Here’s a structured write-up for your Mini Chicken Pot Pies recipe following your requested format:
Introduction
Mini Chicken Pot Pies are the perfect comfort food in a fun, personal-sized portion. They combine tender chicken, creamy vegetables, and a flaky golden crust that melts in your mouth with every bite.
These individual pot pies are great for family dinners, parties, or even meal prep, offering a cozy and delicious dish that’s both satisfying and easy to make.
Ingredients
For the Filling:
2 tablespoons unsalted butter
1 small onion, finely chopped
2 garlic cloves, minced
1/3 cup all-purpose flour
1 ½ cups chicken broth
¾ cup milk
2 cups cooked chicken breast, shredded or diced
1 cup frozen peas and carrots mix
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon dried thyme (optional)
For the Crust:
2 store-bought pie crusts (or homemade)
1 egg, beaten (for egg wash)
Instructions
Begin by preheating the oven to 375°F and lightly greasing a muffin tin. In a skillet, melt the butter over medium heat and sauté the onion until soft, then add the garlic for extra flavor.
Stir in the flour to form a roux, then gradually whisk in chicken broth and milk to create a smooth, creamy sauce.
Add the cooked chicken, peas, carrots, and seasonings, stirring until the filling thickens. Remove from heat and let it cool slightly.
Meanwhile, roll out the pie crusts and cut circles large enough to fit inside the muffin tin wells. Gently press the dough into each cup, leaving some overhang to seal later.
Spoon the creamy chicken filling into each crust, then top with smaller dough rounds. Press the edges to seal and brush with egg wash for a golden finish.
Bake for 25–30 minutes, or until the crust is crisp and golden brown. Let cool slightly before serving.
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