Easy and Delicious Mini Chicken Pot Pies Recipe
If you’re looking for a comforting, savory dish that’s perfect for any meal, these Mini Chicken Pot Pies are the answer. They’re quick, easy to make, and a hit with the whole family. In this article, we’ll walk you through the ingredients, step-by-step instructions, and a few helpful tips to make these delicious mini pies that are perfect for weeknight dinners, parties, or even as a quick snack.
Why You’ll Love Mini Chicken Pot Pies
Mini Chicken Pot Pies are the perfect combination of a creamy, hearty filling encased in a flaky, buttery crust. They offer all the comforting flavors of a traditional chicken pot pie in a convenient, individual serving. This makes them great for portion control, and they can be easily customized with your favorite vegetables or protein alternatives.
Ingredients for Mini Chicken Pot Pies
To make 6 servings, you’ll need the following ingredients:
2 cups cooked, shredded chicken (you can use rotisserie chicken for convenience)
1 cup frozen mixed vegetables (peas, carrots, corn)
1/2 cup diced potatoes (optional)
1/2 cup chopped onions
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups chicken broth
1/2 cup heavy cream
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried thyme
Salt and pepper to taste
2 cans of refrigerated biscuit dough or homemade pie dough
1 egg (for egg wash)
Step-by-Step Instructions
Preheat the Oven: Start by preheating your oven to 375°F (190°C). Grease a muffin tin or line it with paper liners.
Prepare the Filling: In a large skillet, melt the butter over medium heat. Add the chopped onions and sauté until they become translucent, about 3-4 minutes. Add the diced potatoes (if using) and cook until slightly tender.
Thicken the Sauce: Sprinkle the flour over the vegetables and stir for 1 minute until it forms a paste. Slowly pour in the chicken broth while continuously stirring to prevent lumps. Bring the mixture to a boil, then reduce the heat to low and simmer until the sauce thickens, about 5 minutes.
Add Chicken and Vegetables: Stir in the shredded chicken, frozen vegetables, garlic powder, onion powder, dried thyme, salt, and pepper. Let the mixture simmer for another 5 minutes until it’s heated through and thickened. Remove from heat and let it cool slightly.
Prepare the Dough: Roll out the biscuit dough or pie dough on a floured surface until it’s about 1/4 inch thick. Use a round cutter or the rim of a glass to cut out circles of dough slightly larger than the muffin tin cups. Press each circle into the muffin cups, leaving enough dough over the edges.
Fill the Pies: Spoon the chicken mixture into each dough-lined muffin cup. Be generous with the filling but avoid overstuffing.
Top with Dough: Cut smaller circles of dough to cover the top of each pie. Pinch the edges to seal and create a decorative edge. Use a fork to crimp the edges if desired. Brush the tops with the beaten egg to achieve a golden-brown finish.
Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes or until the crust is golden brown and crispy.
Cool and Serve: Allow the mini pies to cool for about 5 minutes before removing them from the tin. Serve warm and enjoy!
Tips for Perfect Mini Chicken Pot Pies
Use Rotisserie Chicken: For a quicker prep time, use store-bought rotisserie chicken. It’s tender, flavorful, and saves you time.
Customize Your Filling: Feel free to add your favorite vegetables or swap chicken for turkey. You can also make a vegetarian version by using mushrooms and adding more vegetables like broccoli or spinach.
Make Ahead: These mini pies can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat them in the oven to maintain their crispy texture.
Freezer-Friendly: These mini chicken pot pies are also freezer-friendly. Prepare them as directed, let them cool, then wrap them individually in plastic wrap and store them in an airtight container in the freezer for up to 3 months. Reheat in the oven until heated through.
Nutritional Benefits
These Mini Chicken Pot Pies are not only delicious but also pack a good amount of protein from the chicken, fiber from the vegetables, and a dose of essential vitamins. By opting for a lighter crust or a gluten-free option, you can cater to various dietary preferences.
Frequently Asked Questions (FAQs)
- Can I use puff pastry instead of pie dough?
Yes, puff pastry can be a great alternative if you prefer a flakier, lighter crust. Just keep in mind that the baking time may vary slightly.
- How do I store leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat them in a preheated oven at 350°F (175°C) for about 10-12 minutes to keep them crispy.
- Can I make this recipe gluten-free?
Absolutely! Use gluten-free flour to thicken the filling and a gluten-free pie crust or dough for the base.
Conclusion
These Mini Chicken Pot Pies are a delightful treat for any occasion. Whether you’re preparing a family meal, a potluck dish, or a simple comfort food dinner, these little pies offer big flavors. They’re easy to make, customizable, and freezer-friendly, making them a versatile addition to your recipe collection.
Give them a try today, and let us know how they turn out!