Name: Mini Chicken Pot Pie Recipes for Cozy Nights – Pollo Loco Inspiration
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: american
Ingredients: 2 cups shredded cooked chicken (fire-grilled or rotisserie); 4 tablespoons unsalted butter; 3 tablespoons all-purpose flour; 1½ cups chicken broth; ½ cup milk or cream; 1½ cups mixed vegetables (peas carrots corn); ½ cup diced onion; 2 cloves garlic minced; 1 teaspoon salt; ½ teaspoon black pepper; ½ teaspoon smoked paprika; ½ teaspoon ground cumin; ¼ teaspoon thyme; 1 small poblano pepper diced (optional); Enough pie dough for 12 minis; 1 egg beaten with 1 tablespoon milk for egg wash

Description

Inspired by bold Pollo Loco flavors, these mini chicken pot pies combine creamy filling, flaky crust, and smoky seasoning for a comforting bite. Perfect for cozy weeknight dinners or gatherings, they feature fire-grilled chicken, poblano peppers, and a buttery crust. This easy recipe yields individual pies that warm the soul and bring a rustic twist to classic chicken pot pie.

Ingredients

Scale

2 cups shredded cooked chicken (fire-grilled or rotisserie)

4 tablespoons unsalted butter

3 tablespoons all-purpose flour

1½ cups chicken broth

½ cup milk or cream

1½ cups mixed vegetables (peas carrots corn)

½ cup diced onion

2 cloves garlic minced

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon smoked paprika

½ teaspoon ground cumin

¼ teaspoon thyme

1 small poblano pepper diced (optional)

Enough pie dough for 12 minis

1 egg beaten with 1 tablespoon milk for egg wash

Instructions

1. Preheat oven to 400°F (200°C) and grease a 12-cup muffin tin.

2. Melt butter in a skillet over medium heat then sauté onion and garlic until translucent.

3. Stir in flour and cook 1 minute to form a roux.

4. Gradually whisk in chicken broth and milk until mixture thickens.

5. Add shredded chicken mixed vegetables and spices including paprika cumin thyme salt and pepper.

6. Simmer filling for 5 minutes then remove from heat.

7. Roll out pie dough and cut circles to fit muffin cups.

8. Press dough into cups and fill with chicken mixture.

9. Top each with a smaller dough circle and seal edges.

10. Brush tops with egg wash.

11. Bake for 20–25 minutes until golden and bubbling.

12. Let pies rest 5 minutes before removing from tin and serving.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: main course
Method: bake
Cuisine: american

Nutrition

Serving Size: 1 mini pie

Keywords: mini chicken pot pie, chicken pot pie, pollo loco, comfort food, cozy dinner, fire-grilled, flaky crust, creamy filling, weeknight meal