Irresistible Mini Chicken Pot Pies
Highlighted under: Comfort Food
Savor the cozy comfort of these delightful mini chicken pot pies, filled with tender chicken, fresh vegetables, and creamy sauce, all encased in flaky pastry. Perfectly portioned and bursting with flavor, these bite-sized pies make a wonderful addition to any gathering or a heartwarming weeknight dinner. Simple to prepare and always a crowd-pleaser, they're sure to make your dinner table shine!
These mini chicken pot pies are a delicious solution for those looking to combine comfort food with convenience. They are perfect for entertaining or a cozy family dinner.
Ingredients
Ingredients
For the Filling
- 2 cups cooked chicken, shredded
- 1 cup mixed vegetables (carrots, peas, corn)
- 1/2 cup onion, diced
- 1/4 cup celery, diced
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 cup chicken broth
- 1/2 cup milk
- Salt and pepper to taste
- 1 teaspoon thyme
For the Pastry
- 1 package refrigerated pie crusts
- 1 egg, beaten (for egg wash)
Make sure to preheat your oven and prepare your baking tray before starting the filling.
Instructions
Instructions
Prepare the Filling
In a skillet, melt the butter over medium heat. Add the onions and celery, sauté until softened. Stir in the flour and cook for 1 minute.
Gradually whisk in the chicken broth and milk, bringing it to a simmer until thickened. Add the chicken, mixed vegetables, thyme, salt, and pepper.
Assemble the Pies
Roll out the pie crusts and cut them into circles to fit your muffin tin. Place them into the muffin cups, fill with the chicken mixture, and cover with another round of pie crust. Seal the edges and make small slits on top for steam to escape.
Bake
Brush the tops with the beaten egg and bake in a preheated oven at 400°F (200°C) for about 25-30 minutes or until golden brown.
Let them cool slightly before serving.
Questions About Recipes
→ Can I make these ahead of time?
Yes, you can prepare the filling and assemble the pies a day in advance. Just bake them before serving.
→ What types of vegetables can I use?
Feel free to use any vegetables you prefer, such as mushrooms, bell peppers, or green beans.
Irresistible Mini Chicken Pot Pies
Savor the cozy comfort of these delightful mini chicken pot pies, filled with tender chicken, fresh vegetables, and creamy sauce, all encased in flaky pastry. Perfectly portioned and bursting with flavor, these bite-sized pies make a wonderful addition to any gathering or a heartwarming weeknight dinner. Simple to prepare and always a crowd-pleaser, they're sure to make your dinner table shine!
Created by: Emma
Recipe Type: Comfort Food
Skill Level: Intermediate
Final Quantity: 12.0
What You'll Need
For the Filling
- 2 cups cooked chicken, shredded
- 1 cup mixed vegetables (carrots, peas, corn)
- 1/2 cup onion, diced
- 1/4 cup celery, diced
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 cup chicken broth
- 1/2 cup milk
- Salt and pepper to taste
- 1 teaspoon thyme
For the Pastry
- 1 package refrigerated pie crusts
- 1 egg, beaten (for egg wash)
How-To Steps
In a skillet, melt the butter over medium heat. Add the onions and celery, sauté until softened. Stir in the flour and cook for 1 minute.
Gradually whisk in the chicken broth and milk, bringing it to a simmer until thickened. Add the chicken, mixed vegetables, thyme, salt, and pepper.
Roll out the pie crusts and cut them into circles to fit your muffin tin. Place them into the muffin cups, fill with the chicken mixture, and cover with another round of pie crust. Seal the edges and make small slits on top for steam to escape.
Brush the tops with the beaten egg and bake in a preheated oven at 400°F (200°C) for about 25-30 minutes or until golden brown.
Nutritional Breakdown (Per Serving)
- Calories: 250
- Protein: 15g
- Fat: 12g
- Carbohydrates: 25g