Here’s an easy, crowd-pleasing recipe for Mini Chicken Pot Pies — perfect for dinner, meal prep, or parties 🥧🐔
🥧 Mini Chicken Pot Pies (Makes 8–12)
🛒 Ingredients
Filling
- 2 cups cooked chicken, diced or shredded (rotisserie works great)
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- ⅓ cup butter
- ⅓ cup all-purpose flour
- 1½ cups chicken broth
- ½ cup milk or cream
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- Optional: thyme or parsley
Crust
- 2 refrigerated pie crusts
or puff pastry or biscuit dough
Egg wash (optional)
- 1 egg + 1 tbsp water
🔪 Instructions
- Preheat oven to 375°F (190°C). Grease a muffin tin.
- Make the filling
- Melt butter in a saucepan over medium heat.
- Whisk in flour; cook 1 minute.
- Slowly add broth and milk, whisking until thick.
- Season and stir in chicken and vegetables. Remove from heat.
- Prepare crusts
- Cut circles large enough to line muffin cups.
- Press dough into each cup.
- Fill & top
- Spoon filling into crusts.
- Add smaller dough circles or strips on top. Seal edges.
- Brush with egg wash (optional).
- Bake 20–25 minutes, until golden brown.
- Cool 5 minutes, then remove and serve warm.
🌟 Tips & Variations
- Extra creamy: Use heavy cream instead of milk
- Cheesy: Add ½ cup shredded cheddar
- No crust top: Leave open-faced for faster baking
- Freezer-friendly: Freeze unbaked, then bake from frozen (+10 min)
If you want, I can:
- Adjust this for air fryer
- Make it kid-friendly
- Convert it to gluten-free
- Scale it for a party tray
Just tell me 😊
