Creamy Chicken Pies
Perfectly flaky and irresistibly hearty, these Creamy Chicken Pies are the ultimate comfort food wrapped up in individual portions! Tender shredded chicken and a medley of colorful vegetables are enveloped in a rich, velvety sauce made from scratch with chicken broth and heavy cream, all seasoned to perfection with garlic and onion powders. Encased in golden, buttery pie crusts, these mini pies are baked to crisp, flaky perfection, making them ideal for everything from weeknight dinners to on-the-go lunches. Featuring an appealing balance of creamy, savory filling and delicate pastry, this recipe is quick to prepare with minimal prep time and uses convenient refrigerated pie crusts to keep things simple and stress-free. Serve these delightful handheld pies warm for a comforting meal that will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 2 cups Chicken breast, cooked and shredded
- 4 tablespoons Butter
- 4 tablespoons All-purpose flour
- 1.5 cups Chicken broth
- 0.5 cups Heavy cream
- 1 cup Frozen mixed vegetables (peas, carrots, corn)
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 packages Refrigerated pie crusts
- 1 large Egg, beaten (for egg wash)
Instructions
Preheat your oven to 375°F (190°C).
In a large pan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to create a roux.
Gradually whisk in the chicken broth, ensuring no lumps form. Simmer for 2-3 minutes until thickened.
Stir in the heavy cream, followed by the garlic powder, onion powder, salt, and pepper. Mix until smooth.
Add the shredded chicken and frozen mixed vegetables to the sauce. Mix well and remove from heat to cool slightly.
Roll out the pie crusts on a floured surface. Using a round cutter or bowl (approximately 5-6 inches in diameter), cut out circles to form the pie bases. Re-roll scraps as needed.
Place one circle of dough into each cavity of a standard muffin tin, pressing lightly to line the bottoms and sides.
Spoon the creamy chicken filling into each dough-lined cavity, ensuring it’s evenly distributed.
Cut smaller circles from the remaining dough to form the pie tops. Place them on top of the filling and press the edges to seal. Use a fork to crimp the edges for a decorative finish.
Brush the tops with the beaten egg and cut small slits in the center of each pie to allow steam to escape.
Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and crispy.
Let the pies cool for 5-10 minutes before carefully removing them from the muffin tin. Serve warm and enjoy!
Nutrition Facts
Calories |
710 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.3 g | 55% | |
| Saturated Fat | 18.3 g | 91% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 143 mg | 48% | |
| Sodium | 982 mg | 43% | |
| Total Carbohydrate | 47.2 g | 17% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 3.4 g | ||
| Protein | 33.5 g | 67% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 42 mg | 3% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 404 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
