How to Make Mini Chicken Potpies

Impress guests with this easy savory pie from Food Network Magazine.

You can prepare the pot pies a week ahead: Let the filling cool, then assemble as directed and freeze. Bake from frozen as directed.

Get the Recipe: Mini Chicken Potpies

Preheat the oven to 350 degrees F. Set out six 8- to 10-ounce ramekins. Unfold the puff pastry on a lightly floured surface. Gently roll out the pastry so it is extended by about 1/2 inch in each direction. Using a ramekin as a guide, cut out 6 rounds slightly larger than the ramekins with a paring knife.

Divide the filling among the ramekins, stuffing each nearly to the top. Brush the rim and outer edge of the ramekins with the beaten egg. Set a puff pastry round on top of each and gently press around the edge to secure the dough.

Brush the remaining egg over the pastry. Transfer the pot pies to a baking sheet and bake until the pastry is domed and golden brown, about 30 minutes. Let stand 5 minutes before serving.

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