Description
Indulge in the comforting flavors of Handheld Chicken Pot Pies, featuring tender chicken, vibrant vegetables, and a creamy sauce enveloped in flaky pastry. Perfect for casual dinners or festive gatherings, these delightful pies will transport you back to cozy family moments. With each bite, you’ll experience a fusion of nostalgia and satisfaction that everyone will love.
Ingredients
Scale
- 3 cups boneless, skinless chicken breasts (cooked and shredded)
- 1 cup fresh carrots (diced)
- 1 cup frozen peas
- 1 medium yellow onion (chopped)
- 2 cloves garlic (minced)
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- 2 tbsp olive oil
- Salt and pepper to taste
- 2 cups puff pastry dough (thawed)
Instructions
- Preheat oven to 400°F (200°C). Spray a baking dish with nonstick cooking spray. Season chicken with salt and pepper; bake for 25 minutes until cooked through. Let cool before shredding.
- In a skillet over medium heat, add olive oil. Sauté onions, carrots, and garlic for about 5-7 minutes, until softened.
- Add frozen peas to the skillet. Pour in chicken broth and heavy cream; simmer on low for 10 minutes until slightly thickened.
- Fold shredded chicken into the vegetable mixture.
- Roll out puff pastry on a floured surface. Cut circles for pie molds; fill half with the chicken mixture, fold over, and seal edges with a fork.
- Bake on a parchment-lined baking sheet for 20-25 minutes until golden brown.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie (150g)
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 70mg