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Here’s a detailed recipe for Mini Chicken Pot Pies—perfectly flaky, savory, and individually sized:
Mini Chicken Pot Pies Recipe
Ingredients
For the filling:
- 2 cups cooked chicken, diced (rotisserie chicken works well)
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- ½ cup onion, finely chopped
- 2 cloves garlic, minced
- ¼ cup unsalted butter
- ¼ cup all-purpose flour
- 1 ½ cups chicken broth
- ½ cup milk or cream
- Salt and pepper, to taste
- ½ teaspoon dried thyme
- ½ teaspoon dried parsley
For the crust:
- 1 package of refrigerated pie crusts (or homemade)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat Oven:
- Preheat your oven to 400°F (200°C). Grease a muffin tin or line with paper liners.
- Prepare the Filling:
- In a skillet, melt butter over medium heat. Add onions and garlic; sauté until translucent.
- Stir in flour and cook 1-2 minutes to form a roux.
- Gradually whisk in chicken broth and milk until thickened.
- Add diced chicken, mixed vegetables, thyme, parsley, salt, and pepper. Mix well and remove from heat. Let cool slightly.
- Prepare the Crust:
- Roll out pie crusts and cut into circles slightly larger than the muffin tin openings.
- Press the dough into each muffin cup to form the base.
- Assemble:
- Spoon the chicken filling into each crust.
- Cut additional circles or strips of dough to cover the tops. Seal the edges and brush with beaten egg.
- Bake:
- Bake for 20-25 minutes or until the crust is golden brown and flaky.
- Serve:
- Let the mini pies cool for a few minutes before removing from the tin. Serve warm.
Tips & Variations
- Cheesy Version: Add shredded cheddar or mozzarella to the filling.
- Vegetarian Option: Substitute chicken with tofu or additional vegetables.
- Make Ahead: Assemble pies and freeze before baking; bake directly from frozen with a few extra minutes.
If you want, I can also make a quick 15-minute air fryer version of mini chicken pot pies that’s crispy and faster to cook.
Do you want me to create that version?