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Mini Chicken Pot Pies

These delightful mini chicken pot pies are a comforting dish filled with tender chicken, vibrant veggies, and a creamy sauce, all encased in a flaky pastry crust.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 pieces
Course: Dinner, Main Course
Cuisine: American
Calories: 256
Ingredients Method Notes

Ingredients
  

For the Filling
  • 2 cups cooked chicken, diced You can use rotisserie chicken for quicker prep.
  • 1 cup frozen mixed vegetables (peas, carrots, corn, etc.) Feel free to use any veggies you prefer.
  • 1 cup chicken broth Vegetable broth can be used for a vegetarian option.
  • 1/2 cup cream or milk Use cream for a richer flavor.
  • 1/4 cup onion, diced
  • 1/4 cup celery, diced
  • 1/4 cup flour
  • 1 teaspoon garlic powder
  • 1 teaspoon thyme (dried or fresh)
  • to taste Salt and pepper
For the Crust and Egg Wash
  • 1 package refrigerated pie crusts (or homemade if you’re feeling ambitious)
  • 1 egg Egg wash (1 egg mixed with 1 tablespoon water for brushing) Gives a nice golden finish.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a large skillet over medium heat, melt 2 tablespoons of butter. Add diced onions and celery, sautéing until soft and translucent, around 3-4 minutes.
  3. Sprinkle the flour over the softened vegetables, stirring continuously for about a minute. Gradually pour in the chicken broth and cream, whisking until the mixture thickens. Add garlic powder, thyme, and salt and pepper to taste.
  4. Stir in the cooked chicken and mixed vegetables into the sauce, mixing until everything is well combined. Remove from heat.
  5. Roll out your pie crusts and cut them into circular shapes slightly larger than your muffin tins. Place the circles into a greased muffin tin, pressing them down gently.
Assembly and Baking
  1. Spoon the chicken filling into each pie crust, filling them to the brim.
  2. Cut out smaller circles for the top crusts and place them over the filling. Crimp the edges together and make small slits in the tops for steam to escape.
  3. Brush each pie with the egg wash for a beautiful golden finish.
  4. Place your muffin tin in the oven and bake for 25-30 minutes or until the crusts are golden and crispy.
  5. Let them cool for a few minutes before delicately removing them from the pan. Serve warm.

Notes

These Mini Chicken Pot Pies can be stored in an airtight container in the refrigerator for up to three days. For longer storage, freeze them before baking for up to three months.