Print

Easy Mini Chicken Pot Pies Recipe

Easy Mini Chicken Pot Pies Recipe
Print Recipe

★★★★★

4.7 from 26 reviews

These Easy Mini Chicken Pot Pies are a comforting and delicious homemade meal perfect for any day of the week. Featuring tender chicken, mixed vegetables, and a creamy savory filling wrapped in flaky pie crust, these individual-sized pies are simple to make and bake quickly in the oven. They’re ideal for family dinners, meal prep, or casual entertaining.

Ingredients

Scale

Filling

  • 2 cups cooked chicken, shredded or diced
  • 1 cup frozen mixed vegetables (peas, carrots, corn, etc.)
  • 1/3 cup onion, diced
  • 1/3 cup celery, diced
  • 1 cup chicken broth
  • 1 cup milk
  • 1/4 cup all-purpose flour
  • 2 tablespoons butter
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme (optional)
  • Salt and pepper, to taste

Crust

  • 1 package refrigerated pie crusts (or homemade if preferred)
  • 1 egg, beaten (for egg wash, optional)

Instructions

  1. Preheat and prepare vegetables: Preheat your oven to 425°F (220°C). In a large skillet, melt the butter over medium heat. Add the diced onions and celery and cook until softened, approximately 3 to 4 minutes, stirring occasionally to prevent burning.
  2. Create the sauce: Sprinkle the flour over the cooked vegetables and stir well, cooking for about 1 minute to remove the raw flour taste. Gradually whisk in the chicken broth and milk, stirring constantly until the mixture thickens to a creamy consistency, roughly 3 to 5 minutes.
  3. Combine filling ingredients: Remove the skillet from heat and stir in the cooked chicken, frozen mixed vegetables, garlic powder, dried thyme (if using), salt, and pepper. Mix everything well to combine all flavors.
  4. Prepare the crusts: Roll out the refrigerated pie crusts on a lightly floured surface and cut them into 4 to 5-inch circles to fit into a standard muffin tin. Press each circle gently into the muffin cups, forming mini pie shells.
  5. Fill and top the pies: Spoon the prepared chicken filling into each pastry-lined muffin cup, leaving a small space at the top. Use leftover dough to create tops for the pies if desired, and place them over the filling. Brush the tops with beaten egg to give a beautiful golden shine after baking.
  6. Bake and serve: Place the muffin tin in the preheated oven and bake for 15 to 20 minutes, or until the filling is bubbling and the crust turns golden brown. Allow the mini pot pies to cool for a few minutes before carefully removing them from the muffin tin and serving.

Notes

  • For a gluten-free version, use gluten-free flour and pie crust alternatives.
  • You can substitute the frozen mixed vegetables with fresh or any preferred veggies like green beans or mushrooms.
  • Use cooked rotisserie chicken to save time.
  • The egg wash is optional but helps create a glossy, golden crust.
  • Make sure not to overfill the crusts to prevent spilling during baking.

Nutrition

Keywords: mini chicken pot pies, easy chicken pot pie, individual pot pies, comfort food, chicken and vegetable pie

Find it online: https://leofoster.com/easy-mini-chicken-pot-pies-recipe/