This isn’t your traditional pot pie! Not only are they mini, but we’ve also added some bacon and basil, giving it the best and most elevated flavor. We absolutely loved these.
Mini Pot Pies
Servings: 6 mini pies
Ingredients
- 1 puff pastry or can of crescent dough
- ¼ cup salted butter
- 3 tbsp flour
- ½ cup milk
- ½ cup chicken broth or stock
- 1½ – 2 cups cooked and shredded chicken
- 3 tbsp basil chopped
- 2 slices bacon chopped
- ½ cup of vegetables of choice optional
Instructions
- Preheat oven to 400℉
- Spray muffin pan with non-stick spray.
- Roll out puff pastry or all of crescent roll dough in one large sheet.
- Use a 3 inch cookie cutter to cut out 6 circles and press them into the muffin forms.
- In a pot melt the butter on medium heat. Add in the flour and whisk together until it is completely combined and starts to thicken. 2-3 minutes.
- Add in the milk and broth and whisk to combine. Cook for an additional 3-5 minutes and it will become a nice "Cream of soup" consistency.
- Add in your shredded chicken, bacon, chopped basil and any other vegetables.
- Mix all of the ingredients together and add about 1/4 cup of the mixture to each one of the muffin forms that has the pastry dough in it.
- Cut strips into the leftover dough to create a lattice for the top of each pie. (Or using a 2 inch cookie cutter, cut a round shape for the top that you can poke holes in.)
- Bake 16-18 min and let cool for 5 minutes before taking them out of the muffin pan for serving.