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–+ servings

Mini Chicken Pot Pies

Delicious individual chicken pot pies filled with tender chicken, vegetables, and a creamy sauce, all encased in a flaky pastry crust.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Filling
  • 2 cups cooked chicken shredded
  • 1 cup frozen mixed vegetables peas, carrots, corn
  • 1/4 cup butter unsalted
  • 1/4 cup all-purpose flour
  • 1 cup chicken broth low sodium
  • 1/2 cup milk
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
Crust
  • 1 package pre-made pie crusts usually contains 2 crusts

Method
 

Prepare the Filling
  1. In a saucepan, melt the butter over medium heat. Stir in the flour to create a roux.
  2. Gradually whisk in the chicken broth and milk, cooking until the mixture thickens.
  3. Add the shredded chicken, mixed vegetables, garlic powder, onion powder, salt, and pepper. Stir to combine and remove from heat.
Prepare the Crust
  1. Preheat the oven to 400°F (200°C).
  2. Roll out the pie crusts on a floured surface and cut into circles to fit the muffin tin.
  3. Press the dough circles into the muffin tin cups.
Assemble and Bake
  1. Spoon the chicken filling into each crust-lined muffin cup.
  2. Cut out small circles from the remaining dough to create tops for the pies, and place them over the filling.
  3. Bake in the preheated oven for 20-25 minutes or until the crust is golden brown.
  4. Let cool slightly before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 18gSaturated Fat: 8gFiber: 2gSugar: 2g

Notes

These mini pot pies can be made ahead of time and frozen before baking. Just add a few extra minutes to the baking time if baking from frozen.

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