Description
Individual, golden, and perfectly saucy chicken pot pies made in a muffin tin for quick weeknight meals.
Ingredients
- 2 cups cooked, shredded chicken (rotisserie works well)
- 3 tbsp butter
- 1 small onion, finely diced (about 1/2 cup)
- 1 cup diced carrots (fresh or frozen)
- 1/2 cup frozen peas
- 1/2 cup corn (optional)
- 3 tbsp all-purpose flour
- 1 1/4 cups low-sodium chicken broth
- 1/2 cup whole milk or half-and-half
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1 package (12-count) refrigerated biscuit dough or 1 sheet store-bought pie crust
- 1 egg beaten with 1 tsp water for egg wash
Instructions
- Sauté aromatics in butter until softened.
- Make a roux with butter and flour, cooking for 1-2 minutes.
- Stir in chicken broth and milk, then add the chicken and vegetables.
- Season with salt, pepper, and thyme; reduce until filling is thick.
- Press dough into a greased muffin tin, fill with cooled filling.
- Brush with egg wash, then bake at 375°F for 18-22 minutes until golden and bubbly.
Notes
These mini pot pies are great for meal prep and can be frozen and reheated easily.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American