Description
Mini Chicken Pot Pies are a delicious and comforting individual-sized meal perfect for cozy dinners. Made with shredded chicken, mixed vegetables, and a creamy homemade sauce encased in flaky pie crust, these easy-to-make pot pies are baked to golden perfection. Ideal for meal prep or a comforting weeknight meal, they combine classic flavors with convenience.
Ingredients
Scale
Filling
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1/3 cup unsalted butter
- 1/3 cup all purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1 3/4 cups chicken broth
- 2/3 cup milk
Crust and Topping
- 1 package refrigerated pie crusts (or puff pastry)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the pot pies.
- Make the Sauce: In a medium saucepan over medium heat, melt the unsalted butter. Whisk in the flour, salt, black pepper, and dried thyme. Cook the mixture for 1 to 2 minutes until it becomes bubbly and starts to thicken slightly.
- Add Liquids: Gradually whisk in the chicken broth and milk, stirring constantly to avoid lumps. Continue cooking and stirring until the sauce thickens and becomes smooth.
- Combine Filling: Stir in the shredded cooked chicken and frozen mixed vegetables into the thickened sauce. Cook for an additional 2 minutes until the filling is heated through.
- Prepare Pie Crusts: Roll out the refrigerated pie crusts on a flat surface. Cut circles slightly larger than the openings of your muffin tin cups.
- Assemble Pies: Lightly grease the muffin tin cups. Spoon the chicken and vegetable filling evenly into each cup. Place a pie crust circle on top of each filling portion and gently press the edges to seal the pies.
- Apply Egg Wash: Brush the tops of each mini pot pie with the beaten egg to give the crust a golden, shiny finish once baked.
- Bake: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes, or until the crust is golden brown and crispy.
- Cool and Serve: Remove the pot pies from the oven and allow them to cool for about 5 minutes before serving to avoid burns and to let the filling set slightly.
Notes
- You can customize the filling by using different vegetables such as mushrooms, green beans, or broccoli.
- Adding cheese like shredded cheddar or Parmesan to the filling can enhance flavor and richness.
- These mini pot pies can be prepared ahead of time and stored in the refrigerator, then baked straight from the fridge when ready to serve for a convenient meal.
- Use puff pastry instead of pie crust if you prefer a flakier, lighter topping.
