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Mini Chicken Potpies

Mini Chicken Potpies

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Filled with tender sweet potato, meaty mushrooms, and shredded chicken, these personal potpies are a one-dish meal your family will love. Let the puff pastry thaw in the fridge for about 45 minutes before using.


  • 1 tablespoon canola oil
  • 4 cups chopped fresh mushrooms
  • 1 1/2 cups chopped yellow onion
  • 1/2 cup chopped celery
  • 1 1/2 cups 1/2-inch-cubed peeled sweet potato
  • 2 teaspoons chopped fresh thyme, plus more for garnish
  • 1.5 ounces all-purpose flour (about 1/3 cup)
  • 1 1/4 cups unsalted chicken stock
  • 1/2 cup whole milk
  • 8 ounces rotisserie chicken breast, shredded (about 2 cups)
  • 3/4 cup frozen lima beans
  • 1/2 teaspoon kosher salt
  • 1 frozen puff pastry sheet, thawed

Nutritional Information

  • Calories 576
  • Fat 25g
  • Satfat 4g
  • Unsatfat 19g
  • Protein 33g
  • Carbohydrate 57g
  • Fiber 6g
  • Sugars 9g
  • Added sugars 0g
  • Sodium 697mg
  • Calcium 11% DV
  • Potassium 25% DV

How to Make It

Step 1

Preheat oven to 425°F. Heat oil in a Dutch oven over medium-high. Add mushrooms, onion, and celery; cook, stirring often, until softened, 7 to 8 minutes. Add sweet potato and thyme; cook until tender and liquid has evaporated, 6 to 7 minutes. Stir in flour to coat. Add stock and milk; bring to a boil, stirring constantly. Boil 1 minute. Remove from heat; stir in chicken, lima beans, and salt. Let cool 20 minutes.

Step 2

Cut puff pastry into 4 (4 1/4-inch) rounds. Place 4 (10-ounce) ramekins on a baking sheet; fill with chicken mixture. Top with dough rounds; bake at 425°F until golden brown, 17 to 19 minutes. Garnish with thyme.

Watch the video: Homemade Chicken Pot Pie!! How to Make Pot Pie Recipe (June 2022).


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