Introduction

Nothing beats the comfort of a classic chicken pot pie—but making one doesn’t have to be a big production. These mini chicken pot pies are quick, fun, and perfect for individual servings. With a creamy filling of chicken and vegetables tucked into a flaky crust, they’re ideal for weeknight dinners, meal prep, or cozy weekend treats.

Ingredients

2 cups cooked chicken, shredded or diced

1 cup frozen mixed vegetables (carrots, peas, corn, green beans)

1/3 cup onion, finely chopped

3 tbsp butter

3 tbsp all-purpose flour

1 1/4 cups chicken broth

1/2 cup milk

1/2 tsp salt

1/4 tsp black pepper

1/4 tsp dried thyme (optional)

1 sheet puff pastry (thawed) or 4 small pie crusts

1 egg, beaten (for egg wash)

How to Make

1. Prepare the Filling