Mini Chicken Pot Pies

A Hearty Comfort Dish To Warm Your Heart

Welcome to your new favorite comfort food: Mini Chicken Pot Pies! These delightful little pies are not just a feast for the eyes but also a warm, creamy hug for your taste buds. Picture buttery, flaky pastry filled with tender chicken, vibrant veggies, and a dreamy sauce that just whispers comfort. What makes this dish even more special? It’s incredibly easy to whip up and cooks within less than an hour, making it a perfect weeknight dinner option or a family-friendly meal to cherish.

Did you know that chicken pot pie has origins dating back centuries, with early recipes appearing as far back as ancient Roman times? So whether you’re putting a modern twist on a classic dish or introducing it to a new generation, these mini pot pies are bound to bring smiles to the dinner table. If you love this recipe, you might want to check out my stuffed bell peppers for another scrumptious family dish that’s easily customizable and just as comforting. Get ready to roll up your sleeves and create magic in your kitchen with this easy-to-make, flavor-packed meal!

What is Mini Chicken Pot Pies?

Ah, Mini Chicken Pot Pies! They sound so fancy, yet they’re a delightful twist on a beloved classic. But have you ever wondered how this comforting dish came to be so mini? You could say it’s the culinary world’s way of embracing one of the greatest truths: all good things come in small packages! Whether you’re prepping for a cozy family night, serving guests at a quaint dinner party, or just want to feel like a master chef, these mini creations will surely impress. After all, as the saying goes, “the way to a man’s heart is through his stomach.” So why not spread some love with these delectable pot pies? Give it a try, and you might just discover a new family favorite!

Why You’ll Love This Mini Chicken Pot Pies

There are so many reasons to fall in love with Mini Chicken Pot Pies! First and foremost, the main highlight of this dish is undeniably its perfect balance of flaky pastry and silky filling. Each bite combines succulent chicken, fresh veggies, and a flavorful sauce that will make your mouth sing. Who knew comfort food could taste so good?

Next, let’s talk about cost-saving benefits. Making these little morsels at home not only feels special, but it also saves you money compared to dining out or buying pre-packaged versions that can’t compare to homemade goodness. Last but not least, you get to customize your filling however you like, with everything from peas and carrots to corn or whatever leftovers you have lying around. They can even be converted to healthier versions packed with more nutritious ingredients! If you enjoy these mini pot pies, you might want to check out my quiche recipe that’s easy to personalize and bursting with flavor. So, let’s get cooking and see how wonderful your kitchen can smell!

How to Make Mini Chicken Pot Pies

Quick Overview

Creating these Mini Chicken Pot Pies is a breeze! With a preparation time of just 15-20 minutes and an overall cooking time of about 30 minutes, you can enjoy a scrumptious, comforting dish in less than an hour. This dish combines the flaky goodness of pastry with a rich, creamy chicken filling, making it the perfect dish for both kids and adults alike. Trust me; you’ll be surprised at how effortlessly delicious these mini pies can be!

Key Ingredients for Mini Chicken Pot Pies

Here’s what you need to whip up these delightful Mini Chicken Pot Pies:

• 2 cups cooked chicken, diced
• 1 cup frozen mixed vegetables (peas, carrots, corn, etc.)
• 1 cup chicken broth
• 1/2 cup cream or milk
• 1/4 cup onion, diced
• 1/4 cup celery, diced
• 1/4 cup flour
• 1 teaspoon garlic powder
• 1 teaspoon thyme (dried or fresh)
• Salt and pepper to taste
• 1 package refrigerated pie crusts (or homemade if you’re feeling ambitious)
• Egg wash (1 egg mixed with 1 tablespoon water for brushing)

Step-by-Step Instructions:

1. Preheat your oven: Set it to 425°F (220°C) for a perfect golden crust.
2. Cook the filling: In a large skillet over medium heat, melt 2 tablespoons of butter. Add diced onions and celery, sautéing until soft and translucent, around 3-4 minutes.
3. Make the sauce: Sprinkle the flour over the softened vegetables, stirring continuously for about a minute. Gradually pour in the chicken broth and cream, whisking until the mixture thickens. Add garlic powder, thyme, and salt and pepper to taste.
4. Combine everything: Stir in the cooked chicken and mixed vegetables into the sauce, mixing until everything is well combined. Remove from heat.
5. Prepare the crusts: Roll out your pie crusts and cut them into circular shapes slightly larger than your muffin tins. Place the circles into a greased muffin tin, pressing them down gently.
6. Fill the cups: Spoon the chicken filling into each pie crust, filling them to the brim.
7. Top with crust: Cut out smaller circles for the top crusts and place them over the filling. Crimp the edges together and make small slits in the tops for steam to escape.
8. Egg wash: Brush each pie with the egg wash for a beautiful golden finish.
9. Bake: Place your muffin tin in the oven and bake for 25-30 minutes or until the crusts are golden and crispy.
10. Cool and enjoy: Let them cool for a few minutes before delicately removing them from the pan. Serve warm, and prepare to watch them disappear!

