These mini chicken pot pies with puff pastry are a like my classic chicken pot pie but in hand pie form! They have a crispy, flaky puff pastry stuffed with a creamy filling of fresh vegetables and tender chicken!
I recommend making the filling the night before you assemble the tarts so that it has time to cool.
In a large stock pot over medium-high heat, add the butter, onions, garlic, and carrots to the pot and sauté for 3-5 minutes or until softened and aromatic. Then add in the corn, peas, thyme, sage, salt, pepper, and caynne and cook for another 2-3 minutes.
Then stir in the flour and cook for about 2 minutes.
Deglaze the pan with the vegetable stock, stirring to form a thick paste with the flour. Then stir in the cream.
Add in the potatoes and shredded chicken and reduce the heat to simmer. Cook for about 15 minutes or until the potatoes are cooked though.
The filling should be very thick, but not dry. If you need more liquid, add in more broth or cream ¼ cup at a time.
Add in the lemon juice, then taste and adjust seasonings if desired.
Remove the filling from heat and set aside to let cool.
Tarts
Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
In a small bowl, whisk an egg to use for egg wash (this is optional but helps the puff pastry brown).
Start with puff pastry that has been fully defrosted! The best way to defrost puff pastry is by placing it in the fridge overnight! Remove the thawed puff pastry sheets from the fridge. Gently roll out the sheets into a larger rectangle. Then cut each sheet into 9 equal squares. If desired, use a cookie cutter to cut stars (or other shapes) out of the center of half of the squares. If you don't want to do cutouts, just prick the tops a few times with a fork to let some steam escape.
Spoon about 2 tablespoons of the slightly cooled chicken pot pie filling into the center of the square.
Brush the edges of the puff pastry with egg wash, then top with a square with a star cutout. Use a fork to gently crimp the edges to seal the puff pastry sheets together.
Brush the tops with egg wash and sprinkle with flaky sea salt if desired.
Repeat with the remaining puff pastry and filling.
Bake the chicken pot pie tarts at 400°F for 18-22 minutes or until golden brown.
Remove from the oven and let cool slightly. Garnish with fresh parsley if desired. Serve warm.
Notes
These tarts are best served the same day, but will keep in an airtight container in the fridge for up to 3 days.To reheat, bake at 350°F for about 10-15 minutes or until heated through. Tent with aluminum foil to prevent over-browning.