Mini Creole Chicken Pot Pies

Get ready to dig into these Mini Creole Chicken Pot Pies – a bold, flavorful twist on a classic comfort food! Imagine tender chicken, veggies, and Creole spices wrapped in flaky, buttery puff pastry, with a cheesy golden top that’ll have everyone reaching for more. They’re fun to make and even better to eat. Let’s go!

Mini Creole Chicken Pot Pies

Ingredients:

• 1.5 cups frozen peas & carrots, cooked and drained
• 1 cup diced rotisserie chicken (great for adding extra flavor with less effort)
• 1 can cream of chicken soup
• 1 tbsp fresh thyme, chopped (plus extra for garnish)
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1 tsp Creole seasoning @floraandmana
• Salt & pepper to taste
• 2 packages puff pastry sheets, thawed
• 1 beaten egg (for egg wash)
• 1/2 cup grated cheese (cheddar, or mix it up with your favorite blend)

Instructions:

1. Preheat & Prep:
Set your oven to 375°F (190°C). In a large bowl, mix the cooked peas and carrots, diced rotisserie chicken, and cream of chicken soup until well blended. Add in the garlic powder, onion powder, fresh thyme, Creole seasoning, and a pinch of salt and pepper. Taste the mixture and adjust the seasoning if you like – the Creole seasoning should give it a nice kick, but if you want more heat, toss in a bit of cayenne or extra black pepper!

Tip: Using rotisserie chicken saves tons of time, but if you have leftover grilled or baked chicken, go ahead and use that. Even shredded turkey would work well here.

2. Get the Muffin Tin Ready:
Lightly grease a 12-cup muffin tin. Roll out your thawed puff pastry sheets on a floured surface, then cut into 12 squares, making sure they’re big enough to line the cups. Gently press each square into the muffin cups, covering the bottom and sides.

Tip: If your puff pastry feels sticky or tough to work with, pop it in the fridge for 5 minutes. Cold puff pastry is easier to handle, and it bakes up puffier and flakier. You could also use a biscuit cutter to make perfect circles if you want a round top!

3. Assemble the Pies:
Spoon your chicken-veggie mixture evenly into each puff pastry-lined cup, filling them about three-quarters of the way. Roll out any leftover puff pastry and cut out 12 smaller squares or rounds for the tops. Place a piece of pastry over each filled cup and pinch the edges to seal the pies. Be sure to cut a small slit in the top to let steam escape during baking.

Tip: Don’t overfill the pies – leaving a little room ensures the filling stays put and doesn’t bubble over.

4. Egg Wash & Bake:
Whisk your beaten egg with a splash of water, and brush it over the tops of each pie. This helps the puff pastry turn golden brown and gives it that beautiful glossy finish. Sprinkle grated cheese generously over each pie. Bake in the preheated oven for 20-25 minutes, or until the pastry is puffed and golden brown.

Tip: Keep an eye on them in the last few minutes – you want that perfect golden color without burning the pastry. If the tops start browning too quickly, loosely cover with foil.

5. Garnish & Serve:
Let the pies cool in the muffin tin for about 5 minutes before carefully removing them. Garnish with a little extra fresh thyme to add a pop of color and flavor. Serve them warm and enjoy that incredible combination of flaky pastry, cheesy goodness, and savory Creole-spiced filling.

Tip: These mini pot pies freeze beautifully! Just pop any leftovers (if you have any) in the freezer, and when you’re ready for a quick meal, reheat in the oven until warmed through.

Pro Tips for Success:

• Cheese swap: While cheddar is classic, smoked gouda or Monterey Jack would add a rich, smoky flavor that takes these pies to the next level.
• Make it ahead: You can prepare the filling in advance and store it in the fridge for up to two days. Then just assemble and bake when you’re ready.
• Creole seasoning: If you don’t have Creole seasoning, you can make your own with paprika, cayenne, garlic powder, onion powder, thyme, and oregano.