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5 from 2 votes

Mini Chicken Pot Pies

Freezer-friendly Mini Chicken Pot Pies are so easy to make and taste like they're made from scratch!
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Dinner
Cuisine: American
Keyword: Freezer Chicken Pot Pies, Mini Chicken Pot Pies
Servings: 6 individual pies
Calories: 1097kcal
Author: Karrie

Ingredients

  • 1/2 cup butter
  • 1/2 cup cornstarch
  • 4 cups chicken broth
  • 1 tbsp dried parsley
  • 1 tsp onion powder
  • 1-1/2 tsp celery salt
  • 1/4 tsp poultry seasoning
  • 1/2 cup heavy or whipping cream
  • Salt and freshly ground black pepper
  • 5 cups frozen diced hash browns about 20 oz/565 g
  • 4 cups chopped cooked chicken
  • 2 cups frozen peas and carrots about 12 oz
  • 4 store-bought pie crusts

Instructions

  • In a medium saucepan over medium heat, melt butter. Sprinkle cornstarch overtop and cook, whisking constantly, for 2 to 3 minutes, until foamy and simmering (do not let it brown).
  • Add chicken broth; cook, whisking constantly, for 3 to 4 minutes, until sauce thickens and starts to simmer. Remove from heat.
  • Whisk in parsley, onion powder, celery salt, poultry seasoning. Let the sauce cool for 5-10 minutes. When cooled, add the heavy whipping cream and stir gently to combine. Season to taste with salt & pepper.
  • In a large bowl, combine white sauce, hash browns, chicken and peas and carrots; stir gently to combine. Pour into 6 individual 5-inch (25 cm) metal or foil mini pie plates.
  • Cut out round sizes from pie crusts using a bowl or dish 7 inches round. Place pie crusts over tops of pies. Cut away excess dough, leaving a 3/4-inch (2 cm) overhang. Fold overhanging dough under itself and, using the tines of a fork, press all along the edges or flute with your fingers.

MAKE IT NOW

  • Preheat oven to 375°F (190°C). Make several slits in the tops of the pies to allow steam to escape.
  • Place on a large rimmed baking sheet and bake in preheated oven for 45 minutes, until tops are golden and filling is bubbly. (If crust starts to brown too quickly during baking, cover it loosely with foil.) Let cool for 15 minutes. Serve.

MAKE IT A FREEZER MEAL

  • Wrap unbaked pies tightly with 1-2 layers of plastic wrap. Cover with foil. Label and freeze.

COOK FROM FROZEN

  • Preheat oven to 375°F (190°C). Remove foil and plastic wrap. Make several slits in the tops of the pies to allow steam to escape.
  • Place on a large rimmed baking sheet and bake in preheated oven for 1 hour and 30 minutes, until tops are golden and insides are bubbly. (If crust starts to brown too quickly during baking, cover it loosely with foil.)
  • Let cool for 15 minutes. Place thyme sprigs on tops of pies, if using. Serve.

Notes

Tips and Tricks
  • Use rotisserie chicken instead of chicken you cook yourself to make this recipe faster!
  • Don’t overcook the butter/cornstarch mixture in the beginning by letting it brown. The most common reason this happens is from cooking at too high heat.
  • Watch your crust as it cooks, and if it seems like it’s browning too quickly, cover it lightly with foil to keep that from happening. The goal is golden brown crust, not burnt crust!
  • Don’t forget to cut slits in the top of your pies before cooking to allow the steam to escape. This will keep all your filling from bursting through a hole in the side and bubbling over while it cooks.

Nutrition

Serving: 1g | Calories: 1097kcal | Carbohydrates: 103g | Protein: 37g | Fat: 60g | Saturated Fat: 26g | Cholesterol: 138mg | Sodium: 1521mg | Potassium: 1062mg | Fiber: 7g | Sugar: 1g | Vitamin A: 5234IU | Vitamin C: 31mg | Calcium: 93mg | Iron: 7mg