Warm up with these adorable Mini Chicken Pot Pies! Perfectly portioned and packed with creamy chicken and veggies, these little pies are not only delicious but also great for any gathering or a cozy night in. Let’s get baking!
Prep Time: 20 minutes
Cook Time: 25-30 minutes
Servings: About 12 mini pies
Ingredients:
– 2 cups cooked chicken, shredded
– 1 cup mixed frozen vegetables (peas, carrots, corn)
– 1/3 cup onion, chopped
– 1/3 cup butter
– 1/3 cup all-purpose flour
– 1 1/2 cups chicken broth
– 1/2 cup milk
– 1 teaspoon garlic powder
– Salt and pepper to taste
– 2 refrigerated pie crusts (or homemade, if you prefer)
Instructions:
1. Preheat your oven to 400°F (200°C) and grease a muffin tin.
2. In a skillet, melt the butter over medium heat. Add the onion and cook until softened, about 3 minutes.
3. Stir in the flour, then gradually whisk in the chicken broth and milk. Cook until the mixture thickens, about 5 minutes.
4. Add the shredded chicken, mixed vegetables, garlic powder, salt, and pepper. Stir until combined and heated through.
5. Roll out the pie crusts and cut into circles that fit into the muffin tin cups.
6. Press the dough into the bottom and sides of each cup, then fill with the chicken mixture.
7. Cut smaller circles or strips from the remaining dough for tops, and place them over the filling.
8. Bake for 25-30 minutes, or until the crust is golden brown.
Let them cool slightly, then dig in and enjoy these comforting bites! Perfect for any occasion! 🥧✨🎉