Description
Mini Chicken Pot Pies are a quick and easy take on the classic comfort food. With buttery, flaky crust and a rich, creamy filling, these individual-sized pot pies are perfect for busy weeknights, meal prep, or gatherings.
Ingredients
Scale
- 1 cup cooked shredded chicken (rotisserie or leftover)
- 1/2 cup frozen peas and carrots (thawed)
- 1/2 cup frozen corn
- 1/4 cup diced onion
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup chicken broth
- 1/2 cup heavy cream (or milk for a lighter option)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp thyme (optional)
- 1 refrigerated pie crust (or store-bought biscuit dough)
- 1 egg, beaten (for egg wash)
Instructions
1. Preheat & Prep:
- Preheat oven to 375°F (190°C).
- Lightly grease a muffin tin or small ramekins.
2. Make the Filling:
- In a pan over medium heat, melt butter and sauté onion until soft.
- Stir in flour and cook for 1 minute, stirring constantly.
- Gradually add chicken broth, whisking to prevent lumps.
- Pour in heavy cream, then season with salt, pepper, garlic powder, and thyme.
- Add shredded chicken, peas, carrots, and corn, stirring until combined. Remove from heat.
3. Assemble the Pies:
- Roll out the pie crust and cut into circles slightly larger than the muffin tin wells.
- Press each piece into the wells, filling them with the chicken mixture.
- Cut smaller rounds for the tops, place over the filling, and seal the edges with a fork.
- Brush tops with beaten egg for a golden finish.
4. Bake:
- Bake for 18-22 minutes, or until golden brown.
- Let cool for 5 minutes before removing from the pan.
Notes
Make-Ahead Tip: Assemble the pies and freeze them uncooked for up to 3 months. Bake from frozen at 375°F for 25-30 minutes.
Dough Alternatives: Swap pie crust for puff pastry or biscuit dough for a different texture.
Dairy-Free Option: Use oat milk or almond milk instead of heavy cream.
Vegetarian Version: Replace chicken with mushrooms or tofu, and use vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 280kcal
- Sugar: 2g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 45mg