These Easy Mini Chicken Pot Pies are a warm, satisfying comfort food made simple. With flaky crusts, a creamy chicken and vegetable filling, and golden tops, they’re perfect for weeknight dinners, lunchbox treats, or cozy party appetizers.
🧾 Ingredients
For the Filling:
- 2 cups cooked chicken, shredded or diced
- 1 cup frozen mixed vegetables (peas, carrots, corn, etc.)
- ⅓ cup onion, diced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- ½ cup milk
- Salt and black pepper, to taste
- ½ teaspoon garlic powder (optional)
For the Crust:
- 1 package refrigerated pie crusts or puff pastry, thawed
- 1 egg, beaten (for egg wash)
