Mini Chicken Pot Pies
Quick and cozy mini chicken pot pies filled with a creamy chicken and vegetable filling. Perfect for busy nights and meal prep.
Ingredients
For the Filling
- 2-3 cups Cooked chicken, chopped or shredded Use rotisserie or leftover chicken for convenience.
- 2 tablespoons Butter Can substitute with olive oil.
- 1 medium Onion, finely diced
- 2 cloves Garlic, minced Optional, but adds flavor.
- 1 tablespoon Flour For thickening the sauce.
- 1 cup Chicken broth Low sodium recommended.
- 1/2 cup Milk or half and half For creaminess.
- 2 cups Frozen mixed vegetables Peas, carrots, corn or your own mix.
- to taste Salt and pepper
- 1 teaspoon Dried thyme or Italian seasoning A little goes a long way.
For the Crust
- 1 package Refrigerated pie crust or puff pastry Both work; use gluten-free if needed.
- 1 large Egg For egg wash, optional.
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Lightly grease your muffin tin.
- Roll out your pie crust and cut circles big enough to line the cups with a little overhang. Press the circles into the muffin cups.
Make the Filling
- In a skillet over medium heat, melt butter. Add onion and cook for about 3 to 4 minutes until soft. If using, add garlic for the last 30 seconds.
- Sprinkle flour over the onions and stir for about a minute.
- Slowly pour in chicken broth while stirring to keep it smooth, then add milk. Let simmer for a few minutes until thickened.
- Stir in chicken, frozen veggies, thyme, salt, and pepper. Taste and adjust seasoning if necessary.
Assemble
- Spoon filling into each crust-lined muffin cup.
- Cut smaller circles or strips of dough for the tops. Place on top and pinch edges gently. Cut a tiny slit on top for steam to escape.
- Brush with egg wash if desired.
Bake
- Bake for about 18 to 22 minutes, or until tops are golden and bubbling.
- Let them rest in the pan for 5 minutes before lifting them out.
Notes
Do not overfill to prevent bubbling over. Thicker filling keeps the crust from getting soggy. You can prepare the filling up to 2 days ahead and assemble when ready to bake. These can be frozen after baking and reheated in the oven.