Mini Pot Pies are the ultimate comfort food in a convenient, handheld form. These individual pies feature a flaky, golden crust filled with a creamy, savory mixture of chicken and vegetables. Perfect for a cozy dinner, holiday appetizer, or meal prep, these mini pot pies are as versatile as they are delicious. Their small size makes them ideal for entertaining or portion control, and you can easily customize the filling to suit your preferences. Whether you’re feeding a crowd or indulging in a solo treat, these mini pot pies are guaranteed to impress.
Ingredients:
- 2 cups cooked chicken, shredded or diced
- 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
- 1/2 cup diced onion
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1/2 cup heavy cream or milk
- 1 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- 2 sheets store-bought pie crust or puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions:
- Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a muffin tin or use ramekins if preferred.
- Prepare the Filling: In a skillet over medium heat, melt the butter. Add the diced onion and sauté until translucent, about 3-4 minutes. Stir in the flour and cook for 1 minute, forming a roux. Gradually whisk in the chicken broth and cream, cooking until the mixture thickens. Add the garlic powder, thyme, salt, and pepper. Stir in the chicken and mixed vegetables. Remove from heat and let cool slightly.
- Cut the Dough: Roll out the pie crust or puff pastry sheets on a lightly floured surface. Use a round cutter to cut circles large enough to line the muffin tin cups, leaving a little overhang. Press the dough circles into the cups.
- Fill the Pies: Spoon the cooled filling into each dough-lined cup, filling them generously. Cut smaller circles from the remaining dough to serve as lids, placing them on top of the filling. Press the edges together to seal and crimp with a fork.
- Egg Wash: Brush the tops of the pies with the beaten egg to give them a golden, shiny finish. Use a small knife to make a slit in the top of each pie to vent steam.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the crusts are golden brown and flaky.
- Serve: Allow the mini pot pies to cool slightly before carefully removing them from the tin. Serve warm and enjoy!
These Mini Pot Pies are easy to make and full of flavor, offering a cozy, satisfying meal in every bite. You can customize the filling with your favorite ingredients, such as turkey, mushrooms, or a vegetarian option, making them endlessly versatile!
