Easy Mini Chicken Pot Pies 🥧

Easy Mini Chicken Pot Pies 🥧

Ingredients:

For the Filling:

2 cups cooked chicken, shredded or diced

1 cup frozen mixed vegetables (peas, carrots, corn, etc.)

1/3 cup onion, diced

1/3 cup celery, diced

1 cup chicken broth

1 cup milk

1/4 cup all-purpose flour

2 tablespoons butter

1 teaspoon garlic powder

Salt and pepper to taste

1 teaspoon dried thyme (optional)

For the Crust:

1 package refrigerated pie crusts (or homemade if you prefer)

1 egg (for egg wash, optional)

Directions:

Preheat Oven: Preheat your oven to 425°F (220°C).

Prepare the Filling:

In a large skillet, melt the butter over medium heat.

Add the onions and celery, cooking until softened (about 3-4 minutes).

Stir in the flour and cook for another minute.

Gradually whisk in the chicken broth and milk, stirring constantly until thickened (about 3-5 minutes).

Add the cooked chicken, mixed vegetables, garlic powder, thyme (if using), and season with salt and pepper. Stir to combine and remove from heat.

Prepare the Crust:

Roll out the pie crust and cut it into circles (about 4-5 inches in diameter) to fit in a muffin tin.

Press the circles into the muffin tin cups.

Assemble the Pies:

Fill each crust with the chicken filling, being careful not to overfill.

If you have extra dough, you can cut out small circles or shapes to place on top.

Add Egg Wash:

If using, beat the egg and brush it over the tops of the pies for a golden finish.

Bake:

Bake in the preheated oven for about 15-20 minutes, or until the crust is golden brown.

Cool and Serve:

Allow the mini pot pies to cool for a few minutes before serving.

Tips:

You can customize the filling with your favorite vegetables or spices.

These can be frozen before baking; just bake them straight from the freezer, adding a few extra minutes to the cooking time.

Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes

Kcal: 280 | Servings: 12