Why You’ll Love This Recipe
- Individual Servings: Perfectly portioned for easy serving and portion control.
- Comforting Flavors: A classic combination of chicken, vegetables, and a creamy sauce.
- Versatile: Customize with your choice of vegetables or add herbs for extra flavor.
Ingredients
- 2 tablespoons unsalted butter
- 1 small onion, diced
- 1 cup diced carrots
- 1 cup frozen peas
- 2 cups cooked chicken, diced
- 1/4 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon dried thyme
- 1 package refrigerated pie crusts (usually contains 2 crusts)
- 1 egg, beaten (for egg wash)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare Filling: In a large skillet, melt butter over medium heat. Add diced onion and carrots; sauté until softened, about 5 minutes. Stir in frozen peas and cooked chicken. Sprinkle flour over the mixture and stir to combine. Gradually add chicken broth and milk, stirring continuously until the mixture thickens, approximately 5-7 minutes. Season with salt, pepper, and dried thyme. Remove from heat and let cool slightly.
- Prepare Pie Crusts: Roll out the pie crusts on a lightly floured surface. Using a round cutter or a glass, cut out circles large enough to fit into the bottom and sides of a muffin tin. Press each circle into the muffin tin to form a crust.
- Assemble Pot Pies: Spoon the chicken and vegetable filling into each pie crust, filling them to the top. Place another pie crust circle on top of each filled pie, pressing the edges to seal. Cut a small slit in the center of each top crust to allow steam to escape. Brush the tops with the beaten egg for a golden finish.
- Bake: Preheat your oven to 375°F (190°C). Place the muffin tin on a baking sheet to catch any drips. Bake for 25-30 minutes, or until the crusts are golden brown.
- Cool and Serve: Allow the mini pot pies to cool for a few minutes before serving.
Servings and Timing
- Servings: This recipe yields 6 mini pot pies.
- Prep Time: Approximately 20 minutes.
- Cook Time: 25-30 minutes.
- Total Time: About 50-55 minutes.
Variations
- Vegetable Options: Swap out carrots and peas for other vegetables like corn, green beans, or mushrooms.
- Herbs and Spices: Add fresh herbs like parsley or rosemary for added flavor.
- Crust Alternatives: Use puff pastry instead of pie crust for a flakier texture.
Storage/Reheating
- Storage: Once cooled, cover the mini pot pies with plastic wrap or aluminum foil and refrigerate for up to 3 days.
- Freezing: To freeze, wrap each pie individually in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 2 months.
- Reheating:
- Oven: Preheat oven to 350°F (175°C). Place the pot pies on a baking sheet and bake for 15-20 minutes, or until heated through.
- Microwave: For individual servings, microwave on medium power for 2-3 minutes, checking for desired warmth.
FAQs
Can I use rotisserie chicken for this recipe?
Yes, rotisserie chicken is a convenient and flavorful option for this recipe.
How do I prevent the crust from getting soggy?
Ensure the filling is not too watery and that the crust is properly sealed to prevent moisture from seeping in.
Can I make these pot pies ahead of time?
Yes, you can assemble the pot pies and refrigerate them before baking. Bake them just before serving for the best results.
Can I freeze the assembled pot pies before baking?
Absolutely, you can freeze the assembled pot pies. Bake them from frozen, adding an extra 5-10 minutes to the baking time.
What can I serve with these mini pot pies?
A simple green salad or steamed vegetables pair well with these pot pies.
Can I use a different type of pie crust?
Yes, you can use homemade pie crust or puff pastry as alternatives.
How do I prevent the filling from overflowing?
Avoid overfilling the pies and ensure the top crust is properly sealed to prevent leakage.
Can I add cheese to the filling?
Yes, adding shredded cheese to the filling can enhance the flavor and create a creamy texture.
How do I reheat frozen pot pies?
Bake frozen pot pies at 350°F (175°C) for 25-30 minutes, or until heated through.
Can I use a different protein instead of chicken?
Yes, cooked turkey or even a vegetarian option with mushrooms or tofu could be used instead.
Conclusion
These Mini Chicken Pot Pies are a wonderful, comforting meal that combines a deliciously creamy filling with a golden, flaky crust. Whether you’re preparing them for a cozy weeknight dinner, a party appetizer, or a weekend treat, they’re sure to impress. Plus, with the flexibility to customize the filling and vegetables, you can make this recipe your own. Enjoy the warmth and satisfaction that comes with each bite!
Mini Chicken Pot Pies Recipe
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Total Time: 50-55 minutes
- Yield: 6 mini pot pies
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These Mini Chicken Pot Pies are the perfect twist on a classic comfort food. Individual servings encased in flaky, buttery crusts are filled with a creamy mixture of tender chicken, vegetables, and a savory sauce. Ideal for a cozy meal or as a crowd-pleasing appetizer.
Ingredients
- 2 tablespoons unsalted butter
- 1 small onion, diced
- 1 cup diced carrots
- 1 cup frozen peas
- 2 cups cooked chicken, diced
- 1/4 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon dried thyme
- 1 package refrigerated pie crusts (usually contains 2 crusts)
- 1 egg, beaten (for egg wash)
Instructions
- Prepare Filling: In a skillet, melt butter over medium heat. Add diced onion and carrots, sauté for 5 minutes until softened. Stir in frozen peas and cooked chicken. Sprinkle flour over the mixture and stir well. Gradually add chicken broth and milk, stirring until thickened (5-7 minutes). Season with salt, pepper, and dried thyme. Remove from heat and let cool slightly.
- Prepare Pie Crusts: Roll out pie crusts on a floured surface. Use a round cutter or glass to cut circles that fit muffin tin cups. Press each circle into the tin to form the crust.
- Assemble Pot Pies: Spoon the chicken and vegetable filling into the pie crusts, filling each to the top. Place a second pie crust circle on top, pressing the edges to seal. Cut a small slit in the center of each top crust to allow steam to escape. Brush with beaten egg for a golden finish.
- Bake: Preheat oven to 375°F (190°C). Place muffin tin on a baking sheet to catch drips. Bake for 25-30 minutes until crusts are golden brown.
- Cool and Serve: Let the mini pot pies cool for a few minutes before serving.
Notes
- Vegetable Options: Swap carrots and peas for other veggies like corn, green beans, or mushrooms.
- Herbs and Spices: Add fresh herbs such as parsley or rosemary for extra flavor.
- Crust Alternatives: Use puff pastry instead of pie crust for a flakier texture.
- Cheese: Add shredded cheese to the filling for a creamy, cheesy variation.
