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Mini Chicken Pot Pies

Mini Chicken Pot Pies

Whipping up a batch of Mini Chicken Pot Pies is a fantastic way to enjoy a classic comfort food in a perfectly portioned, adorable package. This recipe is incredibly useful for busy weeknights, meal prep, or even for serving at small gatherings, offering all the savory goodness of traditional pot pie without the fuss.
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Prep Time 30 minutes
Cook Time 25 minutes
Servings: 12 mini pies
Course: Appetizer, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts cut into ½-inch cubes
  • 1 cup chopped yellow onion about 1 small onion
  • 1 cup chopped carrots about 2 medium carrots
  • ½ cup chopped celery about 2 stalks
  • 2 cloves garlic minced
  • ½ cup unsalted butter
  • ½ cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup milk whole or 2% recommended
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • salt and freshly ground black pepper to taste
  • 1 ½ cups frozen peas
  • 1 (14.1 ounce) package refrigerated pie crusts containing 2 crusts
  • 1 egg beaten (for egg wash)

Equipment

  • Large skillet
  • Dutch oven
  • 12-cup muffin tin
  • Round cookie cutter or glass
  • Smaller round cutter or glass
  • - Baking Sheet
  • Offset spatula or butter knife

Method
 

  1. Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
    1 tablespoon olive oil
  2. Add the cubed chicken and cook until browned on all sides and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside on a plate.
    1 pound boneless, skinless chicken breasts
  3. Add the chopped onion, carrots, and celery to the same skillet (add a touch more oil if needed). Cook, stirring occasionally, until the vegetables are softened, about 8-10 minutes.
    1 cup chopped yellow onion, 1 cup chopped carrots, ½ cup chopped celery
  4. Stir in the minced garlic and cook for another minute until fragrant.
    2 cloves garlic
  5. Melt the butter in the skillet with the softened vegetables.
    ½ cup unsalted butter
  6. Whisk in the flour until a thick paste (roux) forms. Cook for 1-2 minutes, stirring constantly, to cook out the raw flour taste.
    ½ cup all-purpose flour
  7. Gradually whisk in the chicken broth and milk, ensuring no lumps form. Bring the mixture to a simmer, stirring frequently, until the sauce thickens.
    2 cups chicken broth, 1 cup milk
  8. Stir in the dried thyme, rosemary, salt, and pepper. Taste and adjust seasoning as needed.
    1 teaspoon dried thyme, ½ teaspoon dried rosemary, salt
  9. Return the cooked chicken to the skillet with the thickened sauce.
    1 pound boneless, skinless chicken breasts
  10. Stir in the frozen peas. Cook for a few minutes until the peas are heated through and the filling is combined and warmed.
    1 ½ cups frozen peas
  11. Preheat your oven to 400°F (200°C).
  12. Lightly grease a 12-cup muffin tin.
  13. Unroll the refrigerated pie crusts onto a lightly floured surface. Using a round cookie cutter or a glass that is slightly larger than the opening of your muffin cups, cut out 12 circles for the bottoms of the pies. Gently press these circles into the bottom and up the sides of each muffin cup, creating a shell.
    1 (14.1 ounce) package refrigerated pie crusts
  14. Using a smaller round cutter or glass (or even the same one if it fits), cut out 6 circles from the second pie crust sheet for the tops. You can also cut out fun shapes if desired.
    1 (14.1 ounce) package refrigerated pie crusts
  15. Carefully spoon the chicken and vegetable filling into each pie crust-lined muffin cup, filling them about three-quarters full.
  16. Place one of the top crust circles (or shapes) over the filling in each muffin cup. Crimp the edges of the top crust to the bottom crust to seal them partially. You can also make a small slit in the top crust to allow steam to escape.
  17. Brush the tops of the mini pot pies with the beaten egg wash for a golden sheen.
    1 egg
  18. Place the muffin tin on a baking sheet (to catch any potential drips).
  19. Bake for 20-25 minutes, or until the crust is golden brown and the filling is bubbly.
  20. Let the mini pot pies cool in the muffin tin for about 5-10 minutes before carefully removing them. A small offset spatula or butter knife can help loosen them from the tin.

Notes

Once cooled completely, store leftover mini chicken pot pies in an airtight container in the refrigerator for up to 3-4 days. For longer storage, they can be frozen for up to 2-3 months. Reheat in a 350°F (175°C) oven for 10-15 minutes for best texture, or in the microwave on 50% power.
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