In a skillet, melt the butter over medium heat. Add the onion and cook until soft and translucent.
Stir in the garlic and cook for 1 minute until fragrant.
Sprinkle in the flour and whisk for 1–2 minutes to form a roux.
Slowly pour in the chicken broth and cream, whisking constantly until thickened.
Add the chicken, vegetables, thyme, salt, and pepper. Stir until well combined. Remove from heat and let cool slightly.
3. Assemble the pies:
Roll out the pie crusts and cut circles large enough to line the muffin tin cups. Gently press each circle into the wells.
Spoon the filling into each crust.
Cut smaller circles from the remaining crust to use as tops, placing one over each filled pie. Seal the edges by pressing gently with a fork.
Brush with egg wash for a golden finish.
4. Bake for 20–25 minutes until the crust is golden brown and flaky.
5. Cool slightly before serving to allow the filling to set.
Why This Recipe Is Loved
Perfectly portioned: Great for parties, family dinners, or meal prep.
Quick and easy: Uses store-bought crusts and frozen vegetables for convenience.
Comfort food made fun: Everything you love about pot pie, but with no need for slicing or serving from a dish.
Pro Tips for Perfect Mini Chicken Pot Pies
Don’t overfill: Leave a little space at the top to prevent the filling from bubbling over.
Use puff pastry for extra flakiness: If you prefer a lighter crust, puff pastry gives a bakery-style finish.
Cool the filling before assembling: This prevents soggy bottoms and helps the crust bake evenly.
Make ahead friendly: Prepare the filling a day in advance, then assemble and bake fresh.
Serving Suggestions
