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Mini Chicken Pot Pies Recipe

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  • Author: Amy
  • Prep Time: 20 minutes
  • Cook Time: 25-30 minutes
  • Total Time: 50-55 minutes
  • Yield: 6 mini pot pies
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Description

These Mini Chicken Pot Pies are the perfect twist on a classic comfort food. Individual servings encased in flaky, buttery crusts are filled with a creamy mixture of tender chicken, vegetables, and a savory sauce. Ideal for a cozy meal or as a crowd-pleasing appetizer.


Ingredients

  • 2 tablespoons unsalted butter
  • 1 small onion, diced
  • 1 cup diced carrots
  • 1 cup frozen peas
  • 2 cups cooked chicken, diced
  • 1/4 cup all-purpose flour
  • 1 1/2 cups chicken broth
  • 1/2 cup whole milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon dried thyme
  • 1 package refrigerated pie crusts (usually contains 2 crusts)
  • 1 egg, beaten (for egg wash)

Instructions

  • Prepare Filling: In a skillet, melt butter over medium heat. Add diced onion and carrots, sauté for 5 minutes until softened. Stir in frozen peas and cooked chicken. Sprinkle flour over the mixture and stir well. Gradually add chicken broth and milk, stirring until thickened (5-7 minutes). Season with salt, pepper, and dried thyme. Remove from heat and let cool slightly.
  • Prepare Pie Crusts: Roll out pie crusts on a floured surface. Use a round cutter or glass to cut circles that fit muffin tin cups. Press each circle into the tin to form the crust.
  • Assemble Pot Pies: Spoon the chicken and vegetable filling into the pie crusts, filling each to the top. Place a second pie crust circle on top, pressing the edges to seal. Cut a small slit in the center of each top crust to allow steam to escape. Brush with beaten egg for a golden finish.
  • Bake: Preheat oven to 375°F (190°C). Place muffin tin on a baking sheet to catch drips. Bake for 25-30 minutes until crusts are golden brown.
  • Cool and Serve: Let the mini pot pies cool for a few minutes before serving.

Notes

  • Vegetable Options: Swap carrots and peas for other veggies like corn, green beans, or mushrooms.
  • Herbs and Spices: Add fresh herbs such as parsley or rosemary for extra flavor.
  • Crust Alternatives: Use puff pastry instead of pie crust for a flakier texture.
  • Cheese: Add shredded cheese to the filling for a creamy, cheesy variation.