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Mini Freezer Chicken Pot Pies

Small, warm pies filled with chicken, potatoes, and veggies that are perfect for quick meals and can be frozen for later.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 pieces
Course: Main Course, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Filling
  • 2 cups cooked chicken, shredded Use leftover or rotisserie chicken for convenience.
  • 1 cup potatoes, diced Cut small so they cook well.
  • 1 cup mixed vegetables (carrots, peas, corn) Drain if using canned.
  • 1/4 cup onion, diced
  • 1 cup chicken broth
  • 1/2 cup heavy cream Can be substituted with half-and-half to cut fat.
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon thyme
  • 1 package pastry dough or pie crusts

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. In a large mixing bowl, combine shredded chicken, diced potatoes, mixed vegetables, and onion.
  3. In a separate bowl, mix chicken broth, heavy cream, salt, pepper, garlic powder, and thyme. Pour this mixture over the chicken and vegetables and stir to combine.
  4. Roll out pastry dough and cut into circles to line mini pie pans or muffin tins.
  5. Fill each crust with the chicken mixture.
  6. Cover with another layer of crust, sealing the edges.
  7. Cut small slits in the top crust to allow steam to escape.
  8. Bake for 25-30 minutes or until golden brown.
  9. Let cool before freezing or serve warm.

Notes

To freeze, let pies cool fully. Wrap each pie in plastic wrap followed by foil and place in a freezer bag. They can be stored for up to 3 months. To reheat from frozen, bake at 350°F (175°C) for about 30-40 minutes, or until heated through. Keep refrigerated in an airtight container for up to 3 days.