Easy Mini Chicken Pot Pies

Easy Mini Chicken Pot Pies

Mediterranean-Inspired Comfort Classics

Description

These individual chicken pot pies feature tender chicken, colorful vegetables, and a creamy garlic-herb sauce enriched with olive oil instead of heavy butter. Baked in muffin tins or ramekins with a flaky crust, they’re lighter than traditional pot pies but still deeply comforting and full of Mediterranean flavor.

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Ingredients

Filling

• 2 cups cooked chicken breast or thighs, diced or shredded

• 1 tbsp extra-virgin olive oil

• 1 small onion, finely chopped

• 2 garlic cloves, minced

• 1 cup carrots, diced

• ¾ cup peas (fresh or frozen)

• ½ cup corn (optional)

• 1 tsp dried thyme

• ½ tsp dried oregano

• ½ tsp black pepper

• ¾ tsp salt (adjust to taste)

Creamy Sauce

• 2 tbsp olive oil or unsalted butter

• 2 tbsp all-purpose flour (or gluten-free flour)

• 1¼ cups warm milk (or unsweetened almond milk)

• ¼ cup chicken broth

• 1 tbsp fresh parsley, chopped

• 1 tsp lemon zest (optional, Mediterranean touch)

Crust

• 1 sheet puff pastry or pie dough, thawed

• 1 egg, beaten (for egg wash)

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Instructions

1. Preheat Oven
   Preheat to 190°C / 375°F. Lightly grease a muffin tin or small ramekins.

2. Cook the Vegetables
   Heat olive oil in a pan over medium heat. Sauté onion for 2–3 minutes until soft. Add garlic, carrots, peas, and corn. Cook 4–5 minutes.

3. Add Chicken & Herbs
   Stir in chicken, thyme, oregano, salt, and pepper. Cook 1–2 minutes. Remove from pan and set aside.

4. Make the Creamy Sauce
   In the same pan, add olive oil or butter. Stir in flour and cook 1 minute. Slowly whisk in milk and broth until smooth and thickened. Add parsley and lemon zest.

5. Combine Filling
   Return chicken mixture to the sauce and stir until evenly coated. Remove from heat.

6. Assemble Mini Pies
   Cut pastry into circles. Press larger circles into muffin cups. Fill with chicken mixture. Top with smaller pastry circles or strips.

7. Brush & Bake
   Brush tops with egg wash. Cut small slits for steam.
   Bake 20–25 minutes, until golden and bubbly.

8. Cool Slightly & Serve
   Rest 5 minutes before removing. Serve warm and cozy 🤍

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Serving Suggestions

• Pair with a crisp cucumber-tomato salad

• Serve with roasted vegetables or lemony greens

• Great for lunchboxes and freezer meals

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Q & A

Q: Can I make these ahead of time?
A: Yes! Assemble and refrigerate up to 24 hours before baking.

Q: Can I freeze mini chicken pot pies?
A: Absolutely. Freeze unbaked pies for up to 2 months. Bake from frozen, adding 10–12 minutes.

Q: What’s the best crust option?
A: Puff pastry is flaky and light. Pie dough is more traditional and sturdy—both work great.

Q: Can I make them dairy-free?
A: Use olive oil and unsweetened almond or oat milk. The sauce still turns creamy.

Q: How do I keep the bottoms from getting soggy?
A: Make sure the filling is thick and not watery, and bake on the lower oven rack.