Easy Mini Chicken Pot Pies – Don’t LOSE this Recipe
Easy Mini Chicken Pot Pies
These savory, golden-brown mini pot pies are the ultimate comfort food, offering a perfectly flaky crust and a rich, creamy center. Using pre-made dough and rotisserie chicken makes this a quick weeknight win without sacrificing that homemade taste.
Ingredients
- 2 cups cooked chicken, shredded or diced
- 1 cup frozen mixed vegetables (peas, carrots, corn, etc.)
- 1/3 cup onion, diced
- 1 can (10.5 oz) condensed cream of chicken soup
- 1/4 cup chicken broth or milk (for desired consistency)
- 1/2 tsp dried thyme or poultry seasoning
- Salt and black pepper to taste
- 1 package refrigerated pie crusts or puff pastry
- 1 egg, beaten (for egg wash)
Instructions
- Prepare the oven and pans. Preheat your oven to 400°F (200°C). Lightly grease a standard muffin tin or ramekins with non-stick spray.
- Make the filling. In a large mixing bowl, combine the shredded chicken, frozen vegetables, diced onion, and cream of chicken soup. Stir in the broth or milk along with the thyme, salt, and pepper until the mixture is well-incorporated.
- Cut the crust. Roll out your pie crust or puff pastry on a lightly floured surface. Use a large circular cutter (or a wide glass) to cut out circles slightly larger than the diameter of your muffin cups.
- Assemble the pies. Press one pastry circle into the bottom and up the sides of each muffin cup. Spoon the chicken mixture into each cup until nearly full.
- Add the top crust. Cut smaller pastry circles to serve as lids. Place them over the filling and pinch the edges to seal them to the bottom crust. Cut a small “X” or slit in the center of each lid to allow steam to escape.
- Bake until golden. Brush the tops of the pastry with the beaten egg wash. Bake for 20–25 minutes, or until the crust is deep golden brown and the filling is bubbling.
- Serve. Let the mini pies cool in the pan for 5 minutes before carefully removing them. Serve warm.
