Mini Chicken Pot Pies

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These adorable individual pies deliver all the comfort of the classic dish in a perfectly portable package. A flaky, golden crust gives way to a rich and creamy chicken and vegetable filling—a guaranteed crowd-pleaser.

Yields: 10-12 mini pies
Prep Time: 25 minutes
Cook Time: 30 minutes

Ingredients

For the Filling:

  • 2 tablespoons unsalted butter

  • 1 small onion, finely chopped

  • 2 cloves garlic, minced

  • ⅓ cup all-purpose flour

  • 1 ½ cups chicken broth

  • ¾ cup milk

  • 2 cups cooked chicken, shredded or diced

  • 1 cup frozen peas and carrots mix

  • 1 teaspoon salt

  • ½ teaspoon black pepper

  • ½ teaspoon dried thyme (optional)

For Assembly:

  • 2 store-bought or homemade pie crusts, thawed if frozen

  • 1 egg, beaten with 1 teaspoon of water (for egg wash)

Instructions:

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