Mini Chicken Pot Pies
These Mini Chicken Pot Pies are a comforting and delicious meal in bite-sized form. Made with tender chicken, creamy sauce, and mixed vegetables encased in a golden, flaky crust, they are perfect for a cozy dinner or a fun appetizer!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 mini pies
- Category: Dinner, Appetizer
- Method: Baking
- Cuisine: American
Ingredients
**For the Filling:**
– 1 cup cooked chicken, shredded
– 1/2 cup frozen mixed vegetables (peas, carrots, corn)
– 1/4 cup diced onion
– 1/2 cup chicken broth
– 1/2 cup heavy cream
– 1 tablespoon butter
– 1 tablespoon all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon garlic powder
– 1/4 teaspoon dried thyme
**For the Crust:**
– 1 package refrigerated pie crust (or homemade)
– 1 egg (for egg wash)
Instructions
1. Preheat oven to 375°F (190°C). Grease a muffin tin.
2. In a skillet over medium heat, melt butter and sauté diced onion until soft.
3. Stir in flour and cook for 1 minute, then slowly whisk in chicken broth and heavy cream.
4. Add shredded chicken, mixed vegetables, salt, pepper, garlic powder, and thyme. Cook until thickened, about 3-4 minutes. Remove from heat.
5. Roll out the pie crust and cut circles slightly larger than the muffin tin cavities. Press the dough into each cup.
6. Spoon the chicken filling into each crust.
7. Cut smaller circles for the top crust and place over each mini pie. Seal the edges and cut small slits for ventilation.
8. Brush the tops with beaten egg for a golden finish.
9. Bake for 20-25 minutes or until golden brown.
10. Let cool for a few minutes before removing from the tin. Serve warm and enjoy!
Notes
– Use rotisserie chicken for an easy shortcut.
– Swap heavy cream with milk for a lighter version.
– Add mushrooms for extra flavor.
– Store leftovers in the fridge for up to 3 days or freeze for later.
Nutrition
- Serving Size: 1 mini pie
- Calories: 320 kcal
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 65mg
Find it online: https://www.cookflash.com/mini-chicken-pot-pies/