6 Irresistible Mini Chicken Pot Pies Theyll Devour Instantly
Mini chicken pot pies are a delicious and comforting dish, perfect for individual servings. They feature a flaky crust filled with tender chicken, vegetables, and a creamy sauce.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 mini pies 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Ingredients
Scale
- 1 cup cooked chicken, shredded
- 1/2 cup carrots, diced
- 1/2 cup peas
- 1/2 cup potatoes, diced
- 1/4 cup butter
- 1/4 cup flour
- 1 cup chicken broth
- 1/2 cup milk
- Salt and pepper to taste
- 1 package refrigerated pie crusts
Instructions
- Preheat oven to 375°F (190°C).
- In a saucepan, melt butter over medium heat. Stir in flour to make a roux.
- Gradually whisk in chicken broth and milk until smooth. Cook until thickened.
- Add chicken, carrots, peas, and potatoes to the sauce. Season with salt and pepper.
- Roll out pie crusts and cut into circles to fit mini pie tins.
- Press crusts into tins and fill with chicken mixture.
- Cover with another crust, seal edges, and cut slits on top.
- Bake for 25-30 minutes or until golden brown.
- Let cool slightly before serving.
Notes
- Use leftover rotisserie chicken for added flavor.
- Customize with your favorite vegetables.
- Freeze unbaked pies for later use.
Nutrition
- Serving Size: 1 pie
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 45mg
Find it online: https://dawiy.com/mini-chicken-pot-pies-recipe/