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Delightful Mini Chicken Pot Pies for Cozy Nights

Savory mini chicken pot pies offer a comforting blend of tender chicken, fresh vegetables, and flaky pastry, making them an ideal dish for cozy gatherings.

Ingredients

  • 2 cups cooked chicken shredded
  • 1 cup frozen mixed vegetables
  • 1/4 cup onion finely chopped
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 1 cup chicken broth
  • 1 cup milk
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 1 package 2 sheets refrigerated pie crusts
  • 1 egg beaten (for egg wash)

Instructions

  • Preheat the oven to 425°F (220°C).
  • In a large saucepan, melt the butter over medium heat.
  • Add the chopped onions to the butter and sauté until translucent, about 3-4 minutes.
  • Stir in the flour and cook for another 1-2 minutes.
  • Gradually whisk in the chicken broth and milk until the mixture is smooth.
  • Add the shredded chicken, frozen vegetables, garlic powder, dried thyme, salt, and pepper.
  • Remove the saucepan from the heat and let the filling cool slightly while you prepare the crusts.
  • Roll out one pie crust and place it in the bottom of your muffin tin or ramekins.
  • Spoon a generous amount of the chicken filling into each crust.
  • Roll out the second pie crust and place it over the filling, sealing the edges gently.
  • Cut a few slits in the top crust to allow steam to escape.
  • Brush the top of each pie with beaten egg for a golden finish.
  • Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown.
  • Allow the mini pot pies to cool for a few minutes before serving.