Description
Delicious mini chicken pot pies filled with savory chicken, vegetables, and a buttery crust.
Ingredients
Scale
- 1 1/2 cups cooked chicken breast, diced (rotisserie works great)
- 2 refrigerated pie crusts (1 box), at room temperature
- 1 cup frozen mixed vegetables, thawed
- 1/2 cup frozen peas, thawed
- 1/3 cup unsalted butter
- 1/3 cup all-purpose flour
- 1 1/2 cups low sodium chicken broth
- 2/3 cup whole milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1 large egg, beaten (for egg wash)
- Cooking spray or butter for greasing muffin tin
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease a 12-cup muffin tin with cooking spray or butter.
- In a medium saucepan, melt 1/3 cup butter over medium heat. Whisk in the flour and cook for 1 minute until bubbly.
- Slowly add chicken broth and milk, whisking constantly, until the mixture thickens (about 3–4 minutes).
- Stir in garlic powder, salt, pepper, and thyme. Add cooked chicken, mixed vegetables, and peas. Mix until everything is combined, then remove from heat.
- Roll out the pie crusts and use a round cutter (about 3 inches) to cut out 12 circles for the muffin tin bases. Gently press into each muffin cup.
- Spoon chicken filling evenly into each crust-lined cup.
- Cut 12 smaller circles (about 2 inches) from the remaining dough for the tops. Place over the filling and gently crimp the edges to seal. Cut a small slit in each pie top for steam to escape.
- Brush tops with beaten egg for a golden finish.
- Bake in the preheated oven for 20–25 minutes, or until tops are deeply golden and filling is bubbling.
- Let mini pies cool for 5–10 minutes, then remove from the muffin tin using a knife to help release the edges. Serve warm.
Notes
- These mini chicken pot pies are perfect for a quick weeknight meal.
- Feel free to use any leftover vegetables you have on hand.
- Store leftovers in an airtight container in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 300
- Sugar: 1g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 80mg