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Mini Chicken Pot Pies

Delightful mini pot pies filled with tender chicken, fresh vegetables, and a creamy sauce, all encased in a flaky crust, perfect for a cozy meal.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 320
Ingredients Method Notes

Ingredients
  

Filling Ingredients
  • 2 cups cooked chicken, shredded Leftover chicken works well.
  • 1 cup mixed vegetables (peas, carrots, corn) Feel free to customize with your favorite veggies.
  • 1 small onion, diced Adds flavor to the filling.
  • 2 tablespoons butter For sautéing the onion.
  • 2 tablespoons flour To thicken the sauce.
  • 1 cup chicken broth Enhances the flavor of the filling.
  • 1/2 cup milk Adds creaminess to the filling.
  • 1 teaspoon garlic powder For added flavor.
  • to taste Salt and pepper Adjust according to your preference.
Crust Ingredients
  • 1 package refrigerated pie crusts Can use homemade crust for a personal touch.
  • 1 egg for egg wash For a golden finish.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Melt the butter in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
  3. Stir in the flour and cook for an additional minute. Gradually whisk in the chicken broth and milk, bringing it to a gentle simmer. Add garlic powder, salt, and pepper to taste.
  4. Once the sauce thickens, remove it from heat and fold in the cooked chicken and mixed vegetables until well combined.
  5. Roll out the pie crusts and cut them into circles fitting your muffin tin.
  6. Place the crusts into the greased muffin tin. Spoon the chicken filling into each crust, and cover with additional crusts, sealing them well. Cut small slits in the top for ventilation.
  7. Beat the egg and brush it over the top of each pie.
  8. Bake in the preheated oven for 20-25 minutes, or until the crusts are golden brown.
  9. Let them cool slightly before serving. Enjoy!

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, pop in the oven at 350°F for 15-20 minutes. Frozen pies can be stored before baking for up to 3 months; add an extra 10-15 minutes to baking time when ready to serve.