Mini Pot Pie Recipe

Mak Erot

3 min read

·

Apr 04, 2025

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Mini Pot Pie Recipe: A Delightful Bite-Sized Treat

Are you craving a comforting and flavorful pot pie but don't want a large portion? These mini pot pies are the perfect solution! They're easy to make, individually portioned, and packed with deliciousness. This recipe is perfect for a weeknight dinner, a party appetizer, or even a fun family activity.

Ingredients You'll Need:

This recipe makes approximately 12 mini pot pies. Feel free to adjust the quantities based on your needs.

• For the Filling:
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 pound boneless, skinless chicken breasts, cooked and diced (or use leftover roast chicken!)
  • 1 cup frozen peas and carrots
  • 1/2 cup chicken broth
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
• For the Crust:
  • 1 box (14.1 ounces) refrigerated pie crusts (2 crusts)
  • 1 egg, beaten (for egg wash)

Instructions: A Step-by-Step Guide

Let's get cooking! Follow these easy steps for perfectly delightful mini pot pies:

Step 1: Prepare the Filling

1. Heat the olive oil in a large skillet over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
2. Stir in the cooked chicken, frozen peas and carrots, chicken broth, flour, thyme, salt, and pepper. Bring to a simmer, stirring constantly, until the sauce has thickened. This should take about 2-3 minutes. Remove from heat and let cool slightly.

Step 2: Assemble the Mini Pies

1. Preheat your oven to 375°F (190°C).
2. Roll out one pie crust and use a 4-inch cookie cutter (or a knife) to cut out circles. You can use a smaller cutter if you prefer even tinier pies!
3. Press each circle into a mini muffin tin, ensuring the crust goes up the sides.
4. Spoon the chicken filling into each crust-lined muffin cup, filling them about ¾ full.

Step 3: Top and Bake

1. Roll out the second pie crust and cut out more circles to top the pies. You can use extra scraps to create decorative cutouts.
2. Brush the tops of the crusts with the beaten egg. This helps them brown nicely!
3. Bake for 20-25 minutes, or until the crust is golden brown and the filling is bubbly.

Step 4: Cool and Serve

1. Let the mini pot pies cool in the muffin tin for a few minutes before carefully removing them.
2. Serve warm and enjoy!

Tips and Variations for Your Mini Pot Pies

• Make it vegetarian: Substitute the chicken with cooked vegetables like mushrooms, butternut squash, or lentils.
• Add some spice: Include a pinch of red pepper flakes to the filling for a little kick.
• Cheese please: Sprinkle some shredded cheddar or Gruyere cheese on top of the filling before adding the top crust.
• Herb it up: Experiment with different herbs like rosemary, parsley, or sage.

These mini pot pies are a fantastic way to enjoy a classic dish in a fun and convenient size. They’re perfect for any occasion, and the recipe is easily adaptable to your preferences. Enjoy!