🥧 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:
- Preheat Oven:
- Set to 375°F (190°C) and grease a muffin tin or ramekins.
- 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.
- 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.
- 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).
- Bake:
- Bake for 20–25 minutes, or until crust is golden and filling is bubbling.
- 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?
