Weeknight Recipe: Mini Chicken Pot Pies

Shortcuts like rotisserie chicken and refrigerated pie dough make this dish a snap to throw together.
By Erica Clark
Sep 22, 2014



Sep 22, 2014

Serves 4 (makes 12 pies)


  • 2 rounds refrigerated pie crust
  • Cooking spray
  • 2 Tbsp unsalted butter
  • 2 Tbsp flour, plus more for dusting
  • 1¾ cups 1% milk
  • Kosher salt and black pepper
  • 1 cup frozen mixed vegetables, thawed
  • 2 sprigs fresh thyme, leaves stripped
  • ½ cup finely chopped red potato (about 1 small)
  • 1½ cups finely shredded cooked chicken (about ½ small rotisserie chicken)


1. Preheat oven to 400?F. On a lightly floured surface, roll out pie crusts to 11" in diameter. Cut out 12 rounds using a 4" cookie cutter, and another 12 with a 2 ½" cookie cutter. Coat a 12-cup muffin pan with cooking spray; set on a baking sheet. Press the larger rounds of dough into the muffin cups, making sure the dough comes all the way up the sides. Refrigerate muffin pan and remaining 12 rounds of dough while you prepare filling.

2. Melt butter in a saucepan over medium heat. Add flour; whisk to form a smooth paste, about 1 minute. Slowly add milk, whisking constantly to prevent lumps. Simmer, whisking, until sauce thickens slightly, about 5 minutes. Add salt and pepper to taste.

3. Stir in vegetables, thyme, and potato, and simmer 1 minute, then stir in chicken. Spoon filling into prepared muffin cups. Arrange remaining dough rounds on top. Using a paring knife, make slits in each pie to vent. Transfer baking sheet to oven; bake until dough is golden, about 25 minutes. Cool on a rack, about 5 minutes. Each serving is about 3 pies.

More Weeknight Recipes: 
BLT Pasta
Pretzel Chicken Nuggets and Sweet Potato Fries
Falafel Burgers
Sweet and Sour Pork Fried Rice

Photo Credit: Christina Holmes

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