Mini Chicken Pot Pies Recipe

Why Mini Chicken Pot Pies are Perfect for Any Occasion:

Mini chicken pot pies are a delightful and comforting dish that can be enjoyed during any season. These single-serving pies combine tender chicken, creamy sauce, and flavorful vegetables, all encased in a golden, flaky crust. Their mini size makes them ideal for individual servings, making them perfect for family dinners, parties, or even meal prep for the week. Plus, mini chicken pot pies are incredibly customizable, allowing you to tailor the filling to suit your taste preferences.

This recipe is designed for those who love hearty comfort food but want to enjoy a more portable and customizable option. Mini chicken pot pies are easy to assemble and bake, making them a great choice for both experienced home cooks and beginners.

Why This Recipe Works:

This recipe combines classic chicken pot pie elements with the convenience of individual servings. Using simple ingredients like rotisserie chicken, frozen vegetables, and store-bought pie crust or puff pastry ensures that the preparation process is quick without sacrificing flavor. The creamy filling, infused with savory herbs and spices, coats the chicken and vegetables perfectly, while the crust provides a delightful crunch.

Additionally, the mini format makes it easier to control portion sizes and can be great for meal prepping. Whether you’re looking to satisfy a craving for comfort food or preparing a batch for a party, this recipe guarantees a tasty result every time.

Benefits of Homemade Mini Chicken Pot Pies:

• Fresh Ingredients: When you make chicken pot pies from scratch, you can ensure that you’re using fresh, high-quality ingredients without preservatives.
• Customizable: You can control the ingredients to suit dietary restrictions or personal preferences. Adjust the fillings, crust, and seasoning to your liking.
• Portable: Their mini size makes them easy to serve and transport for potlucks, parties, or lunches.
• Freezable: These mini pies freeze well, making them ideal for meal prepping or making ahead and storing for later.

Preparation and Cooking Instructions

Step-by-Step Process:

1. Preheat the Oven: Preheat your oven to 375°F (190°C) and grease a muffin tin or mini pie pan with cooking spray or butter.

2. Prepare the Filling:

   • Cook the Vegetables: In a large skillet, melt the butter over medium heat. Add the diced onion and garlic, cooking until softened, about 3 minutes. Add the carrots, peas, and corn (if using fresh vegetables, cook them first before adding).
   • Make the Roux: Stir in the flour and cook for 1-2 minutes to create a roux (thickening agent). This will give the filling its creamy texture.
   • Add the Liquids: Slowly pour in the chicken broth and milk, whisking to prevent lumps. Cook, stirring occasionally, until the sauce thickens, about 4-5 minutes.
   • Season the Filling: Add salt, pepper, thyme, and rosemary. Stir in the shredded chicken and cook for an additional 2-3 minutes to combine. Taste and adjust seasoning if necessary. Remove from heat and set aside to cool slightly.

3. Prepare the Pie Crust:

   • Roll out your pie crust on a lightly floured surface. Cut the dough into rounds large enough to fit your muffin tin or mini pie pans. If you’re using puff pastry, you can cut it into squares to fit the individual pans.

4. Assemble the Mini Pies:

   • Press the pie crust into the bottom of each muffin cup or mini pie pan. Spoon the chicken mixture evenly into each cup, filling them about 3/4 full.
   • Top each pie with another piece of crust (or you can use the top as a lattice for a fun twist). Pinch the edges of the dough together to seal the pies.

5. Bake:

   • Use a sharp knife to make a small slit in the center of each pie to allow steam to escape. Brush the top with an egg wash (a mixture of 1 egg and 1 tbsp water) for a golden finish.
   • Bake in the preheated oven for 20-25 minutes, or until the crust is golden brown and the filling is bubbling.
   • Let the pies cool for a few minutes before serving.

Crust Options

While the classic chicken pot pie uses a traditional pie crust, there are several ways to customize the crust for your mini pies.

Traditional Pie Crust:

This is the standard option for a flaky, buttery crust. You can either use store-bought pie crusts or make your own from scratch. The homemade crust offers a crisp, tender texture that complements the creamy filling.

Puff Pastry:

Puff pastry is a fantastic alternative if you want a lighter, airier crust. It’s more delicate and flaky than traditional pie crust, and it provides a slightly crisp texture that contrasts with the rich filling. Puff pastry also requires less prep time, as it can be used straight from the package.

Biscuit Topping:

For a unique twist, consider using biscuit dough as a topping for your mini pies. This option is a bit heartier and offers a fluffy, soft contrast to the savory filling. Simply place spoonfuls of biscuit dough on top of each pie before baking.

Flavor Variations

While the classic mini chicken pot pie is filled with chicken, vegetables, and a creamy sauce, there are countless ways to adjust the flavor profile to suit your tastes.

Vegetables:

• Mushrooms: Adding sautéed mushrooms to the filling gives the pot pies a rich, earthy flavor that pairs well with the chicken.
• Potatoes: Diced potatoes add a hearty component, making the filling more substantial.
• Spinach: Fresh spinach can be sautéed with garlic for an extra burst of flavor and color.

