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Mini Chicken Pot Pies

MINI CHICKEN POT PIES
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Bake easy Mini Chicken Pot Pies tonight This kidfriendly comfort food recipe is familyapproved tested in my Texas kitchen My kids love this Get the recipe

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup all-purpose flour
  • 3 cups chicken broth
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1/2 cup heavy cream
  • 1 box (14.1 ounces) refrigerated pie crusts
  • 1 large egg, beaten (for egg wash)

Instructions

  • Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the cubed chicken and cook until lightly browned on all sides. Remove the chicken from the skillet and set aside.
  • Add the chopped onion, carrots, and celery to the skillet. Cook until the vegetables are softened, about 5-7 minutes. Stir in the dried thyme, rosemary, salt, and pepper.
  • Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly. Gradually whisk in the chicken broth, making sure to scrape up any browned bits from the bottom of the skillet. Bring the mixture to a simmer.
  • Return the chicken to the skillet. Reduce the heat to low, cover, and simmer for 10-15 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
  • Stir in the frozen peas, frozen corn, and heavy cream. Heat through for a few minutes. Taste and adjust the seasonings as needed.
  • Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin. Unroll the pie crusts and use a 4-inch round cookie cutter or a sharp knife to cut out circles. Gently press the circles into the muffin cups, leaving a little overhang.
  • Spoon the chicken mixture into the pie crust-lined muffin cups, filling them almost to the top. Cut out smaller circles, about 3-inch, from the remaining pie crust. Place the smaller circles on top of the filling.
  • Brush the tops of the mini pies with the beaten egg. Cut a small slit in the top of each pie to allow steam to escape. Bake for 20-25 minutes, or until the crust is golden brown and the filling is bubbly. Let cool in the muffin tin for a few minutes before carefully removing them.

Notes

Warm, flaky, and utterly delicious mini pot pies that even the pickiest eaters will gobble up. Simple and satisfying!

Find it online: https://familiesrecipes.com/mini-chicken-pot-pies/