Mini Chicken Pot Pie
Flaky, golden crusts filled with creamy chicken and vegetables — these mini pot pies are cozy, portable, and irresistibly comforting. Perfect for family dinners or make-ahead meals!
Ingredients
- 1 lb cooked chicken breast shredded or cubed
- 1 cup frozen mixed vegetables peas, carrots, corn
- 1 small onion finely chopped
- 2 cloves garlic minced
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 ½ cups chicken broth
- ½ cup milk or heavy cream
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon dried thyme
- 1 package refrigerated pie crusts or puff pastry sheets
- 1 egg beaten (for egg wash)
Instructions
- Preheat oven to 400°F (200°C) and grease a 12-cup muffin tin.
- Melt butter in a skillet, sauté onions and garlic until soft. Stir in flour and cook 1 minute.
- Gradually add chicken broth and milk, whisking until thickened.
- Stir in chicken, vegetables, salt, pepper, and thyme. Let cool slightly.
- Cut pie crust circles to fit muffin cups, pressing one into each. Add filling, top with another smaller crust, and seal edges.
- Brush with egg wash and cut a small slit in each top.
- Bake 20–25 minutes until golden and flaky. Cool 5 minutes before serving.
Notes
Freeze unbaked pies for up to 2 months and bake from frozen.
Use puff pastry for extra flakiness or gluten-free dough as needed.
Use puff pastry for extra flakiness or gluten-free dough as needed.