Description
These Mini Chicken Pot Pies are the perfect cozy comfort food, featuring tender chicken, mixed vegetables, and a creamy sauce encased in flaky homemade pie crusts. Ready in 45 minutes, they make a delightful meal or appetizer that’s easy to prepare and universally loved.
Ingredients
Scale
Filling
- 2 cups cooked chicken breast, cubed
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
Pie Crusts
- 1 package of refrigerated pie crusts (enough for 6 mini pies)
Egg Wash
- 1 egg (for egg wash)
- 1 tablespoon water (to whisk with egg)
Instructions
- Preheat and prepare oven: Preheat your oven to 375°F (190°C) to ensure it reaches the right temperature for baking the pies evenly.
- Make the roux: In a large skillet over medium heat, melt the butter and then whisk in the flour. Cook this mixture for 1-2 minutes until it turns a light golden color, forming a roux that will thicken the sauce.
- Create the creamy sauce: Gradually pour in the chicken broth and milk while whisking continuously to prevent lumps, cooking for 3-4 minutes until the mixture thickens to a creamy consistency.
- Season and add filling ingredients: Stir in garlic powder, onion powder, salt, and pepper for flavor, then add the cooked chicken and mixed vegetables. Cook for an additional 3-4 minutes until everything is heated through.
- Prepare the pie crusts: Roll out the refrigerated pie crusts and cut out 3-4 inch circles using a cup or bowl. Press these circles into the cups of a muffin tin to form the bottoms of the mini pies.
- Fill the crusts: Spoon the chicken and vegetable mixture evenly into each crust-lined muffin cup.
- Top the mini pies: Cut smaller circles from the remaining pie crust dough to cover each filled pie. Press the edges together to seal the filling inside.
- Apply egg wash: Whisk the egg with a tablespoon of water to make an egg wash. Brush this over the tops of the pies to help them bake to a golden-brown finish.
- Bake the pies: Place the muffin tin in the oven and bake for 20-25 minutes, or until the crusts are golden brown and the filling is bubbly.
- Cool and serve: Allow the mini pot pies to cool for a few minutes after baking to set before serving and enjoying their comforting flavors.
Notes
- You can substitute the mixed vegetables with fresh vegetables like diced carrots, peas, or corn if preferred.
- For a richer flavor, try using half-and-half instead of milk in the sauce.
- These pot pies can be made ahead of time and refrigerated before baking for up to 24 hours.
- Ensure the pie crust edges are well sealed to prevent filling leakage during baking.
- Use a fork to poke small holes or vents in the pie tops, if desired, to allow steam to escape.
