Description
Mini Chicken Pot Pies are individual-sized, savory, creamy pies filled with shredded chicken, vegetables, and a flaky, golden crust. They’re the perfect comfort food for any occasion.
Ingredients
1 pound boneless, skinless chicken breasts, cooked and shredded
1 cup frozen peas and carrots
1 cup diced potatoes
1 cup chicken broth
1 cup milk
1/3 cup butter
1/3 cup all-purpose flour
1 teaspoon onion powder
½ teaspoon garlic powder
Salt and black pepper, to taste
1 tablespoon chopped fresh parsley (optional)
2 pre-made pie crusts (store-bought or homemade)
1 egg (for egg wash)
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C).
- Cook the Chicken: If you haven’t already done so, cook the chicken breasts and shred them. Set them aside.
- Prepare Vegetable Filling: In a medium saucepan, combine chicken broth, milk, and butter. Heat over medium heat until the butter melts.
- Make the Roux: Whisk in the flour until the mixture is smooth and begins to thicken, about 2-3 minutes.
- Add Seasoning: Stir in the onion powder, garlic powder, salt, pepper, and parsley. Mix until well combined.
- Incorporate Ingredients: Add the shredded chicken, peas, carrots, and diced potatoes. Stir gently until the mixture is heated through.
- Roll Out the Dough: On a floured surface, roll out the pie dough to about 1/8 inch thick. Use a round cutter to create circles for the bottom crusts and slightly larger ones for the tops.
- Fill the Pies: Place the smaller dough circles into muffin tin wells. Spoon the chicken filling into each, filling them slightly over the top.
- Top the Pies: Place the larger pastry rounds on top of each filled muffin cup. Crimp the edges with a fork to seal the pies properly.
- Brush with Egg Wash: Beat the egg and brush it over the tops of the pies for a golden finish.
- Bake: Bake in the preheated oven for 30-35 minutes, or until the tops are golden brown.
- Cool Before Serving: Allow the pies to cool for about 15-20 minutes before removing them from the muffin tin.
Notes
For a vegetarian version, substitute the chicken with mushrooms, tofu, or other vegetables.
You can freeze the mini pot pies before baking for up to 3 months. Bake directly from frozen with extra time.
Feel free to customize the vegetables used in the filling, such as substituting peas and carrots with corn, green beans, or others.
To make it lighter, use low-fat milk and reduce the butter amount.
You can also use homemade pie crust instead of store-bought crusts.
Nutrition
- Serving Size: 1 mini pot pie
- Calories: 350
- Sugar: 5g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 60mg
