Description
Easy Mini Chicken Pot Pies are individual-sized savory pies filled with creamy chicken and vegetables, wrapped in a flaky crust—perfect for weeknight dinners, parties, or meal prep.
Ingredients
Scale
- 2 cups cooked chicken, shredded or diced
- 1 cup frozen mixed vegetables (peas, carrots, corn, etc.)
- 1/3 cup onion, diced
- 1/3 cup celery, diced
- 2 tablespoons butter
- 1/4 cup all-purpose flour
- 1 cup chicken broth
- 1 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme (optional)
- Salt and pepper to taste
- 1 package refrigerated pie crusts (or homemade)
- 1 egg (for egg wash, optional)
Instructions
- Preheat oven to 425°F (220°C).
- In a skillet, melt butter over medium heat. Add onion and celery; cook until soft (3–4 minutes).
- Stir in flour and cook for 1 minute, forming a roux.
- Gradually whisk in chicken broth and milk. Cook until thickened (3–5 minutes).
- Add cooked chicken, vegetables, garlic powder, thyme (if using), salt, and pepper. Mix and remove from heat.
- Roll out the pie crust and cut into 4–5 inch circles. Press into muffin tin cups.
- Spoon filling into each crust. Optional: top with dough shapes or another crust layer.
- Brush tops with beaten egg for golden finish.
- Bake for 15–20 minutes until crust is golden and filling is bubbly.
- Let cool slightly before serving.
Notes
- You can freeze unbaked pies and bake from frozen, adding extra time.
- Swap chicken with turkey or mushrooms for variation.
- Use puff pastry or biscuit dough as a crust alternative.
Nutrition
- Serving Size: 1 mini pie
- Calories: 280
- Sugar: 2g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 55mg
Keywords: mini chicken pot pies, easy pot pie recipe, individual savory pies, muffin tin pot pie