Easy Mini Chicken Pot Pies

In a medium saucepan, melt butter over medium heat.

Sauté onion until soft and translucent.

Stir in flour and cook 1–2 minutes to form a roux.

Gradually whisk in chicken broth and milk until smooth.

Add chicken, frozen vegetables, salt, pepper, and thyme. Cook for 3–5 minutes until thickened. Remove from heat.

2. Assemble Mini Pot Pies

Preheat oven to 400°F (200°C).

Cut puff pastry or pie crusts into circles slightly larger than your muffin tin cups.

Grease muffin tin and line each cup with pastry.

Spoon filling into each cup, leaving room at the top.

Cover with additional pastry, seal edges, and cut small slits on top for steam. Brush with beaten egg.

3. Bake

Bake for 20–25 minutes until golden brown and puffed.

Cool slightly before serving.

Serving and Storage Tips