Mini Chicken Pot Pies
These individual portion-sized pot pies are filled with tender chicken, seasonal vegetables, and wrapped in a buttery, flaky crust. The perfect comfort food for a cozy night in or a fun family dinner.
ingredients
- 1 lb boneless, skinless chicken breasts, diced
- 1 cup frozen mixed vegetables
- 1/2 cup diced potatoes
- 1/2 cup diced carrots
- 1/2 cup diced onion
- 1/4 cup all-purpose flour
- 1 cup chicken broth
- 1/2 cup milk
- 2 tablespoons unsalted butter
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 package refrigerated pie crusts (2 crusts)
steps
- 1.
Preheat the oven to 375°F (190°C).
- 2.
In a large skillet, melt the butter over medium heat. Add onions and cook until translucent.
- 3.
Add diced chicken and cook until no longer pink.
- 4.
Stir in the flour, thyme, salt, and pepper until well combined.
- 5.
Gradually add the chicken broth and milk while stirring continuously, until the mixture thickens.
- 6.
Add potatoes, carrots, and frozen vegetables. Cook for an additional 5 minutes.
- 7.
Roll out the pie crusts and cut out circles that will fit your mini pie dishes.
- 8.
Divide the chicken and vegetable mixture evenly among the mini pie dishes.
- 9.
Top each dish with a pie crust circle, crimping the edges with a fork to seal.
- 10.
Cut a small slit in the center of each pie to allow steam to escape.
- 11.
Bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbly.
- 12.
Let the pot pies cool for a few minutes before serving.
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