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Mini Chicken Pot Pies: Comfort in a Bite-Sized Package

There’s something undeniably comforting about a warm, savory pot pie. But sometimes, a full-size pie can feel like too much work or too many leftovers. That’s where mini chicken pot pies come in—perfectly portioned, adorable, and just as flavorful as the classic. With a flaky golden crust and a creamy filling packed with tender chicken and vegetables, these little pies are a hit for weeknight dinners, meal prep, or even parties. Here’s a step-by-step guide to making your own.

Ingredients

For the Filling:

• 2 cups cooked chicken, diced (rotisserie chicken works perfectly)
• 1 cup carrots, diced
• 1 cup frozen peas
• 1 cup potatoes, diced
• ½ cup onions, finely chopped
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• ½ cup milk or cream
• Salt and pepper to taste
• ½ teaspoon garlic powder
• ½ teaspoon dried thyme (optional)

For the Crust:

• 1 package of refrigerated pie crusts (or homemade)
• 1 egg, beaten (for egg wash)

Equipment Needed:

• Muffin tin or mini tart pans
• Medium saucepan
• Wooden spoon or spatula
• Rolling pin (if using homemade dough)

Step-by-Step Method

Step 1: Preheat the Oven

Preheat your oven to 375°F (190°C). This ensures the mini pies bake evenly and the crust becomes beautifully golden.

Step 2: Prepare the Filling

1. In a medium saucepan, melt the butter over medium heat.
2. Add the onions, carrots, and potatoes. Sauté for about 5–7 minutes until the onions become translucent and the vegetables slightly soften.
3. Sprinkle the flour over the vegetables and stir continuously for 1–2 minutes. This creates a roux that will thicken the filling.
4. Gradually pour in the chicken broth while stirring to prevent lumps.
5. Add milk or cream and continue stirring until the mixture thickens, about 3–5 minutes.
6. Stir in the cooked chicken, peas, garlic powder, thyme, salt, and pepper.
7. Remove from heat and let the filling cool slightly. Cooling prevents the crust from becoming soggy.

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