin cups, lightly buttered

Show original ingredient measurements

2 cups (480 ml) cooked chicken, diced
1 cup (240 ml) mixed vegetables (carrots, peas, corn), diced
1 / 3 cup (75 g) butter
1 / 3 cup (40 g) all-purpose flour
1 1 / 2 cups (360 ml) chicken broth
1 / 2 cup (120 ml) milk
1 / 2 tsp salt
1 / 4 tsp black pepper
1 / 2 tsp dried thyme
1 package refrigerated pie dough or puff pastry (cut into rounds for tops)
6–8 ramekins or muffin cups, lightly buttered

Instructions

1. Preheat oven to 400°F (200°C). In a saucepan, melt butter and cook vegetables until tender.  
2. Stir in flour and cook 1–2 minutes; gradually whisk in chicken broth and milk until thickened.  
3. Stir in chicken, thyme, salt and pepper; remove from heat.  
4. Spoon filling into prepared ramekins or muffin cups leaving room for crust. Top each with a pastry round and crimp edges. Cut small vents.  
5. Bake 18–22 minutes until pastry is golden and filling bubbles. Cool 5 minutes before unmolding and serving.