Description
These Easy Mini Chicken Pot Pies are a delicious and comforting dish with tender chicken, savory mixed vegetables, and a creamy filling all encased in a golden, flaky crust. Perfect for cozy family meals or as a fun and savory appetizer for any occasion!
Ingredients
- 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
- 1 cup chicken broth
- 1 cup milk
- 1/4 cup all-purpose flour
- 2 tablespoons butter
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 teaspoon dried thyme (optional)
- 1 package refrigerated pie crusts (or homemade if you prefer)
- 1 egg (for egg wash, optional)
Instructions
- Preheat your oven to 425°F (220°C).
- In a large skillet, melt the butter over medium heat. Add the onions and celery, cooking until softened, about 3-4 minutes.
- Stir in the flour and cook for another minute.
- Gradually whisk in the chicken broth and milk, stirring constantly until thickened, about 3-5 minutes.
- Add the cooked chicken, mixed vegetables, garlic powder, thyme (if using), and season with salt and pepper. Stir to combine and remove from heat.
- Roll out the pie crust and cut it into circles (about 4-5 inches in diameter) to fit in a muffin tin. Press the circles into the muffin tin cups.
- Fill each crust with the chicken filling, being careful not to overfill. If you have extra dough, you can cut out small circles or shapes to place on top.
- If using, beat the egg and brush it over the tops of the pies for a golden finish.
- Bake in the preheated oven for about 15-20 minutes or until the crust is golden brown.
- Allow the mini pot pies to cool for a few minutes before serving.
Notes
- Freezer-Friendly: These mini chicken pot pies can be frozen before baking. Just place them in a freezer-safe container or bag and bake them directly from frozen at 425°F for 25-30 minutes.
- Make-Ahead Tip: You can prepare the filling in advance and refrigerate it, then assemble and bake when ready to serve.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pot pie
- Calories: 250
- Sugar: 3g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 40mg
