Description
These Mini Chicken Pot Pies are a delightful twist on a classic comfort food! Featuring a creamy, flavorful filling packed with tender chicken and vibrant vegetables, all wrapped in a flaky, golden crust. These individual-sized pies are perfect for family dinners, meal prep, or even a fun gathering. Quick to make and easy to customize, they’re a deliciously cozy treat for any occasion!
Ingredients
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1 cup cooked, shredded chicken
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1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
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1 cup chicken broth
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1 cup milk
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1/4 cup all-purpose flour
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1/4 cup butter
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1/2 teaspoon dried thyme
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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1 package (1 lb) refrigerated pie crusts (contains 2 crusts)
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1 egg, beaten (for egg wash)
Instructions
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C). Lightly grease a muffin tin to prevent sticking.
Step 2: Prepare the Filling
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In a medium saucepan, melt the butter over medium heat.
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Stir in the flour, garlic powder, onion powder, dried thyme, salt, and black pepper. Cook for about 1-2 minutes until bubbly.
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Gradually whisk in the chicken broth and milk, stirring continuously until the mixture thickens (about 5 minutes).
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Stir in the shredded chicken and frozen mixed vegetables until evenly combined.
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Remove from heat and allow to cool slightly.
Step 3: Assemble the Mini Chicken Pot Pies
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Roll out the refrigerated pie crusts on a lightly floured surface.
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Using a round cutter (or a glass), cut out 12 circles (about 5 inches in diameter) for the bottom crusts and 12 smaller circles for the tops.
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Press the larger circles into the prepared muffin tin cups.
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Fill each crust with the chicken mixture, being careful not to overfill.
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Cover with the smaller dough circles and seal the edges by pressing with a fork.
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Cut small slits on top to allow steam to escape.
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Brush the tops with the beaten egg for a golden finish.
Step 4: Bake
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Bake for 20-25 minutes or until the tops are golden brown.
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Let them cool for about 5 minutes before carefully removing from the muffin tin.
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Serve warm and enjoy!
Notes
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Make-Ahead: You can assemble the pies in advance and store them uncooked in the fridge for up to 24 hours.
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Freezing Option: Freeze unbaked pies and bake directly from frozen, adding an extra 5-7 minutes to the baking time.
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Vegetarian Alternative: Replace the chicken with chickpeas, mushrooms, or extra vegetables.
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Cheesy Twist: Add 1/2 cup shredded cheddar cheese to the filling for extra creaminess.
- Prep Time: 20-25 minutes
- Cook Time: 20-25 minutes
- Category: Dinner, Comfort Food
- Method: Baking
- Cuisine: American