Here’s a simple and delicious recipe for mini chicken pot pies:
Ingredients:
For the Filling:
2 cups cooked, shredded chicken (rotisserie chicken works great)
1 cup frozen peas and carrots (or a mix of your favorite vegetables)
1/2 cup diced onion
2 cloves garlic, minced
1/4 cup butter
1/4 cup all-purpose flour
1 cup chicken broth
1/2 cup milk
1 teaspoon dried thyme
Salt and pepper to taste
For the Crust:
1 package refrigerated pie crusts (or homemade if you prefer)
1 egg, beaten (for egg wash)
Instructions:
Prepare the Filling:
In a large skillet, melt the butter over medium heat.
Add the onion and garlic, and cook until softened, about 2-3 minutes.
Stir in the flour and cook for another minute, until the mixture is lightly browned.
Gradually whisk in the chicken broth and milk, and continue to cook, stirring constantly, until the sauce is thickened and smooth.
Add the chicken, peas, and carrots. Stir until everything is well combined and heated through.
Season with thyme, salt, and pepper to taste. Remove from heat and set aside.
Prepare the Crust:
Preheat your oven to 400°F (200°C).
Roll out the pie crusts on a lightly floured surface. Use a round cutter or the rim of a glass to cut out circles that are slightly larger than the cups of a muffin tin.
Assemble the Pies:
Press the pie crust circles into the muffin tin cups, forming a little cup shape.
Spoon the chicken filling evenly into each pie crust cup.
If you have extra pie crust, you can cut out small circles or strips to place on top of the pies for a more decorative finish.
Brush the tops of the pies with the beaten egg to give them a golden color.
Bake:
Bake in the preheated oven for 15-20 minutes, or until the crusts are golden brown and the filling is bubbly.
Allow the pies to cool for a few minutes before serving.
Enjoy your mini chicken pot pies! They’re perfect for a cozy meal or for sharing with friends and family.
