Mini Chicken Pot Pie Recipe

There’s something undeniably comforting about digging into a warm and flaky chicken pot pie. This classic dish is like a hug in a bowl, brimming with savory goodness that satisfies the soul. In this recipe, we’re putting a fun twist on the traditional pot pie by creating Mini Chicken Pot Pies – these individual servings are not only adorable but also perfect for portion control and ease of serving. Let’s dive into creating these delicious bites of comfort perfect for any cozy gathering or weeknight dinner.

Ingredients:
– 1 package of refrigerated pie crusts (2 crusts)
– 2 cups cooked and shredded chicken
– 1 cup frozen mixed vegetables
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 2 tablespoons butter
– 2 tablespoons all-purpose flour
– 1 cup chicken broth
– 1/2 cup milk
– 1/2 teaspoon dried thyme
– Salt and pepper, to taste

Instructions:
1. Preheat your oven to 375°F (190°C) and lightly grease a muffin tin.
2. In a large skillet, melt the butter over medium heat. Add the chopped onion and garlic, and cook until softened and fragrant, about 2-3 minutes.
3. Stir in the flour and cook for another 1-2 minutes to form a roux.
4. Gradually whisk in the chicken broth and milk, mixing well to ensure no lumps remain.
5. Add the shredded chicken, mixed vegetables, dried thyme, salt, and pepper to the skillet. Let the mixture simmer for 5-7 minutes until slightly thickened. Remove from heat and set aside.
6. Roll out the pie crusts on a floured surface and cut out circles slightly larger than the muffin tin openings.
7. Gently press the pie crust circles into the muffin tin cavities, ensuring they cover the bottom and sides.
8. Spoon the chicken and vegetable mixture into each pie crust, filling them almost to the top.
9. Cut out smaller circles of pie crust and gently place them on top of each mini pie, sealing the edges with the bottom crust using a fork.
10. Make a few slits in the top crust of each mini pie to allow steam to escape during baking.
11. Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the crust is golden brown and the filling is bubbly.
12. Let the mini pot pies cool slightly before carefully removing them from the muffin tin. Serve warm and enjoy the cozy deliciousness!

Creating these Mini Chicken Pot Pies is a fun and interactive way to enjoy a classic comfort food dish. Whether you’re hosting a gathering or looking for a quick meal idea, these individual servings add a touch of whimsy and convenience to the dining table. Feel free to customize the fillings with your favorite veggies or herbs to suit your taste preferences. These mini pies are sure to be a hit with friends and family alike, bringing warmth and joy to any occasion.