Mini Chicken Pot Pies
These mini chicken pot pies are a comforting and customizable dish filled with juicy chicken, vibrant vegetables, and a creamy sauce, all wrapped in a buttery, flaky crust.
Ingredients
Filling Ingredients
- 2 cups cooked chicken (diced or shredded)
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup onion (chopped)
- 2 cloves garlic (minced)
- 1 teaspoon dried thyme
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
Crust Ingredients
- 1 package pre-made pie crusts (or homemade if feeling adventurous)
- 1 egg for egg wash
Instructions
Preparation
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Cook the Filling: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sauté until softened (around 3-4 minutes).
- Combine Ingredients: Stir in the cooked chicken, frozen mixed vegetables, chicken broth, heavy cream, dried thyme, salt, and pepper. Let simmer for about 5-7 minutes until everything is heated through and the mixture thickens slightly.
- Prepare the Crust: Roll out the pie crust on a floured surface. Use a round cutter or a glass to cut out circles to fit your muffin tin, needing two pieces for each pie.
- Assemble the Pies: Fit the bottom piece of crust into each muffin tin cup. Spoon the chicken mixture into each one, place the top crust on and seal the edges. Make a few slits in the top for steam to escape.
- Egg Wash: Beat the egg and brush it over the top of each pie.
- Bake: Place the muffin tin in the preheated oven and bake for approximately 25-30 minutes, or until the pies are golden brown and bubbly.
- Cool and Serve: Let them cool for a few minutes before removing from the tin. Serve warm.
Notes
For ingredient substitutions, you can use turkey or tofu instead of chicken. To store leftovers, allow them to cool completely and store in an airtight container for up to 3 days. For freezing, wrap each pie securely and freeze for up to 2 months.