Mini Chicken Pot Pies
Mini Chicken Pot Pies
Ingredients
For the Creamy Filling Base
- 1/4 cup unsalted butter
- 1 white onion, small, chopped
- 1/4 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1 1/2 cups chicken broth
- 1/2 cup whole milk
Main Filling Components
- 2 cups cooked chicken, shredded
- 1 1/2 cups frozen mixed vegetables, thawed (corn, peas, carrots, green beans)
For the Crust
- 2 refrigerated pie crusts, store-bought
Instructions
- 1
Melt the unsalted butter in a large skillet or saucepan over medium heat. Add the chopped white onion and sauté until softened, about 3 to 5 minutes.
⏱️ 5 min
- 2
Sprinkle the all-purpose flour over the softened onions. Stir constantly for 1 to 2 minutes to create a roux, cooking out the raw flour taste. Season with kosher salt and freshly ground black pepper.
⏱️ 3 min
- 3
Gradually whisk in the chicken broth, stirring constantly to prevent lumps. Bring the mixture to a simmer and cook, stirring occasionally, until it thickens to a gravy-like consistency, about 3 to 5 minutes.
⏱️ 5 min
- 4
Stir in the whole milk, shredded cooked chicken, and thawed frozen mixed vegetables. Continue to cook for another 2 to 3 minutes, or until the filling is heated through and well combined. Remove from heat.
⏱️ 3 min
- 5
Preheat your oven to 375°F (190°C). Lightly grease a standard 12-cup muffin tin.
⏱️ 2 min•🌡️ 375
- 6
Unroll the refrigerated pie crusts onto a clean surface. Using a round cookie cutter or the rim of a drinking glass (approximately 3 to 3 1/2 inches in diameter), cut out 12 circular pieces for the bottom crusts. Gather any remaining scrap pieces of pie crust and gently press them together to form a rough ball; set aside for the top crusts.
⏱️ 5 min
- 7
Gently press one circular pie crust into each cup of the prepared muffin tin, forming the bottom and sides of the mini pie. Ensure the crust comes up the sides of each cup.
⏱️ 3 min
- 8
Spoon a generous amount of the prepared chicken and vegetable filling into each crust-lined muffin cup, filling them almost to the top.
⏱️ 2 min
- 9
Take the reserved scrap pieces of pie crust. You can either cut them into smaller shapes or simply tear off small pieces and place them loosely on top of each filled cup to create a rustic top crust. Alternatively, cut out smaller circles for a more uniform look.
⏱️ 2 min
- 10
Bake in the preheated oven for 20 to 25 minutes, or until the crusts are golden brown and the filling is bubbly. Let the mini pot pies cool in the muffin tin for a few minutes before carefully removing them to a wire rack. Serve warm.
⏱️ 25 min•🌡️ 375
Kitchen Tools
Nutrition Facts (per serving)
Mini Chicken Pot Pies
Ingredients
For the Creamy Filling Base
- 1/4 cup unsalted butter
- 1 white onion, small, chopped
- 1/4 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1 1/2 cups chicken broth
- 1/2 cup whole milk
Main Filling Components
- 2 cups cooked chicken, shredded
- 1 1/2 cups frozen mixed vegetables, thawed (corn, peas, carrots, green beans)
For the Crust
- 2 refrigerated pie crusts, store-bought
Instructions
- 1
Melt the unsalted butter in a large skillet or saucepan over medium heat. Add the chopped white onion and sauté until softened, about 3 to 5 minutes.
⏱️ 5 min - 2
Sprinkle the all-purpose flour over the softened onions. Stir constantly for 1 to 2 minutes to create a roux, cooking out the raw flour taste. Season with kosher salt and freshly ground black pepper.
⏱️ 3 min - 3
Gradually whisk in the chicken broth, stirring constantly to prevent lumps. Bring the mixture to a simmer and cook, stirring occasionally, until it thickens to a gravy-like consistency, about 3 to 5 minutes.
⏱️ 5 min - 4
Stir in the whole milk, shredded cooked chicken, and thawed frozen mixed vegetables. Continue to cook for another 2 to 3 minutes, or until the filling is heated through and well combined. Remove from heat.
⏱️ 3 min - 5
Preheat your oven to 375°F (190°C). Lightly grease a standard 12-cup muffin tin.
⏱️ 2 min•🌡️ 375 - 6
Unroll the refrigerated pie crusts onto a clean surface. Using a round cookie cutter or the rim of a drinking glass (approximately 3 to 3 1/2 inches in diameter), cut out 12 circular pieces for the bottom crusts. Gather any remaining scrap pieces of pie crust and gently press them together to form a rough ball; set aside for the top crusts.
⏱️ 5 min - 7
Gently press one circular pie crust into each cup of the prepared muffin tin, forming the bottom and sides of the mini pie. Ensure the crust comes up the sides of each cup.
⏱️ 3 min - 8
Spoon a generous amount of the prepared chicken and vegetable filling into each crust-lined muffin cup, filling them almost to the top.
⏱️ 2 min - 9
Take the reserved scrap pieces of pie crust. You can either cut them into smaller shapes or simply tear off small pieces and place them loosely on top of each filled cup to create a rustic top crust. Alternatively, cut out smaller circles for a more uniform look.
⏱️ 2 min - 10
Bake in the preheated oven for 20 to 25 minutes, or until the crusts are golden brown and the filling is bubbly. Let the mini pot pies cool in the muffin tin for a few minutes before carefully removing them to a wire rack. Serve warm.
⏱️ 25 min•🌡️ 375