Mini Chicken Pot Pies
These mini chicken pot pies combine tender chicken, hearty vegetables, and a flaky crust, making them a comforting family meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 mini pot pies
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: None
Ingredients
- 1 cup cooked chicken, diced
- 1 cup mixed vegetables (carrots, peas, corn)
- 1/2 cup chicken broth
- 1/4 cup milk
- 1 tablespoon butter
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 package pre-made pie crusts
- 1 egg, beaten (for egg wash)
Instructions
- Preheat your oven to 400°F (200°C) to prepare for baking.
- Sauté the mixed vegetables in a saucepan over medium heat with melted butter for 2-3 minutes.
- Combine the chicken, chicken broth, milk, onion powder, garlic powder, salt, and pepper, and cook until heated through.
- Prepare the pie crusts by rolling them out and cutting into small circles for the muffin tin.
- Fill each muffin tin cup with a circle of crust and add the chicken mixture.
- Seal each cup with another circle of pie crust, crimping the edges with a fork.
- Add an egg wash on top for a golden finish.
- Bake for 20-25 minutes until the crust is golden brown and flaky.
- Cool slightly before serving.
Notes
Don’t overfill the crusts to avoid spillage, and let the pies cool slightly before serving for the best texture.