Description
These easy mini chicken pot pies are perfect for a cozy homemade comfort meal. Packed with delicious flavors and simple ingredients, they are ideal for a weeknight dinner or a gathering with friends and family.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 cup diced chicken
- 1 cup mixed vegetables (carrots, peas, corn)
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1/2 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 package refrigerated pie crusts
- 1 egg, beaten for egg wash
Instructions
- Preheat the oven to 400°F (200°C).
- In a skillet, heat the olive oil over medium heat. Add the diced chicken and cook until browned.
- Add the mixed vegetables and cook for an additional 2-3 minutes.
- Stir in the flour until well combined, then gradually add the chicken broth and milk. Cook until thickened.
- Add salt and pepper, then remove from heat.
- Roll out the pie crusts and cut them into small circles to fit your baking dishes.
- Fill each pie crust with the chicken and vegetable mixture.
- Cover with another circle of pie crust, seal the edges, and cut a small slit on top for steam to escape.
- Brush the top with beaten egg.
- Bake for 20-25 minutes or until golden brown.
Notes
- For a healthier option, use whole wheat pie crusts.
- You can customize the filling with your favorite vegetables.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pot pie
- Calories: 320
- Sugar: 2g
- Sodium: 540mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 45mg