These mini chicken pot pies are perfect for a cozy dinner or a fun party appetizer. They feature tender chicken, vegetables, and a creamy sauce, all encased in a flaky, buttery crust.
Ingredients
- 1 lb (450g) cooked chicken, diced
- 1 cup frozen peas and carrots (or your favorite mixed vegetables)
- 1/2 cup onion, finely chopped
- 1/2 cup celery, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- Salt and pepper, to taste
- 1 package refrigerated pie crusts (usually contains 2 crusts)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Prepare the Filling:
- In a large skillet, heat a bit of oil over medium heat. Add the onion, celery, and garlic, and cook until softened, about 5 minutes.
- Stir in the flour and cook for 1 minute to form a roux.
- Gradually whisk in the chicken broth and heavy cream. Continue to cook until the sauce thickens, about 3-4 minutes.
- Add the diced chicken, peas and carrots, thyme, rosemary, salt, and pepper. Stir until well combined and heated through. Remove from heat.
- Prepare the Crust:
- Roll out the pie crusts on a lightly floured surface. Cut out circles large enough to fit into your mini muffin tin or tart pans. Press the circles into the molds to form the crust.
- Assemble the Pies:
- Spoon the chicken mixture into the prepared crusts.
- Cut out smaller circles or decorative shapes from the remaining pie crust and place them on top of the filled pies. Press the edges to seal.
- Bake:
- Brush the tops with beaten egg to give them a golden finish.
- Bake in the preheated oven for 20-25 minutes, or until the crust is golden brown and the filling is bubbly.
- Cool and Serve:
- Allow the mini pot pies to cool slightly before serving. Enjoy warm!
These mini chicken pot pies are sure to be a hit with everyone!