Description
Golden, creamy, and packed with chicken and vegetables, these Easy Mini Chicken Pot Pies are baked in flaky crusts, perfect for individual servings, meal prepping, or freezer-friendly dinners.
Ingredients
- 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
- 1 package refrigerated pie crusts (or homemade)
- 1 egg (for egg wash, optional)
Instructions
- Preheat oven to 425 °F (220 °C).
- In a skillet, melt butter over medium heat. Add onion and celery, cooking until softened (3–4 minutes).
- Stir in flour to form a roux and cook for about 1 minute.
- Gradually whisk in chicken broth and milk. Cook until thickened, 3–5 minutes.
- Remove from heat and stir in chicken, mixed vegetables, garlic powder, thyme (if using), salt, and pepper.
- Roll out pie crusts and cut into 4–5-inch circles. Press each into a muffin tin, forming little pastry bowls.
- Spoon the filling into each crust cup, mounding slightly.
- If using, top with a second piece of dough or decorative shapes. Brush with beaten egg for a glossy golden finish.
- Bake for 15–20 minutes until crusts are golden and filling is bubbling.
- Cool in the pan for about 5 minutes before serving.
Notes
- Freeze unbaked pies for up to 3 months; bake directly from frozen.
- Use puff pastry or biscuit dough for different textures.
- Customize with different proteins or vegetables as desired.
- To reheat, use a toaster oven for a crisp crust.
Nutrition
- Serving Size: 1 mini pie
- Calories: 210
- Sugar: 2g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 35mg
