Name: Mini Chicken Pot Pies
Ingredients: For the Filling: 2 tablespoons unsalted butter: Provides richness and helps sauté the vegetables.; 1 medium yellow onion, finely chopped (about 1 cup): Forms the aromatic base of the filling.; 2 carrots, peeled and diced small (about 1 cup): Adds sweetness and color.; 2 celery stalks, diced small (about 1 cup): Contributes a subtle savory note and texture.; 1/2 cup all-purpose flour: Thickens the sauce to a luscious, creamy consistency.; 2 cups chicken broth (low sodium preferred): The liquid base for the creamy sauce; low sodium allows better control over seasoning.; 1 cup heavy cream or whole milk: Adds richness and creaminess to the sauce. Heavy cream will result in a richer sauce.; 2 cups cooked chicken, shredded or diced: The star protein. Rotisserie chicken or leftover cooked chicken works perfectly.; 1 cup frozen peas: Adds a pop of color and sweetness; add at the end to retain vibrancy.; 1/2 cup frozen corn (optional): Provides extra sweetness and texture.; 1 teaspoon dried thyme: A classic herb pairing for chicken pot pie.; 1/2 teaspoon dried rosemary, crushed (optional): Adds a lovely piney, aromatic note.; Salt and freshly ground black pepper to taste: Essential for flavour enhancement.; Pinch of nutmeg (optional): Adds a warm, subtle depth to the creamy sauce.; For the Crust: 2 (14.1 ounce) packages refrigerated pie crusts (4 crusts total): For convenience and a reliably flaky result. You can also use your favorite homemade pie crust recipe.; 1 large egg, beaten (for egg wash): Gives the crust a beautiful golden-brown sheen.; 1 tablespoon water or milk (mixed with egg for wash): Thins the egg wash for easier brushing.

Ingredients

Scale

For the Filling:
- 2 tablespoons unsalted butter: Provides richness and helps sauté the vegetables.
- 1 medium yellow onion, finely chopped (about 1 cup): Forms the aromatic base of the filling.
- 2 carrots, peeled and diced small (about 1 cup): Adds sweetness and color.
- 2 celery stalks, diced small (about 1 cup): Contributes a subtle savory note and texture.
- 1/2 cup all-purpose flour: Thickens the sauce to a luscious, creamy consistency.
- 2 cups chicken broth (low sodium preferred): The liquid base for the creamy sauce; low sodium allows better control over seasoning.
- 1 cup heavy cream or whole milk: Adds richness and creaminess to the sauce. Heavy cream will result in a richer sauce.
- 2 cups cooked chicken, shredded or diced: The star protein. Rotisserie chicken or leftover cooked chicken works perfectly.
- 1 cup frozen peas: Adds a pop of color and sweetness; add at the end to retain vibrancy.
- 1/2 cup frozen corn (optional): Provides extra sweetness and texture.
- 1 teaspoon dried thyme: A classic herb pairing for chicken pot pie.
- 1/2 teaspoon dried rosemary, crushed (optional): Adds a lovely piney, aromatic note.
- Salt and freshly ground black pepper to taste: Essential for flavour enhancement.
- Pinch of nutmeg (optional): Adds a warm, subtle depth to the creamy sauce.
For the Crust:
- 2 (14.1 ounce) packages refrigerated pie crusts (4 crusts total): For convenience and a reliably flaky result. You can also use your favorite homemade pie crust recipe.
- 1 large egg, beaten (for egg wash): Gives the crust a beautiful golden-brown sheen.
- 1 tablespoon water or milk (mixed with egg for wash): Thins the egg wash for easier brushing.

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Instructions

Prepare Your Workstation and Preheat Oven:
Preheat your oven to 400°F (200°C). Lightly grease a standard 12-cup muffin tin. If you have two muffin tins, you can prepare more pies at once, or bake in batches.
Sauté the Aromatics and Vegetables:
Melt the butter in a large skillet or Dutch oven over medium heat. Add the chopped onion, diced carrots, and diced celery. Sauté for 7-10 minutes, or until the vegetables are softened but not browned. Stir occasionally to prevent sticking. This step builds the foundational flavors for your pot pie filling.
Create the Roux and Sauce Base:
Sprinkle the all-purpose flour over the softened vegetables. Stir constantly for 1-2 minutes, allowing the flour to cook slightly. This is your roux, which will thicken the sauce. Gradually whisk in the chicken broth, ensuring there are no lumps. Continue whisking until the mixture begins to thicken.
Add Creaminess and Seasonings:
Pour in the heavy cream (or whole milk) and continue to stir until the sauce is smooth and has thickened to a gravy-like consistency, usually about 3-5 minutes. Bring it to a gentle simmer.
Incorporate Chicken and Remaining Vegetables:
Stir in the cooked, shredded or diced chicken, frozen peas, frozen corn (if using), dried thyme, and crushed rosemary (if using). Season generously with salt, freshly ground black pepper, and a pinch of nutmeg (if desired). Cook for another 2-3 minutes, allowing the flavors to meld and the frozen vegetables to heat through. Taste and adjust seasonings as needed. The filling should be flavourful and well-seasoned. Remove from heat and let it cool slightly while you prepare the crusts.
Prepare the Pie Crusts:
Unroll the refrigerated pie crusts onto a lightly floured surface. Using a round cookie cutter or the rim of a wide-mouth glass (approximately 4-5 inches in diameter), cut out 12 circles for the bottom crusts. Gently press these circles into the cups of your prepared muffin tin, ensuring they line the bottom and sides. If you have leftover dough, you can re-roll it to cut more circles.
Fill the Pies:
Spoon the prepared chicken filling evenly into each pastry-lined muffin cup. Be careful not to overfill, as the filling might bubble over during baking.
Create the Top Crusts:
Using a slightly smaller round cookie cutter (approximately 3-3.5 inches in diameter) or a knife, cut out 12 circles or decorative shapes for the top crusts from the remaining pie dough. You can also cut strips to create a lattice top if you’re feeling ambitious.
Assemble and Seal the Pies:
Place the top crusts over the filling. You can gently press the edges of the top crust to the bottom crust to seal, or simply lay them on top for a more rustic look. If using solid top crusts, cut small slits in the top of each pie with a sharp knife to allow steam to escape during baking. This prevents the crust from puffing up too much and helps it cook evenly.
Egg Wash for a Golden Finish:
In a small bowl, whisk together the beaten egg with 1 tablespoon of water or milk. Lightly brush the tops of the mini pies with the egg wash. This will give them a beautiful, glossy, golden-brown finish.
Bake to Perfection:
Place the muffin tin in the preheated oven. Bake for 20-25 minutes, or until the crusts are golden brown and the filling is bubbly. If the crusts start to brown too quickly, you can loosely tent the muffin tin with aluminum foil.
Cool and Serve:
Once baked, carefully remove the muffin tin from the oven. Let the mini chicken pot pies cool in the tin for at least 5-10 minutes before attempting to remove them. This allows the filling to set slightly and makes them easier to handle. You can use a small offset spatula or a butter knife to gently loosen the edges and lift them out. Serve warm and enjoy your delightful individual comfort food!

Nutrition

Serving Size: one normal portion
Calories: 450