Description
Satisfy your cravings with delicious mini chicken pot pies! Discover the perfect recipe for a cozy night in.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound (450g) boneless, skinless chicken breasts, diced into ½-inch cubes
- 1 medium onion (about 1 cup), finely diced
- 2 medium carrots (about ¾ cup), diced
- 2 celery stalks (about ½ cup), diced
- 2 cloves garlic, minced
- ¼ cup (30g) all-purpose flour
- 2 cups (480ml) chicken broth, low sodium
- ½ cup (120ml) heavy cream
- 1 cup (130g) frozen peas
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 1 teaspoon fresh rosemary, chopped (or ¼ teaspoon dried)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 packages (14.1 oz each) refrigerated pie crusts (4 crusts total)
- 1 large egg, beaten with 1 tablespoon water (for egg wash)
Instructions
- Step 1: Prepare Your Workspace Preheat your oven to 375°F (190°C). Allow your refrigerated pie crusts to come to room temperature for about 15 minutes—just enough to make them pliable but not warm. Meanwhile, prepare your muffin tin with a light coating of cooking spray to ensure easy removal of your mini chicken pot pies after baking.
- Step 2: Cook the Chicken and Vegetables Heat olive oil in a large skillet over medium heat. Add your diced chicken and cook until no longer pink, about 5-6 minutes. Transfer the chicken to a plate and in the same pan, add your onion, carrots, and celery. Cook until the vegetables begin to soften, about 4-5 minutes, stirring occasionally. Add the garlic and cook until fragrant, about 30 seconds—you’ll know it’s ready when the aroma fills your kitchen.
- Step 3: Create Your Filling Sprinkle the flour over your vegetables and stir continuously for 1-2 minutes until no dry flour remains. This creates the base for your creamy sauce. Gradually pour in the chicken broth while stirring constantly to prevent lumps from forming. Bring the mixture to a gentle simmer and cook for 3-4 minutes until it begins to thicken. Stir in the heavy cream, then return the chicken to the pan.
- Step 4: Finish the Filling Add the frozen peas (no need to thaw them first!), thyme, rosemary, salt, and pepper to your filling mixture. Simmer for another 2-3 minutes until everything is well combined and the sauce has thickened to a rich, creamy consistency that coats the back of a spoon. Remove from heat and let cool slightly while you prepare your crusts.
- Step 5: Prepare the Crusts Unroll your pie crusts on a lightly floured surface. Using your cookie cutter or drinking glass, cut out 12 circles about 4 inches in diameter for the bottom crusts. For the top crusts, cut 12 slightly smaller circles (about 3 inches). Press the larger circles gently into the muffin cups, letting the dough come up the sides with a small overhang.
- Step 6: Assemble Your Pot Pies Fill each crust-lined muffin cup with about 3-4 tablespoons of your chicken filling, being careful not to overfill. Place the smaller dough circles on top of each pie and gently press the edges together to seal. Use a fork to crimp the edges for a decorative touch. Cut two small slits in the top of each pie to allow steam to escape during baking.
- Step 7: Bake to Golden Perfection Brush the tops of your mini chicken pot pies with egg wash to achieve that irresistible golden-brown shine. Bake in your preheated oven for 25-30 minutes until the crusts are beautifully golden and the filling is bubbling through the vents. Allow to cool in the tin for 5 minutes before carefully removing to serve.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg