Nothing says comfort food like a golden, flaky, homemade mini chicken pot pie! These individual-sized pies are perfect for meal prepping, entertaining, or indulging in a warm, savory dish any day of the week. Filled with creamy chicken and vegetables wrapped in buttery pastry, they’re a crowd-pleaser every time.
Ingredients
For the Filling:
2 tablespoons unsalted butter
1 small onion, finely chopped
2 garlic cloves, minced
1/3 cup all-purpose flour
1 ½ cups chicken broth
¾ cup milk
2 cups cooked chicken breast, shredded or diced
1 cup frozen peas and carrots mix
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon dried thyme (optional)
For the Crust:
2 store-bought pie crusts (or homemade)
1 egg, beaten (for egg wash)
Instructions
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This is our third time making this dessert this week. It’s ridiculously good!
