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To create the perfect Cozy Mini Chicken Pot Pies, it’s essential to understand the role each ingredient plays in achieving the desired flavor and texture. Here’s a closer look at the core components that make these mini pies a standout dish.

Mini Chicken Pot Pies Recipe

These Cozy Mini Chicken Pot Pies are the perfect comfort food! Packed with tender chicken, peas, and carrots, all wrapped in a flaky crust, they're sure to warm your heart. Easy to make, they're perfect for family dinners or gatherings. Simply sauté onions and garlic, create a creamy filling, and assemble in muffin tins for individual servings. Bake until golden, and enjoy this delicious, homemade treat that brings a smile to everyone's face!
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Ingredients
  

2 cups cooked chicken, diced

1 cup frozen peas and carrots mix

1 small onion, finely chopped

2 cloves garlic, minced

1/3 cup butter

1/3 cup all-purpose flour

2 cups chicken broth

1 cup milk

1 tsp dried thyme

1 tsp salt

1/2 tsp black pepper

1/4 tsp paprika

1 package refrigerated pie crusts (or homemade pie crust)

1 egg, beaten (for egg wash)

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Sauté Veggies: In a large skillet, melt the butter over medium heat. Add the chopped onion and garlic, sautéing until the onion becomes translucent (about 3-4 minutes).

      Make the Filling: Stir in the flour, cooking for about a minute until it forms a paste. Gradually pour in the chicken broth and milk, stirring constantly until the mixture thickens (about 5 minutes). Add in the diced chicken, frozen peas and carrots, thyme, salt, pepper, and paprika. Mix well and remove from heat.

        Prepare Pie Crusts: Roll out the pie crusts on a lightly floured surface. Use a round cutter to cut out circles that are larger than the holes of a muffin tin by about 1 inch.

          Assemble Mini Pies: Grease a muffin tin with cooking spray. Place the pie crust circles in the bottom of each muffin cup, pressing gently to form small cups. Fill each cup with the chicken filling until just full.

            Top the Pies: Use the remaining pie crust to cut out smaller circles or decorative shapes (like hearts or stars) to place on top of each filled cup. Brush the tops with beaten egg for a golden finish.

              Bake: Bake in the preheated oven for 15-20 minutes or until the crust is golden brown and the filling is bubbly.

                Cool and Serve: Allow to cool for a few minutes before carefully removing the mini pot pies from the muffin tin. Serve warm and enjoy your cozy meal!

                  Prep Time: 20 mins | Total Time: 45 mins | Servings: 12 mini pot pies