Easy Mini Chicken Pot Pies

🥧 Easy Mini Chicken Pot Pies (Mediterranean Twist)

🧾 Ingredients (Makes 6–8 minis)

Filling

• 2 cups cooked chicken breast or thigh, diced

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

• ½ cup diced onion

• 1 clove garlic, minced

• 2 tbsp extra-virgin olive oil

• ¾ cup low-sodium chicken broth

• ½ cup Greek yogurt (or light cream)

• 1 tbsp flour (or cornstarch for gluten-free)

• 1 tsp dried thyme or oregano

• ½ tsp paprika

• Salt & black pepper, to taste

Crust

• 1 sheet puff pastry or refrigerated pie crust, thawed

• 1 egg, beaten (for egg wash)

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👩‍🍳 Instructions

1. Preheat Oven

   • Preheat to 400°F (200°C).

   • Lightly grease a muffin tin with olive oil.

2. Make the Filling

   • Heat olive oil in a skillet over medium heat.

   • Sauté onion 2–3 minutes until soft.

   • Add garlic and cook 30 seconds.

   • Stir in flour and cook 1 minute.

   • Slowly whisk in broth until thickened.

   • Remove from heat and stir in Greek yogurt, chicken, vegetables, herbs, paprika, salt, and pepper.

3. Assemble

   • Cut pastry into circles.

   • Press larger circles into muffin cups.

   • Spoon filling into each.

   • Top with smaller pastry circles or strips.

   • Brush tops with egg wash.

4. Bake

   • Bake 20–25 minutes, until golden and bubbling.

   • Cool 5 minutes before removing.

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🌿 Serving Suggestions

• Serve with simple arugula salad & lemon vinaigrette

• Pair with roasted Mediterranean vegetables

• Great for meal prep or kids’ lunches

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🥗 Storage & Tips

• Refrigerate up to 3 days

• Freeze before or after baking

• Swap chicken for turkey or chickpeas

• Add a pinch of nutmeg or rosemary for extra depth