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Easy Mini Chicken Pot Pies

Comforting mini chicken pot pies with a creamy chicken and veggie filling, nestled in buttery, flaky crust—perfectly sized for family breakfasts or cozy lunches.
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Ingredients
  

Filling

  • 2 cups cooked chicken shredded or diced
  • 1 cup frozen mixed vegetables peas, carrots, corn
  • ⅓ cup diced onion
  • ⅓ cup diced celery
  • 1 cup chicken broth
  • 1 cup milk
  • ¼ cup all-purpose flour
  • 2 tbsp butter
  • 1 tsp garlic powder
  • Salt and pepper to taste
  • 1 tsp dried thyme optional

Crust

  • 1 package refrigerated pie crusts or homemade
  • 1 egg for egg wash, optional

Instructions
 

  • Set your oven to 425°F (220°C).
  • Melt butter in a pan over medium heat. Add onion and celery, cook 3–4 minutes until soft. Stir in flour and cook 1 minute.
  • Slowly whisk in broth and milk. Cook 3–5 minutes until thick. Add chicken, veggies, garlic powder, thyme, salt, and pepper. Mix well and take off the heat.
  • Roll out pie crust and cut 12 circles (4–5 inches wide). Press them into muffin tin cups.
  • Spoon the chicken mix into each crust, almost to the top.
  • Cut 12 more dough circles or shapes. Place on top, seal the edges with your fingers or a fork. Brush with beaten egg if you like.
  • Put the muffin tin on a baking sheet. Bake for 15–20 minutes until golden and bubbly.
  • Let cool 5 minutes. Serve warm as-is or with a salad.