Handheld Chicken Pot Pie Recipe
For the perfect dinner or lunch, you can never go wrong with a classic chicken pot pie. But this time, we’re taking it to the next level. Introducing, handheld chicken pot pies. Perfectly portable and absolutely delicious, this recipe is a great way to make dinner fun and exciting. Everyone will love this creative take on an old favorite. Plus, they’re so easy to make. Keep reading to find out how to make your own handheld chicken pot pies.
Description
These handheld chicken pot pies are the perfect combination of comfort and convenience. With a buttery, flaky crust and a creamy, savory filling, this dish is truly a classic. The best part is that you can make them ahead of time, freeze them, and then just pop them in the oven when you’re ready to eat. Plus, you can make them as big or small as you want, so everyone in your family can have their own personal pot pie.
Prep Time
This recipe is incredibly easy to make. All you need is about 10 minutes of prep time, plus about 10 minutes of cooking time. With just a little bit of effort, you can have delicious pot pies in no time!
Cook Time
You’ll need to bake your handheld chicken pot pies for about 25 to 30 minutes. Be sure to check them every so often to make sure they don’t get too brown. You want a perfectly golden crust that’s crispy on the outside and soft on the inside.
Ingredients
For the crust:
- 1 package of puff pastry
- 2 tablespoons of melted butter
- 1 tablespoon of olive oil
- ½ cup of diced onion
- 2 cloves of garlic, minced
- 1 cup of diced carrots
- 1 cup of diced celery
- 2 cups of cooked, shredded chicken
- 1 tablespoon of fresh thyme
- 1 teaspoon of salt
- ½ teaspoon of black pepper
- 1 cup of chicken broth
- ¼ cup of all-purpose flour
- 1 cup of frozen peas, thawed
- 1 cup of heavy cream
Instructions
1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. 2. Unfold the puff pastry onto a lightly floured surface. Cut it into 8 equal-sized pieces. 3. Place the pieces of puff pastry onto the prepared baking sheet. Brush each piece with melted butter. 4. Bake for 10 minutes, or until golden brown. 5. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onion, garlic, carrots, and celery. Cook, stirring occasionally, until they are softened, about 5 minutes. 6. Add the chicken, thyme, salt, and pepper to the skillet. Cook for an additional 2 minutes. 7. Add the chicken broth and flour to the skillet, stirring until it is completely combined. Cook for 2 minutes. 8. Add the peas and heavy cream to the skillet. Simmer for 3 minutes, stirring occasionally. 9. Remove the skillet from the heat and spoon the filling onto each piece of puff pastry. 10. Bake for 15 minutes, or until the pastry is golden brown and the filling is bubbling. 11. Serve warm. Enjoy!
Equipment
For this recipe, you will need:
- A large skillet
- A baking sheet
- A rolling pin
- Parchment paper
Notes
This recipe can easily be adapted to make more or fewer servings. Just adjust the ingredients accordingly. You can also use any type of vegetables that you like. Try adding mushrooms, bell peppers, or corn.
Nutrition: Per Serving
Calories: 468 | Fat: 25g | Protein: 20g | Carbs: 37g | Sodium: 619mg
Recipe Tips
For a cheesy twist, sprinkle grated cheese over the top of the pies before baking. You can also add a tablespoon of minced herbs to the filling for an extra burst of flavor. If you’re short on time, you can use store-bought puff pastry instead of making your own. And if you’re feeling really adventurous, try adding a few tablespoons of crumbled bacon to the filling for a smoky flavor.
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