Mini Chicken Pot Pies
These mini chicken pot pies feature tender chicken, mixed vegetables, and a savory creamy filling encased in a flaky crust, perfect for cozy family dinners.
Ingredients
For the Filling
- 1 tablespoon Olive oil Can be substituted with butter for a richer flavor.
- 1 cup Diced chicken Cooked or rotisserie chicken works well.
- 1 cup Mixed vegetables Frozen or fresh carrots, peas, and corn.
- 2 tablespoons All-purpose flour Can use whole wheat flour as a healthier option.
- 1 cup Chicken broth Low-sodium broth is preferable.
- 1/2 cup Milk Alternative options include almond or oat milk.
- 1 teaspoon Salt Adjust according to preference.
- 1/2 teaspoon Black pepper Freshly ground is ideal for flavor.
For the Crust
- 1 package Refrigerated pie crusts You can make it from scratch if preferred.
- 1 unit Egg, beaten for egg wash Adds a beautiful golden finish.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a skillet, heat the olive oil over medium heat. Add the diced chicken and cook until browned.
- Stir in the mixed vegetables and cook for an additional 2-3 minutes until slightly tender.
- Sprinkle the flour over the chicken mixture until well combined, then gradually pour in the chicken broth and milk. Cook until the mixture thickens.
- Add the salt and pepper, then remove from heat.
Assembly
- Roll out the pie crusts and cut them into small circles appropriate for your baking dishes.
- Place dollops of the chicken and vegetable mixture into each pie crust.
- Top your filled bowls with another circle of pie crust, sealing the edges and cutting a small slit on top for steam to escape.
- Brush the tops with the beaten egg for a golden hue.
Baking
- Bake for 20-25 minutes or until golden brown.
Notes
To achieve perfect mini pot pies, ensure that the chicken is well-seasoned. Do not overcook the filling; it should be thick but not dry. Letting the mini pot pies rest for a few minutes after baking is recommended.