📝 About This Recipe
These adorable, hand-held treasures take the classic comfort of a traditional chicken pot pie and shrink it down into a kid-friendly format. Featuring a buttery, flaky crust filled with tender rotisserie chicken and vibrant vegetables in a velvety herb gravy, they are as fun to eat as they are delicious. Perfect for little hands and busy weeknights, these miniature mains offer a sophisticated flavor profile that parents will love just as much as the kids.
🥗 Ingredients
The Crust
- 2 rolls Refrigerated Pie Crusts (brought to room temperature)
- 1 Egg (beaten for egg wash)
The Filling
- 2 cups Cooked Chicken Breast (shredded or finely diced)
- 1 cup Frozen Peas and Carrots (thawed)
- 1/2 cup Sweet Corn (canned or frozen)
- 4 tablespoons Unsalted Butter
- 1/4 cup Yellow Onion (very finely minced)
- 1/3 cup All-Purpose Flour
The Sauce and Seasoning
- 1 1/2 cups Chicken Broth (low sodium)
- 1/4 cup Heavy Cream (for richness)
- 1/2 teaspoon Dried Thyme
- 1/4 teaspoon Garlic Powder
- 1/2 teaspoon Salt (adjust to taste)
- 1/4 teaspoon Black Pepper (finely ground)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Generously grease a standard 12-cup muffin tin with butter or non-stick cooking spray.
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2
Unroll the pie crusts on a lightly floured surface. Use a 4-inch round cookie cutter (or a wide-mouth glass) to cut out 12 circles. Re-roll scraps if necessary.
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3
Gently press each 4-inch circle into the bottom and up the sides of the muffin cups. Ensure there are no air bubbles beneath the dough.
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4
Using a smaller 3-inch cutter, cut out 12 smaller circles from the remaining dough to serve as the 'lids' for your pies. Set these aside on parchment paper.
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5
In a medium saucepan over medium heat, melt the 4 tablespoons of butter. Add the minced onion and sauté for 3-4 minutes until translucent and soft.
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6
Whisk in the flour and cook for 1-2 minutes to create a roux. It should look like a pale gold paste; do not let it brown.
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7
Slowly pour in the chicken broth while whisking constantly to prevent lumps. Simmer for 3-5 minutes until the sauce thickens enough to coat the back of a spoon.
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8
Stir in the heavy cream, dried thyme, garlic powder, salt, and pepper. Taste and adjust seasoning as needed.
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9
Fold in the shredded chicken, peas, carrots, and corn. Stir until the filling is evenly coated in the gravy, then remove from heat.
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10
Spoon approximately 2-3 tablespoons of the chicken filling into each dough-lined muffin cup, filling them nearly to the top.
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11
Place the smaller dough circles on top of the filling. Pinch the edges of the bottom and top crusts together to seal the pies.
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12
Cut a small 'X' in the center of each top crust with a sharp knife to allow steam to escape during baking.
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13
Lightly brush the tops of the pies with the beaten egg wash for a professional, golden-brown finish.
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14
Bake for 20-25 minutes, or until the pastry is beautifully golden and the filling is bubbling slightly through the vents.
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15
Allow the pies to cool in the tin for at least 5-10 minutes. This helps the filling set so they don't fall apart when you lift them out.
💡 Chef's Tips
Use a store-bought rotisserie chicken to save time; it’s seasoned perfectly and very tender. If the dough gets too warm and sticky, pop it in the fridge for 10 minutes before cutting. For a hidden veggie boost, finely grate a small zucchini and stir it into the gravy. Avoid overfilling the cups, as the gravy may bubble over and cause the pies to stick to the tin. These freeze beautifully! Bake them fully, let them cool, and freeze for quick microwaveable lunches.
🍽️ Serving Suggestions
Serve with a side of crisp apple slices or grapes for a refreshing crunch. Pair with a small cup of warm tomato soup for the ultimate comfort meal. Offer a side of steamed broccoli florets 'trees' for extra nutrition. A light honey-mustard dipping sauce on the side is often a hit with kids. Serve alongside a simple garden salad with a mild vinaigrette for the adults.