Mini Chicken Pot Pies Bite-Sized Comfort Food Classics
Mini Chicken Pot Pies are creamy and comforting.They feature flaky crusts and savory chicken filling.Perfectly portioned for easy serving.A classic dish made fun and convenient.
Ingredients
- 2 cups cooked chicken, diced or shredded
- 1 cup mixed vegetables (peas, carrots, corn)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- ½ cup milk or cream
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- 1 package refrigerated pie crusts or puff pastry
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven to 190°C (375°F) and grease a muffin tin or small ramekins.
- Melt butter in a pan over medium heat, then whisk in flour to form a roux.
- Gradually add chicken broth and milk, stirring until thickened.
- Season with salt, pepper, and thyme.
- Stir in cooked chicken and vegetables; remove from heat.
- Cut pie crusts into circles and press into the muffin cups.
- Spoon filling into each crust-lined cup.
- Top with additional crust pieces and seal edges.
- Brush with egg wash.
- Bake for 25–30 minutes or until golden brown.
- Cool slightly before removing and serving.
Notes
- Rotisserie chicken works great for quick prep.
- Frozen vegetables can be used without thawing.
- Let pies cool slightly to help them set.
- Use ramekins for deeper pies if preferred.
- Store leftovers refrigerated for up to 3 days.