These simple and quick recipe for Mini Chicken Pot Pies will be incredible and will be perfect for a family breakfast.
Learn how to prepare this Mini Chicken Pot Pies recipe so you can start your day with lots of energy and good flavors.
Everyone in your family will thank you, and you will see how your favorite dish will become.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes | Makes: 8 servings
Ingredients for the Crust:
1 box (14.1 oz) refrigerated pie crusts (2 count), room temp
Filling:
1 ½ tbsp Butter
½ cup Onion (Chopped)
4 tsp All-Purpose Flour
1 cup Milk (2 %)
½ tsp Thyme Leaves (Dried)
½ tsp Salt
¼ tsp Black Pepper
1 Rotisserie Chicken (Chopped)
1 cup Frozen Mixed Vegetables
Directions:
Step 1. Preheat oven to 375 degrees.
Step 2. Spray 12 wells of a muffin tin with nonstick baking spray. Pull the meat off the rotisserie chicken. Set aside.
Crust:
Step 1. Sprinkle flour on a countertop. Roll out one crust at a time on the floured countertop.
Step 2. Use a round cookie cutter to make rounds for each pot pie.
Step 3. 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.
Filling:
Step 1. Melt butter in a nonstick skillet over medium heat.
Step 2. Add the chopped onions cooking for 3-4 minutes, stirring often, until the onion is tender. Add in flour. Stirring until blended.
Step 3. Continue to stir while adding in the milk, thyme, salt and pepper. Cook for 2-3 minutes until this thickens. Add chicken and vegetables.
Step 4. Stir to mix. Measure ¼ cup of the filling. Spoon the filling in the bottom crust Place the crust top (with the holes) on top of the filling.
Step 5. Bake at 375 degrees for 20-25 minutes. (The filling will be bubbly while the crust is a golden brown.) Set aside to cool for about 5 minutes.
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Step 6. To remove from the muffin tins, carefully run a knife around the edge of each pie to loosen. Put on a serving plate. Enjoy!
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Mini Chicken Pot Pies
Ingredients
- 1 ½ tbsp Butter
- ½ cup Onion Chopped
- 4 tsp All-Purpose Flour
- 1 cup Milk 2 %
- ½ tsp Thyme Leaves Dried
- ½ tsp Salt
- ¼ tsp Black Pepper
- 1 Rotisserie Chicken Chopped
- 1 cup Frozen Mixed Vegetables
Instructions
- Sprinkle flour on a countertop. Roll out one crust at a time on the floured countertop.
- 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.
Filling:
- Melt butter in a nonstick skillet over medium heat.
- Add the chopped onions cooking for 3-4 minutes, stirring often, until the onion is tender. Add in flour. Stirring until blended.
- Continue to stir while adding in the milk, thyme, salt and pepper. Cook for 2-3 minutes until this thickens. Add chicken and vegetables.
- Stir to mix. Measure ¼ cup of the filling. Spoon the filling in the bottom crust Place the crust top (with the holes) on top of the filling.
- Bake at 375 degrees for 20-25 minutes. (The filling will be bubbly while the crust is a golden brown.) Set aside to cool for about 5 minutes.
- To remove from the muffin tins, carefully run a knife around the edge of each pie to loosen. Put on a serving plate.
- Enjoy!
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