Assemble the pies: Roll out the pie crust and cut into circles large enough to fit your tins. Press the dough into the bottom and sides. Spoon in the chicken mixture, then cover with another piece of dough for the top crust. Seal the edges with a fork and cut a few slits or a cross in the center for steam to escape.
Brush with egg wash: Lightly brush the tops with beaten egg to get that golden finish.
Bake for 25–30 minutes, or until the crust is golden brown and fully cooked.
Cool & Serve: Let the pies cool for 5–10 minutes before removing them from the tins. Serve warm!
Conclusion:
These Mini Chicken Pot Pies are the definition of cozy and satisfying. Crispy on the outside, creamy on the inside — they’re everything you’d want in a homemade savory pie. Serve them with a fresh salad or roasted vegetables for a balanced meal. Freeze extras for quick dinners or pack them for lunch — they’re versatile and delicious anytime!
ADVERTISEMENT
