If you’re searching for a meal that’s as versatile as it is delicious, this mini chicken pot pies recipe is the perfect choice. These individual pies combine flaky crust, creamy filling, and savory chicken for a dish that’s ideal for weeknight dinners, meal prep, or parties. They’re the perfect solution for those who love comfort food but want a convenient, portable option.
To pair these pies with complementary dishes, consider serving them alongside a hearty potato soup or a crisp broccoli rice cheese salad. These recipes balance the savory richness of the pies with lighter, fresh flavors.
Why You’ll Love This Recipe
There’s so much to love about these mini chicken pot pies:
- Convenience: Perfect for packed lunches or snacks on the go.
- Customizable: Easy to adapt for dietary preferences or ingredients on hand.
- Crowd-pleaser: Whether for kids, adults, or a mixed gathering, these pies are always a hit.
Ingredients
For the Crust
- 1 pre-made or homemade pie crust.
For the Filling
- 2 cups cooked, shredded chicken.
- 1 cup diced carrots.
- 1 cup diced celery.
- 1/2 cup frozen peas.
- 1/4 cup chopped onion.
- 1/4 cup unsalted butter.
- 1/3 cup all-purpose flour.
- 1 3/4 cups chicken broth.
- 2/3 cup milk.
- Salt and pepper to taste.
Essential Equipment
- Muffin tin.
- Rolling pin.
- Mixing bowls.
- Ladle or spoon.
How to Make Mini Chicken Pot Pies
1. Prepare the Crust
Roll out the pie crust and cut it into circles slightly larger than the muffin tin cavities. Press the crusts into the tin, leaving a bit of overhang for sealing later. Chill the prepared crusts while you make the filling.
2. Cook the Filling
- Melt butter in a large saucepan over medium heat. Add the onion, celery, and carrots, cooking until softened.
- Stir in the flour to form a roux, cooking for 1–2 minutes to remove any raw flour taste.
- Slowly whisk in the chicken broth and milk, stirring continuously until thickened.
- Fold in the shredded chicken and peas, and season with salt and pepper.
3. Assemble the Pies
- Preheat your oven to 375°F (190°C).
- Spoon the filling into the prepared crusts, leaving a bit of space at the top.
- Cut additional dough circles for the tops and place them over the filling. Seal the edges by pressing them with a fork.
4. Bake
Place the muffin tin in the oven and bake for 25–30 minutes, or until the crust is golden brown. Allow the pies to cool for a few minutes before removing them from the tin.
Pro Tips for Success
- Avoid soggy crusts: Chill the dough before filling, and avoid overfilling the muffin cups.
- Add fresh herbs: Thyme or parsley can elevate the flavor of the filling.
- Ensure even baking: Rotate the muffin tin halfway through baking.
Creative Variations
- Vegetarian: Swap the chicken for diced mushrooms, potatoes, or tofu.
- Spicy Twist: Add a pinch of cayenne or diced jalapeños for a kick.
- Cheesy Option: Mix shredded cheddar or parmesan into the filling for extra flavor.
Serving Suggestions
Pair your mini chicken pot pies with:
- Roast potatoes, carrots, and onions for a hearty side dish.
- A fresh salad, such as parmesan-crusted chicken salad, to balance the richness.
- Dipping sauces like honey mustard or garlic aioli for added flavor.
FAQs
How should I store these pies?
Store leftover pies in an airtight container in the refrigerator for up to four days.
Can I freeze them?
Yes, these pies freeze beautifully. Wrap each pie individually in plastic wrap and freeze for up to three months. Thaw overnight in the fridge and reheat in the oven.
What can I use instead of pie crust?
Puff pastry, crescent roll dough, or biscuit dough are all great alternatives.
Can I make the filling ahead of time?
Absolutely! Prepare the filling up to two days in advance and refrigerate it. Assemble and bake the pies when ready to serve.
Conclusion
This mini chicken pot pies recipe brings the ultimate comfort food experience in a compact, portable form. These savory treats are versatile, customizable, and perfect for any occasion. Don’t forget to explore other crowd-pleasing recipes like southern fried chicken to expand your culinary repertoire.
Start baking today and savor the satisfaction of these delightful mini pies!
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Mini Chicken Pot Pies: Easy and Delicious Comfort Food
Description
This mini chicken pot pies recipe is easy, savory, and perfect for snacks, dinners, or parties. Enjoy flaky, bite-sized pies that everyone will love!
Ingredients
- 14 ounces Cream of Chicken Soup
- ¼ cup Chicken Stock
- 3 packages Crescent Rolls (seal the seams)
- 9 ounces frozen mixed vegetables, thawed
- 1 cup chicken, shredded
Instructions
- Prepare the oven and pan:
- Preheat oven to 400°F (200°C).
- Spray muffin tins with non-stick cooking spray.
- Prepare the dough:
- Lay crescent roll dough flat and pinch seams together to create a smooth sheet.
- Use a biscuit cutter to cut out 12 rounds from the dough.
- Press the rounds into the muffin tins, ensuring they cover the bottoms and sides.
- Prepare the filling:
- In a large bowl, mix cream of chicken soup, chicken stock, thawed vegetables, and shredded chicken until well combined.
- Assemble the pies:
- Spoon the filling into the prepared dough cups, being careful not to overfill.
- Use a pizza cutter to slice strips of dough and lay them across the tops of the muffin cups for a decorative lattice.
- Bake:
- Place the muffin tin in the oven and bake for about 18 minutes or until the tops and sides are a light golden brown.
- If the tops begin to brown too quickly, cover with aluminum foil and continue baking.
- Cool and serve:
- Let the mini pies cool slightly before using a knife to loosen them from the muffin tins.
- Serve warm, perhaps with a side salad for a complete meal. Enjoy!