Mini Chicken Pot Pies - Kraft Recipes Top
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Mini Chicken Pot Pies

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  • Preheat oven to 450°F. Cook bacon in heavy large skillet over medium heat until crisp. Drain on paper towels. Chop bacon.
  • Add onion to drippings in skillet; sauté until tender and golden, about 8 minutes. Add next 3 ingredients; stir 1 minute. Add broth; bring to boil over high heat. Reduce heat to medium-high and boil until vegetables are almost tender and some liquid is reduced, about 8 minutes. Stir in 2/3 cup crème fraîche, chicken, and bacon. Bring to simmer. Season with pepper. Divide among four 2-cup soufflé dishes.
  • Unfold puff pastry onto work surface; roll out to 12-inch square. Cut into 4 equal squares. Top filling in soufflé dishes with pastry; fold edges down onto rims of dish. Brush top of crusts (not edges) with remaining 1 tablespoon crème fraîche. Cut small X in center of crusts; pierce all over with fork.
  • Bake until crusts are golden brown and filling is heated through, about 22 minutes.

Special Equipment Needed


You can also make one large pot pie. Place the filling in a 9-inch-diameter deep-dish pie dish. Set the 12-inch pastry square over the filling, and then fold down the edges onto the rim. Baking time will still be about 22 minutes. If you can't find crème fraîche (usually in specialty food stores and some grocery stores) sub 1/2 sour cream and 1/2 half-and-half, and make sure to reduce the liquid a bit longer (approximately 11 - 12 minutes) so it won't be runny.

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