All the comfort of classic chicken pot pie in cute, golden single-serve cups — flaky pastry outside, creamy chicken-and-veggie filling inside. These Chicken Pot Pie Cups are a weeknight-hero dinner that bakes up fast in a muffin tin and disappears even faster.
Ingredients
- 1 sheet puff pastry or 1 can refrigerated pie dough, thawed
- 2 tbsp butter
- 1 small onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1/2 cup frozen peas
- 2 cups cooked chicken, diced
- 1/4 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup heavy cream
- 1 tsp dried thyme
- Salt and black pepper, to taste
- 1 egg, beaten (for egg wash)
Instructions
- Prep the shells: Preheat oven to 400°F. Cut the pastry into 12 squares and press each into a greased muffin tin to form cups. Chill while you make the filling.
- Sauté the vegetables: Melt butter in a skillet over medium heat. Cook onion, carrots, and celery 5-6 minutes until softened.
- Make the creamy filling: Stir in the flour and cook 1 minute. Whisk in chicken broth and cream, then simmer 3-4 minutes until thickened. Fold in the chicken, peas, thyme, salt, and pepper.
- Fill the cups: Spoon the hot filling into the chilled pastry cups, mounding slightly.
- Bake: Brush exposed pastry edges with egg wash and bake 15-18 minutes until the shells are deeply golden and flaky.
- Serve: Cool 5 minutes in the tin, then lift out and serve warm.
Pro tip: Chilling the lined muffin tin before filling keeps the pastry crisp — no soggy bottoms.
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Estimated nutrition per serving: 360 calories, 20g protein, 32g carbs, 17g fat.
