Description

These Mini Chicken Pot Pies are a delightful twist on the classic comfort food, featuring a creamy chicken and vegetable filling encased in flaky, golden pie crusts. Perfectly portioned for individual servings, these pot pies are easy to make and great for dinners or appetizers. The filling combines tender cooked chicken, peas, carrots, corn, and savory herbs in a rich sauce, all baked to perfection in crispy mini crusts.

Ingredients

Scale

Filling

2 cups cooked chicken, shredded or diced (rotisserie chicken works great)
1 cup frozen peas and carrots (or mixed vegetables)
1/2 cup corn kernels (optional)
1/2 cup diced onion
2 tbsp unsalted butter
2 tbsp all-purpose flour
1 1/2 cups chicken broth
1/2 cup milk (or heavy cream for extra richness)
1 tsp garlic powder
1 tsp dried thyme
Salt and pepper, to taste

Pie Crust and Assembly

1 package refrigerated pie crusts (or homemade, if preferred)
1 egg (for egg wash, optional)

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Instructions

Prepare the Filling: In a large skillet, melt the butter over medium heat. Add the diced onion and cook until softened, about 3-4 minutes.
Create a Roux: Stir in the flour and cook for 1-2 minutes until the mixture becomes a paste, which will help thicken the sauce.
Add Liquids and Seasoning: Gradually add the chicken broth, stirring constantly to prevent lumps. Then add the milk, garlic powder, dried thyme, salt, and pepper. Continue stirring until the mixture thickens, about 3-5 minutes.
Combine Filling Ingredients: Add the cooked chicken, peas and carrots, and corn if using. Stir to combine and cook for another 2-3 minutes until heated through, then remove from heat and set aside.
Preheat Oven and Prepare Pie Crusts: Preheat your oven to 375°F (190°C). Roll out the pie crusts on a lightly floured surface.
Cut Dough Circles: Use a round cutter about 4-5 inches in diameter to cut 8-10 circles from the dough, depending on size.
Form Mini Pie Shells: Gently press each dough circle into a muffin tin or tart pan to create cups with a little overhang around the edges for the crust.
Fill the Pie Shells: Spoon the prepared chicken filling evenly into each dough cup.
Top the Pies: Use remaining dough to cut small circles or strips for topping the pies. You can make simple lids, lattice tops, or crisscross patterns.
Apply Egg Wash (Optional): Whisk the egg and brush it over the top crusts to help achieve a golden, shiny finish.
Bake: Bake the mini chicken pot pies for 25-30 minutes until the crust is golden brown and the filling is bubbling. Cover edges with foil if they brown too quickly.
Cool and Serve: Let the pies cool a few minutes before serving. They make perfect individual portions for dinners or appetizers.

Notes

You can substitute heavy cream for milk for a richer filling.
Leftover cooked chicken or rotisserie chicken work well for this recipe.
If the pie crust edges brown too quickly, tent them with foil to prevent burning.
These mini pies can be made in advance and reheated in the oven before serving.
Use a non-stick or sprayed muffin tin to prevent sticking when baking.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: American