Mini Chicken Pot Pies
Indulge in heartwarming mini chicken pot pies filled with tender chicken and vegetables in a flaky crust, perfect for any occasion.
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Servings: 6 servings
Calories: 350kcal
Ingredients
- 2 cups cooked chicken shredded
- 1 cup mixed vegetables peas, carrots, corn
- 1/2 cup onion diced
- 1/4 cup celery diced
- 2 cups chicken broth
- 1 cup heavy cream
- 1 tsp thyme
- Salt and pepper to taste
- 1 package refrigerated pie crusts
- 1 egg beaten (for egg wash)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large skillet, sauté the onions and celery until softened.
- Add the mixed vegetables and cook for another 3-4 minutes.
- Stir in the shredded chicken, thyme, salt, and pepper.
- Pour in the chicken broth and heavy cream, simmering for 5 minutes.
- Roll out the pie crusts and cut into circles to fit your mini pie pans.
- Place the crusts in the pans and fill with the chicken mixture.
- Cover with another crust, sealing the edges.
- Brush the tops with the beaten egg.
- Bake for 25-30 minutes or until golden brown.
Nutrition
Calories: 350kcal | Carbohydrates: 25g | Protein: 20g | Fat: 18g | Fiber: 2g