Mini Chicken Pot Pies
Description
These Mini Chicken Pot Pies are the perfect comfort-food treat, featuring a creamy chicken and vegetable filling tucked inside a flaky, golden crust. They’re easy to make, freezer-friendly, and ideal for family dinners, meal prep, or party appetizers.
Ingredients
For the Filling
- 2 cups cooked chicken, shredded or diced
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup chicken broth
- ½ cup milk
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried thyme
- Salt and black pepper, to taste
For the Crust
- 1 package refrigerated pie crusts (or homemade pie dough)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin.
- Melt butter in a skillet over medium heat. Stir in flour and cook for 1 minute.
- Gradually whisk in chicken broth and milk until smooth and thickened.
- Add chicken, mixed vegetables, garlic powder, onion powder, thyme, salt, and pepper. Stir well and remove from heat.
- Cut pie crust rounds large enough to fit the muffin cups. Press each round into a muffin cup.
- Fill each crust with the chicken mixture.
- Cut smaller circles or decorative shapes from the remaining dough and place on top.
- Brush tops with beaten egg.
- Bake for 20–25 minutes, or until the crust is golden brown.
- Cool for 5 minutes before carefully removing from the muffin tin.
Q&A
Q: Can I use rotisserie chicken?
Yes! Rotisserie chicken is a great time-saving option.
Q: Can I freeze them?
Absolutely. Freeze baked pot pies for up to 3 months and reheat in the oven.
Q: What vegetables work best?
Peas, carrots, corn, green beans, and diced potatoes all work well.
Q: Can I make them ahead of time?
Yes, assemble them up to a day in advance and refrigerate until ready to bake.