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Comforting Mini Chicken Pot Pies for Cozy Nights

Mini Chicken Pot Pies feature a savory filling of tender chicken and vegetables, all encased in a buttery, flaky crust, making them an ideal comfort dish for a…

Ingredients

  • 1 pound cooked chicken diced
  • 1 cup frozen peas and carrots
  • 1/2 cup diced onion
  • 1/4 cup all-purpose flour
  • 1 cup chicken broth
  • 1 cup milk
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 1 package refrigerated pie crusts
  • 1 egg beaten (for egg wash)

Instructions

  • Preheat the oven to 400°F (200°C).
  • In a skillet, sauté the diced onions until translucent.
  • Sprinkle flour over the onions and stir for 1-2 minutes to cook off the raw taste.
  • Gradually whisk in the chicken broth and milk, stirring until smooth.
  • Add the diced chicken, peas, carrots, thyme, salt, and pepper to the mixture.
  • Remove from heat and allow the filling to cool slightly.
  • Roll out the pie crust and cut into rounds for the mini pies.
  • Place the dough rounds into the greased muffin tin or pie pans, pressing gently to fit.
  • Spoon the chicken filling into each pie crust, being careful not to overfill.
  • Cut additional rounds of dough for the tops and place over the filling, sealing edges.
  • Brush the tops with beaten egg for a rich, golden-brown finish.
  • Bake in the preheated oven for 20-25 minutes, until golden brown.
  • Allow the mini chicken pot pies to cool slightly before serving.