Description

These Mini Chicken Pot Pies are creamy, comforting, and baked in golden flaky crusts—perfect for a quick dinner, party appetizer, or make-ahead meal.

Ingredients

Scale

Here’s what you’ll need to create these delightful mini chicken pot pies:

1 cup cooked chicken, shredded (rotisserie chicken works great!)
1 cup mixed vegetables (fresh, frozen, or canned)
1/4 cup onion, diced
1/4 cup celery, diced
2 tablespoons butter
3 tablespoons all-purpose flour
1 cup chicken broth
1/2 cup milk
1 teaspoon garlic powder
1 teaspoon thyme (fresh or dried)
Salt and pepper to taste
1 sheet of puff pastry or store-bought pie crust, rolled out
1 egg, beaten (for egg wash)

Instructions

How to Make It 1. Sauté the Vegetables

In a medium skillet, melt the butter over medium heat. Add the diced onion and celery, sautéing until they’re soft and fragrant, about 3-4 minutes. For extra flavor, sprinkle in a bit of salt while cooking.

2. Create the Sauce

Whisk in the flour, stirring continuously for about 1 minute to form a roux. Gradually pour in the chicken broth and milk, stirring to avoid lumps. Add the garlic powder, thyme, and season with salt and pepper. Cook until the sauce thickens, about 3-5 minutes.

3. Combine Ingredients

Remove the skillet from heat and mix in the shredded chicken and mixed vegetables. This is where the magic happens — the colors and textures come together, creating a creamy, vibrant filling that’s both hearty and comforting.

4. Prepare the Crust

Preheat your oven to 400°F (200°C). Roll out your puff pastry or pie crust and cut it into circles, slightly larger than the muffin tin openings (you’ll need about 6-8 depending on crust size).

5. Assemble the Pies

Grease a muffin tin and fit each pastry circle into the holes, pressing gently to mold them. Spoon the chicken filling into each crust, filling them to the top. Use any leftover pastry to create small tops or decorative cutouts to place over each pie.

6. Bake to Perfection

Brush the tops with the beaten egg to achieve a beautiful golden finish. Bake in the preheated oven for 15-20 minutes, or until the crust is golden brown and flaky. Your kitchen will smell divine!

7. Serve Warm

Let the mini chicken pot pies cool for a few minutes before serving. They make for perfect bite-sized comfort food — everyone will love them!

Nutrition

Calories: 225
Fat: 10g
Carbohydrates: 24g
Fiber: 2g
Protein: 14g