Description
These Mini Chicken Pot Pies are a comforting and delicious twist on a classic dish, featuring tender chicken and mixed vegetables in a creamy sauce, all wrapped in a flaky pie crust. Perfect for cozy dinners or as fun appetizers for gatherings, they are sure to be a hit!
Ingredients
Scale
- 2 cups cooked chicken, shredded or diced
- 1 cup frozen mixed vegetables (peas, carrots, corn, and green beans)
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 ¾ cups chicken broth
- 2/3 cup milk
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 package (14 oz) refrigerated pie crusts (or homemade if you prefer)
- 1 egg, beaten (for egg wash)
Instructions
- In a large saucepan, melt the butter over medium heat. Once melted, add the flour and whisk continuously for about 1-2 minutes to create a roux.
- Gradually pour in the chicken broth while whisking to avoid lumps. Continue to whisk until the mixture is smooth and starts to thicken, about 3-5 minutes.
- Add the milk to the saucepan and stir until well combined. Let it simmer for another 2-3 minutes, allowing it to thicken further.
- Stir in the onion powder, garlic powder, dried thyme, salt, and pepper. Taste the mixture and adjust the seasoning if necessary.
- Fold in the cooked chicken and frozen mixed vegetables. Mix everything together until the chicken and veggies are evenly coated with the creamy sauce. Remove from heat and set aside to cool slightly.
- Preheat your oven to 400°F (200°C).
- Roll out the refrigerated pie crusts on a lightly floured surface. If youre using homemade crust, roll it out to about 1/8-inch thickness.
- Using a round cutter or a glass, cut out circles from the pie crust that are about 4-5 inches in diameter. Youll need two circles for each mini pot pie: one for the bottom and one for the top.
- Place half of the circles into a greased muffin tin, pressing them gently into the bottom and up the sides to form a small cup.
- Once the filling has cooled slightly, spoon about 2-3 tablespoons of the chicken and vegetable mixture into each pie crust cup.
- Take the remaining pie crust circles and place them on top of the filled cups. Press the edges together to seal them. You can use a fork to crimp the edges for a decorative touch.
- Using a sharp knife, cut a few small slits in the top crust to allow steam to escape while baking.
- Brush the tops of the pies with the beaten egg.
- Carefully place the muffin tin in the preheated oven. Bake for 20-25 minutes, or until the tops are golden brown and the filling is bubbling.
- Once baked, remove the muffin tin from the oven and let the mini pot pies cool for about 5 minutes.
- Using a butter knife, gently loosen the edges of each pot pie and carefully lift them out of the muffin tin. Place them on a wire rack to cool slightly before serving.
Notes
- These mini chicken pot pies are perfect for a cozy dinner or as a fun appetizer for gatherings.
- If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10-15 minutes.
- Prep Time: 20 minutes
- Cook Time: 25 minutes