There’s something undeniably comforting about chicken pot pie. The combination of tender chicken, savory vegetables, and creamy sauce, all encased in a flaky, golden crust, makes for a meal that’s perfect for any occasion. Mini Chicken Pot Pies take this classic dish to the next level by making it portable and perfect for individual servings. Whether you’re hosting a dinner party, planning a family meal, or just looking for a delicious snack, these mini pies are sure to impress.

Why You’ll Love This Recipe
Mini Chicken Pot Pies are a versatile and delightful dish that everyone will love. They are perfect for portion control and great for both kids and adults. These pies can be served as a main dish, a hearty snack, or even as a party appetizer. The best part? They are easy to make and can be customized to include your favorite vegetables and seasonings. Plus, they’re freezer-friendly, so you can always have a batch ready to bake for those busy weeknights or unexpected guests.

Ingredients
Here’s what you’ll need to create these delicious Mini Chicken Pot Pies:

For the Filling:
1 pound boneless, skinless chicken breasts, cooked and diced
1 cup frozen peas and carrots, thawed
1 small onion, finely chopped
2 cloves garlic, minced
1/3 cup unsalted butter
1/3 cup all-purpose flour
1 3/4 cups chicken broth
2/3 cup milk
Salt and pepper to taste
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley
For the Crust:
2 packages refrigerated pie crusts (4 crusts total)
1 egg, beaten (for egg wash)

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There’s something undeniably comforting about chicken pot pie. The combination of tender chicken, savory vegetables, and creamy sauce, all encased in a flaky, golden crust, makes for a meal that’s perfect for any occasion. Mini Chicken Pot Pies take this classic dish to the next level by making it portable and perfect for individual servings. Whether you’re hosting a dinner party, planning a family meal, or just looking for a delicious snack, these mini pies are sure to impress.

Why You’ll Love This Recipe
Mini Chicken Pot Pies are a versatile and delightful dish that everyone will love. They are perfect for portion control and great for both kids and adults. These pies can be served as a main dish, a hearty snack, or even as a party appetizer. The best part? They are easy to make and can be customized to include your favorite vegetables and seasonings. Plus, they’re freezer-friendly, so you can always have a batch ready to bake for those busy weeknights or unexpected guests.

Ingredients
Here’s what you’ll need to create these delicious Mini Chicken Pot Pies:

For the Filling:
1 pound boneless, skinless chicken breasts, cooked and diced
1 cup frozen peas and carrots, thawed
1 small onion, finely chopped
2 cloves garlic, minced
1/3 cup unsalted butter
1/3 cup all-purpose flour
1 3/4 cups chicken broth
2/3 cup milk
Salt and pepper to taste
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley
For the Crust:
2 packages refrigerated pie crusts (4 crusts total)
1 egg, beaten (for egg wash)

Read more on next page

There’s something undeniably comforting about chicken pot pie. The combination of tender chicken, savory vegetables, and creamy sauce, all encased in a flaky, golden crust, makes for a meal that’s perfect for any occasion. Mini Chicken Pot Pies take this classic dish to the next level by making it portable and perfect for individual servings. Whether you’re hosting a dinner party, planning a family meal, or just looking for a delicious snack, these mini pies are sure to impress.

Why You’ll Love This Recipe
Mini Chicken Pot Pies are a versatile and delightful dish that everyone will love. They are perfect for portion control and great for both kids and adults. These pies can be served as a main dish, a hearty snack, or even as a party appetizer. The best part? They are easy to make and can be customized to include your favorite vegetables and seasonings. Plus, they’re freezer-friendly, so you can always have a batch ready to bake for those busy weeknights or unexpected guests.

Ingredients
Here’s what you’ll need to create these delicious Mini Chicken Pot Pies:

For the Filling:
1 pound boneless, skinless chicken breasts, cooked and diced
1 cup frozen peas and carrots, thawed
1 small onion, finely chopped
2 cloves garlic, minced
1/3 cup unsalted butter
1/3 cup all-purpose flour
1 3/4 cups chicken broth
2/3 cup milk
Salt and pepper to taste
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley
For the Crust:
2 packages refrigerated pie crusts (4 crusts total)
1 egg, beaten (for egg wash)

Read more on next page