Creamy Chicken Pies

Perfectly flaky and irresistibly hearty, these Creamy Chicken Pies are the ultimate comfort food wrapped up in individual portions! Tender shredded chicken and a medley of colorful vegetables are enveloped in a rich, velvety sauce made from scratch with chicken broth and heavy cream, all seasoned to perfection with garlic and onion powders. Encased in golden, buttery pie crusts, these mini pies are baked to crisp, flaky perfection, making them ideal for everything from weeknight dinners to on-the-go lunches. Featuring an appealing balance of creamy, savory filling and delicate pastry, this recipe is quick to prepare with minimal prep time and uses convenient refrigerated pie crusts to keep things simple and stress-free. Serve these delightful handheld pies warm for a comforting meal that will have everyone coming back for seconds!

Nutriscore Rating: 60/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 cups Chicken breast, cooked and shredded
• 4 tablespoons Butter
• 4 tablespoons All-purpose flour
• 1.5 cups Chicken broth
• 0.5 cups Heavy cream
• 1 cup Frozen mixed vegetables (peas, carrots, corn)
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 2 packages Refrigerated pie crusts
• 1 large Egg, beaten (for egg wash)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a large pan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to create a roux.

Step 3

Gradually whisk in the chicken broth, ensuring no lumps form. Simmer for 2-3 minutes until thickened.

Step 4

Stir in the heavy cream, followed by the garlic powder, onion powder, salt, and pepper. Mix until smooth.

Step 5

Add the shredded chicken and frozen mixed vegetables to the sauce. Mix well and remove from heat to cool slightly.

Step 6

Roll out the pie crusts on a floured surface. Using a round cutter or bowl (approximately 5-6 inches in diameter), cut out circles to form the pie bases. Re-roll scraps as needed.

Step 7

Place one circle of dough into each cavity of a standard muffin tin, pressing lightly to line the bottoms and sides.

Step 8

Spoon the creamy chicken filling into each dough-lined cavity, ensuring it’s evenly distributed.

Step 9

Cut smaller circles from the remaining dough to form the pie tops. Place them on top of the filling and press the edges to seal. Use a fork to crimp the edges for a decorative finish.

Step 10

Brush the tops with the beaten egg and cut small slits in the center of each pie to allow steam to escape.

Step 11

Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and crispy.

Step 12

Let the pies cool for 5-10 minutes before carefully removing them from the muffin tin. Serve warm and enjoy!

Nutrition Facts

Serving size	(2128.6g)

Amount per serving	% Daily Value*
Calories	5612.5

Total Fat 350.2g	0%
Saturated Fat 136.4g	0%
Polyunsaturated Fat 1.4g
Cholesterol 862.6mg	0%
Sodium 7630.2mg	0%
Total Carbohydrate 416.6g	0%
Dietary Fiber 25.7g	0%
Total Sugars 25.5g
Protein 216.6g	0%

Vitamin D 75.0IU	0%
Calcium 266.7mg	0%
Iron 22.8mg	0%
Potassium 2563.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.4%

Protein: 15.2%

Carbs: 29.3%