Description
These Mini Chicken Pot Pies with Pie Crust are a delicious and comforting individual meal perfect for any day of the week. Loaded with tender chicken, mixed vegetables, and savory seasonings, all encased in a flaky pie crust, these mini pot pies are sure to be a hit with your family.
Ingredients
Scale
For the Filling:
- 2 cups cooked chicken breast (shredded or diced)
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 small onion (diced)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- ½ cup whole milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon dried thyme
For the Crust:
- 1 package refrigerated pie crusts (2 crusts)
- 1 egg (beaten, for egg wash)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and grease a standard 12-cup muffin tin.
- Prepare the Filling: In a skillet, melt the butter and sauté the onion until soft. Stir in flour, then slowly whisk in chicken broth and milk. Add seasonings, chicken, and vegetables. Remove from heat.
- Assemble the Pies: Roll out pie crusts and line muffin cups. Spoon filling into each crust-lined cup. Use remaining crust to top the pies. Brush with beaten egg.
- Bake: Bake for 25–30 minutes until golden brown. Let cool slightly before serving.
Notes
- Use rotisserie chicken for a quick shortcut.
- You can freeze the unbaked pies for later; bake directly from frozen, adding extra time.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pot pie
- Calories: 240
- Sugar: 2g
- Sodium: 340mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 45mg
