Mini chicken pot pies offer a delightful twist on a classic comfort food, providing you with a warm, flaky crust and a rich, savory filling that is sure to satisfy your taste buds. These little pies are not just visually appealing; they are a convenient and delicious option for family dinners, parties, or a cozy night in. Whether you indulge in them as an appetizer or serve them as a main course, mini chicken pot pies are a favorite for good reason.
Why We Love This Mini Chicken Pot Pies Recipe
One of the best things about mini chicken pot pies is their versatility. You can fill them with leftover chicken, a mix of your favorite vegetables, and simple pantry staples, making this recipe both economical and customizable. Their personal size makes them perfect for portion control, allowing everyone to enjoy their own little pie. There’s something special about pulling a piping hot mini pie from the oven and digging in, making for a comforting dining experience that feels both homey and gourmet. You’ll find that these mini pot pies are perfect for any occasion, bringing everyone together with their warm flavors and inviting aromas.
Ingredients for Mini Chicken Pot Pies
- 1 cup cooked chicken, shredded
- 1 cup mixed vegetables (carrots, peas, corn)
- 1/2 cup cream of chicken soup
- 1/2 cup chicken broth
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 package refrigerated pie crusts (or homemade)
- 1 egg (for egg wash)
How to Make Mini Chicken Pot Pies
To create your mini chicken pot pies, start by preheating the oven to 400°F (200°C). This step is crucial, as a hot oven will give your pies that golden-brown finish. In a mixing bowl, combine the shredded chicken, mixed vegetables, cream of chicken soup, chicken broth, onion powder, garlic powder, salt, and pepper. Stir well until all the ingredients are fully incorporated, ensuring every bite is packed with flavor.
Next, take your refrigerated pie crusts and roll them out on a floured surface. Use a round cutter or a glass to cut out small circles of dough that will fit snugly into the cups of a muffin tin. Place these circles into the muffin tin, gently pressing them down into the base to create a small shell. Once your mini pie shells are ready, fill each with the chicken and vegetable mixture. Be generous but avoid overfilling; you want to leave room for the top crust.
To finish them off, cut additional circles from your pie crusts to serve as the tops. Carefully place them over the filled mini pies and pinch the edges to seal them. For a brilliant golden color, lightly brush the tops with a whisked egg—this is your egg wash. Pop the muffin tin into the oven and bake for 20-25 minutes, or until the tops are nicely golden and crisp. Once they are done, remove them from the oven and allow them to cool slightly before serving. The aroma wafting from your kitchen will have everyone eagerly anticipating their first bite.
How to Serve Mini Chicken Pot Pies
Serving these mini chicken pot pies is both fun and flexible. You can plate them individually or serve them directly from the muffin tin for a casual, family-style meal. Pair them with a side salad for a refreshing contrast, or present them alongside mashed potatoes or steamed vegetables for a heartier meal. These pot pies also make excellent finger foods for gatherings, so consider placing the muffin tin right in the center of the table for guests to help themselves. To add an extra touch, you can serve them with a drizzle of gravy or a dollop of your favorite condiment. Enjoy them fresh from the oven, and watch the delight on your guests’ faces as they dig into these delightful morsels!
Expert Tips: Mini Chicken Pot Pies
Creating the perfect mini chicken pot pies involves a few expert tips to enhance both flavor and presentation. First, don’t hesitate to add extra seasonings or herbs to your filling—fresh thyme, rosemary, or parsley can elevate the taste significantly. If you prefer a homemade touch, making your own pie crust might yield an even flakier and more flavorful end product.
Another tip is to ensure your filling is not too watery; you want it to be moist but not soupy. If your mixture seems too runny, you can thick it up by letting it simmer on the stove for a few additional minutes or adding a bit more cream of chicken soup. If you’re keen on making your pies ahead of time, assemble them and freeze them before baking. You can bake them straight from the freezer, but you may need to add a few extra minutes to the baking time. Lastly, allowing the mini pies to cool slightly before serving will help the filling set, making them easier to eat.
How to Store Mini Chicken Pot Pies
If you happen to have leftovers (though that may be unlikely), storing your mini chicken pot pies is quite simple. Allow them to cool completely at room temperature before transferring them to an airtight container. You can keep them in the refrigerator for up to three days. For longer storage, consider freezing them. Wrap each mini pot pie individually in plastic wrap and place them in a freezer-safe bag or container. They can last in the freezer for up to two months. When you’re ready to enjoy them again, simply reheat in the oven until warmed through.
Variation of Mini Chicken Pot Pies
The beauty of mini chicken pot pies lies in their adaptability. You can easily customize the filling to suit your taste or dietary needs. For those who prefer a meatless option, replace the chicken with hearty veggies like mushrooms, spinach, or zucchini, along with legumes such as black beans or chickpeas for added texture and protein. You might even consider using other proteins like turkey or duck if you aim for something different.
The vegetable mix can also be changed up based on what you have on hand or in-season. Frozen mixed vegetables work well, but feel free to include fresh vegetables like bell peppers or broccoli for a vibrant and nutritious touch. Additionally, experiment with different kinds of pies crusts; whole wheat or puff pastry can give your mini pies a new twist. To spice things up further, consider incorporating unique flavors with ingredients like cheese or spicy sauce.
FAQ
What is the best way to reheat mini chicken pot pies?
To reheat your mini chicken pot pies, preheat your oven to 350°F (175°C). Remove the pies from the refrigerator and allow them to come to room temperature for about 10-15 minutes. Place them in the oven for 15-20 minutes or until heated through. This method ensures that the crust remains crispy while the filling warms evenly.
Can I use different types of vegetables in mini chicken pot pies?
Absolutely! The vegetable filling is highly customizable. You can include any combination of vegetables you enjoy, such as green beans, sweet corn, or fresh spinach. Just make sure to chop them into small, manageable pieces for even cooking.
How long can I freeze mini chicken pot pies?
Mini chicken pot pies can be frozen for up to two months. For best results, wrap them individual in plastic wrap and store them in a freezer bag to prevent freezer burn.
Can I make the filling in advance?
Yes, you can prepare the filling in advance. Simply store it in an airtight container in the refrigerator for up to three days before assembling and baking your mini pot pies.
Can I use leftover turkey instead of chicken?
Definitely! Leftover turkey works wonderfully in this recipe. Just shred the cooked turkey and mix it into your filling for a delicious twist on the classic mini pot pie.
With these insights, you’ll be ready to create delicious mini chicken pot pies that will impress your family and friends. Enjoy the cooking process and the mouthwatering results!
Mini Chicken Pot Pies
Ingredients
Filling
- 1 cup cooked chicken, shredded
- 1 cup mixed vegetables (carrots, peas, corn) Can substitute with other vegetables
- 1/2 cup cream of chicken soup
- 1/2 cup chicken broth
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- to taste salt and pepper
Crust
- 1 package refrigerated pie crusts Can use homemade crust
- 1 each egg For egg wash
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- In a mixing bowl, combine the shredded chicken, mixed vegetables, cream of chicken soup, chicken broth, onion powder, garlic powder, salt, and pepper. Stir well until fully incorporated.
- Roll out the pie crusts on a floured surface and cut small circles of dough for muffin tin cups.
- Place the circles into the muffin tin and press them down to form small shells.
- Fill each mini pie shell with the chicken and vegetable mixture.
- Cut additional circles from your pie crusts for the tops and seal the edges.
- Brush the tops lightly with the whisked egg.
Baking
- Bake in the oven for 20-25 minutes, or until the tops are golden and crisp.
- Remove from the oven and allow to cool slightly before serving.
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