Mini Chicken Pot Pies

Buttery individual chicken pot pies with carrots, peas, potatoes, and a flaky golden crust on top.

By Manny Michael

1 hour

Dinner

American

Ingredients

• 1 stick butter
• 1 whole onion, chopped
• 2 carrots, chopped
• Cooked chicken, diced
• 1/2 cup flour
• Garlic, minced
• 2 cups chicken broth
• 1 cup heavy cream
• Frozen peas
• Diced potatoes, boiled for 8–10 minutes
• Salt
• Black pepper
• Italian seasoning
• Garlic powder
• Onion powder
• Ready-made pie crusts
• 1 egg, beaten

Instructions

1. Preheat the oven to 400°F.
2. In a pan, melt 1 stick of butter.
3. Add the chopped onion and carrots.
4. Cook for 6–8 minutes, until softened.
5. Add 1/2 cup flour and cook for about 1 minute.
6. Add minced garlic and stir.
7. Pour in the chicken broth and heavy cream.
8. Stir until the mixture becomes thick and creamy.
9. Add frozen peas, diced cooked chicken, and boiled diced potatoes.
10. Season with salt, pepper, Italian seasoning, garlic powder, and onion powder.
11. Stir gently so the potatoes do not mash.
12. Press pie crust into the bottom of 4 small oven-safe bowls or pot pie dishes.
13. Spoon the chicken mixture into each dish.
14. Cover each pot pie with another piece of pie crust.
15. Press the edges down to seal.
16. Cut 3 small slits in the top of each pot pie.
17. Brush the tops with beaten egg.
18. Bake at 400°F for 35–45 minutes, until golden brown.
19. Let cool slightly before serving.