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Mini Chicken Pot Pies

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🥧 Mini Chicken Pot Pies

🧾 Ingredients (Makes 6–8 mini pies):

Filling:

  • 1 ½ cups cooked chicken, shredded or diced (rotisserie works great)
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1 cup chicken broth
  • 1/2 cup milk or heavy cream
  • Salt and pepper, to taste
  • Optional: chopped fresh thyme or parsley

Crust:

  • 1 package refrigerated pie crusts (or make your own)
  • Optional: 1 egg, beaten (for egg wash)

👩‍🍳 Instructions:

  1. Preheat Oven:
    • Set to 375°F (190°C) and grease a muffin tin or ramekins.
  2. Make the Filling:
    • In a skillet, melt butter and sauté onions and garlic until softened.
    • Stir in flour and cook for 1–2 minutes to form a roux.
    • Slowly whisk in broth and milk until smooth.
    • Simmer until thickened (3–5 minutes), then stir in chicken and vegetables.
    • Season with salt, pepper, and herbs.
  3. Prepare the Crusts:
    • Roll out the pie crusts and cut into circles large enough to line the muffin tins or ramekins (use a bowl or cookie cutter).
    • Press crusts into the bottom and up the sides of each cavity.
  4. Fill and Cover:
    • Spoon chicken mixture into each crust.
    • Top with smaller crust rounds or lattice strips, and press edges to seal.
    • Brush tops with egg wash for golden color (optional).
  5. Bake:
    • Bake for 20–25 minutes, or until crust is golden and filling is bubbling.
  6. Cool Slightly & Serve:
    • Let cool for 5–10 minutes before removing from tins.

🧊 Freezer Tip:

Freeze fully baked pies once cooled. Reheat in a toaster oven or air fryer at 350°F for 10–15 minutes.

Would you like a low-carb or gluten-free version too?

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