Description
Delicious and easy mini chicken pot pies perfect for a comforting meal.
Ingredients
Scale
- 2 cups cooked chicken, shredded or diced
- 1 cup frozen mixed vegetables (peas, carrots, corn, etc.)
- 1/3 cup onion, diced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1/2 cup milk
- Salt and black pepper, to taste
- 1/2 teaspoon garlic powder (optional)
- 1 package refrigerated pie crusts (or puff pastry), thawed
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven to 375°F (190°C). Grease a muffin tin or use silicone baking cups.
- Prepare the filling: In a skillet over medium heat, melt the butter. Add diced onions and sauté until soft (2–3 minutes). Stir in the flour to make a roux, cooking for 1 minute. Slowly whisk in the chicken broth and milk until smooth. Cook and stir until thickened (about 3–4 minutes). Add the chicken, vegetables, and seasonings. Mix well and remove from heat.
- Assemble the pies: Roll out the pie crust and cut out circles large enough to fit into each muffin cup, with some overhang. Press crusts into the muffin cups. Fill each with the chicken mixture. Cut smaller rounds for the tops and place over the filling. Seal the edges and cut a small slit in the center for venting. Brush with egg wash for a golden finish.
- Bake for 20–25 minutes, or until the crust is golden brown. Let cool slightly before serving.
Notes
- Feel free to customize the filling with your choice of vegetables.
- These pot pies can be frozen before baking for a future meal.
- Serve with a side salad for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pot pie
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 40mg