Mini Chicken Pot Pies Recipe

Introduction

Mini Chicken Pot Pies are the perfect combination of comfort food and convenience. These individual-sized savory pies are filled with tender chicken, vegetables, and a creamy, flavorful sauce, all encased in a golden, flaky crust. These mini versions of the classic chicken pot pie are great for individual servings, making them perfect for family dinners, parties, or meal prep. They are incredibly versatile, easy to make, and guaranteed to please everyone at the table.

Whether you’re a fan of classic chicken pot pie or looking for a fun twist on the traditional recipe, these mini pies are a great option. Their comforting filling and buttery, flaky crust make them a satisfying meal that’s sure to become a new family favorite. Plus, they can be made ahead of time, making them a convenient option for busy weeknights or special occasions.

Why You’ll Love Mini Chicken Pot Pies

• Comforting and Hearty: The combination of tender chicken, vegetables, and a rich, creamy sauce creates a hearty and comforting meal. The individual pies are packed with flavor and are the perfect cozy dish for chilly nights.
• Perfect for Meal Prep: These mini pot pies are perfect for making ahead and reheating throughout the week. You can easily store them in the fridge or freezer, and they reheat beautifully.
• Individual Servings: The mini size makes these pies perfect for individual servings, so everyone can enjoy their own pie without the need to slice into a large one. They’re great for families, gatherings, or as an easy grab-and-go lunch.
• Golden, Flaky Crust: The buttery, flaky crust is what makes a chicken pot pie so irresistible. In these mini versions, each person gets their own perfectly golden crust, which adds a wonderful texture to the dish.
• Customizable: You can easily customize the filling by adding your favorite vegetables or adjusting the seasoning to suit your taste. These pot pies can be made with a variety of ingredients, so you can experiment to find the perfect combination.

Preparation and Cooking Time

• Total Time: 1 hour
• Preparation Time: 20 minutes
• Cooking Time: 40 minutes
• Servings: Approximately 6 mini pies
• Calories per Serving: Around 400-450 calories per mini pie, depending on ingredients and portion sizes.

Nutrition Facts (Per Serving)

• Calories: 400-450 kcal
• Fat: 20-25g
• Carbohydrates: 40-45g
• Protein: 18-20g
• Fiber: 2-3g
• Sugar: 5-7g

Ingredients

For the Mini Chicken Pot Pies:

• 2 tablespoons unsalted butter
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 1 cup diced carrots
• 1 cup frozen peas
• 2 cups cooked chicken, shredded or diced (rotisserie chicken works well)
• 1/3 cup all-purpose flour
• 1 ½ cups chicken broth
• 1 cup heavy cream (or half-and-half for a lighter version)
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 package refrigerated pie crusts (usually comes with 2 crusts)
• 1 egg, beaten (for egg wash)

Step-by-Step Instructions

1. Prepare the Filling

Start by heating the butter in a large skillet over medium heat. Once the butter has melted, add the diced onion and cook for 3-4 minutes, or until the onion becomes soft and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.

Next, add the diced carrots and cook for 5-7 minutes, or until the carrots begin to soften. Stir occasionally to ensure they cook evenly. After the carrots have softened, add the frozen peas and cooked chicken. Stir everything together to combine.

2. Make the Sauce

Sprinkle the flour over the chicken and vegetable mixture, and stir to coat everything in the flour. This will help thicken the filling. Let the flour cook for about 1-2 minutes, stirring frequently, to eliminate the raw flour taste.

Slowly pour in the chicken broth while stirring constantly to prevent lumps from forming. Once the broth is fully incorporated, add the heavy cream (or half-and-half), dried thyme, dried parsley, salt, and pepper. Continue to stir as the sauce thickens. Allow the mixture to simmer for 3-5 minutes, or until it becomes thick and creamy. Taste the sauce and adjust the seasonings as needed.

3. Prepare the Pie Crusts

While the filling is simmering, preheat your oven to 375°F (190°C). Roll out the refrigerated pie crusts on a lightly floured surface. Use a round cutter or the rim of a glass to cut out 6 circles, about 5-6 inches in diameter, depending on the size of your mini pie dishes. You should be able to get enough circles from the two pie crusts.

Place each pie crust circle into a greased muffin tin or individual pie dishes. Press the edges of the dough gently into the bottom and sides of each dish. The dough should slightly overlap the edges of the muffin tin or dish, but you can trim off any excess if needed.

4. Fill the Pies

Once the filling has thickened, carefully spoon the chicken and vegetable mixture into the prepared pie crusts. Be sure to fill them evenly, but don’t overfill, as the crust needs some space to bake properly. Leave a small border around the edges to ensure that the top crust will seal properly.

5. Top with the Second Crust

Using the remaining pie crust circles, place one on top of each filled mini pie. Gently press the edges together to seal the top and bottom crusts. You can crimp the edges with a fork for a decorative finish, or simply pinch them together with your fingers.

