Description
Mini Chicken Pot Pies are a quick and delicious recipe perfect for a comforting meal.
Ingredients
Scale
- 1 cup cooked chicken, shredded
- 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
- 1 cup chicken broth
- 1 cup milk
- 1/4 cup all-purpose flour
- 1/4 cup butter
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 package (1 lb) refrigerated pie crusts (2 crusts)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the oven to 400°F.
- In a medium saucepan over medium heat, melt the butter.
- Stir in the flour, onion powder, garlic powder, salt, and pepper, cooking for about 1 minute until bubbly.
- Gradually whisk in the chicken broth and milk, cooking until the mixture thickens, about 3-5 minutes.
- Stir in the shredded chicken and mixed vegetables, then remove from heat.
- Roll out one pie crust and use a round cutter to cut out circles that will fit into your muffin tin.
- Press the circles into the bottom of each muffin cup.
- Fill each cup with the chicken mixture, then top with another round of pie crust, sealing the edges.
- Cut small slits in the top crust for steam to escape.
- Brush the tops with the beaten egg.
- Bake for 20-25 minutes or until the crust is golden brown.
- Allow to cool for a few minutes before serving.
Notes
- For a healthier option, substitute whole wheat flour for all-purpose flour and use low-fat milk.
- Add herbs like thyme or rosemary for extra flavor.
- Use leftover turkey instead of chicken for a Thanksgiving twist.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 70mg