The Mini Chicken Pot

 

📝 Ingredients

For the Filling

• 1 cup cooked chicken, shredded or finely diced (rotisserie chicken works great!)

• 1 cup frozen mixed vegetables (peas, carrots, and corn)

• ¼ cup onion, finely chopped

• ¼ cup celery, finely chopped

• 1 cup cream of chicken soup (canned or homemade)

• ½ cup chicken broth

• 1 teaspoon garlic powder

• 1 teaspoon dried thyme

• Salt and freshly ground black pepper, to taste

For the Crust & Finish

• 1 package (2.5–3 oz) refrigerated pie crusts (or your favorite homemade dough)

• 1 large egg (for egg wash, optional—adds a beautiful golden sheen)
  

  👩‍🍳 Instructions

  1. Preheat & Prep
  Preheat your oven to 400°F (200°C). Lightly grease a standard 12-cup muffin tin with cooking spray or butter to ensure your pies release easily.

  2. Make the Filling
  In a medium mixing bowl, combine the cooked chicken, frozen mixed vegetables, chopped onion, celery, cream of chicken soup, chicken broth, garlic powder, thyme, and a pinch of salt and pepper. Stir until everything is evenly coated and well combined. Set aside.

  3. Roll & Cut the Crust
  On a lightly floured surface, roll out your pie crust to an even thickness. Using a round cookie cutter or the rim of a glass about 4 inches in diameter, cut out as many circles as you can. Gently press each circle into the prepared muffin cups, molding it up the sides to form a little pastry cup. Don't worry if the edges overlap slightly—it adds rustic charm!

  4. Fill the Cups
  Spoon the chicken mixture into each crust-lined cup, filling them just to the top. Pack it in gently—you want a generous bite in every muffin.

  5. Add a Top Crust (Optional but Lovely)
  If you'd like a lid on your pot pies, use a smaller cutter (about 2–3 inches) to cut circles from any leftover dough. Place one over each filled cup and press the edges lightly to seal. You can also cut tiny slits to let steam escape, or create a simple lattice for a pretty finish.

  6. Egg Wash for Golden Glory
  Beat the egg with a tablespoon of water and brush it lightly over the exposed crusts. This step is optional, but it gives your mini pies that irresistible bakery-style sheen.

  7. Bake to Perfection
  Pop the muffin tin into the oven and bake for 18–20 minutes, or until the crust is beautifully golden brown and the filling is hot and bubbly around the edges.

  8. Cool, Release, and Serve
  Let the mini pot pies rest in the pan for about 5 minutes—this helps the filling set slightly and makes them easier to remove. Gently run a knife around the edges of each cup, then lift them out with a spoon or fork. Serve warm, and watch them vanish!
  

  💡 Pro Tips for Pot Pie Success

  • Shortcut superstar: Use leftover rotisserie chicken or leftover roasted turkey to save time and add extra flavor.

  • Make ahead: You can assemble these completely, cover, and refrigerate for up to 24 hours before baking. Just add an extra 3–5 minutes to the bake time.

  • Freeze for later: Baked and cooled pot pies freeze beautifully. Reheat them in a 350°F oven until warmed through for an instant comfort-food fix.

  • Switch it up: Try adding sautéed mushrooms, swap in turkey or ham, or use a biscuit dough instead of pie crust for a different twist.

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