Ingredients:
- For the Filling:
- 1 1/2 cups cooked chicken, shredded or diced (rotisserie chicken works well)
- 1/2 cup frozen mixed vegetables (peas, carrots, corn, green beans)
- 1/2 cup diced onion (optional)
- 1/4 cup celery, diced (optional)
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 3/4 cup chicken broth
- 1/2 cup milk or heavy cream
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper, to taste
- 1 teaspoon fresh thyme or parsley (optional)
- For the Crust:
- 1 package refrigerated pie crusts (or homemade pie dough)
- 1 large egg, beaten (for egg wash)
Instructions:
1. Preheat the Oven:
- Preheat your oven to 400°F (200°C). Grease a standard muffin tin or mini muffin tin with nonstick spray or butter.
2. Make the Chicken Pot Pie Filling:
- In a large skillet, melt the butter over medium heat. Add the diced onions and celery (if using) and sauté for 4-5 minutes until softened.
- Stir in the flour and cook for another 1-2 minutes to form a roux, stirring constantly.
- Slowly whisk in the chicken broth and milk, bringing the mixture to a simmer. Cook until the sauce thickens, about 3-4 minutes.
- Stir in the shredded chicken, frozen mixed vegetables, garlic powder, onion powder, salt, pepper, and thyme. Cook for another 2-3 minutes until everything is heated through. Remove from heat and set aside to cool slightly.
3. Prepare the Pie Crust:
- Roll out the pie crusts on a lightly floured surface. Use a round cutter (about 3-4 inches in diameter) to cut circles from the dough. You’ll need two circles per mini pie (one for the bottom crust and one for the top).
- Press the dough circles into the muffin tin cups, leaving some overhang around the edges for sealing.
4. Fill and Seal the Mini Pies:
- Spoon about 1-2 tablespoons of the chicken pot pie filling into each muffin cup, filling it nearly to the top.
- Place another dough circle on top of each filled pie. Pinch the edges of the dough together to seal, then crimp the edges with a fork for decoration.
- Cut small slits in the top of each pie to allow steam to escape.
5. Apply the Egg Wash:
- Brush the tops of the mini pies with the beaten egg to help them brown beautifully during baking.
6. Bake the Mini Chicken Pot Pies:
- Bake in the preheated oven for 18-22 minutes (or 12-15 minutes if using a mini muffin tin) until the crust is golden brown and crispy.
- Let the pies cool in the muffin tin for 5 minutes before carefully removing them.
7. Serve:
- Serve your Mini Chicken Pot Pies warm, either as a meal or as a snack. They go great with a side salad or roasted vegetables.
Tips for Perfect Mini Chicken Pot Pies:
- Use Pre-Cooked Chicken: To save time, use leftover rotisserie chicken or cooked chicken breast. You can also use canned chicken in a pinch.
- Customize the Filling: You can add diced potatoes, mushrooms, or even bacon to the filling for extra flavor.
- Freeze for Later: These mini pot pies freeze well. After baking and cooling, freeze them in an airtight container. Reheat in the oven at 350°F (175°C) for 10-15 minutes or until heated through.
- Puff Pastry Option: For an extra flaky crust, use puff pastry instead of pie dough.
These Mini Chicken Pot Pies are the perfect balance of creamy filling and flaky crust, and they’re sure to be a hit with family and friends!