Step-by-Step Instructions
Step 1: Preheat the oven
Preheat your oven to 375°F (190°C) and lightly grease a muffin tin.
Step 2: Make the filling
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In a skillet, melt butter over medium heat. Add onion and cook until soft.
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Stir in flour and cook for 1–2 minutes to remove the raw flour taste.
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Gradually whisk in chicken broth and milk until smooth and slightly thickened.
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Add diced chicken, mixed vegetables, thyme, salt, and pepper. Stir well and cook for 3–5 minutes until heated through. Remove from heat.
Step 3: Prepare the crusts
Cut pie crusts into circles slightly larger than the muffin cups. Press each circle into a muffin cup, leaving the edges overhanging slightly.
Step 4: Assemble the mini pies
Spoon the chicken filling into each crust-lined muffin cup. Fold the overhanging dough over the filling or top with another small crust circle, pressing edges to seal. Cut small slits in the top crust to vent steam.
Step 5: Bake
Bake for 20–25 minutes, or until the crust is golden brown and flaky. Let cool for 5 minutes before removing from the tin.
Step 4: Closing
These Mini Chicken Pot Pies are the perfect combination of flaky pastry and creamy, comforting filling. Easy to make, fun to serve, and delicious warm or at room temperature, they’re sure to become a family favorite for weeknight dinners or special occasions. 🐔🥧✨
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