Description

These mini chicken pot pies are the ultimate comfort food made bite-sized! With a creamy chicken and veggie filling tucked into buttery, flaky crusts, they’re perfect for weeknight dinners, parties, or a fun twist on a classic favorite.

Ingredients

2 cups cooked chicken, shredded or diced
1 cup frozen mixed vegetables (peas, carrots, corn, green beans), thawed
1/2 cup diced onion
1/4 cup all-purpose flour
1 1/2 cups chicken broth
1/2 cup milk
2 tablespoons butter
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1 package refrigerated pie crusts (2 crusts total)

1 egg, beaten (for egg wash)

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Instructions

Preheat your oven to 375°F (190°C). Lightly grease a muffin tin.
In a skillet over medium heat, melt the butter. Add the onions and cook until soft, about 3–4 minutes.
Stir in the flour and cook for 1–2 minutes.
Slowly whisk in chicken broth and milk. Cook and stir until thickened, about 5 minutes.
Add the salt, pepper, garlic powder, and thyme. Stir in the cooked chicken and thawed vegetables. Remove from heat.
Roll out the pie crusts and cut out circles big enough to fit into muffin cups, with a bit of overhang. Press them into the muffin tin.
Spoon the chicken filling into each crust-lined muffin cup.
Cut smaller circles of pie crust to top each mini pie. Pinch the edges to seal and cut a small slit on top to vent.
Brush the tops with beaten egg.
Bake for 20–25 minutes or until golden brown.
Let cool for 5–10 minutes before removing from the tin. Serve warm.

Notes

You can use rotisserie chicken for convenience.
Make them ahead and freeze before baking for easy meal prep.
Use puff pastry or biscuit dough for a fun variation.

Nutrition

Serving Size: 1 mini pot pie
Calories: 210
Sugar: 2g
Sodium: 390mg
Fat: 12g
Saturated Fat: 5g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 1g
Protein: 9g
Cholesterol: 40mg