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mini chicken pot pies

Delicious mini chicken pot pies filled with tender chicken, vegetables, and a creamy sauce, all encased in a flaky crust.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the filling
  • 2 cups cooked chicken, shredded
  • 1 cup frozen mixed vegetables peas, carrots, corn
  • 1/3 cup onion, diced
  • 1/4 cup butter for sauce
  • 1/4 cup all-purpose flour
  • 1 cup chicken broth
  • 1/2 cup milk
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
For the crust
  • 1 package pre-made pie crusts usually contains 2 crusts

Method
 

Prepare the filling
  1. In a saucepan, melt the butter over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes.
  2. Stir in the flour and cook for 1 minute, stirring constantly.
  3. Gradually whisk in the chicken broth and milk, cooking until the mixture thickens, about 5 minutes.
  4. Add the shredded chicken, mixed vegetables, garlic powder, salt, and pepper. Stir to combine and remove from heat.
Assemble the pot pies
  1. Preheat the oven to 400°F (200°C).
  2. Roll out the pie crusts on a floured surface and cut out circles to fit the muffin tin cups.
  3. Place the crust circles into the muffin tin, pressing them into the bottom and sides.
  4. Fill each crust with the chicken filling, then cut smaller circles for the tops and place them over the filling.
  5. Seal the edges by crimping with a fork and cut small slits in the tops for steam to escape.
Bake
  1. Bake in the preheated oven for 20-25 minutes, or until the crust is golden brown.
  2. Allow to cool for a few minutes before serving.

Notes

These mini chicken pot pies can be made ahead of time and frozen before baking. Just add a few extra minutes to the baking time if baking from frozen.