mini chicken pot pies recipe

Written BySheba G Updated On
mini chicken pot pies recipe
Jump to Recipe Jump to Video Print Recipe
Table of Contents▼

The Best mini chicken pot pies recipe

I have been making these mini chicken pot pies for years, and they are a huge hit with my family. My kids love having their own little pie, and it makes dinner feel special without a lot of extra work. These are perfect for a busy weeknight or a cozy weekend meal, and they are packed with vegetables and lean protein, so I feel good about serving them to my family. The individual portions also make them great for portion control, and you can easily customize the fillings to what you have on hand.

Mini Chicken Pot Pies

Mini Chicken Pot Pies

4.5 from 1517 votes

Individual chicken pot pies with a flaky crust and creamy, savory filling. Perfect for a comforting and satisfying meal that feels homemade and special.

Prep Time20 mins
Cook Time30 mins
Resting Time0 mins
Total Time50 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Filling

1 1/2 cups cooked chicken, shredded
1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
1/2 cup diced onion
1/4 cup unsalted butter
1/4 cup all-purpose flour
1 3/4 cups chicken broth
1/2 cup milk
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
1/2 teaspoon salt

For the Crust

1 package (14.1 oz) refrigerated pie crusts (2 crusts)
1 egg, beaten (for egg wash)

👨‍🍳Directions

1Preheat oven to 400 degrees F (200 degrees C).
2In a medium saucepan, melt butter over medium heat. Add onion and cook until softened, about 3 minutes.
3Whisk in flour and cook for 1 minute, stirring constantly.
4Gradually whisk in chicken broth and milk. Bring to a simmer, stirring constantly, until thickened, about 3-4 minutes.
5Stir in shredded chicken, frozen vegetables, thyme, salt, and pepper. Remove from heat and set aside.
6Unroll pie crusts on a lightly floured surface. Use a 3-inch round cookie cutter or a glass to cut out 12 circles for the bottoms. Use a 2.5-inch round cutter to cut out 12 circles for the tops. You may need to re-roll scraps.
7Gently press the larger circles into the cups of a 12-cup muffin tin, forming a small crust.
8Divide the chicken filling evenly among the crusts.
9Place the smaller circles on top of each pie. Press the edges to seal. Cut a small slit in each top crust to allow steam to escape. Brush tops with beaten egg.
10Bake for 20-25 minutes, or until crusts are golden brown and filling is bubbly. Let cool in the pan for 5 minutes before carefully removing.

🔧Equipment

Muffin tin (12-cup)
Medium saucepan
Whisk
Rolling pin
Pastry brush
Small cookie cutter or knife

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 20g💛Saturated Fat: 10g❤️Cholesterol: 75mg🧂Sodium: 650mg🌾Total Carbs: 35g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 18g

📝Notes

Tips: You can use leftover rotisserie chicken to save time. For a healthier option, use a whole wheat pie crust. These pies freeze well before baking; just bake from frozen, adding 10 minutes to the bake time.

Watch Video Of How Mini Chicken Pot Pies Works

These mini chicken pot pies are a wonderful way to bring everyone together for a comforting and delicious meal. They are simple enough for a weeknight dinner but impressive enough for a family gathering or holiday table. I hope you enjoy making them as much as my family enjoys eating them.

❓ Frequently Asked Questions About Mini Chicken Pot Pies

1. Can I use a different type of meat?

Absolutely. You can substitute the chicken with cooked turkey, diced ham, or even leftover roast beef. Just make sure the meat is cooked and shredded or diced into small pieces.

2. Can I make these pot pies ahead of time?

Yes, you can assemble the pot pies completely and refrigerate them, unbaked, for up to 24 hours. You can also freeze them unbaked for up to 3 months. If baking from frozen, add about 10 minutes to the bake time.

3. What can I use instead of refrigerated pie crust?

You can make your own pie crust from scratch, or use puff pastry sheets for a flakier top. For a quicker option, canned biscuit dough can be used for the tops only.

4. My filling is too thin. How can I thicken it?

If your filling seems too thin after cooking, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to make a slurry. Stir it into the simmering filling and cook for another minute until it thickens.

5. How do I store leftovers?

Store any leftover baked pot pies in an airtight container in the refrigerator for up to 3 days. Reheat in a 350 degree F oven for about 10 minutes, or in the microwave until heated through.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

Similar Posts