Here’s a cozy and delicious recipe for Mini Chicken Pot Pies 🥧 — flaky, golden crusts filled with creamy chicken and veggie filling. Perfect for dinner or as a fun individual meal!
🥧 Mini Chicken Pot Pies
Ingredients (makes 6–8 mini pies)
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2 cups cooked chicken, shredded or cubed
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1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
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1 small onion, finely chopped
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2 tbsp butter
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2 tbsp all-purpose flour
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1 cup chicken broth
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½ cup milk or cream
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½ tsp garlic powder
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½ tsp dried thyme
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Salt & pepper, to taste
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1 package refrigerated pie crusts (or puff pastry)
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1 egg (for egg wash, optional)
Instructions
1. Make the Filling
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In a skillet, melt butter over medium heat. Add onion and cook until softened.
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Stir in flour and cook for 1 minute to form a roux.
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Slowly whisk in chicken broth and milk, stirring until thickened and creamy.
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Add chicken, veggies, garlic powder, thyme, salt, and pepper. Simmer 2–3 minutes. Remove from heat.
2. Prepare the Crusts
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Preheat oven to 400°F (200°C).
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Roll out pie crusts and cut into circles (about 4–5 inches) to fit muffin tin wells.
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Press circles into greased muffin tins to form bottom crusts.
3. Fill & Top
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Spoon chicken mixture into each crust.
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Cut smaller dough circles for tops and place over filling. Pinch edges to seal.
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Cut a small slit in the top for steam to escape.
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Brush tops with beaten egg for golden color.
4. Bake
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Bake for 20–25 minutes, until crusts are golden brown.
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Let cool slightly before removing from the tin.