Description
These individual-sized chicken pot pies are the perfect cozy meal with a flaky, buttery crust and a creamy filling of chicken, veggies, and savory sauce. Simple to make and comforting, they're great for any day of the week.
Ingredients
2 cups cooked chicken, shredded
1 cup frozen mixed vegetables (carrots, peas, corn, etc.)
1/4 cup butter
1/4 cup all-purpose flour
1 cup chicken broth
1/2 cup milk
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
1 package refrigerated pie crusts (usually comes with 2 crusts)
1 egg (for egg wash)
Instructions
- Preheat your oven to 375°F (190°C) and grease a muffin tin or mini pie dishes.
- In a large saucepan, melt the butter over medium heat. Add the flour and whisk constantly for 1-2 minutes to make a roux.
- Slowly add the chicken broth and milk, whisking continuously to avoid lumps. Bring the mixture to a simmer and cook until the sauce thickens, about 5 minutes.
- Stir in the garlic powder, onion powder, salt, pepper, cooked chicken, and mixed vegetables. Cook for an additional 2-3 minutes to heat through. Remove from heat.
- Unroll the pie crusts and cut out circles large enough to fit into the muffin tin cups. Press the dough into each cup to form the base of the pie.
- Spoon the chicken mixture into each pie crust, filling them evenly.
- Top each mini pie with another pie crust circle and pinch the edges together to seal. Cut a small slit in the center of each top crust for ventilation.
- Brush the tops of the pies with a beaten egg for a golden finish.
- Bake for 20-25 minutes, or until the crusts are golden brown and the filling is bubbling.
- Let the mini pies cool for a few minutes before serving.
Notes
For a vegetarian version, skip the chicken and use mushrooms, spinach, or other vegetables for the filling.
For extra creamy pies, add shredded cheese (cheddar or mozzarella) to the filling.
Try mixing fresh herbs like thyme or rosemary into the pie crust for additional flavor.
Add a pinch of cayenne pepper or chopped green chilies for a spicy kick.
To store, keep the pies in an airtight container in the fridge for up to 3 days. Reheat in a 350°F (175°C) oven for 10-15 minutes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 60mg
