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Mini Chicken Potpies

Mini Chicken Potpies

Mini chicken potpies deliver all the comfort of a traditional potpie but in a perfectly portioned, handheld form. They're ideal for weeknight dinners, meal prep, or when you want to impress guests without spending hours in the kitchen.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 mini potpies servings
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 2 cups cooked chicken, diced
  • 4 tablespoons butter
  • 1/4 cup all-purpose flour
  • 2 cups chicken stock
  • 1/2 cup heavy cream
  • 1 cup mixed vegetables (carrots, peas, celery)
  • 1 pie crust (homemade or store-bought)
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 1 teaspoon fresh thyme
  • Salt and pepper to taste

Method
 

  1. Preheat oven to 400°F.
  2. Melt butter in a skillet, add onion and cook until softened. Add garlic and cook until fragrant.
  3. Sprinkle flour over the mixture and whisk for 2 minutes to create a roux.
  4. Gradually add chicken stock while whisking to avoid lumps. Stir in heavy cream and simmer until thickened.
  5. Fold in chicken, mixed vegetables, and season with thyme, salt, and pepper.
  6. Roll out pie crust and cut into circles to fit muffin tin. Press larger circles into the tin.
  7. Fill each pastry cup with the chicken filling and cover with smaller pastry circles. Seal edges.
  8. Cut slits in the tops for steam to escape and brush with egg wash.
  9. Bake for 20-25 minutes until golden brown.

Notes

Let filling cool before assembling to avoid soggy pastry. Freeze unbaked potpies for up to three months.