Mini Chicken Pot Pies

Turn a classic comfort food into a bite-sized delight with these Mini Chicken Pot Pies! Perfectly flaky pie crusts encase a rich and creamy filling made with tender shredded chicken, vibrant mixed vegetables, and a touch of aromatic thyme. This recipe uses a simple homemade roux to create a luscious sauce that ties the ingredients together beautifully. Made conveniently in a muffin tin, these miniature pot pies are ideal for portion control, quick weeknight dinners, or even as an eye-catching appetizer at gatherings. With just 15 minutes of prep time and a golden egg-wash finish, these handheld pot pies are as easy as they are irresistible. Serve them warm and watch them disappear!

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 6

Ingredients

• 2 cups Cooked chicken (shredded or diced)
• 1 cup Frozen mixed vegetables (peas, carrots, corn, and green beans)
• 4 tablespoons Unsalted butter
• 4 tablespoons All-purpose flour
• 1.5 cups Chicken broth
• 0.5 cups Whole milk
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Dried thyme
• 2 pieces Refrigerated pie crusts (unrolled)
• 1 large Egg (for egg wash)
• 1 tablespoon Water (for egg wash)

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a standard muffin tin and set it aside.

Step 2

In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.

Step 3

Slowly whisk in the chicken broth and milk, making sure there are no lumps. Let the mixture simmer for 3-4 minutes until it thickens.

Step 4

Stir in the salt, black pepper, and dried thyme, followed by the shredded chicken and mixed vegetables. Cook for an additional 2 minutes to combine. Remove from heat and set the filling aside to cool slightly.

Step 5

Unroll the refrigerated pie crusts on a lightly floured surface. Using a 4-inch round cutter, cut out 12 circles from the pie crusts. Gently press 6 of the circles into the prepared muffin tin to form the bottom crusts.

Step 6

Spoon the chicken and vegetable filling evenly into each crust-lined muffin cup, making sure not to overfill.

Step 7

Place the remaining 6 pie crust circles over the filled muffin cups. Use your fingers or a fork to seal the edges of the top and bottom crusts together.

Step 8

Whisk the egg and water together to create an egg wash. Brush the tops of the pies with the egg wash for a golden finish. Use a knife to cut a small slit in the top of each pie to allow steam to escape.

Step 9

Bake in the preheated oven for 20-25 minutes, or until the crusts are golden brown and the filling is bubbling.

Step 10

Let the mini pot pies cool in the muffin tin for 5 minutes before carefully removing them. Serve warm and enjoy!

Nutrition Facts

Serving size	1412.7 grams (1412.7g)

Amount per serving	% Daily Value*
Calories	2142

Total Fat 108.30g	139%
Saturated Fat 49.10g	246%
Polyunsaturated Fat 0.10g
Cholesterol 730mg	243%
Sodium 4169mg	181%
Total Carbohydrate 108.60g	39%
Dietary Fiber 10.30g	37%
Total Sugars 18.30g
Protein 178.20g	356%

Vitamin D 95IU	474%
Calcium 343mg	26%
Iron 13mg	73%
Potassium 2310mg	49%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.9%

Protein: 33.6%

Carbs: 20.5%