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Mini Chicken Pot Pies

Course Appetizer, Main Course, Poultry
Cuisine American
Keyword chicken-pot-pie-recipes, mini-chicken-pot-pies
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 servings
Calories 219kcal

Ingredients

  • 1 14.5 oz package refrigerated pie crusts (2 crusts)
  • 2 Tbsp salted butter
  • 2 Tbsp all purpose flour
  • 1/2 tsp garlic salt
  • 1/2 tsp lemon pepper (or black pepper)
  • 1/2 tsp onion powder
  • 1/2 tsp ground mustard
  • 1 1/3 cups whole milk OR half and half
  • 1 1/4 cup chopped rotisserie chicken
  • 1 cup steamed mixed vegetables
  • 1 tsp fresh thyme leaves
  • 1 large egg beaten with 1 Tbsp cold water

Instructions

  • Preheat the oven to 350°F. Spray the cups of a 12-cup standard size cupcake-muffin pan with cooking spray. Set aside.
  • In a large skillet over medium high heat, melt butter. Add flour, garlic salt, lemon pepper, onion powder and ground mustard. Whisk until butter is absorbed.
  • Add half and half, whisking until fully combined. Bring to a gentle bubble whisking constantly. Lower heat and let simmer for 3 minutes. Remove from heat, add chicken, vegetables and thyme. Mix well. Set aside.
  • Meanwhile, bring crusts to room temperature per package directions. Unroll one pie crust on a non stick or lightly floured surface. Using a 3.5-4 inch biscuit cutter, cut into 6 rounds. Repeat with second crust. Press one round onto bottom and sides of each well of cupcake pan.
  • Reroll scraps and cut into (12) 1.5 inch rounds.
  • Divide filling evenly between each of the 12 crusts. Top each mini pie with a 1.5 inch dough round. (You can repeat and reroll any leftover scraps and cut into additional shapes of 1.5 inch rounds to bake along with pot pies on a separate pan.)
  • Brush the top crusts with beaten egg. (Also any additional pie crust rounds you're baking separately)
  • Place pies into the preheat oven and bake for 25 minutes or until the crusts are golden and filling is bubbly. Let stand in pan for 3-5 minutes.
  • Run a knife around the edge of each pie and gently lift from the bottom to a platter. (You may place any additional crust rounds on each, if you have extra.)
  • Store leftovers in an airtight container chilled. You may also freeze in an airtight container after cooling for up to 2 months.
  • Reheat chilled pies in the microwave or frozen pies in a 325°F oven until heated through. (lay foil on top in the oven)

Nutrition

Serving: 1serving | Calories: 219kcal | Carbohydrates: 21g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 340mg | Potassium: 78mg | Fiber: 1g | Sugar: 2g | Vitamin A: 861IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 1mg