Mini Chicken Pot Pies 🥧🍗🥕🌽

Golden, flaky mini pies filled with tender chicken, creamy sauce, and colorful vegetables—perfect for cozy dinners or entertaining.

Ingredients 🛒

• 2 cups cooked chicken, diced
• 1 cup frozen mixed vegetables (peas, carrots, corn)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup chicken broth
• ½ cup heavy cream or milk
• 2 tbsp butter
• 2 tbsp all-purpose flour
• Salt & black pepper, to taste
• 1 sheet puff pastry or pie crust
• 1 egg (for egg wash)

Instructions 👩‍🍳

1. Prep: Preheat oven to 400°F (200°C). Grease muffin tin or small ramekins.
2. Make filling: In a skillet, melt butter. Add onion and garlic, cook until soft. Stir in flour to make a roux. Slowly whisk in chicken broth and cream until thickened. Add chicken and vegetables. Season with salt & pepper.
3. Assemble: Cut pastry into circles. Line muffin cups with pastry, fill with chicken mixture, and top with another pastry circle. Seal edges.
4. Brush: Beat egg and brush over tops for golden shine.
5. Bake: Bake 20–25 minutes until crust is golden brown.
6. Serve: Let cool slightly, then enjoy warm mini pot pies.

Tips 🌟

• Extra flavor: Add thyme or rosemary to filling.
• Variation: Use turkey instead of chicken.
• Serving idea: Pair with a fresh salad or roasted veggies.

Details

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: ~45 minutes
• Yield: 6–8 mini pies

Caption & Engagement

Caption: “Mini Chicken Pot Pies—flaky, creamy, and comforting in every bite 🥧🍗✨”

• Comment prompt: “Would you add extra cheese or keep it classic?”
• Rotating closers: “Save for your next cozy dinner.” • “Tag a friend who loves pot pies.” • “Simple steps, bold comfort.”