Use a sharp knife to cut a few small slits in the top of each pie to allow steam to escape while baking. This will help prevent the pies from bubbling over.

6. Apply the Egg Wash

Brush the tops of each pie with a thin layer of the beaten egg. This will give the pies a golden, glossy finish once they bake. Be sure to cover the entire top with a light egg wash.

7. Bake the Mini Chicken Pot Pies

Place the muffin tin or pie dishes in the preheated oven and bake for 25-30 minutes, or until the crusts are golden brown and flaky. The filling should be bubbling around the edges, and the tops of the pies should have a nice golden color.

If the tops are browning too quickly, you can cover the pies with aluminum foil and continue baking until they’re done. Keep an eye on the pies to make sure they don’t overbake.

8. Cool and Serve

Allow the mini chicken pot pies to cool for 5-10 minutes before serving. This will give the filling time to set and make them easier to eat. Serve the pies hot, and enjoy the comforting flavors of the creamy chicken filling and the flaky crust.

Tips for Perfect Mini Chicken Pot Pies

• Use Rotisserie Chicken: For an easy shortcut, use rotisserie chicken. It’s already cooked and adds great flavor to the filling. Shred the chicken into bite-sized pieces for a quicker preparation time.
• Customize the Vegetables: While the classic chicken pot pie usually features peas and carrots, you can easily customize the filling with your favorite vegetables. Try adding corn, green beans, mushrooms, or even spinach for a different twist.
• Make the Filling Ahead of Time: The filling for the mini chicken pot pies can be made ahead of time and stored in the fridge for up to 2 days. This makes it easier to assemble and bake the pies when you’re ready.
• Use Store-Bought or Homemade Crust: If you prefer homemade pie crust, feel free to use your favorite recipe. Store-bought crust is a great time-saver, and it works perfectly in this recipe.
• Freeze for Later: If you have leftover mini chicken pot pies, they freeze well for later. To freeze, bake the pies, allow them to cool, then wrap them tightly in plastic wrap and store in an airtight container in the freezer for up to 3 months. To reheat, bake from frozen at 375°F (190°C) for 40-45 minutes or until heated through.

Variations of Mini Chicken Pot Pies

• Turkey Pot Pies: If you have leftover turkey from Thanksgiving or another meal, swap the chicken for turkey. The filling will be just as delicious, and it’s a great way to use up leftovers.
• Vegetarian Mini Pot Pies: For a vegetarian version, replace the chicken with plant-based ingredients like tofu, tempeh, or a mix of hearty vegetables such as potatoes, mushrooms, and zucchini. Use vegetable broth in place of the chicken broth.
• Spicy Mini Chicken Pot Pies: Add some heat to the filling by stirring in a diced jalapeño or a teaspoon of hot sauce. You can also experiment with spices like smoked paprika or cayenne pepper for extra flavor.
• Cheesy Chicken Pot Pies: Stir in some shredded cheese, such as cheddar or mozzarella, into the filling for a cheesy twist. You can also top the pies with more cheese before baking for a cheesy crust.
• Mini Chicken and Biscuits: If you prefer biscuits to pie crust, use biscuit dough as the topping for your mini pies. Just place a spoonful of biscuit dough on top of the filling and bake as directed.

Storage and Shelf Life

Mini Chicken Pot Pies are best enjoyed fresh, but they can be stored for later. Allow the pies to cool completely before storing them in an airtight container in the fridge. They will stay fresh for up to 3 days.

To freeze the mini pies, wrap them tightly in plastic wrap and place them in an airtight container or freezer bag. Frozen mini chicken pot pies will keep for up to 3 months. To reheat from frozen, bake them at 375°F (190°C) for 40-45 minutes, or until the filling is hot and the crust is golden.

Side Dishes and Pairings for Mini Chicken Pot Pies

• Mixed Green Salad: A light, crisp salad with a tangy vinaigrette pairs perfectly with the rich, creamy chicken pot pies.
• Roasted Vegetables: Serve the pies with a side of roasted vegetables like broccoli, carrots, or Brussels sprouts for a nutritious and satisfying meal.
• Crispy French Fries: If you’re in the mood for comfort food, serve the mini pot pies with a side of crispy French fries or sweet potato fries.
• Garlic Bread: A slice of garlic bread is the perfect accompaniment to dip into the creamy filling of the pot pies.
• Mashed Potatoes: For an extra indulgent meal, serve the mini chicken pot pies with a side of buttery mashed potatoes.

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Conclusion

Mini Chicken Pot Pies are a comforting, satisfying dish that is perfect for any occasion. Their individual size makes them easy to serve and enjoy, while the creamy chicken filling and flaky crust are

sure to please everyone at the table. Whether you’re preparing them for a family dinner, a gathering, or meal prep, these mini pot pies are a great choice. Customize them with your favorite vegetables or spices to make them your own, and enjoy this classic dish with a delicious twist.