Mini Chicken Pot Pies are the ultimate comfort food, packed with juicy chicken and a creamy filling, all encased in a flaky crust. These little morsels are perfect for weeknight dinners or cozy gatherings. They're a delightful twist on a classic that'll have you coming back for more.
The star of the show is the boneless, skinless chicken breast, providing lean protein and a hearty base. A touch of olive oil helps cook the chicken to a golden finish while adding a subtle flavor. Chicken broth and heavy cream create a luscious, savory sauce, binding the filling beautifully. For veggies, we’re using frozen peas and carrots — convenient and colorful! Add diced potatoes for additional texture and chopped onions with minced garlic for depth of flavor. A sprinkle of salt and pepper brings everything together. The refrigerated pie dough makes for an easy, flaky crust, while a beaten egg gives the pies a glossy, golden finish.
Pair these mini pies with a simple green salad and a light vinaigrette to balance the richness. They're also delightful with a side of roasted vegetables or a warm, crusty bread to soak up any extra filling that escapes.
First, preheat your oven to 375°F. This step ensures your oven is ready when you are. Heat a tablespoon of olive oil in a skillet over medium heat, then add your chicken breast. Cook for about 5 to 7 minutes, until the chicken is no longer pink inside. Once cooked, remove the chicken from the skillet and let it cool slightly before chopping it into small, bite-sized pieces.
Using the same skillet (no need to dirty another dish!), toss in the chopped onions and minced garlic. Cook these until they're fragrant and slightly translucent. They should be soft and just starting to caramelize. Next, pour in the chicken broth and heavy cream. Stir in the diced potatoes, frozen peas, and carrots. Let this mixture simmer for about 5 minutes, allowing it to thicken slightly.
Once your filling has thickened, return the chopped chicken to the skillet. Give it a good stir, then season the mixture with salt and pepper to taste. Remove the skillet from the heat and set it aside while you prepare the dough.
Roll out your refrigerated pie dough on a lightly floured surface. Cut the dough into circles that will fit into the cups of a muffin tin. Line each cup with a dough circle, leaving a little overhang. Fill each dough-lined cup with a generous spoonful of the chicken mixture. Top each pie with another dough circle, crimping the edges to seal the filling inside.
Before they head into the oven, cut small slits in the top of each pie to allow steam to escape. Brush the tops with a beaten egg for that beautiful golden finish. Bake the pies in your preheated oven for 25 to 30 minutes, or until they're golden brown and bubbly. Let them cool slightly before serving to avoid any burnt tongues!
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