These Mini Chicken Pot Pies are the perfect individual-sized comfort food! Filled with tender chicken, colorful vegetables, and a creamy sauce, these pies are baked in flaky pastry shells for a delicious and hearty meal.
Ingredients
- For the Filling:
- 2 cups cooked chicken, shredded or diced
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1/2 cup diced onion
- 1/4 cup diced celery
- 2 cups chicken broth
- 1 cup heavy cream
- 1/4 cup all-purpose flour
- 2 tablespoons butter
- 1 teaspoon dried thyme
- Salt and pepper to taste
- For the Pie Crust:
- 1 package refrigerated pie crusts (or homemade, if preferred)
- 1 egg (for egg wash)
Instructions
- Prepare the Filling:
- In a large skillet, melt the butter over medium heat. Add the diced onion and celery, and sauté until softened (about 3-4 minutes).
- Stir in the flour and cook for an additional minute.
- Gradually whisk in the chicken broth and heavy cream, stirring constantly until the mixture thickens (about 5-7 minutes).
- Add the shredded chicken, mixed vegetables, thyme, salt, and pepper. Cook until heated through, then remove from heat and let cool slightly.
- Prepare the Pie Crust:
- Preheat your oven to 400°F (200°C).
- Roll out the pie crusts and use a round cutter (about 4 inches in diameter) to cut circles for the bottom and top crusts. You will need two circles for each mini pie.
- Assemble the Pies:
- Place the bottom crust in a greased muffin tin. Fill each with the chicken filling, being careful not to overfill.
- Place the top crust over each filled pie and seal the edges by crimping with a fork. Cut a small slit in the top of each pie to allow steam to escape.
- Bake:
- Brush the tops of the pies with beaten egg for a golden finish.
- Bake in the preheated oven for 20-25 minutes or until the crust is golden brown and the filling is bubbly.
- Serve:
- Allow the mini pot pies to cool for a few minutes before serving. Enjoy your delicious mini chicken pot pies!
Feel free to customize the recipe by adding your favorite herbs or vegetables!