Mini Chicken Pot Pies Recipe

Mini Chicken Pot Pies are the perfect comfort food in a fun, bite-sized package. These delicious little pies are filled with tender chicken, vegetables, and a creamy, flavorful sauce all wrapped in a golden, flaky crust. They’re perfect for a weeknight dinner, a cozy family meal, or as a crowd-pleasing appetizer at your next gathering. Serve them with a side of salad, and you’ll have a complete, hearty meal that everyone will enjoy.

Why You’ll Love This Recipe

Mini Chicken Pot Pies are not only adorable but also bursting with flavor. With their individual portions, they make serving easy and fun for any occasion. The creamy filling with tender chicken and vegetables, combined with a buttery, flaky crust, creates the ultimate comfort food experience. Plus, these mini pies are versatile and can be customized with different vegetables or even use leftover chicken, making them a great option for a quick dinner or using up what you already have in the fridge.

Ingredients

• 1 lb cooked chicken, shredded or diced
• 1 cup frozen peas
• 1 cup frozen carrots
• 1 cup frozen corn
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1 cup heavy cream
• 1 tablespoon olive oil or butter
• 2 tablespoons flour
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 1 package refrigerated pie crusts
• 1 egg, beaten (for egg wash)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 375°F (190°C).
2. Heat the olive oil or butter in a large skillet over medium heat. Add the chopped onion and garlic and sauté for 2-3 minutes until softened.
3. Add the flour to the skillet and cook for 1-2 minutes, stirring constantly to form a roux.
4. Slowly add the chicken broth while stirring, and then add the heavy cream. Bring to a simmer, stirring occasionally, until the sauce thickens (about 4-5 minutes).
5. Stir in the shredded chicken, frozen peas, carrots, and corn. Add thyme, salt, and pepper. Continue cooking for 2-3 minutes to heat through. Remove from heat and set aside.
6. Roll out the pie crusts and use a round cutter to cut circles large enough to line the bottom of your muffin tin (about 3-4 inches in diameter). Place the circles in the muffin tin and press them down gently to form the crusts.
7. Spoon the chicken filling into the pie crusts, filling each cup to the top.
8. Use any leftover pie dough to cut out additional circles to top the pies. Place the dough rounds over the filling and pinch the edges together to seal. Cut small slits in the top crust for ventilation.
9. Brush the top of each pie with the beaten egg to create a golden finish.
10. Bake the mini chicken pot pies in the preheated oven for 25-30 minutes, or until the crust is golden brown.
11. Let them cool for a few minutes before serving.

Servings and Timing

• Servings: 6-8 mini pies
• Total Time: 45 minutes
• Prep Time: 20 minutes
• Cook Time: 25 minutes

Variations

• Vegetarian Pot Pies: Replace the chicken with sautéed mushrooms or a combination of other vegetables like zucchini and bell peppers for a delicious vegetarian option.
• Crust: For a lighter version, use puff pastry instead of pie crust. This will give you a crispier, flakier texture.
• Spices: Add a pinch of nutmeg or smoked paprika to give the filling a unique twist.

Storage/Reheating

• Storage: Store any leftover mini pot pies in an airtight container in the refrigerator for up to 3 days.
• Reheating: To reheat, place the mini pies on a baking sheet and heat in a 350°F (175°C) oven for about 10-15 minutes or until heated through. You can also reheat them in the microwave for 1-2 minutes, but the crust may lose some of its crispiness.

FAQs

Can I use rotisserie chicken for this recipe?

Yes, rotisserie chicken is a great option for saving time. Just shred the chicken and add it to the filling.

Can I freeze these mini chicken pot pies?

Yes, you can freeze them before baking. Simply assemble the pies, place them on a baking sheet, and freeze until solid. Then transfer them to a freezer-safe container. Bake from frozen at 375°F for 35-40 minutes or until golden brown.

Can I make this recipe ahead of time?

Yes, you can prepare the filling ahead of time and store it in the refrigerator. Assemble the pies and bake just before serving.

What other vegetables can I add to the filling?

Feel free to experiment with other vegetables such as mushrooms, green beans, or even spinach.

Can I use homemade pie crust instead of store-bought?

Absolutely! Homemade pie crust will work perfectly in this recipe. Just be sure to roll it out thin enough to fit in the muffin tin.

Can I make this a full-sized pot pie instead of mini pies?

Yes, you can use a larger pie dish and follow the same instructions. You may need to adjust the baking time to 45-50 minutes for a full-sized pie.

How do I ensure the crust is crispy?

To get a crispier crust, make sure your pie crust is cold when assembling the pies. Also, don’t skip the egg wash on top of the crust for a golden finish.

Can I make these without a muffin tin?

Yes, you can use ramekins or any oven-safe small dishes. Just make sure to adjust the crust size to fit.

How do I prevent the filling from overflowing?

Make sure to leave a little space at the top of each crust to allow the filling to bubble up slightly without spilling over. You can also place a baking sheet under the muffin tin while baking for extra protection.

Is this recipe kid-friendly?

Definitely! Kids will love the individual servings, and you can adjust the seasoning to suit their tastes.

Conclusion

Mini Chicken Pot Pies are a comforting and delicious meal that brings all the warmth and flavors of traditional pot pie in a fun, individual portion. They are perfect for any occasion, whether you’re serving them for dinner or as a savory snack. With easy-to-find ingredients and endless variations, this recipe is sure to become a family favorite. Enjoy these warm, flaky pies that are sure to satisfy your cravings

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