Description
Mini Chicken Pot Pies are a delightful and comforting dish, perfect for any occasion. These individual-sized pies are filled with tender chicken, vegetables, and a creamy sauce, all encased in a flaky pastry crust.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup mixed vegetables (peas, carrots, corn)
- 1/2 cup onion, diced
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 cup chicken broth
- 1/2 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon thyme
- Salt and pepper to taste
- 1 package refrigerated pie crusts
Instructions
- Preheat the oven to 425°F (220°C).
- In a skillet, melt butter over medium heat. Add onions and cook until translucent.
- Stir in flour and cook for 1 minute.
- Gradually add chicken broth and milk, stirring constantly until the mixture thickens.
- Add shredded chicken, mixed vegetables, garlic powder, thyme, salt, and pepper. Mix well.
- Roll out the pie crusts and cut them into circles to fit your muffin tin.
- Place the crusts in the muffin tin and fill with the chicken mixture.
- Cover with another layer of pie crust and seal the edges.
- Cut slits in the top crust for steam to escape.
- Bake for 20-25 minutes or until golden brown.
- Let cool slightly before serving.
Notes
- Feel free to customize the filling with your favorite vegetables.
- These pot pies can be made ahead of time and frozen before baking.
- Serve with a side salad for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pot pie
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg
Keywords: Mini Chicken Pot Pies, Comfort Food, Chicken Recipes, Easy Dinner