Description
These Mini Chicken Pot Pies are a comforting and delicious handheld meal perfect for dinner or appetizers. Featuring tender cooked chicken, mixed vegetables, and a creamy savory filling wrapped in flaky pie crusts, they bake to golden perfection in just about 30 minutes. Using refrigerated pie crusts makes preparation quick and easy, while homemade filling with simple pantry staples offers a classic taste that pleases the whole family.
Ingredients
Scale
Filling Ingredients
- 2 cups cooked chicken, shredded or diced (rotisserie chicken works great)
- 1 cup frozen peas and carrots (or mixed vegetables)
- 1/2 cup corn kernels (optional)
- 1/2 cup diced onion
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup milk (or heavy cream for extra richness)
- 1 tsp garlic powder
- 1 tsp dried thyme
- Salt and pepper, to taste
Crust Ingredients
- 1 package refrigerated pie crusts (or homemade, if preferred)
- 1 egg (for egg wash, optional)
Instructions
- Prepare the Filling: In a large skillet, melt the butter over medium heat. Add the diced onion and cook until softened, about 3-4 minutes.
- Make the Roux: Stir in the all-purpose flour and cook for 1-2 minutes, until the mixture becomes a paste, ensuring the flour is well incorporated.
- Add Liquids and Seasoning: Gradually pour in the chicken broth while stirring constantly to avoid lumps. Then add the milk, garlic powder, dried thyme, salt, and pepper. Continue stirring until the mixture thickens slightly, about 3-5 minutes.
- Combine Chicken and Vegetables: Add the cooked chicken, frozen peas and carrots, and optional corn kernels. Stir well to combine all ingredients and cook for an additional 2-3 minutes until heated through. Remove from heat and set aside.
- Preheat Oven: Set your oven to 375°F (190°C) to prepare for baking the pies.
- Prepare Pie Crusts: Roll out the refrigerated pie crust on a lightly floured surface. Use a round cutter about 4-5 inches in diameter to cut 8-10 circles depending on dough thickness.
- Form Pie Cups: Gently press each dough circle into the bottom and up the sides of a muffin tin or tart pan mold to form small crust cups. Leave a slight overhang for top crust placement.
- Fill the Pies: Spoon the prepared chicken filling evenly into each crust cup, filling almost to the top.
- Top the Pies: Using remaining dough, cut small circles or strips and place them over the filling cups. Create lattice, crisscross, or simple top patterns as desired.
- Apply Egg Wash: If using, whisk the egg and gently brush over the top crusts to achieve a golden, shiny finish.
- Bake: Place the muffin tin in the preheated oven and bake for 25-30 minutes or until crusts are golden brown and the filling is bubbling.
- Protect Crust Edges: If the crust edges brown too fast, cover them with foil to prevent burning during the last few minutes of baking.
- Cool and Serve: Allow the mini pot pies to cool a few minutes before removing from tins. Serve warm as a cozy meal or appetizer.
Notes
- Rotisserie chicken is a convenient shortcut for cooked chicken but feel free to use any cooked, shredded chicken.
- You can substitute milk with heavy cream for a richer filling or use a non-dairy milk for dairy-free options.
- Vegetables can be varied according to preference; green beans or mushrooms would also work well.
- To save time, refrigerated pie crusts are recommended, but homemade crusts will add a wonderful homemade touch.
- If you want a crispier crust bottom, pre-baking the dough cups for 5 minutes before filling can help.
- Mini pot pies can be frozen before baking; just add a few extra minutes to baking time if baking from frozen.
