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Mini Chicken Pot Pie
Prep Time
15
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
35
minutes
minutes
Servings
4
pieces
Calories
250
A delightful individual-sized chicken pot pie perfect for a cozy meal or snack, combining flaky pastry with savory filling.
Ingredients
Pastry
1
package
refrigerated pie crusts
(or puff pastry)
1.5
cups
cooked shredded chicken
1
cup
frozen mixed vegetables
0.5
cup
diced onion
2
tablespoons
butter
2
tablespoons
all-purpose flour
0.75
cup
chicken broth
0.5
cup
milk or cream
Seasonings
to taste
Salt and black pepper
Instructions
Preheat oven to 375°F (190°C) and grease muffin tin.
Melt butter and sauté onion until soft.
Stir in flour, cook 1 minute, then whisk in broth and milk until thick.
Add chicken and vegetables; season with salt and pepper.
Line muffin cups with pastry, fill with filling, top with pastry or leave open.
Bake 20–22 minutes until golden; cool slightly before serving.
Notes
Use pre-made pastry for convenience and ensure filling is hot before baking.
Calories:
250
kcal
Cost:
$12
Course:
Appetizer, Snack
Cuisine:
American
Keyword:
chicken