Mini Chicken Pot Pies: A Delicious and Easy Recipe for Comfort Food Lovers

Mini Chicken Pot Pies are a delightful twist on a classic comfort food that brings warmth and joy to any table. As I prepare these little pockets of goodness, I can’t help but think about the rich history behind this beloved dish. Originating from the United Kingdom, pot pies have been a staple in many households for centuries, evolving into various forms across cultures. What I love most about Mini Chicken Pot Pies is their perfect balance of flaky crust and creamy filling, making each bite a delightful experience. They are not only delicious but also incredibly convenient, allowing you to serve individual portions that are perfect for gatherings or cozy family dinners. It’s no wonder that people adore this dish; the combination of tender chicken, vibrant vegetables, and savory herbs creates a symphony of flavors that warms the heart. Join me as we dive into this recipe and discover how to create your own Mini Chicken Pot Pies that will surely impress your family and friends!

Ingredients:

• 2 cups cooked chicken, shredded or diced
• 1 cup frozen mixed vegetables (peas, carrots, corn, and green beans)
• 1/3 cup butter
• 1/3 cup all-purpose flour
• 1 ¾ cups chicken broth
• 2/3 cup milk
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 package (14 oz) refrigerated pie crusts (or homemade if you prefer)
• 1 egg, beaten (for egg wash)

Preparing the Filling

1. In a large saucepan, melt the butter over medium heat. Once melted, add the flour and whisk continuously for about 1-2 minutes to create a roux. This will help thicken your filling.
2. Gradually pour in the chicken broth while whisking to avoid lumps. Continue to whisk until the mixture is smooth and starts to thicken, about 3-5 minutes.
3. Add the milk to the saucepan and stir until well combined. Let it simmer for another 2-3 minutes, allowing it to thicken further.
4. Stir in the onion powder, garlic powder, dried thyme, salt, and pepper. Taste the mixture and adjust the seasoning if necessary.
5. Fold in the cooked chicken and frozen mixed vegetables. Mix everything together until the chicken and veggies are evenly coated with the creamy sauce. Remove from heat and set aside to cool slightly.

Preparing the Pie Crusts

1. Preheat your oven to 400°F (200°C). This will ensure that your mini pot pies bake evenly and get that lovely golden color.
2. Roll out the refrigerated pie crusts on a lightly floured surface. If you’re using homemade crust, roll it out to about 1/8-inch thickness.
3. Using a round cutter or a glass, cut out circles from the pie crust that are about 4-5 inches in diameter. You’ll need two circles for each mini pot pie: one for the bottom and one for the top.
4. Place half of the circles into a greased muffin tin, pressing them gently into the bottom and up the sides to form a small cup.

Assembling the Mini Chicken Pot Pies

1. Once the filling has cooled slightly, spoon about 2-3 tablespoons of the chicken and vegetable mixture into each pie crust cup. Be careful not to overfill, as you’ll need space for the top crust.
2. Take the remaining pie crust circles and place them on top of the filled cups. Press the edges together to seal them. You can use a fork to crimp the edges for a decorative touch.
3. Using a sharp knife, cut a few small slits in the top crust to allow steam to escape while baking. This will help prevent the pies from bursting open.
4. Brush the tops of the pies with the beaten egg. This will give them a beautiful golden-brown finish when baked.

Baking the Mini Chicken Pot Pies

1. Carefully place the muffin tin in the preheated oven. Bake for 20-25 minutes, or until the tops are golden brown and the filling is bubbling.
2. Once baked, remove the muffin tin from the oven and let the mini pot pies cool for about 5 minutes. This will make them easier to remove from the tin.
3. Using a butter knife, gently loosen the edges of each pot pie and carefully lift them out of the muffin tin. Place them on a wire rack to cool slightly before serving.

