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Mini Chicken Pot Pies

MINI CHICKEN POT PIES

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Mini chicken pot pies recipe Easy irresistible pot pies

Ingredients

  • Cooked chicken
  • Carrots
  • Celery
  • Peas
  • Onion
  • Garlic
  • Butter
  • All-purpose flour
  • Chicken Broth
  • Heavy Cream
  • Pie Crust
  • Salt
  • Pepper
  • Dried thyme
  • Nutmeg
  • Egg (for egg wash)

Instructions

  • Prepare the chicken filling: Sauté onion and garlic in butter until softened. Add carrots and celery and cook until slightly tender. Stir in flour to create a roux, then gradually add chicken broth and heavy cream. Simmer until thickened.
  • Stir in cooked chicken, peas, thyme, salt, pepper, and nutmeg. Let the filling cool slightly.
  • Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin.
  • Cut pie crust into circles slightly larger than the muffin cups. Press the dough into the muffin cups.
  • Fill each crust with the chicken mixture, leaving a little space at the top.
  • Cut out smaller circles of pie crust for the tops. Place them over the filling, and crimp the edges to seal.
  • Cut slits in the top crust to allow steam to escape. Brush with egg wash (optional) for a golden-brown sheen.
  • Bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbly. Rotate the muffin tin halfway through baking to ensure even browning.
  • Let cool slightly before serving. Enjoy!

Notes

These Mini Chicken Pot Pies deliver all the deliciousness of the classic dish in a cute, convenient package. Perfect for weeknight dinners, party appetizers, or even a cozy lunch, they are a guaranteed crowd-pleaser and a delightful way to enjoy the ultimate comfort food.