Mini Chicken Pot Pies

These Mini Chicken Pot Pies are the ultimate comfort food in individual servings! Flaky, golden crusts filled with creamy chicken and vegetables make them perfect for family dinners, meal prep, or cozy gatherings. One bite delivers all the classic pot pie flavors you love in a fun, handheld size.

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 12 mini pot pies

Ingredients:

For the Filling:

• 2 tablespoons unsalted butter
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 2 medium carrots, diced
• 1 celery stalk, diced
• 1/4 cup all-purpose flour
• 1 cup chicken broth
• 1/2 cup whole milk
• 2 cups cooked chicken, shredded
• 1 cup frozen peas
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon dried thyme

For the Crust:

• 2 refrigerated pie crusts (or homemade pie dough)
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat oven to 375°F (190°C) and lightly grease a 12-cup muffin tin.
2. Melt butter in a skillet over medium heat. Add onion, carrots, and celery; cook for 5 minutes until softened.
3. Add garlic and cook for 30 seconds until fragrant.
4. Stir in flour and cook for 1 minute, stirring constantly.
5. Gradually whisk in chicken broth and milk until smooth. Simmer until thickened, about 3–4 minutes.
6. Stir in shredded chicken, peas, salt, pepper, and thyme. Remove from heat and let cool slightly.
7. Roll out pie crusts and cut circles large enough to fit muffin cups. Press dough into each cup.
8. Spoon filling evenly into the crust-lined cups.
9. Cut smaller circles or strips of dough for the tops and place over filling. Seal edges lightly.
10. Brush tops with beaten egg.
11. Bake for 20–25 minutes, or until golden brown.
12. Cool for 5 minutes before carefully removing from the muffin tin.

Tip: These freeze beautifully! Bake, cool completely, and freeze for a quick homemade meal anytime.