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Easy Mini Chicken Pot Pies

Flaky individual chicken pot pies filled with creamy chicken and vegetables, perfect for comfort food meals or meal prep.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12 mini pies
Course: Dinner, Snack
Cuisine: American, Comfort Food
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Filling
  • 2 cups cooked chicken diced or shredded
  • 1 cup peas and carrots frozen
  • 0.5 cup corn
  • 3 tbsp butter
  • 3 tbsp flour
  • 1.5 cups chicken broth
  • 0.5 cup cream
  • 0.5 tsp salt
  • 0.5 tsp pepper
  • 0.5 tsp garlic powder
  • 0.5 tsp thyme
Crust
  • 1 package pie crust
  • 1 egg beaten

Equipment

  • Mixing bowls
  • Muffin tin
  • Saucepan
  • Rolling Pin

Method
 

  1. Preheat oven to 400°F (200°C) and grease muffin tin.
  2. Prepare sauce by cooking butter and flour, then whisking in broth and cream.
  3. Add chicken and vegetables to sauce and cool slightly.
  4. Cut dough circles and press into muffin tin.
  5. Fill with chicken mixture and top with dough.
  6. Brush with egg wash and bake 18–22 minutes.
  7. Cool slightly before serving.

Notes

You can freeze before or after baking for easy meal prep.