Mini chicken pot pies

Title: Mini Chicken Pot Pies


For the Filling:

  • 1 cup cooked chicken, shredded or diced
  • 1 cup frozen mixed vegetables (peas, carrots, corn, green beans), thawed
  • 1/3 cup butter
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried thyme
  • 1 3/4 cups chicken broth
  • 2/3 cup milk

For the Pastry:

  • 2 sheets refrigerated pie crusts or homemade pie crust
  • 1 egg (for egg wash)
  • Sesame seeds or poppy seeds (optional, for topping)


  1. Preheat Oven:
    • Preheat your oven to 425°F (220°C).
  2. Prepare Chicken Filling:
    • In a saucepan, melt butter over medium heat. Stir in the flour, salt, pepper, and dried thyme until well combined to create a roux.
  3. Add Liquid Ingredients:
    • Gradually whisk in the chicken broth and milk. Continue stirring until the mixture thickens and becomes a smooth sauce.
  4. Combine Chicken and Vegetables:
    • Add the cooked chicken and thawed mixed vegetables to the sauce. Stir until the filling is well combined. Remove from heat.
  5. Roll Out Pie Crusts:
    • Roll out the pie crusts on a lightly floured surface. Using a round cutter or a glass, cut out circles that fit into the wells of a muffin tin.
  6. Line Muffin Tin:
    • Press each circle of pie crust into the wells of a greased muffin tin, forming mini pie crusts.
  7. Fill with Chicken Mixture:
    • Spoon the chicken and vegetable mixture into each mini pie crust, filling them almost to the top.
  8. Cover with Pie Crust:
    • Cut additional circles for the pie crust tops or create a lattice pattern. Place the circles or lattice on top of each mini pie, sealing the edges.
  9. Egg Wash and Optional Toppings:
    • Beat the egg and brush it over the tops of the mini pot pies. Sprinkle with sesame seeds or poppy seeds if desired.
  10. Bake:
    • Bake in the preheated oven for 15-20 minutes or until the crust is golden brown.
  11. Cool and Serve:
    • Allow the mini chicken pot pies to cool for a few minutes before carefully removing them from the muffin tin. Serve warm.

Time and Intensity:

  • Preparation Time: 20 minutes
  • Cooking Time: 15-20 minutes
  • Total Time: Approximately 35-40 minutes
  • Intensity: Moderate

Note: These mini chicken pot pies are perfect for parties, potlucks, or as a delightful appetizer. Feel free to customize the filling with your favorite herbs and spices for added flavor. Enjoy the comforting and individual-sized portions!

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