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TASTY TUESDAY: Mini Chicken Pot Pies

December 26, 2016 2 min read

TASTY TUESDAY: Mini Chicken Pot Pies

These chilly winter days have us craving two things, the perfect sweatpants and a COZY HOT MEAL! Thankfully our friend Kelsey of The Farmer's Daughter had an answer to our cold weather craving... CHICKEN POT PIE. She has shared her secrets with us on how to make MINI homemade pot pies in MUFFIN TINS, a great solution to feeding a family or group this wintry season! 

Give this recipe a try and let us know how your mini pies turn out! 

Want to know Kelsey's next homemade creation? Follow her on Instagram @kelsey_thefarmersdaughter 


1 lb pie dough

1 cup milk

chicken soup concentrate (ex. Better than Bouillon)

1/2 medium onion, diced

1 clove garlic, minced

2 tablespoons flour

1 large carrot, chopped

1/2 cup broccoli, cut into bite-sized pieces

1/2 lb boneless skinless chicken thigh (or breast), cut into bite-sized pieces and cooked

black pepper


First make the chicken broth mixture by mixing chicken broth concentrate with warmed up milk. (I used better than bouillon, and it calls for 1 tsp of concentrate per 1 cup liquid)

In a medium skillet, melt the butter and sauté the onion and garlic on medium high for several minutes until the onion starts getting soft.  Stir in the flour mixture and mix until it's evenly distributed.  Add the chicken broth mixture, and whisk until the mixture starts to simmer and thickens.  Add the carrots and simmer until they are nearly cooked.  Add in broccoli, cooked chicken, and season with black pepper to taste.  Set mixture aside to cool a bit while you get the dough ready.

Preheat oven to 400 degrees.  Roll out the pie dough and cut large circles out so that there is a bit of overhang once you place them into a muffin tin.  If you don't have a cookie cutter big enough, try using a small bowl, or just use clean scissors to cut a rough circle (that's what I did!).  Cut smaller circles that are the same diameter of the top of the muffin tins.

Spoon some of the filling into each muffin tin, place the smaller circle of dough on top, and crimp the edges over to seal it firmly.  Poke a couple holes in top for the steam to escape, and brush with a bit of egg if you'd like a beautiful, brown and shiny crust!

Bake at 400 for 30-40 minutes.  Cool slightly before serving!

*Pop any extras into the freezer for later.



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