Herbs and Spices:

• Thyme: A classic herb in pot pie recipes, thyme adds depth and an earthy note.
• Rosemary: For a piney fragrance, add a touch of rosemary.
• Paprika: A bit of smoked paprika adds warmth and complexity.

Protein Options:

• Turkey: Instead of chicken, turkey can be used for a slightly leaner version or as a great way to use up leftover Thanksgiving turkey.
• Vegetarian: Substitute the chicken with lentils, chickpeas, or tofu for a vegetarian-friendly version.

Serving Suggestions

Mini chicken pot pies are delicious on their own but can be paired with several complementary sides to create a well-rounded meal:

• Salads: A fresh green salad with a tangy vinaigrette will cut through the richness of the pot pies.
• Roasted Vegetables: Serve with roasted vegetables like Brussels sprouts, carrots, or green beans for a healthy addition.
• Garlic Bread: Soft, buttery garlic bread will complement the creamy filling of the pot pies.

Meal Prep and Storage

Mini chicken pot pies store well in the refrigerator for up to 4 days. They also freeze beautifully, making them an excellent choice for meal prep. To freeze:

• After baking, allow the pies to cool completely.
• Wrap each pie tightly in plastic wrap or aluminum foil and store in an airtight container.
• To reheat, bake at 375°F for 20-25 minutes from frozen, or until hot in the center.

Troubleshooting Tips

• Crust Too Thick: If the crust is too thick and doughy, try rolling it out thinner before placing it in the pie pans.
• Filling Too Runny: If the filling is too watery, let it simmer for a few extra minutes to thicken before assembling the pies.
• Crust Not Crisping: If the crust isn’t browning properly, you can brush it with a bit more egg wash or increase the oven temperature by 10 degrees.

Conclusion

Mini chicken pot pies are the ultimate comfort food in a convenient and portable format. Whether you enjoy them for a cozy weeknight dinner or make a batch for a special occasion, these mini pies are sure to please. By customizing the filling and crust to your liking, you can create endless variations and cater to different dietary needs.

Enjoy experimenting with the recipe and making these mini pot pies your own!

Yield: 6 Mini Pot Pies

Mini Chicken Pot Pies Recipe

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Mini chicken pot pies are a delightful and comforting dish that can be enjoyed during any season. These single-serving pies combine tender chicken, creamy sauce, and flavorful vegetables, all encased in a golden, flaky crust. Their mini size makes them ideal for individual servings, making them perfect for family dinners, parties, or even meal prep for the week. Plus, mini chicken pot pies are incredibly customizable, allowing you to tailor the filling to suit your taste preferences.

Prep Time 15 minutes

Cook Time 30 minutes

Ingredients

• 2 cups cooked chicken, shredded or diced (rotisserie chicken works great)
• 1 cup frozen peas and carrots (or mixed vegetables of choice)
• 1/2 cup diced onion
• 1/3 cup all-purpose flour
• 1 cup chicken broth
• 1 cup milk
• 2 tbsp butter
• 1 tsp garlic powder
• 1/2 tsp dried thyme
• Salt and pepper to taste
• 1 package refrigerated pie crusts (usually comes with 2 crusts)
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat oven: Preheat your oven to 400°F (200°C). Grease a muffin tin or mini pie pans.
2. Prepare filling: In a medium saucepan, melt the butter over medium heat. Add the diced onion and sauté for 2-3 minutes until softened. Stir in the garlic powder, thyme, salt, and pepper.
3. Make the sauce: Add the flour to the pan and cook, stirring constantly, for 1-2 minutes until it forms a roux. Gradually pour in the chicken broth and milk, stirring constantly, until the mixture thickens (about 5 minutes).
4. Combine chicken and vegetables: Stir in the cooked chicken and frozen peas and carrots. Cook for another 2-3 minutes, until everything is heated through. Remove from heat and set aside.
5. Assemble pot pies: Roll out the pie crusts on a lightly floured surface. Cut out 6 circles large enough to fit into the muffin tin (you can use a cup or small bowl to guide you). Press each circle into the muffin tin, forming the base for your pot pie.
6. Fill pies: Spoon the chicken mixture into each pie crust, filling them generously.
7. Top with crust: Cut smaller circles or strips of pie crust to place on top of each mini pie. If you want, you can create a lattice crust or just cover them with full tops, sealing the edges by crimping them together.
8. Brush with egg wash: Brush the tops of the pies with the beaten egg to create a golden, shiny finish.
9. Bake: Bake in the preheated oven for 25-30 minutes, or until the crust is golden and the filling is bubbly.
10. Cool and serve: Let the mini pot pies cool for a few minutes before serving.

Notes

• You can easily swap out the chicken for turkey or even beef if you prefer.
• For a lighter version, you can use a lower-fat milk or swap in a plant-based milk for a dairy-free option.
• Feel free to add other vegetables like corn, mushrooms, or green beans to the filling.
• These mini pot pies freeze well! Simply bake, let cool, and store them in the freezer. Reheat in the oven when ready to eat.