Mini Freezer Chicken Pot Pies

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A classic comfort food, perfectly portioned for freezing and baking anytime. This recipe makes a rich, creamy filling encased in a flaky, golden crust.

Yields: Approximately 12-16 mini pies, depending on tin size

Ingredients

For the Filling:

  • 1/3 cup butter

  • 1 medium onion, diced

  • 3 carrots, peeled and diced

  • 2 celery stalks, chopped

  • 4 cloves garlic, finely minced

  • 2/3 cup all-purpose flour

  • 4 cups low-sodium chicken broth

  • 2 large or 3 medium russet potatoes, peeled and diced

  • 3 cups cooked chicken breast, chopped or shredded

  • 1 cup frozen corn

  • 1 cup frozen peas

  • 2 teaspoons fresh thyme, chopped

  • 1 teaspoon fresh rosemary, chopped

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 3/4 cup heavy cream

For Assembly:

  • 2 boxes (14 oz total) refrigerated pie crusts (4 crusts)

  • 1 egg white

  • 1 tablespoon water

    Instructions:

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