Easy Mini Chicken Pot Pies (Print version)
Creamy chicken and vegetables baked inside flaky golden mini crusts. A comforting dinner made easy with store-bought dough and leftover chicken.
# Ingredients:
For the filling
01 -
2 cups (300 g) cooked chicken, diced small
02 -
1 1/2 cups frozen mixed vegetables (carrots, peas, corn)
03 -
2 tablespoons unsalted butter
04 -
2 tablespoons all-purpose flour
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1 cup whole milk
06 -
1/2 cup low-sodium chicken broth
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1/2 teaspoon kosher salt
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1/4 teaspoon black pepper
09 -
1/3 cup freshly grated parmesan cheese
For the crust and assembly
10 -
2 sheets refrigerated pie crust dough
11 -
1 large egg
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1 tablespoon water
13 -
Nonstick cooking spray
# Instructions:
01 -
Melt butter in a medium saucepan over medium heat. Whisk in flour and cook for one minute. Stir in milk, chicken broth, salt, and pepper. Simmer until thick enough to coat a spoon, about 4 to 5 minutes. Fold in chicken, vegetables, and parmesan. Remove from heat.
02 -
Preheat the oven to 400°F (200°C). Spray a 12-cup muffin tin generously with nonstick spray. Unroll the pie dough and cut twelve 4-inch rounds for the bases. Press one round into each cup.
03 -
Spoon about two tablespoons of filling into each dough-lined cup. Cut twelve 3-inch rounds from the remaining dough for lids. Place a lid on each pie and pinch the edges to seal.
04 -
Whisk egg with water and brush lightly over each top crust. Use a sharp knife to cut a small slit in the center of each pie so steam can escape.
05 -
Bake in the center of the oven until the crusts are deep golden and the filling bubbles, 20 to 25 minutes. Cool in the tin for 5 minutes, then run a knife around the edges and lift out. Serve warm.
# Good to know:
01 -
Best served warm while the crust is crisp.
02 -
Filling can be made a day ahead and refrigerated.