What to Serve Min Chicken Pot Pies With

These Mini Chicken Pot Pies stand wonderfully on their own, but they love to mingle with complementary sides! Consider serving them with a fresh garden salad or some sautéed green beans to add more color and health to your meal. You could even kick it up a notch with a zesty cranberry sauce that brightens each bite. And for drinks, how about a light, refreshing white wine or a sweet iced tea? Trust me, the pairing options are endless!

Top Tips for Perfecting Mini Chicken Pot Pies

Now that you are on your way to making these delightful Mini Chicken Pot Pies, here are a few tips to ensure your success:

• Ingredient Substitutions: Feel free to swap in turkey for chicken or use vegetable broth for a vegetarian option. The sky’s the limit, so get creative!
• Timing Adjustments: If you’re short on time, using store-bought rotisserie chicken significantly cuts down on prep time.
• Common Mistakes: Avoid overfilling your pastry cups, as they can bubble over while baking. A heaping teaspoon of filling per cup should do the trick!

Storing and Reheating Tips

Have leftovers? No problem! These Mini Chicken Pot Pies can be stored in an airtight container in the refrigerator for up to three days. For longer storage, consider freezing them before baking; they can last up to three months in the freezer. To reheat, simply pop them in a 350°F (175°C) oven for about 15-20 minutes or until heated through. Just be prepared for the delightful aroma to coax everyone from their rooms!

Now that you’re armed with all the knowledge to make these incredible Mini Chicken Pot Pies, it’s time to get into that kitchen! Enjoy every bite and happy cooking!

Mini Chicken Pot Pies

These delightful mini chicken pot pies are a comforting dish filled with tender chicken, vibrant veggies, and a creamy sauce, all encased in a flaky pastry crust.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 12 pieces

Course: Dinner, Main Course

Cuisine: American

Calories: 256

Ingredients Method Notes

Ingredients

  

For the Filling

• 2 cups cooked chicken, diced You can use rotisserie chicken for quicker prep.
• 1 cup frozen mixed vegetables (peas, carrots, corn, etc.) Feel free to use any veggies you prefer.
• 1 cup chicken broth Vegetable broth can be used for a vegetarian option.
• 1/2 cup cream or milk Use cream for a richer flavor.
• 1/4 cup onion, diced
• 1/4 cup celery, diced
• 1/4 cup flour
• 1 teaspoon garlic powder
• 1 teaspoon thyme (dried or fresh)
• to taste Salt and pepper

For the Crust and Egg Wash

• 1 package refrigerated pie crusts (or homemade if you’re feeling ambitious)
• 1 egg Egg wash (1 egg mixed with 1 tablespoon water for brushing) Gives a nice golden finish.

Method

 

Preparation

1. Preheat your oven to 425°F (220°C).
2. In a large skillet over medium heat, melt 2 tablespoons of butter. Add diced onions and celery, sautéing until soft and translucent, around 3-4 minutes.
3. Sprinkle the flour over the softened vegetables, stirring continuously for about a minute. Gradually pour in the chicken broth and cream, whisking until the mixture thickens. Add garlic powder, thyme, and salt and pepper to taste.
4. Stir in the cooked chicken and mixed vegetables into the sauce, mixing until everything is well combined. Remove from heat.
5. Roll out your pie crusts and cut them into circular shapes slightly larger than your muffin tins. Place the circles into a greased muffin tin, pressing them down gently.

Assembly and Baking

1. Spoon the chicken filling into each pie crust, filling them to the brim.
2. Cut out smaller circles for the top crusts and place them over the filling. Crimp the edges together and make small slits in the tops for steam to escape.
3. Brush each pie with the egg wash for a beautiful golden finish.
4. Place your muffin tin in the oven and bake for 25-30 minutes or until the crusts are golden and crispy.
5. Let them cool for a few minutes before delicately removing them from the pan. Serve warm.

Notes

These Mini Chicken Pot Pies can be stored in an airtight container in the refrigerator for up to three days. For longer storage, freeze them before baking for up to three months.