Easy Mini Chicken Pot Pies: A Comforting Meal for Any Occasion
These mini chicken pot pies are a freezer-friendly, crowd-pleasing recipe featuring flaky Pillsbury pie crusts filled with a creamy chicken and vegetable mixture. Ideal for weeknights or meal prep!
Ingredients
- 1 box Pillsbury Pie Crust 14.1 oz
- 1 tablespoon butter
- ½ cup chopped onion
- 4 teaspoons all-purpose flour
- 1 cup milk
- ½ teaspoon thyme
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1½ cups cooked shredded chicken
- 1 cup frozen peas and carrots
Instructions
- Preheat your oven to 400°F (200°C).
- Roll out the Pillsbury Pie Crust and cut them into circles large enough to fill a greased muffin tin.
- In a skillet, melt the butter over medium heat and sauté the onions until translucent.
- Stir in the flour and cook for 1 minute.
- Gradually add the milk, stirring constantly until the mixture thickens.
- Add thyme, salt, pepper, chicken, and frozen peas and carrots. Mix well.
- Fill each pie crust in the muffin tin with the chicken mixture.
- Top each pie with another circle of crust, sealing the edges.
- Cut slits in the top of each crust to allow steam to escape.
- Bake for 25 minutes or until golden brown.
Notes
These pies are versatile; you can swap the chicken for turkey or use fresh veggies. Ensure your muffin tin is well-greased for easy removal after baking.