Description
Mini Chicken Pot Pies are a comforting and delightful dish that brings warmth to any table. These individual servings feature a creamy chicken and vegetable filling encased in a flaky pie crust, baked to golden perfection in a muffin tin. Perfect as a main course or appetizer, they’re easy to make and sure to impress family and friends. Each bite offers a satisfying combination of tender chicken, fresh vegetables, and rich sauce, all held together by a crispy crust. Whether you’re hosting a gathering or enjoying a cozy night in, these mini pot pies are the ultimate comfort food.
Ingredients
Scale
- 2 packages refrigerated pie crusts (14.1 ounces each)
- 2 tablespoons unsalted butter
- 1/2 cup diced yellow onion
- 1/2 cup diced carrots
- 1/2 cup frozen green peas
- 1/3 cup all-purpose flour
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1 3/4 cups chicken broth
- 1/2 cup whole milk
- 2 cups cooked chicken, diced
- 1 large egg, beaten
- 1 tablespoon fresh parsley, chopped
Instructions
- Preheat the oven to 400°F and grease a standard 12-cup muffin tin.
- Melt butter in a saucepan over medium heat. Add onion and carrots; cook until softened (5-7 minutes). Stir in peas; cook for an additional 2 minutes.
- Sprinkle flour, thyme, and black pepper over the vegetables; cook for 1 minute while stirring.
- Gradually whisk in chicken broth and milk; bring to a simmer for 3-5 minutes until thickened.
- Remove from heat; stir in cooked chicken.
- Roll out pie crusts on a floured surface; cut out circles for the bottom and top of pies. Press bottom circles into muffin cups.
- Fill each crust with the chicken mixture; place top circles over filling and seal edges.
- Brush tops with beaten egg; bake for 20-25 minutes until golden brown.
- Cool slightly before removing from tin; garnish with parsley.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Main Course, Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pot pie (85g)
- Calories: 232
- Sugar: 2g
- Sodium: 410mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 37mg