Description
These kid-friendly mini chicken pot pies are perfect for busy parents. They are quick, easy, and sure to be a hit with your little ones, even picky eaters.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 cup cooked chicken, shredded or diced
- 1 cup mixed frozen vegetables (peas, carrots, corn, green beans)
- 1/2 cup chicken broth
- 1/4 cup milk
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 package (14.1 ounces) refrigerated pie crusts (2 crusts)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 12-cup muffin tin.
- Heat olive oil in a medium saucepan over medium heat. Add cooked chicken and frozen vegetables. Cook for 3-5 minutes, stirring occasionally, until vegetables are tender-crisp.
- In a small bowl, whisk together chicken broth, milk, flour, salt, and pepper until smooth. Pour into the saucepan with the chicken and vegetables. Cook, stirring constantly, until the mixture thickens, about 2-3 minutes. Remove from heat.
- Unroll one pie crust. Using a 3-inch round cookie cutter or the rim of a glass, cut out 6 circles. Repeat with the second pie crust. You may need to re-roll scraps to get all 12 circles.
- Press each pie crust circle gently into the prepared muffin tin cups.
- Spoon the chicken and vegetable mixture evenly into each pie crust-lined cup.
- If desired, cut small shapes (stars, hearts) from remaining pie crust scraps to place on top of each mini pie.
- Bake for 15-20 minutes, or until crusts are golden brown and filling is bubbly.
- Let cool in the muffin tin for 5 minutes before carefully removing and serving.
Notes
- You can use leftover rotisserie chicken for a quicker prep time.
- Feel free to customize the vegetables based on your child’s preferences.
- These mini pot pies are great for meal prepping. Store them in an airtight container in the refrigerator for up to 3 days.
- For a fun twist, let your kids help cut out the pie crust circles or decorate the tops.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pot pie
- Calories: 200
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 20mg