Mini Chicken Pot Pies

5 from 1 vote

Impress your guests with mini chicken pot pies this fall. The perfect Thanksgiving appetizer!

Prep Time10

Cook Time15

Total Time25

Course: Appetizer

Cuisine: American, French

Servings: servings

Calories: 627kcal

Preheat your oven according to the instructions on the vol-au-vent packaging. Once done, set them aside.
4 large vol-au-vents
In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add the diced chicken breasts to the skillet and cook until they are no longer pink in the center and have a nice golden color. This should take about 5-7 minutes. Season the chicken pieces with salt and freshly ground pepper. Remove them from the skillet and set it aside.
3 tbsp butter, 400 g chicken breasts, 1 tsp salt, 1/4 tsp ground black pepper
In the same skillet, add the remaining tablespoon of butter. Add the sliced mushrooms and leeks to the skillet. Sauté them until they are tender and any liquid released by the mushrooms has evaporated. This will take approximately 5 minutes. Season with salt, freshly ground pepper, and thyme.
1 cup leek, 2 cups button mushrooms
Sprinkle the cornflour over the sautéed vegetables. Stir well to combine and gradually pour in the heavy cream, stirring continuously to avoid lumps. Add the cooked chicken back to the skillet and mix well with the creamy mushroom and leek sauce. Season the sauce to taste with thyme, salt, and pepper.
1 tsp cornstarch, 3/4 cup heavy cream, 1 tsp thyme
Generously add the creamy chicken ragout into each vol-au-vent.
Garnish with a sprig of fresh thyme or some additional cracked black pepper. Serve immediately.

Prepare ingredients: Make sure all your ingredients are prepped. Having everything ready will help streamline the quick cooking process.

Stir continuously: Stir the sauce continuously when adding the cornflour and cream to avoid any lumps.

Serve immediately: Fill the vol-au-vents just before serving to preserve their crispness and prevent them from becoming soggy.