Mini Chicken Pot Pies With Pie Crust

Mini chicken pot pies served with strawberries and broccoli.

5 from 18 votes

Mini Chicken Pot Pies With Pie Crust

These mini chicken pot pies with pie crust are a fun classic on the American meal we've come to love. Their mini size makes them perfect for little hands to hold!

Prep Time15

Cook Time20

Total Time35

Course: dinner, lunch

Cuisine: American

Servings: mini pies

Author: Lily Payen

Ingredients

1 cup pre-cooked shredded chicken
1 cup mixed vegetables
¼ cup finely chopped onions
1 cup chicken broth
½ cup heavy cream
2 tbsp flour
2 9-inch pie crusts
4 tbsp unsalted butter
½ tsp salt optional
½ tsp garlic powder
¼ tsp black pepper

US Customary - Metric

Instructions

Preheat the oven to 425 degrees F (220 degrees C).
Melt the butter on a pan on medium heat and add in the frozen veggies and onions. Cook until onions are transluscnet and veggies are fully warmed through.
Add in the shredded chicken, salt, pepper, and garlic powder and mix until combined.
Add in the flour and mix well until it is all incorporated and no pieces of raw flour remain.
Pour in the chicken broth and heavy cream and mix until it is combined. Allow the mixture to bubble and thicken (reduce the heat if needed). Once the mixture thickens, remove it from the heat and let it cool as you prepare the pie crusts. It will continue to thicken as it cools.
Unroll the pie dough and use a small cookie cutter or measuring cup to cut out circles that are 2.5 inches in diameter. Place these circles into the cups of a mini muffin pan pressing in on the sides as needed.
Once the filling cools, scoop out about 1 tablespoon of filling into each pie cup. Make sure to not overfill the mini cups so that the filling doesn't completely ooze out while baking
Combine the scraps of remaining dough from the pie bottoms and reroll it out. Use a small circle (I used my tablespoon-sized measuring spoon) to cut out small circles about 1.25 inches in diameter for the top of the pies. These tops do not need to completely cover the pies, they are just added to help prevent the pie filling from drying out when baked.
*Optional: Whisk together one egg and one tablespoon of water to form an egg wash to brush on top of the pies. This is not necessary but helps the pies to obtain a shiny brown color. You can also brush a little milk on top of the pies for a similar effect.
Bake the pies for 15-20 minutes or until the crust is golden. Allow the pies to cool completely before serving.

Notes

This recipe makes about 30 mini pies. You may make regular-sized pies by adding a few more minutes to the total bake time and using a larger-sized cookie cutter for the crust.
I like to use a silicone muffin pan to bake these pies as they pop out easily without any sticking. If you are using a normal mini muffin pan, make sure to grease your pan well before adding the pie dough.
The egg wash is optional if you would like your pies to have a shiny golden color. You can also brush the pies with milk for a similar effect or omit this altogether as it does not have any effect on the taste.

Nutrition