Easy Mini Chicken Pot Pies (Print Version)
Bite-sized pies with juicy chicken, crisp veggies, and a warm, golden crust—perfect comfort in every serving.
# Ingredients:
→ Filling
01 -
2 cups (300 g) cooked chicken, shredded or diced
02 -
1 cup (130 g) frozen mixed vegetables
03 -
1/3 cup (45 g) onion, diced
04 -
2 tablespoons (28 g) unsalted butter
05 -
2 tablespoons (16 g) all-purpose flour
06 -
1 cup (240 ml) chicken broth
07 -
1/2 cup (120 ml) milk
08 -
Salt, to taste
09 -
Black pepper, to taste
10 -
1/2 teaspoon (1.5 g) garlic powder (optional)
→ Crust and Topping
11 -
1 package refrigerated pie crusts or puff pastry, thawed
12 -
1 egg, beaten
# Instructions:
01 -
Preheat the oven to 190°C. Grease a muffin tin or line with silicone baking cups.
02 -
Melt butter in a skillet over medium heat. Add diced onion and sauté for 2 to 3 minutes until softened.
03 -
Sprinkle flour into the pan and stir for 1 minute to form a roux. Gradually whisk in chicken broth and milk, stirring until the mixture is smooth.
04 -
Cook and stir until thickened, about 3 to 4 minutes. Add cooked chicken, frozen vegetables, salt, pepper, and garlic powder. Mix thoroughly and remove from heat.
05 -
Roll out the pie crust and cut circles large enough to line each muffin cup, allowing some overhang.
06 -
Press the pastry circles into the muffin cups. Fill each shell with the chicken mixture.
07 -
Cut smaller rounds from the pastry for the tops. Place over the filling, seal edges, and make a small slit in the center of each pie for venting.
08 -
Brush tops with beaten egg for a golden crust.
09 -
Bake for 20 to 25 minutes, or until pastry is golden brown. Allow to cool briefly before serving.
# Notes:
01 -
Ensure the filling is thickened before assembling to prevent a soggy crust.