Easy Mini Chicken Pot Pies (Print Version)
# Ingredients:
→ Filling
01 -
2 cups cooked chicken, shredded or diced
02 -
1 cup frozen mixed vegetables (peas, carrots, corn, etc.)
03 -
1/3 cup onion, diced
04 -
1/3 cup celery, diced
05 -
2 tablespoons unsalted butter
06 -
1/4 cup all-purpose flour
07 -
1 cup low-sodium chicken broth
08 -
1 cup whole milk
09 -
1 teaspoon garlic powder
10 -
1 teaspoon dried thyme (optional)
11 -
Salt and freshly ground black pepper, to taste
→ Crust and Finish
12 -
1 package refrigerated pie crusts (or homemade equivalent)
13 -
1 large egg, beaten (for egg wash, optional)
# Instructions:
01 -
Preheat oven to 425°F (220°C).
02 -
In a large skillet over medium heat, melt butter. Add diced onion and celery, cooking until soft and translucent, about 3 to 4 minutes.
03 -
Stir in flour, cooking and stirring for 1 minute to form a roux.
04 -
Gradually whisk in chicken broth and milk. Continue to cook, stirring frequently, until mixture thickens, approximately 3 to 5 minutes.
05 -
Add cooked chicken, mixed vegetables, garlic powder, and dried thyme if using. Season generously with salt and pepper. Mix thoroughly and remove from heat.
06 -
Roll out pie crust and cut into 4 to 5 inch rounds. Gently press each round into the cups of a standard muffin tin, ensuring dough extends up the sides.
07 -
Spoon the prepared chicken mixture evenly into each pie crust. Add decorative dough shapes or an additional layer of crust if desired.
08 -
Brush the tops of each mini pie with beaten egg for a glossy, golden finish.
09 -
Bake in preheated oven for 15 to 20 minutes or until the crust is deep golden and the filling is bubbling.
10 -
Remove mini pies from oven and allow to cool slightly in the tin before serving warm.
# Notes:
01 -
Unbaked pies can be frozen and baked directly from frozen; add additional baking time.
02 -
Substitute chicken with turkey or mushrooms for a different flavor profile.
03 -
Puff pastry or biscuit dough may be used as an alternative crust.