Mini Chicken Pot Pies

These Mini Chicken Pot Pies are individual-sized delights made in muffin tins, featuring a rich, creamy chicken and vegetable filling encased in a flaky golden crust, perfect for family dinners or as a kid-friendly meal.

Prep time: 15 minutes
Cook time: 30 minutes
Serves: 12

Ingredients

1 lb boneless, skinless chicken breast

1 tbsp olive oil

1 cup chicken broth

1/2 cup heavy cream

1 cup frozen peas and carrots

1/2 cup diced potatoes

1/4 cup chopped onions

1 tsp minced garlic

Salt and pepper to taste

2 sheets refrigerated pie dough

1 egg, beaten

Instructions

1. Preheat the oven to 375°F.

2. In a skillet, heat olive oil over medium heat and cook chicken until no longer pink, about 5-7 minutes.

3. Remove chicken, cool slightly, and chop into small pieces.

4. In the same skillet, add onions and garlic, cooking until fragrant.

5. Stir in chicken broth, heavy cream, potatoes, peas, and carrots. Cook until the mixture thickens, about 5 minutes.

6. Stir in chicken, season with salt and pepper, and remove from heat.

7. Roll out pie dough and cut into circles to fit muffin tin cups.

8. Line each muffin tin cup with dough, fill with chicken mixture, and top with another dough circle. Crimp edges to seal.

9. Cut slits in the top of each pie and brush with beaten egg.

10. Bake for 25-30 minutes or until golden brown.

11. Let cool slightly before serving.

Storage

Store in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in a preheated oven at 350°F for 10-15 minutes until heated through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.