The ultimate comfort food in bite-sized form! Flaky, buttery crusts filled with creamy chicken and veggie goodness—perfect for parties, meal prep, or cozy nights in.
Why You’ll Love These
Easy shortcut – Uses store-bought crust for no-fuss prep.
Creamy, hearty filling – Packed with tender chicken and veggies.
Kid-friendly – Fun individual portions everyone adores.
Great for freezing – Reheat for quick meals later!
Ingredients
(Makes 12 mini pies)
Filling
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2 cups cooked chicken, shredded (rotisserie works great!)
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1 tbsp olive oil
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½ cup each: Diced onion, carrot, celery
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¼ cup flour
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1 cup chicken broth
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1 cup milk (whole or 2% for creaminess)
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½ tsp dried thyme
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Salt & pepper to taste
Crust & Finish
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2 store-bought pie crusts (or homemade)
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1 egg, beaten (for egg wash)
Step-by-Step Instructions
1. Sauté Veggies
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Heat oil in a skillet over medium. Cook onion, carrot, celery until soft (~5 mins).
2. Make the Sauce
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Sprinkle flour over veggies, stir 1 minute.
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Slowly whisk in broth and milk until smooth.
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Add thyme, salt, pepper. Simmer 5-7 mins until thickened.
3. Add Chicken
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Stir in shredded chicken. Remove from heat.
4. Assemble Pies
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Preheat oven to 375°F (190°C).
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Cut 3-inch circles from pie crusts. Press into greased muffin tin.
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Fill each with chicken mixture.
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Top with remaining crust circles. Crimp edges with a fork.
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Brush with egg wash for golden shine.
5. Bake & Serve
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Bake 25-30 mins until golden and bubbly.
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Cool 5 mins before removing from tin.
Pro Tips
🔸 Shortcut: Use frozen mixed veggies to save time.
🔸 Extra flavor: Add a dash of garlic powder or parsley.
🔸 Freeze unbaked: Assemble, freeze, then bake from frozen (+10 mins).
Variations
🍄 Mushroom & Leek: Swap chicken for sautéed mushrooms.
🌱 Vegetarian: Use veggie broth and add peas + potatoes.
🧀 Cheesy Twist: Sprinkle cheddar on top before baking.
Serving Ideas
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Party appetizer: Serve with a side of gravy for dipping.
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Meal prep: Pair with a simple salad for lunches.
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Holiday favorite: Great alternative to turkey leftovers!
Storage
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Fridge: 3 days in an airtight container.
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Freeze: Up to 3 months (reheat at 350°F until warm).
Final Thought
These mini chicken pot pies are nostalgia in every bite—warm, creamy, and utterly satisfying. Perfect for sharing (or not!).
More Comfort Food Recipes:
🥘 Beef Shepherd’s Pie
🍲 Creamy Chicken & Dumplings
🥧 Classic Chicken Pot Pie