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Mini Chicken Pot Pies

Mini Chicken Pot Pies
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Mini Chicken Pot Pies are warm, comforting, and perfectly portioned savory pies featuring tender chicken chunks, mixed vegetables, fresh herbs, and a flaky buttery crust. Ideal for cozy meals, gatherings, or lunchboxes, these bite-sized pot pies offer customizable fillings and easy preparation, bringing classic homemade charm with every flavorful bite.

Ingredients

Scale

Protein

  • 2 cups cooked chicken, shredded or diced

Crust

  • 1 package (about 9-10 oz) flaky, buttery pie crust dough (store-bought or homemade)

Vegetables

  • 1/2 cup peas
  • 1/2 cup diced carrots
  • 1/2 cup corn kernels
  • 1 small onion, diced
  • 2 cloves garlic, minced

Liquids & Dairy

  • 1 cup chicken broth
  • 1/2 cup heavy cream or milk
  • 1 large egg (for egg wash)

Fats & Thickener

  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour

Herbs & Seasonings

  • 1 teaspoon fresh thyme, chopped
  • 1 tablespoon fresh parsley, chopped
  • Optional: 1 teaspoon fresh rosemary, chopped
  • Salt and pepper to taste

Instructions

  1. Prepare the Filling: Melt butter in a skillet over medium heat. Add diced onion and minced garlic and sauté until fragrant and translucent, about 3-4 minutes. Stir in diced carrots, peas, and corn, cooking until just tender, about 5 minutes. Add the cooked chicken pieces, then sprinkle flour over the mixture. Stir constantly for 1-2 minutes to cook the flour without browning. Slowly whisk in chicken broth followed by heavy cream, stirring continuously until the mixture thickens into a creamy sauce. Season with salt, pepper, and fresh herbs (thyme, parsley, rosemary). Remove from heat and set aside.
  2. Prepare the Crust: On a floured surface, roll out the pie crust dough. Using a round cutter slightly larger than your muffin or tart tin size, cut out enough rounds for both pie bottoms and tops. Gently press the larger rounds into muffin cups, ensuring the dough covers the sides entirely. Pre-bake crust bottoms for 5 minutes at 375°F (190°C) to avoid sogginess (optional but recommended).
  3. Assemble the Pies: Spoon the prepared chicken and vegetable filling evenly into each crust-lined muffin cup, leaving about 1/4 inch space at the top. Place the second crust round over each pie and seal the edges by pressing with fingers or a fork. Cut a small slit in the top crust to allow steam to escape during baking.
  4. Bake to Golden Perfection: Lightly brush each pie’s top crust with beaten egg wash to achieve a shiny, golden finish. Bake the mini pot pies in a preheated oven at 375°F (190°C) for 25-30 minutes or until the crust is golden brown and crisp. Remove from the oven and let cool for 5-10 minutes before serving.

Notes

  • Use leftover roasted or rotisserie chicken to save time and add flavor.
  • Don’t overfill the pies to avoid filling spills and ensure proper sealing.
  • Oven temperatures vary; start checking pies for doneness at 20 minutes.
  • Partially baking the crust before filling helps prevent soggy bottoms.
  • Allow pies to cool slightly after baking to let the filling thicken perfectly.

Nutrition

Keywords: mini chicken pot pies, comfort food, savory pies, pot pie recipe, easy dinner, bite-sized pies

Find it online: https://ninagourmet.com/mini-chicken-pot-pies-2/