Description
Comforting mini chicken pot pies with creamy filling and flaky pastry—perfectly portioned for cozy dinners, gatherings, or anytime you crave a homestyle favorite.
Ingredients
- 2 cups cooked, diced chicken (breast or thighs)
- 1 cup mixed vegetables (peas, carrots, corn)
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 cup chicken broth
- 1/2 cup milk or cream
- Salt and freshly ground black pepper
- 1 tsp dried thyme (or 1 tbsp chopped fresh herbs: thyme, parsley, rosemary)
- Refrigerated pie crusts or puff pastry sheets
- Optional: 1/2 cup shredded cheddar or Gruyère cheese
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 12-cup muffin tin (or line with paper cups).
- In a skillet over medium heat, melt butter. Whisk in flour to form a roux and cook until bubbly, about 1 minute.
- Slowly pour in chicken broth and milk, whisking constantly until smooth and slightly thickened.
- Stir in diced chicken, vegetables, salt, pepper, and herbs; simmer until the filling is thick and creamy. Remove from heat.
- Roll out pastry and cut 12 rounds slightly larger than the muffin cups.
- Press pastry rounds into each cup. If using cheese, sprinkle a small layer inside.
- Spoon filling into each pastry cup.
- Top with pastry rounds or lattice strips, sealing edges. Brush tops with melted butter or egg wash for a golden finish.
- Bake 20–25 minutes, until pastry is golden and filling is bubbling.
- Let cool for a few minutes in the pan, then carefully remove and serve.
Notes
- To avoid soggy bottoms, ensure the filling is thick and pre-bake crusts 2–3 minutes before adding filling.
- Freezer-friendly! Freeze unbaked pies on a baking sheet, then store in bags. Bake from frozen, adding ~10 minutes.
- Make vegetarian by substituting chicken with cooked lentils or chickpeas.
- Try hand-pie style by folding pastry over the top and crimping edges instead.
Nutrition
- Serving Size: 1 mini pot pie
- Calories: 220
- Sugar: 3g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 45mg
