Mini Chicken Pot Pies

🥧 Mini Chicken Pot Pies

Mini Chicken Pot Pies are the perfect comfort food in a small, individual size. They’re filled with tender chicken, mixed vegetables, and a creamy savory sauce, all wrapped in a flaky golden crust. These little pies are great for family dinners, lunchboxes, or parties—and they’re much easier to serve than a large pot pie.

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🧾 Ingredients

For the filling

• 2 cups cooked chicken, shredded or diced

• 1 cup mixed vegetables (peas, carrots, corn, green beans)

• 1/2 small onion, finely chopped

• 2 tablespoons butter

• 2 tablespoons all-purpose flour

• 1 cup chicken broth

• 1/2 cup milk

• 1/2 teaspoon salt

• 1/2 teaspoon black pepper

• 1/2 teaspoon dried thyme or parsley

For the crust

• 1 package refrigerated pie crusts (or puff pastry)

• 1 egg (for egg wash)

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👩‍🍳 Instructions

1. Preheat the oven
   Preheat oven to 190°C (375°F) and lightly grease a muffin tin.

2. Prepare the filling
   In a pan, melt butter over medium heat. Add chopped onion and cook for 2–3 minutes until soft.

3. Make the sauce
   Stir in flour and cook for about 1 minute. Gradually whisk in chicken broth and milk until smooth and slightly thickened.

4. Add chicken and vegetables
   Stir in cooked chicken, mixed vegetables, salt, pepper, and thyme. Cook for 2–3 minutes and remove from heat.

5. Prepare the crust
   Cut pie crust circles large enough to fit into muffin cups. Press each piece gently into the muffin tin.

6. Fill the pies
   Spoon the chicken mixture into each crust-lined cup.

7. Top the pies
   Cut smaller circles or strips of dough to place on top. Brush with beaten egg.

8. Bake
   Bake for 20–25 minutes until the crust is golden brown.

9. Cool and serve
   Let the mini pies cool for 5 minutes before removing from the tin.

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🍽️ Serving Suggestions

• Serve with a fresh green salad.

• Pair with roasted vegetables or mashed potatoes.

• Great as party appetizers or lunchbox meals.

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💡 Tips

• Use rotisserie chicken for a quicker recipe.

• Add mushrooms or potatoes for a heartier filling.

• Puff pastry can make the pies extra flaky and buttery.

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❓ Q & A

Q: Can I make mini pot pies ahead of time?
Yes. Assemble them and refrigerate for up to 24 hours before baking.

Q: Can they be frozen?
Yes. Freeze baked or unbaked pot pies for up to 2 months.

Q: What can I use instead of pie crust?
You can use biscuit dough, puff pastry, or crescent roll dough.

Q: How do I reheat them?
Reheat in the oven at 180°C (350°F) for about 10 minutes.

Q: Can I make them in a large dish instead?
Yes, simply bake the mixture in a casserole dish with crust on top for a traditional pot pie.