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Amazing Mini Chicken Pot Pies 10 Minutes

Mini Chicken Pot Pies
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Enjoy these delightful mini chicken pot pies, a perfect comfort food for family dinners or parties. They are easy to serve and packed with flavor.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts, cooked and shredded
  • 1 cup frozen peas
  • 1 cup frozen carrots
  • 1/2 cup chopped celery
  • 1/2 cup chopped onion
  • 4 tablespoons butter
  • 1/2 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon dried thyme
  • 2 refrigerated pie crusts
  • 1 egg, beaten

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet, melt the butter over medium heat. Add the celery and onion and cook until softened, about 5 minutes.
  3. Whisk in the flour and cook for 1 minute, stirring constantly.
  4. Gradually whisk in the chicken broth and milk until smooth.
  5. Bring to a simmer and cook, stirring, until thickened, about 5 minutes.
  6. Stir in the shredded chicken, peas, carrots, salt, pepper, and thyme. Remove from heat.
  7. Unroll the pie crusts. Use a round cookie cutter to cut out circles that fit into your muffin tin cups. You will need 24 circles.
  8. Press 12 circles into the greased muffin tin cups, forming the bottom crusts.
  9. Spoon the chicken mixture evenly into the crusts.
  10. Cut out 12 more circles for the tops. Place them over the filling and crimp the edges to seal. Cut small slits in the top crusts for steam to escape.
  11. Brush the tops with the beaten egg.
  12. Bake for 20-25 minutes, or until the crusts are golden brown and the filling is bubbly.
  13. Let cool slightly before serving.

Notes

  • You can use leftover cooked chicken or rotisserie chicken.
  • Feel free to add other vegetables like corn or potatoes.
  • For a shortcut, use pre-made pie crust dough.

Nutrition

Find it online: https://savorsensations.com/mini-chicken-pot-pies/