Mini Chicken Pot Pies

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Instructions

  1. Prep: Preheat your oven to 375°F (190°C). Generously grease a standard 12-cup muffin tin.

  2. Sauté Aromatics: In a medium saucepan, melt the butter over medium heat. Add the chopped onion and cook until soft and translucent, about 4-5 minutes. Add the minced garlic and cook for another minute until fragrant.

  3. Make the Roux: Sprinkle the flour over the onion and garlic mixture. Cook, stirring constantly, for about 2 minutes to form a golden paste. This step cooks the raw flour taste out.

  4. Create the Sauce: Gradually whisk in the chicken broth and milk, ensuring no lumps remain. Bring the mixture to a simmer, stirring frequently, until it thickens to a gravy-like consistency, about 4-5 minutes.

  5. Combine Filling: Stir in the cooked chicken, frozen peas and carrots, salt, pepper, and thyme (if using). Simmer for 2-3 more minutes until the vegetables are heated through. Remove from the heat and set aside to cool slightly.

  6. Assemble the Pies: On a lightly floured surface, roll out the pie crusts. Use a round cutter or a glass to cut circles about 1 inch larger in diameter than your muffin tin cups. Gently press the dough circles into the bottom and up the sides of the prepared muffin cups.

  7. Fill and Top: Spoon the chicken filling into each dough-lined cup, filling them almost to the top. Cut smaller circles or shapes from the remaining dough to create tops. Place them over the filling and use a fork to crimp and seal the edges. Cut a small slit in the center of each top to allow steam to escape.

  8. Bake to Perfection: Brush the tops of the pies lightly with the egg wash. Bake for 25-30 minutes, or until the crust is deeply golden brown and the filling is bubbly.

  9. Cool and Serve: Let the pies cool in the tin for 10 minutes before carefully removing them with a small offset spatula or knife. This allows the filling to set. Serve warm.

Chef’s Notes

  • Make-Ahead: Assemble the pies and freeze them unbaked on a baking sheet. Once solid, transfer to a freezer bag. Bake from frozen, adding 5-10 minutes to the baking time.

  • Serving Suggestion: Pair with a crisp green salad or roasted green beans for a complete and satisfying meal.

  • Customize: Feel free to add other vegetables like diced celery, corn, or green beans. A tablespoon of fresh chopped parsley stirred in at the end adds a bright, fresh flavor.

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