Easy Mini Chicken Pot Pies
Ingredients:
For the Filling:
2 cups cooked chicken, diced (rotisserie chicken works great)
1 cup frozen peas and carrots
1/2 cup frozen corn
1/2 cup onion, finely chopped
2 cloves garlic, minced
1 cup chicken broth
1 cup heavy cream
1/4 cup all-purpose flour
2 tablespoons butter
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
Salt and black pepper, to taste
For the Pie Crust:
1 package (2 sheets) refrigerated pie crusts (or use homemade if preferred)
1 egg, beaten (for egg wash)
Directions:
Prepare the Filling:
In a large skillet, melt butter over medium heat. Add the chopped onion and garlic, and cook until softened, about 3-4 minutes.
Stir in the flour and cook for another 1-2 minutes to form a roux.
Gradually whisk in the chicken broth and heavy cream. Continue to cook, stirring frequently, until the mixture starts to thicken, about 5-7 minutes.
Add the cooked chicken, frozen peas and carrots, frozen corn, dried thyme, dried rosemary, salt, and black pepper. Stir to combine and cook for another 5 minutes until the mixture is heated through and slightly thickened.
Prepare the Pie Crust:
Preheat your oven to 375°F (190°C).
Roll out the pie crusts on a lightly floured surface. Use a round cutter or a glass to cut out circles that are slightly larger than your muffin tin cups.
Assemble the Mini Pies:
Lightly grease a muffin tin or use non-stick spray.
Gently press the pie crust circles into the muffin tin cups, making sure they cover the sides and bottom.
Spoon the chicken filling into each pie crust, filling them almost to the top.
Optional: Cut additional pie crust circles or strips to create a top crust. Place them over the filling and press the edges to seal. Alternatively, you can use a lattice pattern or simple pie crust tops.
Bake:
Brush the tops of the pies with the beaten egg for a golden finish.
Bake in the preheated oven for 20-25 minutes, or until the crust is golden brown and the filling is bubbling.
Cool and Serve:
Allow the mini pot pies to cool in the tin for 5 minutes before removing them.
Serve warm and enjoy!
Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes
Kcal: Approximately 300 kcal per mini pie (based on 12 servings) | Servings: 12 mini pies