Description
These Mini Chicken Pot Pies are the ultimate comfort food in individual servings. A buttery crust envelopes a savory filling of tender chicken, peas, carrots, and a creamy herb-infused sauce. Perfect for a cozy dinner or a delightful snack.
Ingredients
Scale
For the Filling:
- 2 cups cooked chicken, shredded
- 1 cup frozen peas and carrots, thawed
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1/3 cup unsalted butter
- 1/3 cup all-purpose flour
- 1 3/4 cups chicken broth
- 2/3 cup whole milk
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Crust:
- 1 package refrigerated pie crusts (2 crusts)
- 1 egg, beaten for egg wash
Instructions
- Preheat oven to 400 degrees Fahrenheit. In a saucepan, melt butter over medium heat. Add onion and garlic and sauté until softened.
- Stir in flour and cook for 1-2 minutes to form a roux. Gradually whisk in chicken broth and milk, cooking until thickened.
- Add thyme, salt, pepper, cooked chicken, and peas and carrots. Remove from heat.
- Roll out pie crusts and cut into 4-inch circles. Press half the circles into a greased muffin tin.
- Spoon the chicken filling evenly into each crust. Top with remaining crust circles, seal edges, and cut small slits for steam.
- Brush tops with beaten egg. Bake for 20-25 minutes until golden brown. Let cool slightly before serving.
Notes
- Use leftover rotisserie chicken for convenience.
- You can add diced potatoes or mushrooms for extra heartiness.
- Freeze unbaked pies for up to 1 month and bake when needed.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course, Snack
- Method: Baking, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 mini pot pie
- Calories: 320
- Sugar: 3 grams
- Sodium: 540 milligrams
- Fat: 18 grams
- Saturated Fat: 9 grams
- Unsaturated Fat: 7 grams
- Trans Fat: 0 grams
- Carbohydrates: 22 grams
- Fiber: 2 grams
- Protein: 16 grams
- Cholesterol: 70 milligrams
