Easy Mini Chicken Pot Pies
Flaky, golden mini chicken pot pies filled with creamy chicken and vegetables. A quick, family-friendly comfort food that's perfect for weeknight dinners, meal prep, or entertaining.
Servings: 8
Calories: 310kcal
Ingredients
- Filling
- 2 cups cooked shredded chicken
- 1 cup frozen mixed vegetables
- ½ cup diced onion
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- ¾ cup chicken broth
- ½ cup whole milk
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried thyme
- Salt and black pepper to taste
- Crust
- 1 can 8-count refrigerated biscuit dough or refrigerated pie crust
- 1 egg
- 1 tablespoon water
Instructions
- Cook the onions in butter until softened. Stir in the flour, then whisk in the chicken broth and milk until thickened.
- Add the chicken, vegetables, garlic powder, onion powder, thyme, salt, and pepper. Let the filling cool slightly.
- Preheat the oven to 375°F (190°C). Grease a muffin pan and press flattened biscuit dough or pie crust into each muffin cup.
- Fill each crust with the chicken mixture.
- Cover with small dough circles or strips, seal the edges, brush with egg wash, and cut a small slit in the top.
- Bake for 20–25 minutes until golden brown and bubbling.
- Cool for 5 minutes before removing from the pan and serving.
Notes
- Rotisserie chicken makes this recipe extra quick.
- Do not overfill the muffin cups.
- Cool the filling slightly before assembling to keep the crust from becoming soggy.
- Freeze-baked pot pies for up to 3 months.
Nutrition (Per Serving)
- Calories: 310
- Carbohydrates: 22g
- Protein: 17g
- Fat: 17g
- Saturated Fat: 7g
- Cholesterol: 75mg
- Sodium: 560mg
- Fiber: 2g
- Sugar: 3g