Mini pot pies are a delightful and comforting dish that is perfect for any occasion. These individual-sized pies are not only delicious but also incredibly easy to make, making them a great option for busy weeknights or special gatherings.
Why You’ll Love This Recipe?
- Bursting with great flavors from the tender turkey or chicken and mixed vegetables.
- Quick and easy prep time, perfect for meal prep or a last-minute dinner idea.
Ingredient Notes:
- Cooked turkey or chicken (diced): Adds protein and flavor to the dish.
- Mixed vegetables (peas, carrots, corn, green beans): Provides a variety of textures and colors.
- Butter: Adds richness and flavor to the filling.
- Flour: Thickens the filling to the perfect consistency.
- Chicken or turkey broth: Adds depth of flavor to the filling.
- ½ cup milk or cream: Adds creaminess to the filling.
- ½ tsp thyme, ½ tsp salt & ¼ tsp black pepper: Seasonings that enhance the overall flavor.
- Sheet of puff pastry or phyllo sheets (thawed): Creates a flaky and crispy crust.
- Egg (beaten, for egg wash): Gives the pies a shiny and golden finish.
Step-by-Step Instructions:
- In a large skillet, melt butter over medium heat. Add diced turkey or chicken and mixed vegetables. Cook until heated through.
- Sprinkle flour over the mixture and stir to combine. Cook for a few minutes to remove the raw flour taste.
- Slowly pour in chicken or turkey broth and milk or cream, stirring constantly until the mixture thickens.
- Season with thyme, salt, and pepper. Remove from heat and let cool slightly.
- Preheat the oven to 375°F (190°C).
- Cut puff pastry or phyllo sheets into squares to fit your mini pie dishes.
- Fill each dish with the turkey and vegetable mixture. Top with the pastry squares and brush with beaten egg.
- Bake for 20-25 minutes or until the pastry is golden brown and the filling is bubbling.
Helpful Tips:
- For a shortcut, use store-bought rotisserie chicken.
- Add a sprinkle of grated cheese on top before baking for extra flavor.
- Experiment with different herbs and seasonings to customize the filling.
Expert Tips for the Best Results:
- Make sure the filling is completely cooled before assembling the pies to prevent the pastry from becoming soggy.
- Brush the pastry with egg wash for a shiny and golden finish.
- Serve the pot pies hot for the best taste and texture.
Serving Suggestions:
Mini pot pies pair well with a side salad or roasted vegetables. For drinks, try a glass of white wine or a refreshing lemonade.
Storage and Reheating Tips:
Store any leftover pot pies in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F (175°C) for 10-15 minutes or until heated through.
Frequently Asked Questions:
- Can I use frozen vegetables instead of fresh? Yes, frozen vegetables can be used as a convenient alternative.
- Can I make these pot pies ahead of time? Yes, you can assemble the pot pies and refrigerate them before baking. Just add a few extra minutes to the baking time.
- Can I freeze these pot pies? Yes, these pot pies can be frozen before baking. Simply assemble the pies, wrap tightly in plastic wrap, and freeze for up to 3 months.
Conclusion:
Mini pot pies are a delicious and versatile dish that is sure to become a family favorite. Give this recipe a try and enjoy the comforting flavors of homemade pot pies. Don’t forget to share your feedback and any creative variations you come up with!
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Mini Pot Pies
- Prep Time: 20 mins
- Cook Time: 25 mins
- Total Time: 45 mins
- Yield: 4 servings 1x
- Category: Main-course
- Method: Baking
- Cuisine: American
Description
These Mini Pot Pies are a delightful combination of tender turkey or chicken, mixed vegetables, and a creamy sauce, all encased in a flaky pastry crust. Perfect for a cozy meal or a party appetizer.
Ingredients
Main Filling:
- 2 cups cooked turkey or chicken (diced)
- 1 cup mixed vegetables (peas, carrots, corn, green beans)
Sauce:
- 2 tbsp butter
- 2 tbsp flour
- 1 cup chicken or turkey broth
- ½ cup milk or cream
- ½ tsp thyme
- ½ tsp salt & ¼ tsp black pepper
Pastry:
- 1 sheet puff pastry or 8–10 phyllo sheets (thawed)
- 1 egg (beaten, for egg wash)
Instructions
- Prepare Filling: In a skillet, melt butter, add flour to make a roux, then gradually stir in broth and milk. Add thyme, salt, pepper, turkey/chicken, and vegetables. Cook until thickened.
- Assemble Pot Pies: Divide filling into ramekins, top with pastry, brush with egg wash, and bake until golden brown.
- Serve: Let cool slightly before serving.
Notes
- You can customize the vegetables or add potatoes for variation.
- For a quicker option, use store-bought pie crust instead of puff pastry.
Nutrition
- Serving Size: 1 mini pot pie
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 16 g
- Cholesterol: 60 mg