2 cups cooked chicken, shredded or diced (rotisserie works great!)
1 cup mixed veggies (peas, carrots, corn – fresh or frozen)
3 tbsp butter
3 tbsp flour
1 ½ cups chicken broth
½ cup heavy cream or milk
1 tsp garlic powder
1 tsp dried thyme
Salt & pepper to taste
For the Crust:
1 sheet store-bought puff pastry or pie crust (thawed if frozen)
1 egg, beaten (for egg wash – optional but golden!)
👩🍳 Step-by-Step Instructions
1️⃣ Prep the Filling
Melt butter in a skillet over medium heat.
Whisk in flour to make a roux (1 min).
Slowly pour in broth and cream, whisking until smooth.
Stir in chicken, veggies, garlic powder, thyme, salt & pepper. Simmer 5 mins until thickened.
2️⃣ Assemble the Pies
Preheat oven to 375°F (190°C).
Cut 6 circles from puff pastry (slightly larger than your ramekins/muffin tin cups).
Spoon filling into greased ramekins or a muffin tin.
Top with pastry circles, crimp edges, and cut slits to vent.
Brush with egg wash for shine.
3️⃣ Bake to Golden Perfection
Bake 20-25 mins until crust is puffed and golden.
Cool 5 mins before serving (filling is lava-hot!).
💡 Pro Tips for the Best Pot Pies
🔸 Use rotisserie chicken – Saves time and adds flavor.
🔸 Shortcut option – Swap filling for condensed cream of chicken soup + veggies.
🔸 Make them cheesy – Sprinkle shredded cheddar into the filling.
🔸 Freeze unbaked – Assemble, freeze, then bake +10 mins from frozen.
🍽️ Serving Suggestions
✨ With a side salad – Balances the richness.
✨ Meal prep star – Reheats beautifully for lunches.
✨ Holiday appetizer – Make bite-sized versions in mini muffin tins!
🤔 FAQ – Your Questions Answered!
Q: Can I use biscuit dough instead of pastry?
A: Yes! Press biscuit dough over filling in muffin tins.
Q: How do I store leftovers?
A: 3 days in the fridge or 3 months frozen (reheat in oven).
Q: Can I make it vegetarian?
A: Yes! Use mushrooms and veggie broth instead of chicken.
