Mini Chicken Pot Pie

Introduction

Mini Chicken Pot Pies are small, hearty dishes that everyone loves. They are filled with tender chicken and colorful veggies, wrapped in flaky crust. It’s a family favorite that’s easy to make!

Why Make This Recipe

This recipe is perfect for busy days or cozy weekends. You can prepare these mini pies quickly, and they are great for using up leftover chicken. Plus, they make a comforting meal that kids and adults enjoy. It’s like having a warm hug on a plate!

How to Make Mini Chicken Pot Pie

Making Mini Chicken Pot Pies is simple and fun! Just follow these easy steps, and you’ll have a delicious meal in no time.

Ingredients:

1 cup cooked chicken, shredded
1 cup mixed vegetables (carrots, peas, corn)
1 cup chicken broth
1/2 cup milk
1/4 cup onion, diced
1/4 cup flour
1 tsp garlic powder
1 tsp thyme
Salt and pepper to taste
1 package refrigerated pie crusts
1 egg (for egg wash)

Directions:

Preheat the oven to 375°F (190°C).
In a saucepan, sauté the onions until they turn translucent.
Add the flour, garlic powder, thyme, salt, and pepper to create a roux.
Gradually whisk in the chicken broth and milk, cooking until thickened.
Stir in the cooked chicken and mixed vegetables.
Roll out the pie crusts and cut them into small circles to fit muffin tins.
Place the crusts in the muffin tins, fill them with the chicken mixture, and cover with additional crusts.
Brush with egg wash and cut slits for steam.
Bake for 20-25 minutes or until golden brown.

How to Serve Mini Chicken Pot Pie

Serve these mini pot pies hot from the oven. They are perfect by themselves or with a side salad. Everyone will love digging into their own little pie!

How to Store Mini Chicken Pot Pie

If you have leftovers, let them cool completely. Store them in an airtight container in the fridge for up to 3 days. You can reheat them in the oven or microwave.

Tips to Make Mini Chicken Pot Pie

You can use rotisserie chicken to save time!
Feel free to add your favorite vegetables.
Make sure to cut slits in the crust to let the steam escape.

Variation

You can easily change up the filling. Try adding mushrooms or swapping out the veggies based on what you have at home.

FAQs

1. Can I freeze Mini Chicken Pot Pies?
Yes, you can freeze them before baking. Just wrap them well and freeze for up to 2 months. Bake from frozen, adding a few extra minutes to the time.

2. How do I know when they are done?
They are done when the crust is golden brown and the filling is bubbly.

3. Can I make the filling ahead of time?
Absolutely! You can make the filling a day ahead and store it in the fridge until you’re ready to assemble the pies.

Enjoy making and sharing these delightful Mini Chicken Pot Pies with your loved ones!