Mini Chicken Pot Pies
Mini chicken pot pies recipe Easy irresistible pot pies
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 mini pies
- Category: Main Course
- Cuisine: American
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.