EASY MINI CHICKEN POT PIES Recipe
Easy Mini Chicken Pot Pies are individual-sized savory pies filled with creamy chicken and vegetables, wrapped in a flaky crust—perfect for weeknight dinners, parties, or meal prep.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 mini pies
- Category: Dinner, Appetizer
- Method: Baking
- Cuisine: American
- Diet: Halal
Ingredients
Creamy Chicken Filling:
- 2 cups cooked chicken, shredded or diced
- 1 cup frozen mixed vegetables (peas, carrots, corn, etc.)
- 1/3 cup onion, diced
- 1/3 cup celery, diced
- 2 tablespoons butter
- 1/4 cup all-purpose flour
- 1 cup chicken broth
- 1 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme (optional)
- Salt and pepper to taste
Crust:
- 1 package refrigerated pie crusts (or homemade)
- 1 egg (for egg wash, optional)
Instructions
- Preheat Oven: Preheat oven to 425°F (220°C).
- Sauté Vegetables: In a skillet, melt butter and cook onion and celery until soft.
- Make Roux: Stir in flour and cook to form a roux.
- Prepare Filling: Gradually whisk in chicken broth and milk. Add chicken, vegetables, seasonings, and mix.
- Assemble Pies: Roll out pie crust, cut circles, press into muffin tin cups, fill with filling, and top with crust if desired.
- Egg Wash: Brush tops with beaten egg.
- Bake: Bake for 15–20 minutes until golden and bubbly.
- Serve: Cool slightly before serving.
Notes
- You can freeze unbaked pies and bake from frozen, adding extra time.
- Swap chicken with turkey or mushrooms for variation.
- Use puff pastry or biscuit dough as a crust alternative.
Nutrition
- Serving Size: 1 mini pie
- Calories: 280
- Sugar: 2g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 55mg
Find it online: https://lauracooks.com/easy-mini-chicken-pot-pies-recipe/
