Description
Mini chicken pot pies are individual servings filled with a savory mixture of chicken, vegetables, and a creamy sauce, all encased in a flaky crust.
Ingredients
Scale
- 2 cups cooked chicken, diced
- 1 cup mixed vegetables (carrots, peas, corn)
- 1/2 cup onion, chopped
- 1/4 cup butter
- 1/4 cup flour
- 1 cup chicken broth
- 1/2 cup milk
- 1 teaspoon thyme
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 package refrigerated pie crusts
Instructions
- Preheat your oven to 425°F (220°C).
- In a skillet, melt butter and sauté the onions until soft.
- Add flour and stir for 1 minute.
- Gradually whisk in chicken broth and milk, cooking until thickened.
- Stir in chicken, mixed vegetables, thyme, salt, and pepper.
- Roll out pie crusts and cut into circles to fit muffin tins.
- Fill each crust with the chicken mixture.
- Cover with another circle of pie crust, seal edges.
- Make a small slit in the top crust for steam to escape.
- Bake for 20-25 minutes or until golden brown.
Notes
- Use leftover chicken for a quicker option.
- You can substitute vegetables based on your preference.
- Ensure the pie crusts are well-sealed to prevent filling from leaking.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 40mg
Keywords: mini chicken pot pies, chicken pot pie, comfort food, easy recipes