Print

Mini Chicken Pot Pies

Mini Chicken Pot Pies
Print Recipe

Mini Chicken Pot Pies are comforting handheld pies featuring tender chicken, mixed vegetables, and a creamy savory filling wrapped in a flaky golden crust. Perfectly portioned for easy serving, this recipe is versatile, simple to prepare with pantry staples, and ideal for cozy dinners, potlucks, or holiday meals.

Ingredients

Scale

Protein

  • 1 to 1.5 cups cooked chicken breast or thigh, shredded or diced

Vegetables

  • 1/2 cup peas
  • 1/2 cup diced carrots
  • 1/2 cup corn kernels
  • 1/2 cup diced onions
  • 1/2 cup diced celery

Roux Base

  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour (or gluten-free flour for GF)

Liquids

  • 1 1/2 cups chicken broth
  • 1 cup milk or cream (or almond/oat milk for dairy-free)

Crust

  • Puff pastry or pie crust (store-bought or homemade, gluten-free if needed), enough to line mini pie tins (about 1 package)

Seasonings

  • Salt, to taste
  • Black pepper, to taste
  • 1/2 teaspoon thyme
  • 1/4 teaspoon garlic powder

Optional for Egg Wash

  • 1 egg, beaten (for brushing crust)

Instructions

  1. Prepare the Filling: Sauté diced onions, carrots, and celery in butter over medium heat until tender. Stir in flour to form a roux and cook for 1-2 minutes. Gradually whisk in chicken broth and milk, continuing to stir until the sauce thickens. Fold in cooked chicken and mixed vegetables, then season with salt, pepper, thyme, and garlic powder to taste.
  2. Preheat and Prepare Crust: Preheat oven to 400°F (200°C). Roll out puff pastry or pie crust and cut into circles or squares sized to fit mini pie tins or muffin pan cups. Gently press crust pieces into each mold, trimming excess dough.
  3. Fill and Top the Pies: Spoon warm chicken filling into crust-lined cups, filling nearly to the top. Cover each with a second crust piece or a lattice design. Press edges firmly to seal and cut small slits in the top crust to allow steam to escape during baking.
  4. Bake to Golden Perfection: Place pies on a baking sheet and brush tops with beaten egg for a golden finish. Bake for 20-25 minutes until crusts are puffed and crisp. Allow pies to cool slightly before serving.

Notes

  • Use room temperature ingredients to help the filling combine smoothly and bake evenly.
  • Do not overfill the pies to prevent spills and maintain a neat appearance.
  • Make extra filling for use as a biscuit topping or soup base later.
  • Seal pie edges well using a fork or fingers to avoid leakage while baking.
  • Let pies cool slightly before eating to prevent burns and allow flavors to develop.

Nutrition

Keywords: Mini Chicken Pot Pies, handheld pot pies, comfort food, savory pies, easy dinner, party appetizers, gluten free pot pies

Find it online: https://dishesbylina.com/mini-chicken-pot-pies/