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Delicious Mini Chicken Pot Pies for Cozy Nights

These Mini Chicken Pot Pies offer a delightful, flaky crust filled with savory chicken and rich vegetables, making them a comforting dish for cozy gatherings.

Ingredients

  • 2 cups cooked chicken shredded
  • 1 cup frozen mixed vegetables
  • 1/3 cup butter
  • 1/3 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup milk
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 1 package of refrigerated pie crusts

Instructions

  • Preheat the oven to 425°F (220°C).
  • In a saucepan, melt the butter over medium heat.
  • Whisk in the flour and cook for 1-2 minutes, stirring constantly.
  • Gradually pour in the chicken broth and milk, whisking continuously.
  • Stir in the shredded chicken, frozen vegetables, thyme, salt, and pepper.
  • Roll out the pie crusts and cut them into circles to fit your muffin tin.
  • Place the circular crusts into the muffin tin, pressing down gently.
  • Fill the crusts with the chicken and vegetable mixture.
  • Cover the filled pies with another piece of crust, sealing the edges.
  • Cut a few slits in the tops of the crusts to allow steam to escape.
  • Bake for 20-25 minutes or until the crust is golden brown.
  • Let the mini pot pies cool for a few minutes before serving.