Best Mini Chicken Pot Pies

Best Mini Chicken Pot Pies

A Warm Embrace of Comfort

Have you ever longed for a dish that wraps you in a cozy blanket of flavor? If so, then Mini Chicken Pot Pies might just be what you need! These delightful little pastries are filled to the brim with tender chicken, fresh veggies, and a creamy sauce that’s hard to resist. Just imagine biting into a flaky crust that gives way to a warm, savory filling. Can you hear the chorus of “yum!” coming from your family?

What makes these mini pot pies so special is not just their deliciousness, but also their simplicity. They’re quick to prepare, making them a perfect choice for a busy weeknight dinner. Plus, they can easily become a family favorite, just like our popular Beef Stroganoff recipe. What’s not to love? Grab your apron, and let’s dive into this mouthwatering adventure!

What is Mini Chicken Pot Pies?

So, what’s in a name? Mini Chicken Pot Pies are just that: petite pot pies, no larger than a palm, stuffed with savory goodness. But, have you ever thought about why they are called “pot pies”? It’s like comparing them to those classic sayings, like “the way to a man’s heart is through his stomach.” These delightful miniatures are essentially a hearty meal condensed into a cute, handheld form. Perfect for kids and adults alike, they take comfort food to a whole new level. Feeling hungry yet? Give this recipe a try, and you just might fall in love!

Why You’ll Love These Mini Chicken Pot Pies

If you’re still on the fence about trying Mini Chicken Pot Pies, let me give you three fantastic reasons to dive in. First and foremost, the highlight of these pies is their delectable filling. Tender chicken pieces mingle with a medley of vegetables, all cloaked in a creamy, flavorful sauce that sings with delight.

Secondly, making these at home means you’ll save some serious cash compared to typical takeout options. And who doesn’t love a good budget-friendly meal that feels gourmet?

Lastly, the wide variety of toppings and fillings means you can personalize these pot pies to fit your family’s preferences. From peas and carrots to corn and mushrooms, the sky’s the limit! If you’re intrigued, be sure to check out our Creamy Vegetable Pot Pie recipe for another comforting option. Now, aren’t you just itching to get started?

How to Make the Best Mini Chicken Pot Pies

Quick Overview

Creating Mini Chicken Pot Pies is easier than you might think! With tender chicken, fresh vegetables, and a creamy sauce all encased in a flaky crust, this dish is as delightful to make as it is to eat. Plus, from start to finish, you’ll be enjoying these savory bites in just about 45 minutes. Let’s get cooking!

Key Ingredients for Mini Chicken Pot Pies

• 2 cups cooked chicken, shredded
• 1 cup mixed vegetables (peas, carrots, corn)
• 1 small onion, diced
• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup chicken broth
• 1/2 cup milk
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 package of refrigerated pie crusts (or homemade if you prefer)
• 1 egg (for egg wash)

Step-by-Step Instructions

1. Preheat the Oven: Start by preheating your oven to 400°F (200°C). This will get things nice and toasty for your pot pies!
2. Sauté the Vegetables: In a large skillet, melt the butter over medium heat. Add in the diced onion and sauté until it’s translucent, about 3-4 minutes.
3. Create the Sauce: Stir in the flour and cook for an additional minute. Gradually whisk in the chicken broth and milk, bringing it to a gentle simmer. Add garlic powder, salt, and pepper to taste.
4. Combine the Filling: Once the sauce has thickened, remove it from heat. Fold in the cooked chicken and mixed vegetables until everything is well combined.
5. Prepare the Crusts: Roll out the pie crusts and cut them into circles large enough to fit into your muffin tin.
6. Assemble the Pot Pies: Place the crusts into your greased muffin tin. Spoon the chicken filling into each crust, then cover with additional crusts, sealing them well. Cut small slits in the top for ventilation.
7. Egg Wash Time: Beat the egg and brush it over the top of each pie for a golden finish.
8. Bake: Bake in the preheated oven for 20-25 minutes, or until the crusts are golden brown.
9. Cool and Serve: Let them cool slightly before serving. Enjoy every savory bite!

What to Serve Mini Chicken Pot Pies With

To round off your meal, consider serving these mini delights with a simple side salad or roasted vegetables. The lightness of the salad complements the rich pie perfectly. You could even whip up some garlic bread for a comforting, filling dinner!

Top Tips for Perfecting Mini Chicken Pot Pies

1. Use Leftovers: This recipe is perfect for using up leftover chicken or veggies in your fridge—don’t be afraid to get creative!
2. Crust Alternatives: Feel free to experiment with different crusts, including puff pastry or biscuit dough for a fun twist.
3. Watch the Bake Time: Keep an eye on the pies as they bake. Ovens can vary, so check for that golden brown crust.
4. Prep Ahead: You can prepare the filling a day in advance and assemble the pies right before baking, making weeknight dinners a breeze!

Storing and Reheating Tips

If you have any leftovers, simply store them in an airtight container in the refrigerator for up to 3 days. To reheat, pop them in the oven at 350°F for around 15-20 minutes until warmed through. If you want to freeze them, do so before baking, and they’ll last for up to 3 months. When you’re ready to bake, simply add another 10-15 minutes to the baking time.

There you have it—Mini Chicken Pot Pies that are as simple to make as they are delicious! This is one recipe that is sure to become a staple in your home, providing hearty warmth and joy. So, what are you waiting for? Gather your ingredients and start your cooking adventure today! Your family will thank you for it!

Mini Chicken Pot Pies

Delightful mini pot pies filled with tender chicken, fresh vegetables, and a creamy sauce, all encased in a flaky crust, perfect for a cozy meal.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 320

Ingredients Method Notes

Ingredients

  

Filling Ingredients

• 2 cups cooked chicken, shredded Leftover chicken works well.
• 1 cup mixed vegetables (peas, carrots, corn) Feel free to customize with your favorite veggies.
• 1 small onion, diced Adds flavor to the filling.
• 2 tablespoons butter For sautéing the onion.
• 2 tablespoons flour To thicken the sauce.
• 1 cup chicken broth Enhances the flavor of the filling.
• 1/2 cup milk Adds creaminess to the filling.
• 1 teaspoon garlic powder For added flavor.
• to taste Salt and pepper Adjust according to your preference.

Crust Ingredients

• 1 package refrigerated pie crusts Can use homemade crust for a personal touch.
• 1 egg for egg wash For a golden finish.

Method

 

Preparation

1. Preheat your oven to 400°F (200°C).
2. Melt the butter in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
3. Stir in the flour and cook for an additional minute. Gradually whisk in the chicken broth and milk, bringing it to a gentle simmer. Add garlic powder, salt, and pepper to taste.
4. Once the sauce thickens, remove it from heat and fold in the cooked chicken and mixed vegetables until well combined.
5. Roll out the pie crusts and cut them into circles fitting your muffin tin.
6. Place the crusts into the greased muffin tin. Spoon the chicken filling into each crust, and cover with additional crusts, sealing them well. Cut small slits in the top for ventilation.
7. Beat the egg and brush it over the top of each pie.
8. Bake in the preheated oven for 20-25 minutes, or until the crusts are golden brown.
9. Let them cool slightly before serving. Enjoy!

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, pop in the oven at 350°F for 15-20 minutes. Frozen pies can be stored before baking for up to 3 months; add an extra 10-15 minutes to baking time when ready to serve.