Easy Mini Chicken Pot Pies
These Easy Mini Chicken Pot Pies are the perfect individual-sized comfort food, combining creamy chicken, savory vegetables, and a golden, flaky crust. Ideal for gatherings, meal prep, or simply a fun twist on the classic chicken pot pie, these mini pies are sure to impress with their delicious flavor and satisfying texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 mini pies
- Category: : Main Dish, Comfort Food, Snack
- Method: Baking
- Cuisine: American
- Diet: Low Calorie
Ingredients
Filling:
2 cups cooked chicken, shredded or diced
1 cup frozen mixed vegetables (peas, carrots, corn, etc.)
1/3 cup onion, diced
1/3 cup celery, diced
2 tablespoons unsalted butter
1/4 cup all-purpose flour
1 cup low-sodium chicken broth
1 cup whole milk
1 teaspoon garlic powder
1 teaspoon dried thyme (optional)
Salt and freshly ground black pepper, to taste
Crust and Finish:
1 package refrigerated pie crusts (or homemade equivalent)
1 large egg, beaten (for egg wash, optional)
Instructions
Preheat oven to 425°F (220°C).
In a large skillet over medium heat, melt butter. Add diced onion and celery, cooking until soft and translucent, about 3 to 4 minutes.
Stir in flour, cooking and stirring for 1 minute to form a roux.
Gradually whisk in chicken broth and milk. Continue to cook, stirring frequently, until the mixture thickens, about 3 to 5 minutes.
Add cooked chicken, mixed vegetables, garlic powder, and dried thyme (if using). Season generously with salt and pepper. Mix thoroughly and remove from heat.
Roll out pie crust and cut into 4 to 5-inch rounds. Gently press each round into the cups of a standard muffin tin, ensuring dough extends up the sides.
Spoon the prepared chicken mixture evenly into each pie crust. Optionally, add decorative dough shapes or an additional layer of crust.
Brush the tops of each mini pie with beaten egg for a golden, glossy finish.
Bake in preheated oven for 15 to 20 minutes or until the crust is golden brown and the filling is bubbling.
Remove mini pies from oven and allow to cool slightly in the tin before serving warm.
Notes
For a more savory filling, feel free to add additional herbs like rosemary or parsley.
To freeze, assemble the pies and store them unbaked in a ziplock bag for up to 3 months. Bake from frozen, adding a few extra minutes to the bake time
Find it online: https://cheftinaskitchen.com/easy-mini-chicken-pot-pies/
