Mini Chicken Pot Pies
Turn a classic comfort food into a bite-sized delight with these Mini Chicken Pot Pies! Perfectly flaky pie crusts encase a rich and creamy filling made with tender shredded chicken, vibrant mixed vegetables, and a touch of aromatic thyme. This recipe uses a simple homemade roux to create a luscious sauce that ties the ingredients together beautifully. Made conveniently in a muffin tin, these miniature pot pies are ideal for portion control, quick weeknight dinners, or even as an eye-catching appetizer at gatherings. With just 15 minutes of prep time and a golden egg-wash finish, these handheld pot pies are as easy as they are irresistible. Serve them warm and watch them disappear!
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Recipe Information
Ingredients
- 2 cups Cooked chicken (shredded or diced)
- 1 cup Frozen mixed vegetables (peas, carrots, corn, and green beans)
- 4 tablespoons Unsalted butter
- 4 tablespoons All-purpose flour
- 1.5 cups Chicken broth
- 0.5 cups Whole milk
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Dried thyme
- 2 pieces Refrigerated pie crusts (unrolled)
- 1 large Egg (for egg wash)
- 1 tablespoon Water (for egg wash)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a standard muffin tin and set it aside.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.
Slowly whisk in the chicken broth and milk, making sure there are no lumps. Let the mixture simmer for 3-4 minutes until it thickens.
Stir in the salt, black pepper, and dried thyme, followed by the shredded chicken and mixed vegetables. Cook for an additional 2 minutes to combine. Remove from heat and set the filling aside to cool slightly.
Unroll the refrigerated pie crusts on a lightly floured surface. Using a 4-inch round cutter, cut out 12 circles from the pie crusts. Gently press 6 of the circles into the prepared muffin tin to form the bottom crusts.
Spoon the chicken and vegetable filling evenly into each crust-lined muffin cup, making sure not to overfill.
Place the remaining 6 pie crust circles over the filled muffin cups. Use your fingers or a fork to seal the edges of the top and bottom crusts together.
Whisk the egg and water together to create an egg wash. Brush the tops of the pies with the egg wash for a golden finish. Use a knife to cut a small slit in the top of each pie to allow steam to escape.
Bake in the preheated oven for 20-25 minutes, or until the crusts are golden brown and the filling is bubbling.
Let the mini pot pies cool in the muffin tin for 5 minutes before carefully removing them. Serve warm and enjoy!
Nutrition Facts
Calories |
2142 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.3 g | 139% | |
| Saturated Fat | 49.1 g | 246% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 730 mg | 243% | |
| Sodium | 4169 mg | 181% | |
| Total Carbohydrate | 108.6 g | 39% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 18.3 g | ||
| Protein | 178.2 g | 356% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 343 mg | 26% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 2310 mg | 49% | |
*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.
