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Cozy Loaded Chicken Pot Pie Cups

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These cozy loaded chicken pot pie cups feature a creamy filling packed with tender chicken and veggies, wrapped in a flaky buttery crust. Perfect for quick, comforting meals on chilly nights.

Ingredients

Scale
  • 2 cups cooked shredded chicken (rotisserie chicken works great)
  • 1 cup frozen mixed vegetables (peas, carrots, corn), thawed
  • 2 tablespoons unsalted butter
  • 1/4 cup all-purpose flour (use gluten-free flour for GF version)
  • 1 1/4 cups low-sodium chicken broth
  • 1 cup small-curd cottage cheese, blended smooth
  • 1/2 cup heavy cream or half-and-half (or coconut cream for dairy-free)
  • 1/2 cup finely chopped onion
  • 2 cloves garlic, minced
  • Puff pastry sheets or refrigerated pie dough, thawed
  • Salt and pepper to taste
  • 1 teaspoon dried thyme or fresh thyme
  • 1 egg beaten with a splash of water (egg wash)

Instructions

  1. Preheat oven to 375°F (190°C).
  2. In a medium saucepan over medium heat, melt 2 tablespoons unsalted butter.
  3. Add 1/2 cup finely chopped onion and cook until translucent, about 3–4 minutes.
  4. Stir in 2 cloves minced garlic and cook for another minute until fragrant.
  5. Sprinkle 1/4 cup all-purpose flour over the mixture and whisk continuously for 1–2 minutes without browning.
  6. Slowly pour in 1 1/4 cups low-sodium chicken broth while whisking to avoid lumps.
  7. Stir in 1/2 cup heavy cream and bring to a gentle simmer; cook until thickened, about 3–5 minutes.
  8. Blend 1 cup small-curd cottage cheese until smooth using a blender or food processor.
  9. Remove sauce from heat and stir in blended cottage cheese, 2 cups cooked shredded chicken, and 1 cup thawed frozen mixed vegetables.
  10. Season with 1 teaspoon dried thyme, salt, and pepper to taste; mix gently.
  11. Roll out puff pastry sheets on a lightly floured surface and cut into 12 equal squares.
  12. Press squares into muffin tin cups, allowing edges to hang over.
  13. Spoon filling evenly into each pastry-lined cup.
  14. Fold overhanging edges gently toward the center or crimp decoratively.
  15. Brush tops with beaten egg wash for a golden finish.
  16. Place muffin tin on a baking sheet and bake for 25–30 minutes until crust is golden and filling bubbles slightly.
  17. Let pot pie cups rest for 5 minutes before carefully removing from tin.
  18. Serve warm.

Notes

If filling is too thick, add a splash more broth to loosen. Drain excess liquid from vegetables to avoid soggy filling. Watch crust after 20 minutes to prevent over-browning. Use gluten-free flour and puff pastry for gluten-free version. Substitute coconut cream and dairy-free butter for dairy-free version. Can freeze unbaked cups for up to a month; bake from frozen adding a few extra minutes.

Nutrition

Keywords: chicken pot pie, comfort food, creamy filling, puff pastry, easy dinner, cozy meal, individual servings

Find it online: https://tastytuck.com/cozy-loaded-chicken-pot-pie-cups-recipe-easy-creamy-filling-for-comfort-food-fans/