Description:
These adorable individual pies are packed with tender chicken, creamy veggies, and a buttery, flaky crust—ideal for quick dinners, gatherings, or make-ahead meals!
Ingredients
Filling
2 cups cooked chicken (shredded or diced)
1 cup frozen mixed veggies (peas, carrots, corn, etc.)
⅓ cup diced onion
⅓ cup diced celery
2 tbsp butter
¼ cup all-purpose flour
1 cup chicken broth
1 cup milk
1 tsp garlic powder
1 tsp dried thyme (optional)
Salt & pepper to taste
Crust & Finish
1 package refrigerated pie crusts (or homemade)
1 egg (for egg wash, optional)
Instructions
Prep & Cook Filling
Preheat oven to 425°F (220°C).
Melt butter in a skillet over medium heat. Sauté onion and celery until soft (3–4 mins).
Stir in flour to make a roux, cooking for 1 minute.
Gradually whisk in broth and milk. Simmer until thickened (3–5 mins).
Add chicken, veggies, garlic powder, thyme, salt, and pepper. Mix well and set aside.
Assemble Pies
Roll out pie crusts and cut into 4–5 inch circles. Press into a greased muffin tin.
Spoon filling into each crust. For a classic look, add a top crust or decorative dough shapes.
Brush with beaten egg for a golden finish (optional).
Bake & Serve
Bake for 15–20 mins until crust is golden and filling bubbles.
Let cool 5 mins before serving—watch out for the hot, creamy center!
