Name: Mini Chicken Pot Pies (Standard)
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 12
Cuisine: American
Ingredients: 1.5 lbs Boneless skinless chicken thighs; 1 tsp Salt; 1/2 tsp Black pepper; 1 cup Carrots-diced; 1 cup Celery-diced; 1 cup Frozen peas; 1/2 cup Onion-diced; 1/4 cup Butter; 1/4 cup All-purpose flour; 3 cups Chicken broth; 1/2 cup Heavy cream; 1 tsp Dried thyme; 1/2 tsp Salt; 1/4 tsp Black pepper; 2 boxes Refrigerated pie crusts

Recipe tier

Classic, comforting mini chicken pot pies perfect for a weeknight meal or party appetizer.

Total 1h 15m

Serves 12

Steps 13

Ingredients 15

Chicken
1.5 lbs 680 g Boneless skinless chicken thighs
1 tsp 5 mL Salt
tsp 2.5 mL Black pepper
Vegetables
1 cup 140 g Carrots-diced
1 cup 140 g Celery-diced
1 cup 140 g Frozen peas
cup 70 g Onion-diced
Sauce
cup 60 mL Butter
cup 30 g All-purpose flour
3 cups 720 mL Chicken broth
cup 120 mL Heavy cream
1 tsp 5 mL Dried thyme
tsp 2.5 mL Salt
tsp 1.25 mL Black pepper
Crust
2 boxes 800 g Refrigerated pie crusts

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Equipment

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Instructions

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Preheat oven to 375°F (190°C).
Season Chicken with salt and pepper.
In a large skillet, cook Chicken over medium-high heat until browned and cooked through. Shred the chicken and set aside.
In the same skillet, sauté Vegetables until softened, about 5-7 minutes.
To make the Sauce, melt Butter in the skillet. Whisk in Flour and cook for 1 minute.
Gradually whisk in Chicken broth until smooth. Bring to a simmer and cook until thickened, about 5 minutes.
Stir in Heavy cream, Thyme, salt, and pepper.
Add shredded Chicken and Frozen peas to the Sauce. Mix well.
Unroll pie crusts and cut out circles using a 3-inch cookie cutter.
Press circles into muffin tins. Fill each with Chicken mixture.
Top with another pie crust circle and crimp edges to seal.
Cut a small slit in the top of each pie to vent steam.
Bake for 20-25 minutes, or until golden brown.