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Mini Chicken Pot Pies

These mini chicken pot pies are bite-sized comfort food filled with tender chicken and fresh vegetables, perfect for busy weeknights or gatherings.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 mini pies
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups cooked chicken diced
  • 1 cup frozen mixed vegetables
  • 1/2 cup onion chopped
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 1 cup chicken broth
  • 1/2 cup milk
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 package refrigerated pie crusts

Equipment

  • 12-cup muffin tin
  • Mixing bowl
  • Rolling pin
  • Knife or pizza cutter
  • Wooden spoon
  • Oven mitts

Method
 

  1. Preheat the oven to 400°F (200°C).
  2. In a mixing bowl, combine the diced chicken, frozen mixed vegetables, and chopped onion.
  3. In a saucepan, melt the butter over medium heat.
  4. Add the flour to the melted butter and whisk until smooth to create a roux.
  5. Gradually whisk in the chicken broth and milk to create a creamy sauce.
  6. Stir in the garlic powder, salt, and black pepper.
  7. Pour the sauce over the chicken and vegetable mixture and stir until well combined.
  8. Roll out the pie crusts and cut out circles that fit into your muffin tin.
  9. Place the crust circles in the muffin tin, fill with the chicken mixture, and cover with another circle of crust.
  10. Crimp the edges to seal the pies and brush the tops with egg wash if desired.
  11. Bake in the preheated oven for 25 minutes or until golden brown.

Notes

Pair with a fresh salad or a side of roasted vegetables for a complete meal.