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Mini Chicken Pot Pies

Mini Chicken Pot Pies
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Mini Chicken Pot Pies are warm, comforting individual servings filled with tender chicken, fresh mixed vegetables, and a creamy sauce all encased in a flaky golden crust. Perfect for cozy nights or feeding a crowd, this easy and customizable recipe brings classic homestyle comfort to your table in under an hour.

Ingredients

Scale

Filling

  • 2 cups cooked shredded chicken (rotisserie or leftover)
  • 1 cup mixed vegetables (peas, carrots, corn; fresh or thawed frozen)
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 1 1/2 cups chicken broth
  • 1 cup milk or cream
  • 1/2 cup diced onions
  • Salt and pepper, to taste
  • 1 teaspoon fresh herbs (thyme or parsley), chopped

Crust

  • Pie crusts or puff pastry (ready-made), enough to line and cover 12 muffin cups
  • 1 egg (for egg wash) or milk for brushing

Optional Seasonings and Variations

  • Dash of paprika or cayenne pepper for spice
  • 1/2 cup shredded cheddar or parmesan cheese
  • Additional herbs like rosemary, sage, or tarragon
  • Butter substitute (olive oil or margarine) and dairy-free milk for dairy-free option
  • Gluten-free pie dough or phyllo for gluten-free variation

Instructions

  1. Prepare the Filling: Melt butter in a saucepan over medium heat. Add diced onions and sauté until translucent. Stir in flour to form a roux, then gradually whisk in the chicken broth and milk. Cook, stirring constantly, until the sauce thickens. Add cooked chicken and mixed vegetables, then season with salt, pepper, and fresh herbs. Mix well and remove from heat.
  2. Preheat the Oven and Prepare Crusts: Preheat your oven to 375°F (190°C). On a floured surface, roll out the pie crust or puff pastry. Cut into circles large enough to line the muffin tin cups and enough circles to cover the filling.
  3. Assemble the Mini Pot Pies: Line each muffin cup with a crust circle. Spoon the filling generously into each cup, leaving a small border for sealing. Cover with another dough circle, then pinch or crimp the edges to seal. Cut small slits on top of each pie to allow steam to escape during baking.
  4. Bake Until Golden: Brush the tops with an egg wash (egg mixed with water) or milk to encourage browning. Bake in the preheated oven for 25–30 minutes, or until the crust is golden and flaky.
  5. Cool Slightly and Serve: Remove the mini pot pies from the oven and allow them to cool for a few minutes in the pan before carefully removing them. This rest time helps the filling set and keeps the pies intact.

Notes

  • Use pre-cooked chicken to save time and ensure tender meat.
  • Don’t overfill the pies; leave a border to properly seal the crusts and prevent leaks.
  • Chill dough before baking to maintain firmness and achieve a flaky crust.
  • Brushing dough with egg wash adds a shiny, golden finish.
  • You can assemble the pies ahead of time and freeze them before baking for convenience.

Nutrition

Keywords: mini chicken pot pies, comfort food, individual pot pies, easy chicken recipe, cozy dinner, flaky crust, creamy chicken filling

Find it online: https://jamescookes.com/mini-chicken-pot-pies/