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Mini Chicken Pot Pies

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45min

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12 servings

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These adorable Mini Chicken Pot Pies deliver all the comfort of traditional pot pie in convenient, individual servings. Flaky pastry encases a creamy filling of tender chicken, sweet peas, carrots, and savory herbs for a perfect balance of flavors and textures. Easy to prepare using simple ingredients, these portable pot pies make an impressive dinner, satisfying lunch, or crowd-pleasing party appetizer. The golden, buttery crust and hearty filling offer classic comfort food appeal in a portion-controlled package.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
2 g
2 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Milk

Wheat

Ingredients

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Steps

Read instructions and get ready to cook

1
Preheat the Oven

Preheat oven to 375°F (190°C).

2
Cook the Chicken

Season chicken breasts with salt and pepper. Cook in a skillet over medium heat until no longer pink, about 6-8 minutes per side. Let cool, then dice into small pieces.

3
Prepare the Vegetables

Dice onion, peel and dice carrots into small pieces.

4
Make the Filling Base

Melt butter in a large skillet over medium heat. Add diced onion and carrots, cooking until softened, about 5 minutes.

5
Create the Roux

Sprinkle flour over the vegetables and stir constantly for 1-2 minutes.

6
Add Liquids

Gradually whisk in chicken broth and milk, stirring constantly to prevent lumps.

7
Simmer Sauce

Bring to a simmer and cook until thickened, about 3-4 minutes.

8
Add Chicken and Peas

Stir in diced chicken, peas, thyme, remaining salt, and pepper.

9
Cool Filling

Remove from heat and let the filling cool slightly.

10
Prepare Muffin Tin

Grease a 12-cup muffin tin.

11
Prepare Pie Crust

Unroll pie crusts on a lightly floured surface.

12
Cut Crust Circles

Using a 3.5-inch round cutter, cut 12 circles from the pie crusts for the bottoms. Using a 3-inch round cutter, cut 12 circles for the tops.

13
Form Bottom Crusts

Press the larger circles into the muffin cups, ensuring they come up the sides.

14
Fill the Crusts

Spoon the filling evenly into each crust-lined cup.

15
Add Top Crusts

Place the smaller circles on top of each filled cup. Press edges to seal and make small slits in the tops for steam to escape.

16
Make Egg Wash

Beat egg with 1 tablespoon of water.

17
Brush with Egg Wash

Brush the tops of each pie with egg wash.

18
Bake

Bake for 20-25 minutes until crusts are golden brown.

19
Cool

Let cool in the muffin tin for 5 minutes.

20
Serve

Carefully remove pies from the muffin tin and serve warm.

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