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Mini Pot Pies

These Mini Pot Pies are delicious bites that offer warmth and comfort, featuring a creamy filling of tender veggies and proteins encased in a flaky crust, perfect for cozy gatherings.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 tablespoon olive oil
  • 1 cup diced carrots
  • 1 cup diced potatoes
  • 1 cup frozen peas
  • 1 cup cooked chicken shredded
  • 1/4 cup chopped onion
  • 2 cloves garlic minced
  • 1/4 cup all-purpose flour
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 pre-made pie crusts

Equipment

  • Oven-safe ramekins or mini pie pans
  • Large skillet
  • Mixing bowl
  • Rolling pin
  • Knife for chopping
  • Measuring cups and spoons

Method
 

  1. Heat the olive oil in a large skillet over medium heat.
  2. Sauté the diced carrots and onions until soft, about 5 minutes.
  3. Stir in the diced potatoes and minced garlic, cooking for another 3-4 minutes.
  4. Add the shredded chicken and frozen peas to the skillet, mixing well.
  5. Sprinkle flour over the mixture and stir to combine.
  6. Pour in the chicken broth and heavy cream, stirring until the mixture thickens, about 5 minutes.
  7. Add the dried thyme, salt, and black pepper to the filling, stirring to combine well.
  8. Roll out the pie crusts on a floured surface and cut into circles to fit your ramekins.
  9. Place the filling in ramekins, cover with crust, and seal the edges.
  10. Bake at 400°F (200°C) for 25 minutes or until golden brown.

Notes

Let the mini pot pies cool for a few minutes before serving to avoid burning your tongue on the filling.