Directions
Step 1: Prepare the Filling
- Cook the Chicken: If not already cooked, boil or bake the chicken breasts until fully cooked. Dice into small pieces and set aside.
- Sauté the Vegetables: In a large skillet, melt the butter over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another minute.
- Make the Sauce: Stir in the flour and cook for about 1 minute to form a roux. Gradually whisk in the chicken broth and milk, continuing to whisk until the mixture is smooth and thickened.
- Combine Ingredients: Add the diced chicken, peas, and carrots to the sauce. Stir to combine. Season with salt, pepper, thyme, and parsley. Cook for a few more minutes until everything is heated through. Remove from heat and set aside.
Step 2: Prepare the Crust
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Roll Out the Dough: On a lightly floured surface, roll out the refrigerated pie crusts. Use a 4-inch round cutter (or a similarly sized bowl) to cut out circles from the dough. You will need enough to line the muffin tin cups and to cover the tops of the pies.
- Line the Muffin Tin: Lightly grease a standard 12-cup muffin tin. Press a dough circle into each muffin cup, making sure it covers the bottom and sides.
Step 3: Assemble the Pies
- Fill the Cups: Spoon the chicken filling into each dough-lined muffin cup, filling them generously.
- Top with Dough: Place another dough circle on top of each filled cup. Pinch the edges to seal and trim any excess dough. Cut a small slit in the top of each pie to allow steam to escape.
- Egg Wash: Brush the tops of the pies with the beaten egg to give them a beautiful golden color when baked.
Step 4: Bake and Serve
- Bake: Place the muffin tin in the preheated oven and bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbly.
- Cool: Allow the pies to cool in the tin for about 5 minutes before removing. Use a knife to help lift them out if needed.
- Serve: Serve warm, and enjoy!
Kitchen Equipment Needed
To make these Mini Chicken Pot Pies, you’ll need the following kitchen equipment:
- Large skillet
- Whisk
- Mixing spoon
- Rolling pin
- 4-inch round cutter or bowl
- Standard 12-cup muffin tin
- Pastry brush (for egg wash)
- Measuring cups and spoons
Tips and Variations
- Vegetable Variations: Feel free to add other vegetables such as corn, green beans, or mushrooms.
- Herb Swap: Fresh herbs can be used in place of dried herbs for a more vibrant flavor.
- Shortcut: Use rotisserie chicken to save time.
- Make-Ahead: The filling can be made a day ahead and stored in the refrigerator.
- Freezer-Friendly: Assemble the pies and freeze them unbaked. When ready to eat, bake from frozen, adding an extra 10 minutes to the baking time.
Storing Leftovers
Leftover mini chicken pot pies can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated 350°F (175°C) oven for about 10 minutes, or until warmed through. You can also microwave them, but the crust may not be as crispy.
Perfect Pairings
These mini pot pies are a meal on their own, but you can serve them with a simple green salad or a side of steamed vegetables for a well-rounded dinner. For a cozy winter meal, pair them with a bowl of creamy tomato soup. For drinks, a crisp white wine or a light beer complements the rich flavors of the pot pies.