Easy Mini Chicken Pot Pies

The coziest, flakiest mini pies—packed with creamy chicken & veggies! Perfect for weeknights or parties.

🥧 Ingredients

For the Filling:

• 2 cups cooked chicken, shredded or diced (rotisserie works great!)

• 1 cup frozen mixed veggies (peas, carrots, corn, green beans)

• 1/3 cup (75g) butter

• 1/3 cup (40g) flour

• 1/3 cup (50g) diced onion

• 1/3 cup (50g) diced celery (optional)

• 1 3/4 cups (420ml) chicken broth

• 2/3 cup (160ml) milk

• 1 tsp garlic powder

• 1/2 tsp dried thyme

• Salt & pepper to taste

For the Crust:

• 1 package (14 oz) refrigerated pie crusts (or homemade)

• 1 egg + 1 Tbsp water (for egg wash, optional)

📝 Instructions

1. Make the Filling:

1. Sauté veggies: Melt butter in a skillet. Cook onion and celery (if using) for 3 mins until soft.

2. Make roux: Stir in flour, garlic powder, thyme, salt, and pepper. Cook 1 minute.

3. Add liquids: Gradually whisk in broth and milk. Simmer 3-5 mins until thickened.

4. Mix in chicken & veggies: Stir in chicken and frozen veggies. Remove from heat.

2. Assemble Pies:

1. Prep crusts: Unroll pie crusts and cut into 12 circles (use a 3.5″ cookie cutter or cup).

2. Fill muffin tin: Press circles into a greased 12-cup muffin tin.

3. Add filling: Spoon filling into each crust (leave 1/4″ space at top).

4. Top crusts: Cut smaller circles (or lattice strips) to cover. Crimp edges with a fork.

5. Egg wash: Brush tops with beaten egg + water for shine (optional).

3. Bake:

• 400°F (200°C) for 15-18 mins until golden brown. Cool 5 mins before serving.

✨ Pro Tips

✅ Time-saver: Use canned cream of chicken soup + 1/2 cup milk instead of roux.
✅ Freeze unbaked: Wrap pies tightly; bake from frozen (+5-10 mins).
✅ Make ahead: Filling keeps refrigerated for 3 days.

Why You’ll Love These:

• No pie dish needed—muffin tin does the work!

• Kid-friendly and perfect for lunchboxes.

• Crispy crust + creamy filling = comfort food magic.

Pair with a simple salad for a full meal. Don’t lose this recipe—it’s a keeper!