Mini chicken pot pies are a delightful and convenient way to enjoy the comforting flavors of a classic chicken pot pie in individual servings. Here’s a simple recipe for mini chicken pot pies:
Ingredients:
For the Filling:
- 1 cup cooked chicken, diced or shredded
- 1 cup mixed vegetables (peas, carrots, corn, green beans), frozen or fresh
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried thyme
- 1 3/4 cups chicken broth
- 2/3 cup milk
For the Crust:
- 1 package refrigerated pie crusts or homemade pie dough
Instructions:
- Preheat your oven to 425°F (220°C).
- In a large saucepan, melt the butter over medium heat. Add the flour, salt, pepper, onion powder, garlic powder, and dried thyme. Stir constantly until the mixture becomes a smooth paste.
- Gradually whisk in the chicken broth and milk, ensuring there are no lumps. Continue cooking and stirring until the mixture thickens.
- Add the cooked chicken and mixed vegetables to the sauce, stirring until everything is well combined. Remove the saucepan from heat.
- Roll out the pie crusts on a lightly floured surface. Using a round cutter or a glass, cut out circles that will fit into the cups of a muffin tin.
- Place each circle into the cups of a greased muffin tin, pressing them against the bottom and sides.
- Spoon the chicken and vegetable mixture into each cup, filling them almost to the top.
- Cut additional circles for the pie crust tops or create a lattice pattern. Seal the edges by pressing the top and bottom crusts together.
- Optional: Brush the tops of the mini pot pies with an egg wash for a golden finish.
- Bake in the preheated oven for 20-25 minutes or until the crust is golden brown.
- Allow the mini chicken pot pies to cool for a few minutes before serving.
Enjoy these adorable and delicious mini chicken pot pies as a perfect appetizer, snack, or meal!
