Description
Comfort meets creativity in these Mini Chicken Pot Pies, perfectly portioned for a delightful meal. Flaky pastry cradles a creamy, herb-infused filling that whisks you to a warm kitchen where flavor and nostalgia dance together.
Ingredients
Scale
Protein:
- 1 cup shredded cooked chicken
Vegetables and Aromatics:
- 1/2 cup frozen mixed vegetables (peas, carrots, corn)
- 1/4 cup diced onion
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried thyme
Liquid and Seasoning:
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Crust and Topping:
- 1 package refrigerated pie crust (or homemade)
- 1 egg (for egg wash)
Instructions
- Heat oven to 375F (190C) and thoroughly coat a muffin tin with cooking spray.
- In a medium skillet, melt butter and gently sauté diced onions until translucent and softened.
- Sprinkle flour into the skillet and stir continuously for 60 seconds to create a roux, preventing lumps from forming.
- Gradually pour chicken broth and heavy cream into the skillet, whisking smoothly to develop a creamy consistency.
- Incorporate shredded chicken, mixed vegetables, seasonings (salt, pepper, garlic powder, thyme) and simmer until the mixture thickens and becomes rich, approximately 3-4 minutes.
- Remove skillet from heat and allow filling to cool slightly.
- Roll out pie crust and carefully cut circles marginally larger than muffin tin cavities.
- Delicately press dough circles into each muffin cup, ensuring complete bottom and side coverage.
- Spoon prepared chicken mixture evenly into each pastry-lined cavity.
- Cut smaller pastry circles for top crusts and gently place over filled pies.
- Crimp and seal edges meticulously, then create small venting slits to prevent potential steam buildup.
- Brush pastry tops with beaten egg for enhanced golden color and shine.
- Bake in preheated oven for 20-25 minutes until crusts transform into a beautiful golden brown.
- Allow mini pies to rest briefly before carefully extracting from tin.
- Serve immediately while warm for optimal flavor and texture.
Notes
- Make extra filling to use as a delicious dip or spread for crackers and sandwiches later.
- Use rotisserie chicken for a quick and easy shortcut to save time in the kitchen.
- Swap regular pie crust with gluten-free or whole wheat options to accommodate dietary needs and preferences.
- Freeze unbaked mini pot pies for up to a month, allowing for convenient meal prep and quick weeknight dinners.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 290 kcal
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 70 mg