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Cozy Friendsgiving Mini Chicken Pot Pies

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These individual mini chicken pot pies are the ultimate comfort food for Friendsgiving. With a creamy, rich filling and a flaky golden crust, each person gets their own personal pie that feels like a warm hug.

Ingredients

Scale
  • 4 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1/3 cup all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1 cup whole milk (or half-and-half)
  • 3 cups cooked chicken, shredded or diced (rotisserie chicken works great)
  • 1 cup frozen peas (no need to thaw)
  • 1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried)
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 2 packages refrigerated pie crusts (14 ounces each, such as Pillsbury or Trader Joe’s)
  • 1 large egg, beaten with 1 tablespoon water (for egg wash)
  • Flaky sea salt (optional, for sprinkling)

Instructions

  1. Preheat your oven to 400°F (200°C). Position a rack in the middle of the oven.
  2. In a large skillet over medium heat, melt the 4 tablespoons of butter. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until softened but not browned, about 6 to 7 minutes.
  3. Add the minced garlic and cook for another 30 seconds until fragrant. Sprinkle the 1/3 cup of flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.
  4. Slowly pour in the chicken broth while whisking continuously to avoid lumps. Keep whisking until the sauce thickens, about 2 to 3 minutes. Then pour in the milk and whisk again until smooth and glossy. Let simmer gently for 1 minute.
  5. Stir in the shredded chicken, frozen peas, fresh thyme, salt, and pepper. Turn off the heat. Taste and adjust seasoning if needed. Let the filling cool slightly (about 10-15 minutes) to prevent soggy crust.
  6. Lightly grease a standard 12-cup muffin tin with butter or non-stick spray. Unroll one package of refrigerated pie crust on a lightly floured surface. Use a 3-inch round cookie cutter (or drinking glass) to cut out 12 circles. Press each circle into a muffin cup, gently shaping to fit the bottom and sides.
  7. Fill each crust with about 1/4 cup of the chicken filling, leaving a little space at the top. Unroll the second pie crust and cut out 12 more circles. Place one circle on top of each filled pie. Press the edges together with your fingers or a fork to seal. Cut a small slit in the top of each pie to let steam escape.
  8. Brush the tops with the beaten egg wash. Sprinkle with flaky sea salt if using. Place the muffin tin on a baking sheet and bake for 20 to 25 minutes, until the crust is golden brown and the filling is bubbling through the slits. If edges brown too quickly, tent loosely with foil for the last 5 minutes.
  9. Let the pies cool in the tin for 5 minutes before carefully removing them with a fork or small spatula. Serve warm.

Notes

Let the filling cool to room temperature before assembling to prevent soggy crust. For a dairy-free version, use olive oil or vegan butter and unsweetened oat milk or coconut cream. To make ahead, assemble completely, cover with plastic wrap, and refrigerate for up to 24 hours; bake directly from the fridge, adding 2-3 minutes. To freeze, assemble but don’t bake, freeze solid in the muffin tin, then transfer to a freezer bag for up to 3 months; bake from frozen, adding 10-15 minutes and covering with foil for the first half.

Nutrition

Keywords: mini chicken pot pie, friendsgiving, comfort food, individual pot pie, chicken pot pie, holiday appetizer, make-ahead

Find it online: https://zestynora.com/cozy-friendsgiving-mini-chicken-pot-pies-easy-and-perfect/