Serving Suggestions

1. These mini chicken pot pies are perfect for a cozy dinner or as a fun appetizer for gatherings. Serve them warm with a side salad or some crusty bread for a complete meal.
2. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10-

   Conclusion:

   In summary, these Mini Chicken Pot Pies are an absolute must-try for anyone looking to bring comfort food to the dinner table in a fun and delightful way. The flaky crust, savory filling, and the perfect blend of spices create a dish that is not only satisfying but also incredibly versatile. Whether you’re serving them as a cozy family dinner, a fun appetizer for a gathering, or even a meal prep option for the week ahead, these mini pies are sure to impress. Feel free to get creative with your serving suggestions! You can pair them with a fresh side salad for a light meal, or serve them alongside some roasted vegetables for a heartier option. If you’re feeling adventurous, consider adding different vegetables like peas, corn, or even mushrooms to the filling, or switch up the protein with turkey or a plant-based alternative for a unique twist. The possibilities are endless! I encourage you to give this recipe a try and experience the joy of making these Mini Chicken Pot Pies yourself. Once you do, I would love to hear about your experience! Share your thoughts, any variations you tried, or even a picture of your delicious creations. Let’s spread the love for this comforting dish together! Happy cooking! Print
   

   Mini Chicken Pot Pies: A Delicious and Easy Recipe for Comfort Food Lovers

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   • Author: Maria
   • Total Time: 45 minutes
   • Yield: 12 mini chicken pot pies 1x

   Print Recipe

   Pin Recipe

   Description

   These Mini Chicken Pot Pies are a comforting and delicious twist on a classic dish, featuring tender chicken and mixed vegetables in a creamy sauce, all wrapped in a flaky pie crust. Perfect for cozy dinners or as fun appetizers for gatherings, they are sure to be a hit!

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   Ingredients

   Scale 1x2x3x

   • 2 cups cooked chicken, shredded or diced
   • 1 cup frozen mixed vegetables (peas, carrots, corn, and green beans)
   • 1/3 cup butter
   • 1/3 cup all-purpose flour
   • 1 ¾ cups chicken broth
   • 2/3 cup milk
   • 1 teaspoon onion powder
   • 1 teaspoon garlic powder
   • 1 teaspoon dried thyme
   • Salt and pepper to taste
   • 1 package (14 oz) refrigerated pie crusts (or homemade if you prefer)
   • 1 egg, beaten (for egg wash)

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   Instructions

   1. In a large saucepan, melt the butter over medium heat. Once melted, add the flour and whisk continuously for about 1-2 minutes to create a roux.
   2. Gradually pour in the chicken broth while whisking to avoid lumps. Continue to whisk until the mixture is smooth and starts to thicken, about 3-5 minutes.
   3. Add the milk to the saucepan and stir until well combined. Let it simmer for another 2-3 minutes, allowing it to thicken further.
   4. Stir in the onion powder, garlic powder, dried thyme, salt, and pepper. Taste the mixture and adjust the seasoning if necessary.
   5. Fold in the cooked chicken and frozen mixed vegetables. Mix everything together until the chicken and veggies are evenly coated with the creamy sauce. Remove from heat and set aside to cool slightly.
   6. Preheat your oven to 400°F (200°C).
   7. Roll out the refrigerated pie crusts on a lightly floured surface. If you’re using homemade crust, roll it out to about 1/8-inch thickness.
   8. Using a round cutter or a glass, cut out circles from the pie crust that are about 4-5 inches in diameter. You’ll need two circles for each mini pot pie: one for the bottom and one for the top.
   9. Place half of the circles into a greased muffin tin, pressing them gently into the bottom and up the sides to form a small cup.
   10. Once the filling has cooled slightly, spoon about 2-3 tablespoons of the chicken and vegetable mixture into each pie crust cup.
   11. Take the remaining pie crust circles and place them on top of the filled cups. Press the edges together to seal them. You can use a fork to crimp the edges for a decorative touch.
   12. Using a sharp knife, cut a few small slits in the top crust to allow steam to escape while baking.
   13. Brush the tops of the pies with the beaten egg.
   14. Carefully place the muffin tin in the preheated oven. Bake for 20-25 minutes, or until the tops are golden brown and the filling is bubbling.
   15. Once baked, remove the muffin tin from the oven and let the mini pot pies cool for about 5 minutes.
   16. Using a butter knife, gently loosen the edges of each pot pie and carefully lift them out of the muffin tin. Place them on a wire rack to cool slightly before serving.

   Notes

   • These mini chicken pot pies are perfect for a cozy dinner or as a fun appetizer for gatherings.
   • If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10-15 minutes.

   • Prep Time: 20 minutes
   • Cook Time: 25 minutes