Mini Chicken Pot Pies

The sandwiches are ideal for any occasion, especially if they are prepared with the Mini Chicken Pot Pies recipe. Do not miss it.

The Mini Chicken Pot Pies recipe is ideal for any time, they are easy to prepare and the family always loves it.

Prep Time:10 minutes | Cooking Time:15 minutes | Total Time: 25 minutes | Makes: 12 servings

What you need to make these Mini Chicken Pot Pies:

Ingredients for the Crust:

1 package (2 crusts) 14.1 oz refrigerated pie crust

Ingredients for the Filling:

2 tbsp Unsalted Butter

1 tbsp Onion (Minced)

3 tbsp Flour

1 cup Chicken Broth

½ cup Whole Milk

¼ tsp Kosher Salt

¼ tsp Pepper

⅛ tsp Celery Seed

½ cup Frozen Peas and Carrots

1 cup Rotisserie Chicken

Melted butter, to brush the tops of the pot pies

How to make these Mini Chicken Pot Pies:

Step 1. Preheat oven to 375 degrees.

Step 2. Spray 12 wells of a muffin tin with nonstick baking spray.

Step 3. Shred the meat from one rotisserie chicken. Set aside.

Step 4. Add butter to a cast iron skillet, heat until melted. Once the butter has melted add the dried onions.

Step 5. Cook the dried onions for one minute. Add in the flour, whisk to combine for one minute.

Step 6. Slowly pour in the chicken broth and milk a little at a time.

Step 7. Whisk as you add the broth and milk. Sprinkle in the salt and pepper.

Step 8. Stir to mix. While stirring add in the celery seed.

Step 9. Add in the meat, peas and carrots. Stir to combine.

Step 10. Turn off the heat.

Directions for the Crust::

Step 1. Sprinkle flour on a large cutting board.

Step 2. Roll out one crust at a time on the floured cutting board.

Step 3. Use a round cookie cutter to make rounds for each pot pie.

Step 4. First fit each muffin well with one of the circles as the bottom layer of the pot pie.

Step 5. Second, use a straw to make six small holes in the top crust of each pot pie.

Pot Pie:

Step 1. Fill a ¼ cup of the filling mixture.

Step 2. Put the filling in the center of the dough well.

Top crust:

Step 1. Top each lined, filled muffin well with a top crust.

Step 2. Bake at 375 degrees for 15 minutes.

Step 3. Once baked, remove from the oven.

Step 4. Dip a kitchen brush on the top of each pot pie with melted butter. Serve!

Mini Chicken Pot Pies

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

The Mini Chicken Pot Pies recipe is idealfor any time, they are easy to prepare and the family always loves it.

5 from 1 vote

Review Recipe

Ingredients 

• 1 package, 2 crusts 14.1 oz refrigerated pie crust
• Ingredients for the Filling:
• 2 tbsp Unsalted Butter
• 1 tbsp Onion, Minced
• 3 tbsp Flour
• 1 cup Chicken Broth
• ½ cup Whole Milk
• ¼ tsp Kosher Salt
• ¼ tsp Pepper
• ⅛ tsp Celery Seed
• ½ cup Frozen Peas and Carrots
• 1 cup Rotisserie Chicken
• Melted butter, to brush the tops of the pot pies

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Instructions

• Preheat oven to 375 degrees.
• Spray 12 wells of a muffin tin with nonstick baking spray.
• Shred the meat from one rotisserie chicken. Set aside.
• Add butter to a cast iron skillet, heat until melted. Once the butter has melted add the dried onions.
• Cook the dried onions for one minute. Add in the flour, whisk to combine for one minute.
• Slowly pour in the chicken broth and milk a little at a time.
• Whisk as you add the broth and milk. Sprinkle in the salt and pepper.
• Stir to mix. While stirring add in the celery seed.
• Add in the meat, peas and carrots. Stir to combine.
• Turn off the heat.

Directions for the Crust::

• Sprinkle flour on a large cutting board.
• Roll out one crust at a time on the floured cutting board.
• Use a round cookie cutter to make rounds for each pot pie.
• First fit each muffin well with one of the circles as the bottom layer of the pot pie.
• Second, use a straw to make six small holes in the top crust of each pot pie.

Pot Pie:

• Fill a ¼ cup of the filling mixture.
• Put the filling in the center of the dough well.

Top crust:

• Top each lined, filled muffin well with a top crust.
• Bake at 375 degrees for 15 minutes.
• Once baked, remove from the oven.
• Dip a kitchen brush on the top of each pot pie with melted butter. Serve!