These Mini Chicken Pot Pies are a comforting and delicious twist on the classic pot pie, perfectly portioned for individual servings. They’re made with flaky, golden crusts and a creamy chicken and vegetable filling that’s both hearty and satisfying. Ideal for family dinners, parties, or meal prep, these mini pies deliver all the traditional flavor of a full-size chicken pot pie in a fun, handheld form. Easy to make and even easier to enjoy, they’re the perfect comfort food for any occasion.
Ingredients
- 2 cups cooked chicken breast, shredded or diced
- 1 cup frozen mixed vegetables (peas, carrots, corn, and green beans)
- 1 small onion, finely chopped
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- ½ cup milk or cream
- Salt and black pepper to taste
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- ½ teaspoon dried parsley
- 1 package refrigerated pie crusts or puff pastry sheets
- 1 egg, beaten (for egg wash)
Instructions
- Preheat your oven to 400°F (200°C) and lightly grease a muffin tin with butter or cooking spray.
- In a large skillet, melt butter over medium heat, then sauté chopped onion until translucent. Add flour and stir constantly for about one minute to form a roux.
- Slowly whisk in chicken broth and milk until the mixture thickens. Add salt, pepper, garlic powder, thyme, and parsley. Stir well.
- Add the cooked chicken and mixed vegetables to the sauce. Mix everything together until well coated and creamy, then remove from heat.
- Roll out the pie crusts and cut circles large enough to fit into the muffin tin cups, leaving some overhang. Place each circle into the muffin cups.
- Spoon the chicken filling into each crust-lined cup, filling nearly to the top.
- Cut smaller circles of dough for the tops and place them over the filling. Seal edges by pressing gently and cut a small slit in the center for steam to escape.
- Brush each top crust with beaten egg for a golden finish.
- Bake for 20–25 minutes, or until the tops are golden brown and the filling is bubbly.
- Allow to cool for 5 minutes before removing from the tin. Serve warm and enjoy.
