Mini Chicken Pot Pies
These delightful mini chicken pot pies are filled with tender chicken and vibrant veggies, all encased in a flaky crust, making them perfect for family gatherings or a cozy meal at home.
Ingredients
For the Filling
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped (about 1 cup)
- 2 medium carrots, peeled and diced small (about 1 cup)
- 2 stalks celery, diced small (about 1 cup)
- 1/2 cup all-purpose flour
- 2 cups chicken broth (low sodium preferred)
- 1 cup heavy cream or whole milk
- 2 cups cooked chicken, shredded or diced
- 1 cup frozen peas
- 1/2 cup frozen corn (optional)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary, crushed (optional)
- Salt and freshly ground black pepper to taste
- Pinch of nutmeg (optional)
For the Crust
- 2 packages refrigerated pie crusts (14.1 ounces each, 4 crusts total)
- 1 large egg, beaten (for egg wash)
- 1 tablespoon water or milk (mixed with egg for wash)
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and lightly grease a standard 12-cup muffin tin.
- Melt butter in a large skillet or Dutch oven over medium heat. Add the chopped onion, diced carrots, and diced celery, sauté for about 7 to 10 minutes until the vegetables are tender but not browned.
- Sprinkle flour over the softened vegetables and stir continuously for about 1 to 2 minutes to slightly cook the flour.
- Gradually whisk in the chicken broth, ensuring no lumps remain, and keep whisking until the mixture starts thickening.
- Pour in the heavy cream or whole milk and stir until combined, creating a smooth consistency, simmering for an additional 3 to 5 minutes.
- Stir in cooked chicken, frozen peas, and corn (if using). Add thyme, crushed rosemary, and season with salt and pepper. Cook for another 2 to 3 minutes. Adjust seasonings if necessary.
- Allow the filling to cool slightly while preparing the crusts.
- Unroll the refrigerated pie crusts onto a lightly floured surface. Cut out 12 circles for the bottom crusts using a round cookie cutter.
- Press these circles into the cups of the prepared muffin tin. Spoon the chicken filling evenly into each pastry-lined muffin cup.
- Cut slightly smaller circles or decorative shapes for the top crusts.
- Place the top crusts over the filled cups, sealing the edges or laying them on top for a rustic appearance. Cut small slits in each solid top crust, if using.
- Create the egg wash by whisking the beaten egg with 1 tablespoon of water or milk. Lightly brush the tops of the mini pies.
Baking
- Place the muffin tin in the preheated oven and bake for 20 to 25 minutes until the crusts are golden brown and the filling is bubbling.
- If the crusts brown too quickly, tent the muffin tin loosely with aluminum foil.
Serving
- Let the mini chicken pot pies cool for about 5 to 10 minutes before removing them. Use a small offset spatula or butter knife to loosen the edges.
- Serve warm, garnished with fresh herbs if desired.
Notes
These mini chicken pot pies are perfect for meal prep; store leftovers in an airtight container in the refrigerator for up to three days. Freeze them for longer storage, up to three months. Bake directly from the freezer, adding a few extra minutes to the baking time.