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Introduction
Mini Chicken Pot Pies are the perfect comfort food in a fun, personal-sized portion. They combine tender chicken, creamy vegetables, and a flaky golden crust that melts in your mouth with every bite.
These individual pot pies are great for family dinners, parties, or even meal prep, offering a cozy and delicious dish that’s both satisfying and easy to make.
Ingredients
For the Filling:
2 tablespoons unsalted butter
1 small onion, finely chopped
2 garlic cloves, minced
1/3 cup all-purpose flour
1 ½ cups chicken broth
¾ cup milk
2 cups cooked chicken breast, shredded or diced
1 cup frozen peas and carrots mix
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon dried thyme (optional)
For the Crust:
2 store-bought pie crusts (or homemade)
1 egg, beaten (for egg wash)
Instructions
Begin by preheating the oven to 375°F and lightly greasing a muffin tin. In a skillet, melt the butter over medium heat and sauté the onion until soft, then add the garlic for extra flavor.
Stir in the flour to form a roux, then gradually whisk in chicken broth and milk to create a smooth, creamy sauce.
Add the cooked chicken, peas, carrots, and seasonings, stirring until the filling thickens. Remove from heat and let it cool slightly.
Meanwhile, roll out the pie crusts and cut circles large enough to fit inside the muffin tin wells. Gently press the dough into each cup, leaving some overhang to seal later.
Spoon the creamy chicken filling into each crust, then top with smaller dough rounds. Press the edges to seal and brush with egg wash for a golden finish.
Bake for 25–30 minutes, or until the crust is crisp and golden brown. Let cool slightly before serving.
How to Make
The key to making mini chicken pot pies is balancing a creamy filling with a flaky crust.
Preparing the filling ahead of time allows the flavors to meld and makes assembly quick and easy.
Store-bought pie crust saves time, but homemade crust adds an extra buttery touch. The muffin tin method ensures perfectly portioned pies that bake evenly and are simple to serve.
Variations
You can customize these mini pot pies by swapping chicken for turkey, ham, or even a vegetarian option with mushrooms and potatoes.
Add extra vegetables like corn, green beans, or broccoli for variety. To change up the flavor, try adding fresh herbs like parsley or rosemary.
For a lighter version, use puff pastry or phyllo dough instead of pie crust, which gives a crisp and airy finish.
Tips
Allow the filling to cool before spooning it into the crusts, as this helps prevent soggy bottoms. If using frozen vegetables, thaw them slightly to avoid excess liquid in the pies.
To save time, use rotisserie chicken instead of cooking chicken breast from scratch. For meal prep, bake the pies ahead and freeze them, reheating as needed for a quick and hearty meal.
Conclusion
Mini Chicken Pot Pies are a delightful twist on a traditional comfort dish, offering the perfect combination of creamy filling and flaky crust in every bite.
They’re versatile, crowd-pleasing, and easy enough for weeknight dinners while still being impressive for special gatherings.
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