Easy Mini Chicken Pot Pies

These easy mini chicken pot pies bake up golden and flaky, with a tender chicken and veggie filling tucked inside each little crust. I turn to this recipe when I want comfort food in a hurry or need something special to share at potlucks or parties. Each pie feels like its own warm hug and leftovers are rare around here

The first time I made these for a game night everyone fought for seconds and the tin was empty before halftime

Ingredients

• Cooked chicken: buy a rotisserie or use leftovers for convenience juicy pieces make the filling hearty
• Frozen mixed vegetables: look for bright colors and avoid freezer burn for best flavor
• Onion and celery: fresh and crisp vegetables add natural sweetness and depth
• Butter: unsalted is best for controlling the flavor adds richness to the sauce
• All-purpose flour: helps thicken the filling a must for creamy texture
• Chicken broth: use low sodium for seasoning control choose high quality for more robust taste
• Milk: whole or 2 percent makes the sauce velvety creamy
• Garlic powder: boosts the savory flavor use fresh garlic if time allows
• Dried thyme: adds gentle herbal notes try to use freshly dried for best aroma
• Salt and pepper: taste as you go to avoid oversalting
• Refrigerated pie crusts: check for golden color and no cracks for good flakiness
• Egg: for egg wash makes the tops shiny and golden look for bright orange yolks

Step-by-Step Instructions

Prep the Oven and Pans:

Preheat your oven to 425 Fahrenheit which ensures a golden crust later Grease a standard muffin tin well or line with parchment rounds so pies lift out cleanly

Make the Vegetable Base:

Melt butter in a skillet over medium heat Add onions and celery and cook for three to four minutes They should become translucent and smell mellow not burnt This builds the flavor foundation

Build the Roux:

Sprinkle flour over the softened veggies Stir well for about one minute The flour should coat everything and begin bubbling but not brown This step thickens the sauce

Create the Creamy Filling:

Slowly drizzle in chicken broth while whisking Then pour in the milk Whisk constantly and let it bubble for three to five minutes until the mixture has thickened into a rich sauce

Stir in Chicken and Veggies:

Take the skillet off the heat Add the cooked chicken frozen mixed veggies garlic powder thyme salt and pepper Stir and taste to see if flavor needs adjusting Let cool a few minutes for easier handling

Shape the Pie Crusts:

Roll out the pie dough on a lightly floured counter Cut circles between four and five inches wide Use a glass or biscuit cutter Gently press dough rounds into the muffin wells making sure there is no tearing

Fill Each Pie:

Spoon the creamy chicken and veggie filling evenly into each crust Fill almost right to the top but do not overfill or they will bubble over

Add Lids and Finish:

Top each pie with dough shapes or another piece of crust Pinch edges together for a seal Optional but adds a pretty touch Brush tops lightly with beaten egg for extra shine

Bake to Golden Perfection:

Slide the muffin tin into the hot oven Bake for fifteen to twenty minutes Watch for a deep golden color on the crusts and bubbling sauce beneath

Cool and Serve:

Let the pies cool five minutes out of the oven This helps them set so they pop out of the tin without breaking Serve warm and enjoy every bite

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I adore the flaky pie crust the most My grandmother always said a buttery crust is what makes any pot pie memorable and I think of her every time I make this dish My kids have been known to sneak extra pastry scraps before they hit the oven

How to Store Mini Pot Pies

Once baked and cooled place the mini pot pies in an airtight container Refrigerate for three to four days For freezer storage wrap each pie tightly in plastic then bag up and freeze They can go directly from freezer to oven but add five to eight minutes to the bake time

Ingredient Swaps and Customization

Feel free to trade the chicken for turkey or mushrooms if you want a vegetarian version Try different frozen veggie mixes like broccoli or green beans If pie dough is not handy use storebought puff pastry or biscuit dough Both are delicious and give their own unique texture to the pies

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Serving Suggestions

These mini pies are great on their own but shine with simple sides Serve with a crisp green salad and a quick vinaigrette for freshness A bowl of fruit or some roasted potatoes round out the meal nicely I sometimes tuck one or two into lunchboxes for surprise midweek comfort food

A Bite of American Tradition

Chicken pot pie is a classic American comfort food with roots going back to early settlers adapting British meat pies Over time families made them with local chicken and whatever veggies were on hand These individual mini versions make it easy to portion and share at parties or gatherings

Frequently Asked Questions

→ How can I make the filling creamier?

Use whole milk or swap part of the milk for heavy cream to create a richer, silkier filling texture.

→ Can I use rotisserie chicken?

Yes, rotisserie chicken works perfectly and saves prep time. Just shred or dice it before adding to your filling.

→ Is puff pastry an alternative for the crust?

Absolutely. Puff pastry creates an even flakier crust and adds a buttery flavor, making for a delicious variation.

→ Can I freeze these before baking?

Yes, assemble and freeze unbaked pies. Bake straight from frozen, adding a few extra minutes to cooking time.

→ What vegetables work best for the filling?

A mix of peas, carrots, corn, and green beans pairs well, but use any of your favorite vegetables for variety.

→ How do I prevent soggy crusts?

Ensure filling is not overly wet and bake until crust is fully golden. Pre-baking crusts briefly can also help.