Description
These Mini Chicken Pot Pies are the perfect comfort food in individual servings. Flaky pastry crusts filled with a creamy chicken and vegetable mixture make these mini pies a cozy meal for any occasion. They’re easy to make and absolutely delicious!
Ingredients
Scale
For the Filling:
- 2 cups cooked chicken, shredded or diced (rotisserie chicken works great)
- 1 cup frozen peas and carrots (or mixed vegetables)
- 1/2 cup corn kernels (optional)
- 1/2 cup diced onion
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup milk (or heavy cream for extra richness)
- 1 tsp garlic powder
- 1 tsp dried thyme
- Salt and pepper, to taste
For the Crust:
- 1 package refrigerated pie crusts (or homemade, if preferred)
- 1 egg (for egg wash, optional)
Instructions
- Prepare the Filling:
- In a large skillet, melt the butter over medium heat. Add the diced onion and cook until softened, about 3-4 minutes.
- Stir in the flour and cook for 1-2 minutes, until the mixture becomes a paste.
- Gradually add the chicken broth, stirring constantly to avoid lumps. Then, add the milk, garlic powder, dried thyme, salt, and pepper. Continue stirring until the mixture thickens, about 3-5 minutes.
- Add the cooked chicken, peas and carrots, and corn (if using). Stir to combine and cook for an additional 2-3 minutes until heated through. Remove from heat and set aside.
- Prepare the Pie Crusts:
- Preheat your oven to 375°F (190°C).
- Roll out the pie crusts on a lightly floured surface. Use a round cutter (about 4-5 inches in diameter) to cut circles from the dough. You should be able to make about 8-10 circles, depending on the size.
- Gently press each dough circle into the bottom of a muffin tin or a tart pan, forming small cups for the filling. Make sure there’s a little overhang of dough around the edges to form the crust.
- Assemble the Mini Pot Pies:
- Spoon the chicken filling into each dough cup, dividing the mixture evenly among all the cups.
- If desired, cut small circles or strips from the remaining pie dough and place them over the top of each filled pie. Alternatively, you can use the dough to create lattice tops or a simple crisscross pattern.
- Bake:
- If using an egg wash, whisk the egg and brush it over the top crusts for a golden finish.
- Bake the mini chicken pot pies for 25-30 minutes, or until the crust is golden brown and the filling is bubbling.
- If the edges of the crust start to brown too quickly, you can cover them with aluminum foil to prevent burning.
- Serve:
- Let the mini pot pies cool for a few minutes before serving. They’re perfect for individual portions and make an excellent dinner or appetizer!
Notes
- These mini pot pies can be made ahead of time and stored in the fridge for up to 2 days. You can also freeze them before baking for later use. Just bake from frozen, adding a few extra minutes to the cooking time.
- Feel free to add other vegetables to the filling, such as potatoes, mushrooms, or green beans.
- For a richer filling, you can substitute some of the milk with heavy cream.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pot pie
- Calories: 350
- Sugar: 4g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 40mg