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.
