Description
Mini Chicken Pot Pies are the ultimate comfort food, featuring flaky pastry shells filled with tender chicken, vibrant vegetables, and a creamy sauce. Each bite delivers a delightful crunch followed by a burst of savory flavors, making these mini pies perfect for cozy weeknights or festive gatherings. Quick to prepare and highly customizable, they’ll quickly become a family favorite!
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1 lb)
- 1 cup diced carrots
- 1 cup frozen peas
- 2 small waxy potatoes, diced
- 1 medium onion, chopped
- 2 cups low-sodium chicken broth
- 1/2 cup heavy cream
- 1 tsp dried thyme
- Salt and pepper to taste
- Pre-made pie crusts (enough for topping)
Instructions
- Preheat your oven to 400°F (200°C) and prepare muffin tins or pie dishes.
- In a skillet over medium heat, drizzle olive oil and brown seasoned chicken breasts for 5-7 minutes on each side until cooked through. Let cool before dicing.
- Sauté onions, carrots, and potatoes in the same skillet until softened (about 5 minutes). Add frozen peas and stir.
- Pour in chicken broth and bring to a gentle simmer. Stir in heavy cream and thyme; simmer until thickened (about 5 minutes).
- Fill muffin tins or pie dishes with the chicken mixture and cover with pie crusts, sealing edges well.
- Bake for 20-25 minutes until golden brown and bubbling.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pot pie (100g)
- Calories: 320
- Sugar: 3g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 65mg