When it comes to comfort food, few dishes can rival the warm embrace of chicken pot pie. Now, imagine that beloved classic transformed into bite-sized portions that are perfect for sharingâor for enjoying all by yourself! Easy Mini Chicken Pot Pies offer a delightful twist on the traditional recipe, making them not only adorable but also incredibly convenient.
These mini pot pies are filled with tender chicken, colorful vegetables, and a rich, creamy sauce, all encased in a flaky, golden-brown crust. Whether youâre hosting a dinner party, looking for a family-friendly meal, or preparing a cozy weeknight dinner, these little pockets of comfort are sure to please. Letâs dive into the world of easy mini chicken pot pies, exploring how to make them from scratch while sharing tips and tricks for the best results.
Ingredients
For the Filling:
- Cooked chicken, shredded or diced â 2 cups
- Frozen mixed vegetables (peas, carrots, corn) â 1 cup
- Onion, finely chopped â 1 medium
- Garlic, minced â 2 cloves
- Chicken broth â 1 cup
- Heavy cream â Âœ cup
- Olive oil or butter â 2 tbsp
- Dried thyme â 1 tsp
- Dried parsley â 1 tsp
- Salt â Âœ tsp
- Black pepper â ÂŒ tsp
For the Crust:
- Refrigerated pie crusts â 2 (store-bought or homemade)
- Egg, beaten â for egg wash (optional)
These ingredients come together to create a hearty filling that captures the essence of traditional chicken pot pie while keeping preparation quick and easy.
Preparation
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 8 mini pot pies
Step 1: Preheat the Oven
- Begin by preheating your oven to 400°F (200°C). This ensures that your mini pot pies will bake evenly and achieve that perfect golden crust.
Step 2: Prepare the Filling
- In a large skillet, heat the olive oil or butter over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent. Stir in the minced garlic and cook for another minute, being careful not to let it burn.
- Add the cooked chicken and frozen mixed vegetables to the skillet. Pour in the chicken broth and heavy cream, stirring well to combine. Season with dried thyme, dried parsley, salt, and black pepper. Bring the mixture to a gentle simmer and let it cook for about 5-7 minutes, allowing the flavors to meld together and the sauce to thicken slightly.
Step 3: Roll Out the Pie Crusts
- While the filling is simmering, roll out the refrigerated pie crusts on a lightly floured surface. Use a round cookie cutter or the top of a glass to cut out circles that are approximately 4-5 inches in diameter. Youâll need two rounds for each mini pot pie: one for the bottom and one for the top.
Step 4: Assemble the Mini Pot Pies
- Grease a muffin tin with non-stick cooking spray. Place one of the pie crust rounds into each muffin cup, gently pressing it into the bottom and sides. Spoon the chicken filling into each crust, filling them about Ÿ full.
- Top each filled pot pie with a second pie crust round, sealing the edges by crimping them together with a fork. Cut a few small slits in the top crust to allow steam to escape during baking. If desired, brush the tops with the beaten egg for a golden finish.
Step 5: Bake the Mini Pot Pies
- Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the crusts are golden brown and the filling is bubbling. Keep an eye on them to prevent over-browning.
Step 6: Cool and Serve
- Once baked, remove the muffin tin from the oven and allow the mini pot pies to cool for a few minutes before carefully removing them. Use a small spatula or knife to gently lift them out. Serve warm and enjoy the comforting flavors of homemade chicken pot pie in a fun, bite-sized form!
Variations and Creative Twists
While the classic mini chicken pot pie is absolutely delightful, here are some creative variations to inspire your culinary journey:
- Cheesy Spinach Chicken Pot Pie: Add a handful of fresh spinach and a cup of shredded cheese (like cheddar or mozzarella) to the filling for a cheesy, nutritious twist.
- Spicy Chicken Pot Pie: Incorporate diced jalapeños or a dash of hot sauce into the filling for a kick of heat that balances well with the creamy sauce.
- Herb-Infused Filling: Experiment with fresh herbs like rosemary or tarragon to elevate the flavor profile and add a fragrant aroma.
- Potato and Bacon Addition: Add diced potatoes and crispy bacon to the filling for a heartier version that enhances the savory notes.
- Vegetarian Option: Substitute the chicken with hearty vegetables like mushrooms, zucchini, and bell peppers, and use vegetable broth for a delicious meatless option.
These variations allow you to tailor your mini pot pies to suit your tastes and dietary preferences.
Cooking Notes and Tips
- Make-Ahead Filling: The filling can be prepared ahead of time and stored in the refrigerator for up to 2 days. Just assemble and bake when youâre ready to serve.
- Freezing Options: Assemble the mini pot pies and freeze them unbaked. When youâre ready to enjoy them, bake them from frozen, adding a few extra minutes to the baking time.
- Using Leftovers: This is a great recipe for utilizing leftover chicken or turkey. Just shred or dice the meat and incorporate it into the filling.
Serving Suggestions
These Easy Mini Chicken Pot Pies can be served in various ways to enhance your meal experience:
- Accompanied by a Side Salad: A fresh garden salad with a light vinaigrette complements the richness of the pot pies beautifully.
- With Garlic Bread: Serve with warm garlic bread for a comforting and filling meal.
- Drizzled with Gravy: For extra indulgence, drizzle some homemade or store-bought gravy over the pot pies just before serving.
Nutritional Information (Per Mini Pot Pie)
- Calories: 320
- Protein: 14g
- Carbohydrates: 29g
- Fat: 18g
- Sodium: 450mg
Frequently Asked Questions (FAQs)
Q: Can I use frozen pie crusts for this recipe?
Yes! Frozen pie crusts are a convenient option. Just make sure to thaw them according to the package instructions before using.
Q: How do I store leftover pot pies?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through.
Q: Can I make these pot pies gluten-free?
Certainly! Use gluten-free pie crusts and ensure that your filling ingredients (like broth and seasonings) are also gluten-free.
Q: What if I donât have a muffin tin?
You can use a standard pie dish or baking dish and adjust the cooking time as necessary. Just make sure the filling is evenly distributed and the crust is properly sealed.
Tips for Perfect Easy Mini Chicken Pot Pies Every Time
- Donât Overfill: Ensure you leave some space at the top of each pie to allow for expansion during baking.
- Egg Wash for Shine: Brushing the tops with an egg wash not only gives a beautiful golden color but also adds a slight sheen.
- Adjust Cooking Time: Keep an eye on the mini pot pies towards the end of the baking time. Oven temperatures may vary, so adjust as needed to achieve the perfect golden crust.
With these tips, youâll create perfect mini chicken pot pies that are sure to impress.
Conclusion
Easy Mini Chicken Pot Pies are a delightful way to enjoy a comforting classic in a fun, portable format. With their flaky crust, savory filling, and customizable options, theyâre perfect for any occasion, from casual dinners to festive gatherings. These mini pies bring warmth and satisfaction to the table, making them a go-to recipe for any home cook.
So roll up your sleeves and get ready to whip up a batch of these scrumptious pot pies. Theyâre not just food; theyâre a hug in a bite, ready to delight your taste buds and warm your heart. Enjoy the process, savor each flavor, and share the love of homemade goodness with family and friends!