Mini Chicken Pot Pies
These adorable mini chicken pot pies are perfectly portioned, easy to make, and bursting with flavor. Flaky, golden crusts filled with tender chicken and a creamy, savory sauce – pure bliss in every bite!
Equipment
- Muffin Tin (12-cup)
- Large Skillet
- 4-inch Round Cookie Cutter (or knife)
Ingredients
For the Filling
- 2 tablespoons butter
- 1 small onion chopped
- 2 carrots peeled and diced
- 2 celery stalks diced
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups cooked chicken shredded
- 1 cup frozen peas
For the Crust
- 1 box (14.1 ounces) refrigerated pie crusts (2 crusts)
- 1 large egg beaten (for egg wash)
Instructions
- Preheat oven to 400°F (200°C). Grease a 12-cup muffin tin.
- Melt butter in a large skillet over medium heat. Add onion, carrots, and celery. Sauté for 5-7 minutes, until tender.
- Sprinkle flour over vegetables. Cook for 1 minute, stirring. Gradually whisk in chicken broth and heavy cream until smooth. Simmer for 5-7 minutes, until thickened.
- Stir in thyme, salt, pepper, chicken, and peas. Cook for 2-3 minutes, until heated through. Cool slightly.
- Unfold pie crusts on a floured surface. Cut out circles using a 4-inch cutter (about 12 circles per crust).
- Gently press crust circles into muffin tin cups. Fill with chicken mixture, leaving some space at the top.
- Place another crust circle on top of each pie. Crimp edges with a fork to seal. Cut a small slit in the top.
- Brush the tops of the pies with the beaten egg.
- Bake for 20-25 minutes, until golden brown and bubbly. Cool in the muffin tin for a few minutes, then transfer to a wire rack to cool further.
Notes
Swap the chicken for roasted vegetables. Add shredded cheese to the filling. Add a pinch of red pepper flakes for a spicy kick.