Mini Chicken Pot Pies
These Mini Chicken Pot Pies take everything cozy about the classic dinner and shrink it down into the ultimate handheld appetizer. Golden, flaky little crusts give way to a warm, creamy chicken and vegetable filling in every single bite, and just one is never quite enough.
They come together with simple refrigerated pie crust, so you skip the fuss of homemade dough without losing any of that from-scratch flavor. They’re the kind of appetizer that feels a little fancy but is completely approachable for a weeknight or a party spread. Best of all, you can prep the filling ahead of time so assembly on the day of is quick and easy.
Helpful Tips
- Cool the filling before assembling: Let the chicken mixture cool slightly before spooning it into the crusts. Hot filling can soften the dough and make it harder to seal the edges properly.
- Don’t skip the vent: Cutting a small slit in each top crust lets steam escape as the pies bake, which keeps the tops from puffing up unevenly or cracking.
- Chill your dough rounds if they get too soft: If the pie crust starts to warm up and stretch while you’re cutting rounds, pop it back in the fridge for a few minutes. Cold dough presses into the muffin tin much more cleanly.
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Mini Chicken Pot Pies
These Mini Chicken Pot Pies take everything cozy about the classic dinner and shrink it down into the ultimate handheld appetizer.
Ingredients
- 2 refrigerated pie crusts
- 1 1/2 tablespoons butter
- 1/4 cup onion diced
- 1 tablespoons all-purpose flour
- 1/2 cup chicken broth
- 1/4 cup whole milk or half-and-half
- 1 cup cooked chicken finely diced
- 1/2 cup cooked potatoes diced
- 1/4 cup frozen mixed peas and carrots
- 1/4 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg beaten (for egg wash)
Instructions
- Preheat oven to 400°F(200°C). Spray a mini muffin tin with nonstick spray.
- In a skillet, melt butter over medium heat. Add onion and cook 3 minutes until softened. Whisk in all-purpose flour and cook 1 minute, stirring constantly.
- Slowly whisk in chicken broth and milk or half-and-half, stirring until smooth. Simmer until thickened, about 4 minutes.
- Stir in cooked chicken, potatoes, peas and carrots, dried thyme, salt, and black pepper. Cook 2 minutes, then remove from heat and let cool slightly while you prep the crusts.
- Unroll the pie crust on a lightly floured surface. Using a 3-inch round cutter, cut 12 rounds for the bases and 12 smaller rounds (about 2 inches) for the tops, re-rolling scraps as needed.
- Press the larger rounds into each mini muffin cup, gently pushing up the sides to form a little cup.
- Spoon about 1 tablespoon of filling into each crust cup. Top with the smaller dough rounds, pressing the edges lightly to seal. Cut a small slit in each top for venting.
- Brush tops with egg wash. Bake for 15 minutes or until golden brown and crusts are cooked through.
Nutrition
Calories: 96kcalCarbohydrates: 9gProtein: 3gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.03gCholesterol: 13mgSodium: 126mgPotassium: 59mgFiber: 1gSugar: 0.3gVitamin A: 178IUVitamin C: 1mgCalcium: 10mgIron: 1mg
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