Mini Chicken Pot Pies with Fall Leaves Recipe
These Mini Chicken Pot Pies with Puff Pastry Leaves are a cozy autumn dinner idea. Baked in ramekins with a creamy chicken filling and topped with golden, flaky leaves, they’re easy, beautiful, and perfect for weeknights, gatherings, or even Thanksgiving leftovers
Servings: 6 servings
Calories: 306kcal
Ingredients
- 2 tablespoons butter
- 1 medium onion chopped
- 3 carrots halved and sliced
- 3 celery ribs halved and sliced
- 1 cup peas fresh or frozen
- 2 cloves garlic minced
- 1 teaspoon each of salt and pepper
- 1/2 teaspoon dried thyme
- 1 tablespoon minced fresh parsley
- 1/4 cup all-purpose flour
- 2 cups reduced-sodium chicken broth
- 3 tablespoons milk half and half or cream
- 2 cups shredded cooked chicken
- 1 refrigerated pie crust
Instructions
- Preheat oven to 350-degrees.
- Cut leaf shapes from refrigerated or frozen and thawed store-bought pie crust or puff pastry. Set aside and place 4-6 ramekins on a baking sheet.
- In a large skillet, heat butter over medium heat. Add carrots, onion, and celery. Saute until crisp-tender. Add the minced garlic and cook for another few seconds. Then sprinkle in the flour and cook, stirring constantly, for 1 minute. Gradually stir in the chicken broth and add dried thyme. Bring to a boil, then reduce the heat and simmer until slightly thickened.
- Remove from heat and add the cooked chicken, add fresh parsley if using, peas, and cream. Season with salt and pepper as needed. Divide filling evenly into 4-6 individual ramekins or other ovenproof bowls.
- Make the egg wash by mixing an egg with 2 teaspoons of water. Brush the egg wash over the surfaces of the dough.
- Bake until bubbling and crusts are golden brown; about 35 to 40 minutes, depending in your oven. Let cool slightly and serve.
Notes
- Chicken: Rotisserie chicken is a quick and tasty option. If you don't have a rotisserie chicken or leftover chicken, here is how I roast chicken. Preheat the oven to 350 degrees. Place 2 boneless, skinless chicken breasts on a sheet pan. Rub with 1 tablespoon of olive oil and season with salt and pepper. Bake for 35 to 40 minutes or until done. Let cool slightly before cubing the chicken and proceeding with the recipe.
- Hint for puff pastry leaves: For the flakiest topping, keep puff pastry cold until ready to bake, and brush with egg wash for extra shine. Because the pastry design is open, some leaves may sink slightly into the filling while baking. For a pretty presentation, bake a few extra leaves on a separate baking sheet and place them on top of the pies just before serving.
- Ramekins: 6–8 oz ramekins bake evenly; adjust time if using other sizes.
- Make Ahead: You can prepare filling up to 24 hours in advance.
- Freezing: Freeze unbaked pies up to 2 months; bake from frozen with extra time.
Nutrition
Calories: 306kcal | Carbohydrates: 27g | Protein: 17g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 45mg | Sodium: 519mg | Potassium: 371mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5500IU | Vitamin C: 14mg | Calcium: 50mg | Iron: 2mg