Mini Chicken Pot Pies Yield: 4 mini pies (4-inch pans) OR 1 (9-inch) pot pie Ingredients Filling 2 lbs chicken tenders, cut into bite-size (about ½-inch) pieces 2 tsp kosher salt 1 tsp black pepper 3 tbsp butter 1 tbsp olive oil 1 onion, diced 3 garlic cloves, minced 2 small carrots, diced ¾ cup frozen peas ¼ cup all-purpose flour 2 cups @Kettle and Fire chicken bone broth ¾ cup heavy cream 2 tsp Worcestershire sauce 1 tsp dried thyme 1 tsp onion powder 1 tsp garlic powder Pastry 2 sheets puff pastry, thawed (20–40 minutes) 1 egg 1 tbsp water Instructions Heat butter and olive oil over medium heat. Add onion and carrots and cook 4–5 minutes until softened. Add garlic and cook 30 seconds. Stir in flour and cook 1 minute. Slowly pour in the chicken bone broth, stirring constantly until smooth. Add Worcestershire, thyme, onion powder, garlic powder, salt, and pepper. Simmer 10–12 minutes until it starts to thicken. Add chicken, heavy cream, and peas. Simmer gently (not boiling) 6–8 minutes until chicken is cooked through. Continue simmering until the filling is thick, creamy, and scoopable—not runny. It should coat a spoon and hold its shape slightly when stirred. If needed, let it simmer a few more minutes until it reaches that consistency. Let filling cool 10 minutes, then take puff pastry out. Let filling cool another 20–25 minutes while pastry thaws. Pastry should be cold but bendable. For mini pies: Preheat oven to 375°F. Grease pans. Roll pastry slightly thinner and cut circles about 5 inches wide (this will realistically make 4 pies). Press into pans. Optional: lightly brush bottoms with egg wash. Fill ¾ full. Use remaining pastry for tops, crimp edges, cut a vent, and brush with egg wash. Bake 25–30 minutes until deep golden brown. Cool 10 minutes, then remove from pans. For full pie: Line a 9-inch pie dish with pastry. Optional: lightly brush bottom crust with egg wash. Add filling, top with second sheet, crimp edges, cut vents, and brush with egg wash. Bake 35–45 minutes until golden and bubbling. Rest 15 minutes before slicing. #minichickenpotpies #kettlercommunity #chickenpotpie #easydinner #kettleandfire - @saltysprig