Easy Mini Chicken Pot Pies
These mini chicken pot pies are creamy, savory, and wrapped in a flaky crust, perfect for weeknight dinners or family gatherings.
Servings: 4 servings
Equipment
- Skillet
- Muffin Tin
- Mixing Bowl
Ingredients
Ingredients
- 2 cups cooked chicken, shredded or diced
- 1 cup frozen mixed vegetables (peas, carrots, corn, etc.)
- 1/3 cup onion, diced
- 1/3 cup celery, diced
- 1 cup chicken broth
- 1 cup milk
- 1/4 cup all-purpose flour
- 2 tablespoons butter
- 1 teaspoon garlic powder
- to taste salt and pepper
- 1 teaspoon dried thyme (optional)
- 1 package refrigerated pie crusts (or homemade if you prefer)
- 1 egg for egg wash (optional)
Instructions
- Preheat oven to 425°F (220°C). In a large skillet, melt butter over medium heat. Add onions and celery; cook until softened, about 3–4 minutes.
- Stir in flour and cook for 1 minute, then gradually whisk in broth and milk until thickened, about 3–5 minutes.
- Stir in chicken, frozen vegetables, garlic powder, thyme, salt, and pepper. Remove from heat.
- Roll out pie crusts and cut into 4–5 inch circles to fit a muffin tin. Press each circle into a muffin cup.
- Spoon filling into each crust, leaving a little space at the top. Use leftover dough to create tops if desired and brush with beaten egg for shine.
- Bake for 15–20 minutes until bubbling and golden brown. Cool a few minutes before serving.
Notes
Use rotisserie chicken or leftover turkey for quick prep. Puff pastry or biscuits can replace pie crust. Don’t overfill muffin cups as filling bubbles while baking. Sprinkle cheese inside for richness. Check crusts at 15 minutes to avoid overbaking.