Mini Chicken Pot Pies

Mini Chicken Pot Pies

📜 Introduction:

Nothing says comfort food like a golden, flaky, homemade mini chicken pot pie! These individual-sized pies are perfect for meal prepping, entertaining, or just indulging in a warm, savory delight any day of the week. Filled with a creamy chicken and vegetable mixture and wrapped in buttery, crispy pastry, each bite is pure satisfaction. Whether you’re serving these at a family dinner or freezing some for later, they’re guaranteed to please every time!

📝 Ingredients:

For the Filling:

• 2 tablespoons unsalted butter

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• 1 small onion, finely chopped

• 2 garlic cloves, minced

• 1/3 cup all-purpose flour

• 1 ½ cups chicken broth

• ¾ cup milk

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• 2 cups cooked chicken breast, shredded or diced

• 1 cup frozen peas and carrots mix

• 1 teaspoon salt

• ½ teaspoon black pepper

• ½ teaspoon dried thyme (optional)

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For the Crust:

• 2 store-bought pie crusts (or homemade)

• 1 egg, beaten (for egg wash)

👩‍🍳 Instructions:

1. Preheat the oven to 375°F (190°C). Lightly grease or line a muffin tin or use individual foil pie tins.

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2. Make the filling: In a medium saucepan, melt the butter over medium heat. Add chopped onions and sauté until translucent. Stir in garlic and cook for 1 minute.

3. Thicken the sauce: Sprinkle in the flour and stir constantly for about 1–2 minutes to form a roux. Slowly whisk in the chicken broth and milk. Let it simmer and thicken for 4–5 minutes, stirring often.

4. Add the chicken and veggies: Stir in the cooked chicken, peas, carrots, salt, pepper, and thyme. Let everything simmer together for another 3 minutes. Remove from heat and let it cool slightly.

5. Assemble the pies: Roll out the pie crust and cut into circles large enough to fit your tins. Press the dough into the bottom and sides. Spoon in the chicken mixture, then cover with another piece of dough for the top crust. Seal the edges with a fork and cut a few slits or a cross in the center for steam to escape.

6. Brush with egg wash: Lightly brush the tops with beaten egg to get that golden finish.

7. Bake for 25–30 minutes, or until the crust is golden brown and fully cooked.

8. Cool & Serve: Let the pies cool for 5–10 minutes before removing them from the tins. Serve warm!

🍽️ Conclusion:

These Mini Chicken Pot Pies are the definition of cozy and satisfying. Crispy on the outside, creamy on the inside — they’re everything you’d want in a homemade savory pie. Serve them with a fresh salad or roasted vegetables for a balanced meal. Freeze extras for quick dinners or pack them for lunch — they’re versatile and delicious anytime!