Description

These homemade delicious mini chicken pot pies are cozy, golden, and packed with creamy chicken and veggie filling—all wrapped in flaky crusts. Perfect for portion control, freezing, and comforting any day of the week.

Ingredients

Scale

For the crust:
2 refrigerated pie crusts
1 egg
1 tablespoon water
For the filling:
2 cups cooked chicken, diced
1 tablespoon olive oil
1 small onion, finely diced
2 carrots, peeled and diced
2 celery stalks, diced
1 cup frozen peas
3 tablespoons butter
¼ cup all-purpose flour
1½ cups chicken broth
½ cup half-and-half
1 teaspoon fresh thyme leaves
½ teaspoon dried rosemary
¼ teaspoon nutmeg
Salt and pepper to taste

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Instructions

Preheat oven to 375°F (190°C) and lightly grease a 12-cup muffin tin.
In a skillet, heat olive oil and sauté onion, carrots, and celery for 5 minutes. Add butter and melt, then stir in flour to create a roux.
Slowly whisk in chicken broth, then add half-and-half, thyme, rosemary, and nutmeg. Simmer until thickened (3–4 minutes).
Fold in chicken and peas. Season to taste and let cool slightly.
Cut 12 large (3.5″) and 12 small (3″) dough rounds from the pie crusts. Press large rounds into muffin cups.
Fill each crust with 2–3 tablespoons of filling. Brush edges with egg wash and place smaller dough circles on top. Seal and cut a slit in each.
Brush tops with egg wash. Bake for 25–30 minutes until golden brown. Let cool 5 minutes before removing from tin.

Notes

Use rotisserie chicken for ease. Swap in turkey for a post-holiday twist. For gluten-free, use GF crust and swap flour for cornstarch. Filling can be prepped 2 days ahead for faster assembly.

Prep Time: 25 minutes
Cook Time: 30 minutes
Category: Comfort Food
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 mini pie
Calories: 310
Sugar: 3g
Sodium: 420mg
Fat: 17g
Saturated Fat: 8g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 12g
Cholesterol: 55mg