Mini Chicken Pot Pies

These Mini Chicken Pot Pies are bite-sized Southern comfort, filled with tender chicken, savory veggies, and creamy sauce beneath a golden, flaky crust.

Course Appetizer, Main Course, Poultry

Cuisine American

Keyword chicken-pot-pie-recipes, mini-chicken-pot-pies

Prep Time 20

Cook Time 20

Total Time 40

Servings 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 half and half or whole milk
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 individual muffin 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 boil whisking constantly then immediately lower heat and let simmer on low for 3 minutes. Remove from heat, add chicken, vegetables and thyme. Stir well. Set aside.
Meanwhile, bring crusts to room temperature per package directions. Unroll one pie crust on a 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 pastry scraps and cut into (12) 1.5-inch rounds for the top of the mini pot pies.
Divide pot pie filling evenly between each of the 12 cups. Top each mini pie with a 1.5-inch dough round. (You can repeat and reroll any leftover scraps and cut into additional 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 rims of each pie and gently lift from the bottom to a serving platter. (This is when you can place any additional small crust rounds on top before serving.)
Serve with mashed potatoes, your favorite salads and garlic bread.

Notes

Pie Crust - This recipe utilizes a package of refrigerated pie crusts to keep things simple. If you'd like to make your own crust you can! Checkout my Flaky Pie Crust recipe here.
Use Pastry Scraps on Top - The top crust for these pot pies can be topped with a second crust using any leftover pie dough scraps. You may note, I did this with my pot pies in the images. To do so, cut out the rounds then place them onto a parchment lined baking sheet. Brush with egg wash and bake alongside the pot pies until golden. The single crusts won't take as long to bake.
Chicken - I used chopped rotisserie chicken in this recipe for a timesaver. You can use any leftover chicken, poached chicken, grilled chicken breasts or baked chicken. In a pinch, you could also use canned chicken or leftover turkey from Thanksgiving for a round two meal.
Homemade Sauce - The creamy sauce for these pot pies is homemade. It's meant to be thicker by design to keep it from overflowing the crust while baking.
Steam the Veggies - The mixed vegetables in the recipe need to be steamed prior to adding to the filling. You could use a simple medley of peas and carrots.
Butter - You can use salted butter or unsalted butter.
Seasonings and Spices - You can use black pepper in place of lemon pepper and add a dash of cayenne pepper for a little heat.
Mustard - Use 1/2 tsp prepared Dijon mustard in place of ground mustard.
Fresh Herbs - Fresh thyme adds another dimension of flavor to the sauce. You can use 1/4 teaspoon of dried thyme or fresh chives, rosemary or tarragon.
Alternate Vegetables - You can create your own blend of vegetables with celery, peas, carrots, mushrooms or corn. Keep in mind, they need to be cooked, thawed (if frozen) and steamed.

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