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–+ servings
mini chicken pot pie cups with pie crust.

Mini Chicken Pot Pies

Course: Appetizer
Cuisine: American
Prep Time: 15 minutes
Total Time: 25 minutes
Servings: 6 people
Calories: 161kcal
Author: Aleka Shunk
These Mini Chicken Pot Pies are cute, individual-sized versions of the classic American dinner we've all come to love. All you need is a mini muffin tin and some shredded chicken and you will have a delicious appetizer that people will go crazy over!
Print Recipe

Equipment

Ingredients

  • 2 9" pie crusts
  • 1 large egg + 1 tablespoon milk Egg wash*

Chicken Pot Pie Filling

  • ½ cup shredded chicken
  • ¼ cup onion, minced
  • 3 tablespoon butter
  • 1 clove garlic, minced
  • ½ cup potatoes, diced small
  • ¾ cup chicken stock
  • 1 tablespoon flour
  • ¾ cup cream
  • ¾ cup mixed veggies (corn, peas, carrots)
  • ½ teaspoon salt
  • ½ tsp thyme
  • ¼ teaspoon pepper

Instructions

  • Add ¼ cup minced onion and 3 tablespoons butter into a small sauce pan over medium heat.
  • Let it simmer (not brown) for 2-3 minutes until the onions become translucent. Add minced garlic clove and simmer 1 more minute.
  • Add in ½ cup of diced potatoes and ½ cup of the chicken stock and cover the pan with a lid. Keep over medium heat.
  • After about 5-8 minutes or until the potatoes are fork tender, remove lid and add in 1 tablespoon of flour. Mix.
  • Add in ¾ cup of your cream and the rest of your chicken stock (¼ cup) and bring to a simmer. The mixture should thicken up after a few minutes. If not, simmer longer.
  • Turn off heat and mix in ¾ cup of mixed veggies, ½ teaspoon of salt, ½ teaspoon thyme, ¼ teaspoon of pepper. Make sure to taste it an add more salt if needed.
  • Preheat oven to 425°F.
  • Spray your muffin tins and unroll your pie crust. Using a round cookie cutter, cut out 12 rounds that are 3¼"-3½" inches across and 12 rounds that are 1¾"-2" across. (These are for the top.)
  • Press each larger pie crust round into each muffin cup. It's okay if the dough overlaps. Crimp or press it together so it fits.
  • Take a mini ice cream scoop and scoop 1-2 scoops of filling into each cup. Fill them up as much as possible!
  • Top each mini pie with one smaller round of pie crust. (You do not need to pinch the "lids" shut if you don't want to.) Add 3 scores tp the tops of each with a knife (optional) and brush with egg wash*.
  • Bake for 15-20 minutes until the crust is golden brown. Serve warm.

Notes

  1. Use round cookie cutters: These help to cut your pie crust into perfect circles. This will make everything quick and neat. I used two different sized cutters. One for the cup or pie shell, and the other smaller cutter for the top crust.
  2. Use a mini ice cream scoop: This will help to portion out and fill your cups neatly and quickly.
  3. Use a mini muffin tin: A mini muffin pan will keep these mini pies bite-sized and individually portioned. Using larger muffin or cupcake tins, will yield larger pies which are better served as a side dish.
  4. Sealing your pies: While I do suggest topping your mini pies to keep them from
  5. Use an egg wash: Brushing the top of each mini pie with an egg wash will ensure your pies turn out beautifully golden brown and shiny.

Nutrition

Calories: 161kcal | Carbohydrates: 15.3g | Protein: 3g | Fat: 10.4g | Saturated Fat: 5.9g | Cholesterol: 21mg | Sodium: 447mg | Fiber: 0.5g | Sugar: 1.8g