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Mini Chicken Pot Pies Meal Prep Style
Rocco Fuhrman

Mini Chicken Pot Pies

Imagine tender chicken and vibrant vegetables bathed in a creamy, savory sauce, all encased in a golden, flaky crust. My Mini Chicken Pot Pies offer the ultimate blend of hearty flavor and balanced nutrition, crafted specifically to simplify your meal prep.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely diced
  • 2 carrots, peeled and finely diced
  • 2 celery stalks, finely diced
  • 2 cups cooked chicken breast, shredded or diced
  • 1 cup frozen peas, thawed
  • 1 cup low-sodium chicken broth
  • 1/2 cup unsweetened almond milk
  • 2 tablespoons whole wheat flour
  • 1 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste
  • 2 sheets reduced-fat puff pastry or whole wheat pie crusts
  • 1 large egg, whisked

Method
 

  1. Lightly grease a standard 12-cup muffin tin and preheat your oven to 375°F (190°C).
  2. Heat olive oil in a large skillet over medium heat, and add onion, carrots, and celery. Cook for 5-7 minutes until softened.
  3. Stir in whole wheat flour, thyme, and garlic powder, cooking for 1 minute to create a roux.
  4. Gradually whisk in chicken broth and almond milk, bringing to a simmer until sauce thickens.
  5. Remove from heat, stir in chicken and peas, and season with salt and pepper.
  6. On a floured surface, roll out pastry, cut out circles for the bottoms and tops.
  7. Press larger circles into muffin cups, fill with chicken mixture, and place smaller circles on top sealing the edges.
  8. Brush with egg wash and bake for 20-25 minutes until golden brown.
  9. Let cool before serving.

Notes

Prepare ahead and store unbaked in the fridge for up to 24 hours. Can also be frozen for up to 2-3 months. Reheat in oven for best results.