Mini Chicken Pot Pies A Comforting Bite-Sized Delight

Mini Chicken Pot Pies: A Comforting Bite-Sized Delight

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These Mini Chicken Pot Pies are the perfect comfort food for any occasion. With a flaky, buttery crust encasing a creamy, savory filling of tender chicken and fresh vegetables, they are not only delicious but also portable! Ideal for meal prep, family gatherings, or a cozy night in, these bite-sized pot pies are sure to please everyone at the table. Plus, they’re easy to customize with your favorite ingredients!

Ingredients:

For the Filling:

  • 1 cup cooked chicken, shredded or diced
  • 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 1 cup chicken broth
  • 1/2 cup milk
  • 1 teaspoon dried thyme
  • Salt and pepper to taste

For the Crust:

  • 1 sheet of pre-made puff pastry or pie dough (thawed)
  • 1 egg, beaten (for egg wash)

Instructions:

  1. Prepare the Filling:
    • In a large skillet, melt the butter over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent (about 3-4 minutes).
    • Sprinkle the flour over the mixture, stirring well to combine. Cook for another 2 minutes to eliminate the raw flour taste.
    • Gradually whisk in the chicken broth and milk, stirring continuously until the mixture thickens (about 5 minutes).
    • Add the shredded chicken, mixed vegetables, thyme, salt, and pepper. Stir until evenly combined, then remove from heat and set aside to cool slightly.
  2. Prepare the Crust:
    • Preheat your oven to 400°F (200°C).
    • On a lightly floured surface, roll out the puff pastry or pie dough to about 1/8 inch thickness. Use a round cookie cutter or a glass to cut out circles that will fit into your muffin tin. You’ll need two circles for each mini pie: one for the base and one for the top.
  3. Assemble the Mini Pot Pies:
    • Grease a muffin tin with cooking spray or butter. Place one dough circle in the bottom of each muffin cup, pressing down gently.
    • Fill each pastry-lined cup with the chicken filling, being careful not to overfill.
    • Place another dough circle on top of each filled cup and pinch the edges to seal. Cut a small slit in the top crust to allow steam to escape.
  4. Bake:
    • Brush the tops of the pies with the beaten egg for a golden finish.
    • Bake in the preheated oven for 20-25 minutes, or until the crust is golden brown and flaky.
  5. Serve:
    • Allow the mini chicken pot pies to cool for a few minutes before serving. They can be enjoyed warm or at room temperature.

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