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Mini Freezer Chicken Pot Pies

Delicious small hand pies filled with chicken, potatoes, and mixed veggies that can be frozen and baked quickly for a warm meal.
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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: 250
Ingredients Method Notes

Ingredients
  

Filling Ingredients
  • 1 cup cooked chicken, shredded Use fully cooked chicken to save time.
  • 1 cup potatoes, diced Dice potatoes small so they cook well.
  • 1 cup mixed vegetables (carrots, peas, corn) You can use frozen vegetables.
  • 1/4 cup onion, diced Optional: Use more or less according to preference.
Sauce Ingredients
  • 1 cup chicken broth Can use homemade or store-bought.
  • 1/2 cup heavy cream Substitute with half-and-half for a lighter sauce.
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon thyme
Crust Ingredients
  • 1 package refrigerated pie crusts Or use puff pastry for a flakier top.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. In a large mixing bowl, combine the chicken, potatoes, mixed vegetables, and onion.
  3. In a separate bowl, whisk together chicken broth, heavy cream, salt, pepper, garlic powder, and thyme.
  4. Pour the broth mixture over the chicken and vegetables and stir to combine.
Assembly
  1. Roll out the pie crusts and cut them into smaller circles to fit muffin tins.
  2. Place the crusts into a greased muffin tin and fill each with the chicken mixture.
  3. Cover with another layer of pie crust and seal the edges.
  4. Cut small slits on top for steam to escape.
Baking
  1. Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown.
  2. Let them cool before freezing or serve warm.

Notes

Cool pies completely before freezing. Wrap each pie in plastic wrap and place them in a freezer bag. They keep well for up to 3 months.