Mini Chicken Pot Pies with Pie Crust Recipe

Mini pot pies with pie crust on a plate,

4.50 from 8 votes

Mini Chicken Pot Pies with Pie Crust Recipe

These Mini Chicken Pot Pies with Pie Crust are the perfect way to serve individual, comforting meals that everyone in the family will love.

Prep Time20

Cook Time35

Cool Time10

Total Time1 5

Course: Main Course

Cuisine: American

Servings: mini pies

Calories: 494kcal

Author: Andrea

Equipment

Ingredients

1/2 stick butter
1/4 cup flour
1/2 cup onion minced
1/2 cup celery diced
2 cup mixed vegetables frozen corn, carrots, green beans, potato, peas etc
2 cup chicken finely cubed
1 can chicken broth
1 cup heavy cream
1 tsp Nature's Seasoning
1 tsp ground thyme
1 1/2 teaspoon salt
1 tsp pepper
2 pkg Pillsbury pre-made pie crusts 1 package if making large pot pie

Instructions

Directions for Mini Pot Pies (5-inch pans) Cooked in the Oven

Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Melt butter in a pot or Dutch oven. Add onion and celery. Cook until translucent.
Add flour and stir. Mix in chicken broth and cream and bring to a slow boil.
Once liquids are boiling, toss in chicken, then mixed vegetables. Let simmer for 5-10 minutes.
Check to see if the filling needs additional seasonings. Add according to taste.
Roll out the crust and fill the bottom of four 5-inch mini pie pans. Cut away excess crust as needed. Pour mixture in.
Cut out round crust tops to fit on each of the four pies. Place the crust tops on and press the sides together to seal each mini pie. Use a knife to cut vents on the top of each pie to allow for steam to pass through.
Bake for 20-30 minutes until the crust is golden brown and the filling is bubbly. Allow the pies to cool for 10 minutes before serving.

Directions For Regular-Sized Pot Pie Cooked in the Oven

Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Melt butter in a pot or Dutch oven. Add onion and celery. Cook until translucent.
Add flour and stir. Mix in chicken broth and cream and bring to a slow boil.
Once liquids are boiling, toss in chicken, then mixed vegetables. Let simmer for 5-10 minutes.
Check to see if the filling needs additional seasonings. Add according to taste.
Roll out the crust and fill the bottom of a regular-sized pie pan. Pour mixture in.
Place the crust top on and press the sides together to seal the pie. Use a knife to cut vents in the top of the pie to allow for steam to pass through.
Bake for 30-35 minutes until the crust is golden brown and the filling is bubbly. Allow the pie to cool for 10 minutes before serving.

Directions For Pie Maker

Melt butter in a pot or Dutch oven. Add onion and celery. Cook until translucent.
Add flour and stir. Mix in chicken broth and cream and bring to a slow boil.
Once liquids are boiling, toss in chicken, then mixed vegetables. Let simmer for 5-10 minutes.
Check to see if the filling needs additional seasonings. Add according to taste.
Prepare pie crusts and turn on the machine. Once heated, spray lightly with cooking spray.
Place the crust bottom into the maker and scoop 1/3 cup of filling into each pie. Place the top crust on each pie.
Cook for 8-10 minutes until golden brown.
Unplug the machine and let cool for 2 minutes. Remove pies with a spatula and let them rest for 3-4 minutes before serving.

Notes

This recipe yields the same amount as a full-sized chicken pot pie, making it perfect if you're also looking for a standard chicken pot pie recipe.

To STORE Mini Chicken Pot Pies, place them in an airtight container in the refrigerator for up to 3 days. You can also FREEZE them for up to 2 months by wrapping each pie individually in plastic wrap and then placing them in a freezer bag.

To REHEAT, thaw in the refrigerator overnight if frozen, then bake in a 350°F (175°C) oven for 15-20 minutes or until heated through. Alternatively, microwave on medium power for 2-3 minutes.

Nutrition