Mini Chicken Pot Pies
These Mini Chicken Pot Pies are exactly what weeknight dinners were made for. You get all the cozy, creamy, buttery goodness of a classic chicken pot pie, just shrunk down into perfectly portioned little pies that bake up golden in a regular muffin tin. These little guys are loaded with tender shredded chicken, sweet peas and carrots, and a rich, savory gravy tucked inside a flaky, golden crust. They freeze beautifully, reheat like a dream, and always disappear fast whenever I set a tray of them on the table.
Equipment
- 12-cup muffin pan For baking the mini pot pies
- Rolling Pin For rolling out cold pie dough evenly
- Round Biscuit Cutter Set For cutting perfectly sized top and bottom crust circles
- Large skillet For cooking the vegetables and making the gravy
- Pastry brush For applying egg wash to the crust
- Mixing bowls For preparing ingredients
- Wire cooling rack For cooling the baked mini pot pies
- Instant-read meat thermometer (Optional) For checking chicken doneness and filling temperature
- Baking sheet Placed under the muffin tin to catch drips
Ingredients
- 4 refrigerated pie crusts or 2 boxes of the standard 2-pack
- 4 tablespoons unsalted butter
- 1 small yellow onion finely diced
- 2 medium carrots peeled and diced
- 2 stalks celery diced
- 2 cloves garlic minced
- 1/3 cup all purpose flour
- 1 3/4 cups chicken broth
- 2/3 cup whole milk or heavy cream
- 2 cups cooked shredded chicken rotisserie chicken works great
- 3/4 cup frozen peas
- 1/2 cup frozen corn kernels
- 1/2 teaspoon dried thyme
- 1/2 teaspoon poultry seasoning
- salt and black pepper to taste
- 1 large egg beaten with 1 tablespoon water, for egg wash
Instructions
- Preheat oven to 400°F and grease a 12 cup muffin pan with nonstick spray.
- Melt butter in a skillet over medium heat. Cook onion, carrots, and celery for 5-6 minutes until softened. Add garlic and cook 30 seconds until fragrant.
- Sprinkle flour over vegetables and stir for 1 minute. Slowly whisk in chicken broth, then milk or cream, and simmer for 4-5 minutes until thickened.
- Stir in shredded chicken, peas, corn, thyme, poultry seasoning, salt, and pepper. Cook for 2-3 minutes until heated through. Let filling cool for 10 minutes.
- On a floured surface, roll out pie crusts. Cut 12 bottom circles (4 inches) and 12 top circles (3 inches) using biscuit cutters.
- Press larger circles into muffin cups. Spoon 2-3 tablespoons of filling into each. Top with smaller circles, pinch edges to seal, and cut slits for steam.
- Brush tops with egg wash. Bake for 20-25 minutes until golden brown and bubbling. Cool for 5 minutes before removing from pan.
Notes
- Keep your pie dough cold. Warm dough is harder to work with and won't puff up as nicely in the oven.
- Don't skip cooling the filling before assembly, since hot filling can make the bottom crust soggy.
- Avoid overfilling the cups, or the filling will bubble over and stick to the pan.
- Use a fork to double check your seal around the edges so the filling stays put while baking.
- Place the muffin tin on a baking sheet to catch any drips and make cleanup easier.
- Swap the pie crust for canned biscuit dough for a softer, breadier top.
- Use turkey instead of chicken to use up Thanksgiving leftovers.
- Stir in a handful of shredded cheddar cheese for a cheesy twist.
- Add diced potatoes to the filling for a heartier, more filling bite.
- Use puff pastry instead of pie crust for an extra flaky, buttery topping.
- Refrigerate leftovers in an airtight container for up to 4 days.
- Freeze fully cooled, baked pies in a single layer, then transfer to a freezer bag for up to 3 months.
- Reheat refrigerated pies in a 350°F oven for 12 to 15 minutes, until warmed through.
- Reheat frozen pies directly from the freezer at 350°F for 25 to 30 minutes. Avoid microwaving if possible, since it can make the crust soggy.
Nutrition
Serving: 1mini pot pieCalories: 260kcalCarbohydrates: 19gProtein: 9gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 35mgSodium: 380mgPotassium: 180mgFiber: 1gSugar: 3gVitamin A: 45IUVitamin C: 4mgCalcium: 4mgIron: 8mg
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