Indulge in the comfort of mini chicken pot pies, a delightful twist on a classic favorite. These individual-sized pies are perfect for cozy dinners or entertaining guests. With a flaky crust and a rich, savory filling, they’re sure to warm your heart and satisfy your taste buds. Easy to make and even easier to love, these pot pies will become a staple in your kitchen. Let’s dive into this delicious recipe!
Ingredients
- 1 cup cooked chicken, shredded
- 1 cup mixed vegetables (carrots, peas, corn)
- 1/2 cup onion, diced
- 1/4 cup celery, diced
- 2 cups chicken broth
- 1 cup milk
- 1/4 cup flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 package refrigerated pie crusts
Servings and Cooking Time
This recipe makes 6 mini chicken pot pies. Preparation time is approximately 20 minutes, while the cooking time is around 30 minutes.
Nutritional Value
Each serving (1 mini pie) contains approximately 350 calories, 15g protein, 25g carbohydrates, and 20g fat. This is based on a standard serving size of one pie.
Step-by-Step Cooking Process
- Preheat the oven to 400°F (200°C).
- In a skillet, sauté onions and celery until translucent.
- Add shredded chicken and mixed vegetables to the skillet.
- Sprinkle flour over the mixture and stir well.
- Pour in chicken broth and milk, stirring until thickened.
- Season with salt, pepper, and garlic powder.
- Roll out the pie crust and cut into small circles.
- Place the crust circles into a greased muffin tin.
- Scoop the chicken mixture into each crust.
- Cover with another pie crust circle, sealing the edges.
- Cut slits in the top crust for steam to escape.
- Bake for 25-30 minutes until golden brown.
Alternative Ingredients
You can substitute cooked turkey for chicken if desired. Additionally, use frozen mixed vegetables instead of fresh, and adjust the seasonings to your taste. Dairy-free milk can replace regular milk for a dairy-free option.
Serving and Pairings
These mini chicken pot pies pair wonderfully with a fresh green salad or steamed vegetables. They also make an excellent appetizer for gatherings or a comforting main dish for family dinners.
Storage and Reheating
Store any leftover mini chicken pot pies in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for 10-15 minutes. They can also be frozen before baking for up to 2 months.
Cooking Mistakes
- Overfilling the pies can cause them to overflow during baking.
- Not sealing the pie crusts properly may result in a messy filling.
- Using too much flour can make the filling too thick.
- Skipping the slits on top may lead to a soggy crust.
- Not preheating the oven can affect cooking time and texture.
Helpful Tips
- Use rotisserie chicken for quicker preparation.
- Let the filling cool slightly before assembling.
- Brush the tops with egg wash for a golden finish.
- Experiment with different herbs for added flavor.
FAQs
Can I make mini chicken pot pies ahead of time?
Yes, you can prepare the filling and assemble the pies in advance. Store them in the refrigerator until you’re ready to bake.
What can I use instead of chicken?
You can use turkey, beef, or even a vegetarian filling with mushrooms and lentils as alternatives.
How do I know when they are done baking?
Mini chicken pot pies are done when the crust is golden brown and the filling is bubbling.
Can these pies be frozen?
Yes, you can freeze them before baking. Just thaw and bake when ready to serve.
What sides go well with mini chicken pot pies?
They pair excellently with a simple salad or roasted vegetables for a balanced meal.
Conclusion
Mini chicken pot pies are a delightful and comforting dish that brings warmth to any meal. With their flaky crust and savory filling, they are perfect for any occasion. Whether you’re enjoying them for dinner or serving them at a party, these little pies are sure to impress. Give this recipe a try, and savor every bite!
Mini Chicken Pot Pies
Ingredients
- 1 cup cooked chicken shredded
- 1 cup mixed vegetables carrots, peas, corn
- 1/2 cup onion diced
- 1/4 cup celery diced
- 2 cups chicken broth
- 1 cup milk
- 1/4 cup flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 package refrigerated pie crusts
Instructions
- Preheat the oven to 400°F (200°C).
- In a skillet, sauté onions and celery until translucent.
- Add shredded chicken and mixed vegetables to the skillet.
- Sprinkle flour over the mixture and stir well.
- Pour in chicken broth and milk, stirring until thickened.
- Season with salt, pepper, and garlic powder.
- Roll out the pie crust and cut into small circles.
- Place the crust circles into a greased muffin tin.
- Scoop the chicken mixture into each crust.
- Cover with another pie crust circle, sealing the edges.
- Cut slits in the top crust for steam to escape.
- Bake for 25-30 minutes until golden brown.
