Description
These mini chicken pot pies are a comforting and delicious meal, perfect for any occasion. Filled with tender chicken, fresh vegetables, and a creamy sauce, all encased in a flaky crust.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables (peas, carrots, corn, etc.)
- 1/2 cup onion, diced
- 1/4 cup celery, diced
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 cup chicken broth
- 1/2 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 package refrigerated pie crusts (or homemade if preferred)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large skillet, melt the butter over medium heat. Add the diced onion and celery, and sauté until softened, about 5 minutes.
- Stir in the flour, garlic powder, onion powder, and dried thyme. Cook for 1-2 minutes until slightly golden.
- Gradually whisk in the chicken broth and milk. Continue to cook, stirring constantly, until the mixture thickens, about 3-5 minutes.
- Add the shredded chicken and frozen mixed vegetables to the skillet. Season with salt and pepper to taste. Remove from heat and let cool slightly.
- Roll out the pie crusts on a lightly floured surface. Use a round cutter to cut out circles large enough to fit into your muffin tin (about 4-5 inches in diameter).
- Press the pie crust circles into the muffin tin to form the bottoms. Fill each crust with the chicken mixture, being careful not to overfill.
- Use smaller circles of pie crust to cover the tops of each pie, sealing the edges by crimping with a fork. Cut small slits in the top crust to allow steam to escape.
- Brush the tops with the beaten egg for a golden finish.
- Bake in the preheated oven for 20-25 minutes, or until the crust is golden brown.
- Remove from the oven and let cool for a few minutes before serving.
Notes
- You can customize the filling with your choice of vegetables or add herbs for extra flavor.
- These mini pot pies can also be frozen before baking. Just thaw and bake when ready to eat.
Nutrition
- Serving Size: 1 mini pot pie
- Calories: 250
- Sugar: 2
- Sodium: 400
- Fat: 12
- Saturated Fat: 5
- Carbohydrates: 30
- Fiber: 2
- Protein: 8
- Cholesterol: 35
Keywords: mini chicken pot pies, chicken pot pie recipe, easy chicken pot pie, individual pot pies, comfort food, baking, American cuisine