Mini Pot Pies Recipe

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These delightful mini pot pies are a comforting and satisfying dish, perfect for serving at family gatherings or cozy weeknight dinners. Filled with tender chicken, vegetables, and a creamy sauce, each individual pie is wrapped in a flaky, buttery crust. They’re easy to make and can be customized with your favorite ingredients, making them a versatile option for any meal. Whether enjoyed as a main course or as a snack, these mini pot pies are sure to please everyone at the table.

Difficulty: Intermediate
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hr
Cooking Temp: 190°C (375°F)
Estimated Cost: $15
Calories: 400 kcal per serving
Best Season: Year-round

Table of Contents

Description

These mini pot pies are a charming twist on the classic pot pie, offering all the comfort and flavor in a handheld size. Each pie features a savory filling of chicken, carrots, peas, and onions, enveloped in a golden, flaky pastry crust. Perfectly portioned, they are ideal for serving at parties or as a delightful individual meal. Pair them with a side salad for a complete dinner that will warm your heart.

Ingredients

Filling

2 cups cooked chicken, shredded or diced
1 cup carrots, diced
1 cup peas (fresh or frozen)
1/2 cup onion, diced
1/4 cup all-purpose flour
1 cup chicken broth
1 cup heavy cream
1 tsp garlic powder
1 tsp thyme
Salt and pepper to taste
2 tbsp olive oil

Crust

2 packages (14 oz each) refrigerated pie crusts (or homemade crust)
1 egg, beaten (for egg wash)

Instructions

Prepare the filling: In a large skillet, heat olive oil over medium heat. Add diced onion and carrots, sautéing until softened, about 5 minutes. Stir in the cooked chicken, peas, garlic powder, thyme, salt, and pepper.
Make the sauce: Sprinkle the flour over the chicken mixture and stir to combine. Gradually add chicken broth and heavy cream, stirring constantly until the mixture thickens and becomes creamy, about 5-7 minutes. Remove from heat and let cool slightly.
Preheat the oven: Preheat your oven to 190°C (375°F) and lightly grease a muffin tin.
Assemble the pot pies: Roll out the pie crusts on a lightly floured surface. Cut out circles to fit into the muffin tin cups. Press the dough into the bottom and up the sides of each cup. Fill each with the chicken and vegetable mixture.
Top the pies: Cut out additional dough circles to cover the tops of the pies. Seal the edges by pressing down with a fork. Cut a few slits in the tops to allow steam to escape. Brush the tops with beaten egg for a golden finish.
Bake: Place the muffin tin in the preheated oven and bake for 25-30 minutes or until the crust is golden brown. Remove from the oven and allow to cool slightly before serving.
Serve: Carefully remove the mini pot pies from the muffin tin and serve warm.

Nutrition Facts (per serving)

Calories: 400 kcal
Calories from Fat: 220 kcal
Total Fat: 25g
Saturated Fat: 10g
Trans Fat: 0g
Cholesterol: 70mg
Sodium: 600mg
Potassium: 300mg
Total Carbohydrate: 32g
Dietary Fiber: 2g
Sugars: 2g
Protein: 15g
Vitamin A: 800 IU
Vitamin C: 4 mg
Calcium: 50 mg
Iron: 2 mg

Notes

Storage: Leftover mini pot pies can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Customization: Feel free to substitute the chicken with turkey, beef, or vegetables for a vegetarian option. You can also add your favorite herbs or spices to enhance the flavor.
Make Ahead: Prepare the filling a day in advance and store it in the refrigerator. Assemble and bake the pot pies just before serving for the best results.
Serving Suggestion: Serve with a side of mixed greens or a light salad for a refreshing contrast to the rich flavors of the pot pies.