Description
Mini chicken pot pies are individual servings of creamy chicken, vegetables, and a golden, flaky crust. They are perfect for a hearty meal or party snack.
Ingredients
- 2 cups cooked chicken, shredded or diced
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1/2 cup onion, diced
- 1 clove garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 package refrigerated pie crusts (or homemade, if preferred)
- 1 egg (for egg wash)
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, melt the butter over medium heat. Add the onions and garlic, and sauté until softened, about 3-4 minutes.
- Stir in the flour, and cook for another minute to form a roux. Slowly add the chicken broth while stirring constantly to avoid lumps. Once combined, add the heavy cream and continue to stir until the mixture thickens.
- Add the shredded chicken, mixed vegetables, thyme, salt, and pepper to the skillet. Stir to combine and heat through for about 3-4 minutes. Remove from heat.
- Roll out the pie crusts on a lightly floured surface and cut them into circles large enough to fit into a muffin tin.
- Grease a muffin tin and gently press the pie crust circles into the bottom of each cup.
- Spoon the chicken mixture into each pie crust, filling it to the top.
- Cover each mini pie with another circle of pie crust and pinch the edges together to seal. Cut a small slit on the top of each pie to allow steam to escape.
- Brush the tops of the pies with a beaten egg to give them a golden color when baked.
- Bake in the preheated oven for 20-25 minutes, or until the crust is golden brown and crispy.
- Allow the pies to cool slightly before serving. Enjoy!
Notes
- For a vegetarian version, swap the chicken for mushrooms or extra mixed vegetables like broccoli or potatoes.
- Add shredded cheddar or Parmesan for a cheesy twist.
- For a spicy kick, add a pinch of cayenne pepper or hot sauce.
- Fresh parsley or rosemary can be added for an extra burst of flavor.
- These pies can be stored in the fridge for up to 3 days. Reheat in the oven for the best texture.
Nutrition
- Serving Size: 1 mini pie
- Calories: 250
- Sugar: 4g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 40mg
