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Mini Chicken Pot Pies

Mini Chicken Pot Pies
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Mini Chicken Pot Pies offer a warm, hearty, and comforting meal in perfectly portioned bite-sized pies. Featuring flaky crusts filled with tender chicken, creamy sauce, and vibrant mixed vegetables, these individual pies are ideal for cozy family dinners or easy weeknight meals, delivering nostalgic, savory goodness with every bite.

Ingredients

Protein

  • Cooked chicken (shredded or diced) – about 2 cups, leftover roasted or rotisserie chicken recommended

Vegetables

  • Mixed vegetables (peas, carrots, and corn) – 1 cup total
  • Onion (diced) – 1 small
  • Garlic (minced) – 2 cloves

Crust

  • Pie crust – enough for 12 mini pies (store-bought or homemade)
  • Butter – 4 tablespoons (for filling and crust richness)

Filling Base

  • Chicken broth – 1 cup
  • Flour – 3 tablespoons (for thickening)
  • Milk or cream – 1 cup

Seasonings

  • Salt – to taste
  • Pepper – to taste
  • Thyme – 1 teaspoon dried or 1 tablespoon fresh chopped
  • Parsley – 1 tablespoon freshly chopped (plus extra for garnish)

Instructions

  1. Prepare the filling: Melt 4 tablespoons of butter in a pan over medium heat. Sauté the diced onion and minced garlic until fragrant and translucent, about 3-4 minutes. Stir in 3 tablespoons of flour to create a roux, cooking for about 1 minute while stirring continuously. Gradually whisk in 1 cup of chicken broth and 1 cup of milk or cream. Simmer the mixture, stirring often, until it thickens into a creamy sauce. Fold in the cooked chicken, mixed vegetables (peas, carrots, and corn), and season with thyme, salt, and pepper to taste. Remove from heat and let cool before assembling.
  2. Roll out the crust: Lightly flour your surface and roll out the pie crust slightly thinner if needed. Using a round cutter or glass, cut out 24 circles—12 for the bases and 12 for the tops of the mini pies—sized to fit your muffin or mini pie tins.
  3. Assemble the pies: Grease the muffin tin cups. Press one dough circle into the bottom of each cup evenly. Spoon a generous amount of the cooled filling into each crust-lined cup. Top each with a second dough circle. Seal the edges by pinching or crimping, then cut small slits on the top crusts to allow steam to escape during baking.
  4. Bake until golden: Optionally, brush the tops lightly with milk or an egg wash to achieve a shiny golden crust. Preheat the oven to 375°F (190°C) and bake the mini pies for 25-30 minutes, or until the crusts are golden brown and the filling is bubbly. Remove from oven and allow to cool briefly before serving.

Notes

  • Use cold butter in crust dough to keep it flaky by limiting gluten development.
  • Don’t overfill the pies; leave a little room at the top so the crust seals properly and prevents spillover during baking.
  • Allow filling to cool before assembling pies to avoid soggy crusts.
  • Brushing tops with egg wash before baking yields a beautiful golden color and crispiness.
  • Assemble pies ahead of time and refrigerate before baking to save time on busy days.

Nutrition

Keywords: mini chicken pot pies, comfort food, bite-sized pies, individual pot pies, easy family dinner, chicken pot pie, savory pies

Find it online: https://cherrycooks.com/mini-chicken-pot-pies/