Uff-da! Nothing beats a warm, cozy pot pie in the colder months—maybe it’s the Midwest in me. If it’s meat, I’ve probably seen it in a pie (yes, even fish!).

What I love about this recipe? It’t not one big pie and it has that glorious buttery puff pastry dough. I do have 4" glass pie dishes, so I’ve made personal sized pot-pies that way. They freeze and store excellently that way. But these are great to make a head of time for lunches, parties and way more kid-friendly.

A few quick recipes notes before you dig in..

This recipe can make 12-18 Mini Puffs and does take about 1 hr. This is a great recipe to use the dark meat or a mix of white/dark.
You can substitute the mushrooms and peppers with any vegetables you want. I have made it with a frozen veggie mix including corn and beans and it tastes amazing. We just love mushrooms!
Heavy cream is best. Half and half may work, but milk may make it too soupy, unless thats what you want. This base recipe makes a great soup too!
These are great to make ahead of time and heat up well. I just suggest letting them completely cool, and a small paper towel in the container to keep the puff pastry from getting soggy.
I usually only make 12 puffs and then the remaining mixture I add an extra 1/4-1/2 cup of stock to create a wonderful soup to eat for lunch with bread or biscuits.

Ingredients

2 cups of prepped shredded/chopped chicken
1 medium onion
4 minced garlic cloves or 2 spoonfuls
5 tbsp butter
4oz fresh mushrooms, chopped - optional
1 green bell pepper diced - optional
1 cup frozen peas and carrots thawed
3 spoonfuls of flour for pot - plus more for rolling dough
3/4 cup chicken stock/broth
1/4 cup heavy cream
1 tbsp of dijon mustard

*Measure with your heart*

1.5 tsp thyme dried or fresh
2 tsp garlic powder
Salt and pepper to taste

For the Puffs

1 sheet premade puff pastry dough
1 egg

1.In a large pot or deep saucepan, over medium-high heat, add 2 tbsp of butter, mushrooms, pepper and cook until softened (they take longer).

2. Add onion and garlic and cook for 1-2 mins till fragrant.

3. Add in the frozen peas and carrots and cook for a few more minutes.

4. Add prepped chopped chicken and stir in, turning heat down to medium-low.

5. Stir 3 tbsp of butter and 3 big spoonfuls of flour to evenly coat the vegetables and chicken and let it sit a min or two

6. Gather your 1/4 cup cream and 3/4 cup chicken stock, then pour into your pot or sauce pan, stirring continuously till fully mixed in. Let it sit for a few minutes on heat to thicken.