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Mini Chicken Pot Pies

Traditional chicken pot pie has been a staple in American kitchens for generations, known for its creamy filling, tender chicken, and flaky crust. By turning this cozy dish into individual mini pies, you get all the same comforting flavors in perfectly portioned servings that are both fun and convenient.
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Course: Appetizer, Breakfast, Snack
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 tablespoon butter
  • ½ cup onion finely chopped
  • 4 teaspoons all-purpose flour
  • 1 cup 2% milk
  • ½ teaspoon dried thyme leaves
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 rotisserie chicken chopped (about 2 cups)
  • 1 cup frozen mixed vegetables peas, carrots, corn
  • 2 refrigerated pie crusts

Method
 

  1. Preheat the oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with cooking spray.
  2. Lightly sprinkle flour on a clean countertop or work surface. Unroll one pie crust and place it on the floured surface.
  3. Using a round cookie cutter or a drinking glass, cut circles from the dough large enough to fit into the muffin cups.
  4. Press each circle gently into the bottom and sides of the muffin wells to form the base of each mini pot pie.
  5. Roll out the second pie crust and cut additional circles for the tops of the pies. Use a straw or the tip of a knife to poke 5–6 small holes in each top crust to allow steam to escape while baking. Set aside.
Prepare the Filling
  1. In a medium skillet, melt the butter over medium heat.
  2. Add the chopped onion and cook for 3–4 minutes, stirring occasionally, until the onion becomes soft and translucent.
  3. Sprinkle the flour over the onions and stir well to combine. Cook for about 1 minute to remove the raw flour taste.
  4. Slowly pour in the milk, stirring constantly so the mixture stays smooth.
  5. Add the thyme, salt, and black pepper. Continue cooking for 2–3 minutes, stirring often, until the sauce thickens into a creamy consistency.
  6. Stir in the chopped rotisserie chicken and frozen mixed vegetables. Cook for another 2 minutes, just until everything is heated through. Remove from heat.
Assemble the Mini Pot Pies
  1. Spoon about ¼ cup of filling into each pie crust in the muffin tin. Do not overfill.
  2. Place a prepared top crust over each filled muffin cup. Gently press the edges to seal the crust.
  3. Place the muffin tin in the oven and bake for 20–25 minutes, until the crust is golden brown and the filling is bubbling.
  4. Remove the pan from the oven and allow the pies to cool for about 5 minutes.
  5. Carefully run a knife around the edges of each pot pie to loosen them from the muffin tin. Lift them out gently and place on a serving plate.
  6. Serve warm and enjoy.
  7. Enjoy!