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Introduction
There’s something undeniably comforting about a warm, flaky chicken pot pie. But what if you could take that cozy classic and turn it into a perfectly portioned, hand-held treat? Mini Chicken Pot Pies offer all the rich, creamy goodness of the traditional dish in a convenient, fun-to-eat format. Whether you're planning a casual family dinner, a party appetizer, or just looking for a make-ahead lunch option, these mini pies deliver big flavor in a small package.
Ingredients
For the Filling:
2 tablespoons butter
1 small onion, diced
1 garlic clove, minced
2 tablespoons all-purpose flour
1 ½ cups chicken broth
½ cup milk
2 cups cooked, shredded chicken
1 cup frozen mixed vegetables (peas, carrots, corn)
Salt and pepper to taste
½ teaspoon dried thyme (optional)
For the Crust:
1 package refrigerated pie crusts (or homemade if preferred)
1 egg, beaten (for egg wash)
Directions
Preheat oven to 375°F (190°C). Lightly grease a muffin tin or line with parchment paper liners.
Prepare the filling: In a medium skillet, melt butter over medium heat. Add onion and garlic, cooking until softened, about 3–4 minutes.
Stir in flour and cook for 1 minute to eliminate raw taste. Slowly whisk in chicken broth and milk, cooking until thickened.
Add shredded chicken, frozen vegetables, and season with salt, pepper, and thyme. Remove from heat and let cool slightly.
Prepare the crusts: Roll out pie dough and use a round cutter (about 4 inches) to cut circles. Press into each muffin tin well to form the base. Cut smaller circles (about 2.5 inches) for the top.
Spoon the chicken mixture into each dough-lined muffin cup. Place smaller dough circles on top and pinch edges to seal. Cut a small slit in the center of each pie for steam to escape.
Brush tops with beaten egg for a golden finish.
Bake for 20–25 minutes or until golden brown. Let cool for 5 minutes before removing from the tin.
Serving and Storage Tips
Serve these mini pot pies warm, straight from the oven, for maximum flakiness and flavor. Pair with a fresh green salad or a cup of soup for a satisfying meal.
To store, let them cool completely before transferring to an airtight container. They’ll keep in the refrigerator for up to 4 days or in the freezer for up to 2 months. Reheat in a 350°F oven for 10–15 minutes until heated through.
Variations
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