Description

Indulge in the comforting taste of Mini Chicken Pot Pies, perfect for cozy dinners or as a delightful appetizer. These individual-sized pies feature a creamy filling of tender chicken and vibrant vegetables, all enveloped in a flaky, golden crust. Baked in a muffin tin for easy serving, these pot pies are not only delicious but also visually appealing. Whether you’re hosting a gathering or looking for a quick family meal, these mini delights will surely impress. With simple ingredients and straightforward steps, you can whip up this classic dish that brings warmth and satisfaction to every bite.

Ingredients

Scale

2 packages refrigerated pie crusts
2 tablespoons unsalted butter
1/2 cup diced yellow onion
1/2 cup diced carrots
1/2 cup frozen green peas
1/3 cup all-purpose flour
1 teaspoon dried thyme
1/2 teaspoon black pepper
1 3/4 cups chicken broth
1/2 cup whole milk
2 cups cooked chicken, diced
1 large egg, beaten
Fresh parsley for garnish

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Instructions

Preheat oven to 400°F and grease a muffin tin.
Melt butter in a saucepan over medium heat; add onions and carrots. Cook until softened (5-7 minutes). Stir in peas and cook for another 2 minutes.
Add flour, thyme, and pepper; cook for 1 minute while stirring.
Gradually whisk in chicken broth and milk; simmer until thickened (3-5 minutes).
Remove from heat; stir in cooked chicken.
Roll out pie crusts on a floured surface; cut out circles for bottom crusts and press into muffin cups.
Fill each with the chicken mixture.
Cut smaller circles for tops; place over filling and crimp edges to seal.
Brush tops with beaten egg.
Bake for 20-25 minutes until golden brown. Cool slightly before serving.

Prep Time: 25 minutes
Cook Time: 25 minutes
Category: Main Course, Appetizer
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 mini pot pie (75g)
Calories: 210
Sugar: 2g
Sodium: 420mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 8g
Cholesterol: 50mg