Mini chicken pot pies

Mini chicken pot pies

Mini chicken pot pies are a delicious and easy-to-make comfort food. Here’s a simple recipe for making them:


For the Filling:

  • 2 cups cooked chicken, diced or shredded
  • 1 cup frozen mixed vegetables (carrots, peas, corn, and green beans)
  • 1/2 cup diced onion
  • 1/4 cup diced celery
  • 1/4 cup diced carrots
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 1 1/2 cups chicken broth
  • 1/2 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried thyme (optional)

For the Crust:

  • 2 sheets of refrigerated pie crust or homemade pie crust


  • Preheat the Oven: Preheat your oven to 375°F (190°C).
  • Prepare the Filling:
    • In a large skillet, melt the butter over medium heat.
    • Add the diced onion, celery, and carrots. Cook until they start to soften, which should take about 5 minutes.
    • Stir in the flour and cook for an additional 1-2 minutes to create a roux.
    • Gradually add the chicken broth and milk, stirring constantly to prevent lumps. Continue cooking and stirring until the mixture thickens, which should take about 5-7 minutes.
    • Add the cooked chicken, frozen mixed vegetables, salt, pepper, and dried thyme (if using). Stir to combine all the ingredients and simmer for a few more minutes until everything is heated through and the sauce is thickened. Remove it from heat.

  • Prepare the Mini Pies:
    • Roll out your pie crusts on a lightly floured surface.
    • Using a round cookie cutter or a glass, cut out circles that will fit into your mini pie or muffin tins. You’ll need a bottom crust and a top crust for each mini pie.
    • Line your mini pie or muffin tins with the bottom crusts.
  • Fill the Pies:
    • Spoon the chicken and vegetable filling into each crust, filling them nearly to the top.
  • Cover the Pies:
    • Place the top crust over the filling, pressing the edges of the top and bottom crusts together to seal the pies. You can crimp the edges with a fork for a decorative touch.
  • Ventilation:
    • Make a small slit or two on top of each pie to allow steam to escape during baking.
  • Bake:
    • Place the mini pies in the preheated oven and bake for approximately 20-25 minutes or until the crust is golden brown and the filling is bubbly.
  • Serve:
    • Allow the mini chicken pot pies to cool for a few minutes before serving.

These mini chicken pot pies are a tasty and convenient meal option, perfect for a quick family dinner or as appetizers for a gathering. Enjoy!

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