Description
Individual mini chicken pot pies baked in muffin tins a comforting and portable twist on the classic dish with creamy chicken filling and flaky crust.
Ingredients
Scale
- 2 cups cooked chicken, shredded or diced
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1/2 cup diced onion
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon thyme
- 2 refrigerated pie crusts (or homemade)
- 1 egg, beaten (for egg wash)
Instructions
- 1. Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin.
- 2. In a skillet, melt butter and sauté onion until softened, about 3 minutes.
- 3. Stir in flour to make a roux. Gradually whisk in chicken broth and milk until smooth and thickened.
- 4. Season with salt, pepper, and thyme. Stir in chicken and vegetables. Remove from heat.
- 5. Roll out pie crusts and cut 12 circles slightly larger than muffin cups. Press into muffin tin wells.
- 6. Spoon chicken mixture evenly into crusts.
- 7. Cut 12 smaller circles for tops and place over filling. Pinch edges to seal. Cut a small slit in the top of each pie.
- 8. Brush tops with beaten egg for golden color.
- 9. Bake for 25–30 minutes, until crust is golden brown.
- 10. Cool for 5 minutes before removing from tin.
Notes
- These mini chicken pot pies are great for meal prep and freeze well.
- You can substitute turkey for chicken, or use puff pastry instead of pie crust for a flakier texture.
- Serve warm as a main dish with salad, or as hearty appetizers at parties.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner, Comfort Food
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pot pie
- Calories: 210
- Sugar: 2g
- Sodium: 300mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 40mg
Keywords: mini chicken pot pies, chicken hand pies, comfort food, savory pies