Mini Chicken Pot Pies

Mini Chicken Pot Pies: A Bite-Sized Comfort Classic You’ll Love

When it comes to comfort food, few dishes rival the heartwarming goodness of a chicken pot pie. But what if you could enjoy that same creamy, savory flavor in a bite-sized, perfectly portioned form? Enter Mini Chicken Pot Pies — flaky, golden, and filled with tender chicken and vegetables in a rich, creamy sauce. These little pies are perfect for parties, family dinners, or even meal prep.

Let’s dive into this delicious recipe and walk through every step to make your own mini chicken pot pies at home.

🥧 Ingredients You’ll Need

For the Filling:

• 1 ½ cups cooked chicken, diced or shredded
• 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• ¾ cup chicken broth
• ½ cup milk (whole milk or cream for extra richness)
• Salt and pepper to taste
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon dried thyme (optional)

For the Crust:

• 1 package refrigerated pie crusts (2 crusts)
  (Or you can use puff pastry or biscuit dough for a fluffier version.)
• Nonstick cooking spray or melted butter for greasing

🧑‍🍳 Step-by-Step Method

Step 1: Prepare the Filling

1. In a medium saucepan, melt the butter over medium heat.
2. Add the flour and whisk for about 1 minute to form a roux — this helps thicken the sauce.
3. Slowly pour in the chicken broth while whisking to prevent lumps.
4. Add the milk and continue stirring until the mixture thickens into a smooth, creamy sauce (about 3–4 minutes).
5. Season with salt, pepper, garlic powder, onion powder, and thyme.
6. Add the cooked chicken and frozen vegetables. Stir well until everything is evenly coated in the sauce.
7. Remove from heat and set aside to cool slightly while you prepare the crusts.

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