Mini Chicken Pot Pies

Introduction

Mini Chicken Pot Pies are a cozy, bite-sized twist on a classic comfort food favorite. Hey there, Samuel here! These little pies are my go-to when I want something hearty, homemade, and fun to eat—without the need for a fork and knife. Perfect for weeknight dinners, lunchboxes, parties, or just when you’re craving that creamy chicken and veggie filling wrapped in buttery crust. They’re made with simple ingredients, bake quickly, and disappear even faster. Let’s get that oven preheated!

Ingredients

For the Filling:

• 1 tablespoon butter
• ½ cup chopped onion
• 1 garlic clove, minced
• 1 cup cooked, shredded chicken (rotisserie works great!)
• ½ cup frozen peas
• ½ cup frozen diced carrots or mixed vegetables
• 1 cup chicken broth
• ½ cup milk
• 2 tablespoons all-purpose flour
• Salt and pepper to taste

For the Crust:

• 1 package refrigerated pie crust (2 crusts), or use puff pastry
• 1 egg (for egg wash)
• Optional: fresh thyme or parsley for garnish

Directions

Step 1: Preheat Oven

1. Preheat your oven to 375°F (190°C).
2. Lightly grease a muffin tin or use non-stick cooking spray.

Step 2: Make the Filling

1. In a skillet, melt butter over medium heat.
2. Add onions and garlic, sauté until translucent.
3. Stir in the flour to make a roux; cook for 1 minute.
4. Gradually add chicken broth and milk, stirring constantly until thickened.
5. Add shredded chicken, peas, and carrots. Cook for 3–4 minutes. Season with salt and pepper.
6. Let the mixture cool slightly.

Step 3: Prepare the Crust

1. Roll out the pie crust and cut out 3.5-inch rounds for the bottom crust (use a cookie cutter or glass).
2. Gently press each round into the muffin tin cups.
3. Fill each crust with 2–3 tablespoons of chicken mixture.

Step 4: Top and Bake

1. Cut smaller rounds or fun shapes for the top crust. Place over filling and press edges to seal.
2. Cut small slits on top or poke with a fork to vent.
3. Brush with beaten egg for a golden finish.
4. Bake for 20–25 minutes, or until the crust is golden brown.
5. Cool for 5 minutes before removing from tin.

Tips & Tricks

• Shortcut Savvy: Use canned chicken and frozen veggies to save time.
• Crust Swap: Try crescent dough or biscuit dough for a fluffier twist.
• Freezer Friendly: Make a batch and freeze unbaked pies. Just bake from frozen for 5–10 minutes longer.
• Mini Muffin Version: Make bite-sized appetizers using a mini muffin pan—perfect for parties!

This is just one example, if you want to vary your dinner table, here we have 10 Quick Kid-Friendly Dinner Ideas