Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cooked and shredded
- 1 tbsp olive oil
- 1/2 cup chopped onion
- 1 cup chopped carrots
- 1 cup frozen peas
- 1 cup chicken broth
- 1/2 cup all-purpose flour
- 1/2 cup milk
- 1 tsp dried thyme
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 box (14.1 oz) refrigerated pie crusts
Instructions
- Step 1: Preheat oven to 375°F (190°C). Lightly grease a muffin tin.
- Step 2: In a large skillet, heat olive oil over medium heat. Add onion and carrots and cook until softened, about 5 minutes. Stir in peas, chicken broth, flour, milk, thyme, salt, and pepper. Bring to a simmer, stirring constantly, until thickened. Stir in shredded chicken.
- Step 3: Unroll pie crusts and cut out circles large enough to fit into the muffin tin cups, allowing for some overhang. Press the dough into each muffin cup.
- Step 4: Fill each pastry cup with the chicken and vegetable mixture.
- Step 5: Top each pie with a small circle of remaining pie crust, or cut out shapes to decorate the tops. Crimp the edges to seal. Cut small slits in the tops to allow steam to escape.
- Step 6: Bake for 20-25 minutes, or until the crust is golden brown and the filling is bubbly. Let cool slightly before serving.
Notes
- Store leftover mini chicken pot pies in an airtight container in the refrigerator for up to 3 days.
- For perfectly reheated pies, bake them at 350°F for 10-15 minutes, or until heated through and the crust is crisp.
- Serve these delightful individual pies with a side of fresh green salad for a complete and satisfying meal.
- To prevent a soggy bottom crust, ensure the chicken mixture is thoroughly cooked and cooled slightly before filling the pastry cups.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American