Easy Mini Chicken Pot Pies
Easy Mini Chicken Pot Pies are a comforting dish filled with tender chicken and mixed vegetables, perfect for family dinners or cozy nights in.
Ingredients
For the filling
- 2 cups cooked chicken, diced Can use rotisserie chicken to save time.
- 1 cup frozen mixed vegetables (peas, carrots, corn) Feel free to substitute with seasonal vegetables.
- ⅓ cup chopped onion
- 1 cup chicken broth
- 1 tablespoon olive oil For sautéing the onions.
- 1 teaspoon garlic powder
- to taste Salt and pepper
For the crust
- 2 cups pie crust (store-bought or homemade) Roll out and cut into rounds for mini pies.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a skillet, heat the olive oil over medium heat.
- Add the chopped onion and sauté until it becomes translucent.
- Stir in the diced chicken, frozen vegetables, garlic powder, salt, and pepper. Cook until everything is heated through.
- Pour in the chicken broth and stir until the mixture is well combined.
- Roll out the pie crust and cut it into small rounds that fit your mini pie pans.
- Fill each mini pie crust with the chicken mixture.
- Seal the top with another pie crust round or crimp the edges to close.
Baking
- Bake for 25-30 minutes or until the crust is golden brown.
- Let the pies cool slightly before serving.
Notes
Serve warm with a sprinkle of fresh herbs. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) or microwave.