MINI CHICKEN POT PIES

Of course! Mini Chicken Pot Pies are the ultimate individual comfort food. They’re adorable, perfectly portioned, and everyone gets their own golden-brown, flaky crust.

This recipe is straightforward and uses a hack—pre-made pie crust or puff pastry—to make it easy enough for a weeknight but impressive enough for company.

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MINI CHICKEN POT PIES

These little pies are filled with a creamy, savory chicken and vegetable filling, all wrapped in a buttery, flaky crust.

Yields: 6-8 mini pot pies
Prep time: 25 minutes
Cook time: 20-25 minutes

Ingredients

For the Filling:

· 2 tablespoons unsalted butter
· 1/2 cup finely diced yellow onion
· 1/2 cup finely diced celery
· 1/2 cup finely diced carrot
· 1 teaspoon minced garlic
· 1/3 cup all-purpose flour
· 2 cups chicken broth
· 1/3 cup whole milk or heavy cream
· 3 cups cooked and shredded chicken (rotisserie chicken is perfect!)
· 1 cup frozen peas (no need to thaw)
· 1 teaspoon dried thyme
· 1/2 teaspoon poultry seasoning (optional)
· Salt and freshly ground black pepper to taste
· 1 tablespoon fresh parsley, chopped (optional)

For the Assembly:

· 1 package (14.1 oz) refrigerated pie crusts (2 crusts), or 1 sheet of puff pastry
· 1 egg, beaten with 1 tablespoon water (for egg wash)

Instructions

Step 1: Prepare

1. Preheat your oven to 375°F (190°C). Take the pie crusts out of the fridge to soften according to package directions.
2. Lightly grease a standard 6-cup muffin tin.

Step 2: Make the Filling

1. In a large skillet or Dutch oven, melt the butter over medium heat. Add the onion, celery, and carrot and cook for 5-7 minutes, until softened.
2. Add the garlic and cook for another minute until fragrant.
3. Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.
4. Gradually whisk in the chicken broth and milk/cream, scraping up any browned bits from the bottom of the pan. Bring to a simmer, stirring constantly, until the sauce thickens.
5. Remove from heat. Stir in the shredded chicken, frozen peas, thyme, poultry seasoning, salt, and pepper. Taste and adjust seasoning. Stir in fresh parsley if using.

Step 3: Assemble the Mini Pies

1. Create the Bottom Crusts: Unroll the pie crusts on a lightly floured surface. Using a round cutter or a bowl, cut out circles that are about 1-1.5 inches larger in diameter than your muffin tin cups. (A 4.5 to 5-inch circle is usually perfect for a standard muffin tin).
2. Line the Tin: Gently press each circle down into a muffin cup, making sure it’s snug against the bottom and sides.
3. Fill ‘Em Up: Spoon the chicken pot pie filling into each crust-lined cup, filling them to the top.
4. Create the Top Crusts: Cut out slightly smaller circles (about 3.5-4 inches) from the remaining pie dough for the tops. You can also cut fun shapes with a knife or use a small cookie cutter for a vent.
5. Seal and Vent: Place a top crust circle over each filled cup. Use a fork to press and crimp the edges of the top and bottom crusts together to seal. Use a sharp knife to cut 2-3 small slits in the top of each pie to allow steam to escape.
6. Egg Wash: Brush the top of each mini pie lightly with the egg wash. This will give them a beautiful golden, shiny finish.

Step 4: Bake

1. Bake for 20-25 minutes, or until the crust is golden brown and the filling is bubbly.
2. Let the pies cool in the muffin tin for 10-15 minutes before carefully removing them. This allows the filling to set, making them much easier to handle.

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Key Secrets for Success

· Don’t Skip the Veggie Sauté: Cooking the onions, celery, and carrots first is essential for developing flavor and ensuring they are tender.
· Thickening the Filling: Cooking the flour with the butter and veggies (making a roux) is what creates a rich, creamy gravy that isn’t gloppy.
· Use a Rotisserie Chicken: This is the biggest time-saver and adds great flavor. You’ll need about half of a standard rotisserie chicken.
· Let Them Rest: The 10-minute cooling period is crucial. The filling will be molten lava right out of the oven.
· Get Creative with Tops: You can do a full top crust, a lattice top, or even just use small shapes (like leaves or circles) to partially cover the filling.

Variations & Tips

· Puff Pastry Version: Use thawed puff pastry for the tops only! It creates an incredibly flaky, buttery, and impressive top crust. (The bottom crust is better with a sturdier pie crust).
· Biscuit Topping: Skip the top pie crust and instead place a halved, canned buttermilk biscuit on top of each filled cup before baking.
· Other Veggies: Feel free to add 1/4 cup of frozen corn or green beans along with the peas.
· Make Ahead: You can prepare the filling up to 2 days in advance and store it in the fridge. Assemble and bake when ready.

Serve these mini comfort food masterpieces with a simple green salad. Enjoy