Irresistible Mini Chicken Pot Pies in Just 30 Minutes
Mini chicken pot pies are a comforting and easy-to-make dish, perfect for gatherings or a cozy meal. These individual-sized pies feature a creamy chicken and vegetable filling encased in flaky pastry.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 mini pies 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 package refrigerated pie crusts (2 crusts)
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet, melt butter over medium heat. Sauté onions and celery until soft.
- Stir in flour and cook for 1 minute.
- Gradually add chicken broth and milk, stirring until thickened.
- Mix in chicken, vegetables, salt, and pepper. Cook for 2 minutes.
- Roll out pie crusts and cut into circles to fit muffin tins.
- Press dough into greased muffin tins and fill with chicken mixture.
- Top with additional pie crust circles, sealing edges.
- Cut small slits in the top crusts for venting.
- Bake for 20-25 minutes until golden brown.
Notes
- Use rotisserie chicken for quicker prep.
- Substitute puff pastry for a different texture.
- Freeze unbaked pies for later use.
Nutrition
- Serving Size: 1 mini pie
- Calories: 280
- Sugar: 2g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 35mg