Why You’ll Love This Recipe
Mini Chicken Pot Pies are the ultimate comfort food in a bite-sized form. The combination of tender, shredded chicken, savory vegetables, and a creamy sauce, all encased in a buttery, flaky pie crust, makes each bite irresistible. The personal-sized portions make them perfect for serving at a gathering or as a quick dinner solution for the family. Plus, they’re super easy to make and can be customized to fit your personal tastes.
Ingredients
- 1 pound boneless, skinless chicken breasts, cooked and shredded
- 1 cup frozen peas and carrots
- 1 cup diced potatoes
- 1 cup chicken broth
- 1 cup milk
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- Salt and black pepper, to taste
- 1 tablespoon chopped fresh parsley (optional)
- 2 pre-made pie crusts (store-bought or homemade)
- 1 egg (for egg wash)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat the Oven: Preheat your oven to 425°F (220°C).
- Cook the Chicken: If you haven’t already done so, cook the chicken breasts and shred them. Set them aside.
- Prepare Vegetable Filling: In a medium saucepan, combine chicken broth, milk, and butter. Heat over medium heat until the butter melts.
- Make the Roux: Whisk in the flour until the mixture is smooth and begins to thicken, about 2-3 minutes.
- Add Seasoning: Stir in the onion powder, garlic powder, salt, pepper, and parsley. Mix until well combined.
- Incorporate Ingredients: Add the shredded chicken, peas, carrots, and diced potatoes. Stir gently until the mixture is heated through.
- Roll Out the Dough: On a floured surface, roll out the pie dough to about 1/8 inch thick. Use a round cutter to create circles for the bottom crusts and slightly larger ones for the tops.
- Fill the Pies: Place the smaller dough circles into muffin tin wells. Spoon the chicken filling into each, filling them slightly over the top.
- Top the Pies: Place the larger pastry rounds on top of each filled muffin cup. Crimp the edges with a fork to seal the pies properly.
- Brush with Egg Wash: Beat the egg and brush it over the tops of the pies for a golden finish.
- Bake: Bake in the preheated oven for 30-35 minutes, or until the tops are golden brown.
- Cool Before Serving: Allow the pies to cool for about 15-20 minutes before removing them from the muffin tin.
Servings and Timing
- Servings: This recipe makes approximately 6-8 mini pot pies, depending on the size of the muffin tin wells.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 45-50 minutes
Variations
- Vegetarian Version: Swap out the chicken for mushrooms, tofu, or a mixture of your favorite vegetables like zucchini and bell peppers.
- Different Vegetables: If you prefer other vegetables, you can substitute peas and carrots with corn, green beans, or any other vegetables you love.
- Spicy Kick: Add some chili flakes or cayenne pepper to the filling for an added spicy touch.
- Cheese Lover’s Pie: Stir in some shredded cheese like cheddar or mozzarella to the filling for a creamy, cheesy twist.
Storage/Reheating
- Storage: These mini chicken pot pies can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheating: To reheat, place the pies in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also microwave them for 1-2 minutes if you’re in a hurry.
FAQs
Can I use store-bought chicken instead of cooking it myself?
Yes, using rotisserie chicken or pre-cooked chicken will save time and still make for a delicious filling.
Can I freeze mini chicken pot pies?
Yes, you can freeze these before baking. Once assembled, place the pies on a baking sheet and freeze them. Once frozen, store them in an airtight container for up to 3 months. Bake directly from frozen when ready to eat (just add a few extra minutes to the baking time).
Can I use a different type of crust?
Yes, you can use puff pastry, phyllo dough, or even biscuit dough instead of traditional pie crust for a different texture.
Can I make these pies ahead of time?
Yes, you can prepare the pies in advance, assemble them, and then store them in the fridge for up to 24 hours before baking.
Is there a way to make these gluten-free?
You can make these gluten-free by using gluten-free pie crusts and substituting the all-purpose flour with a gluten-free flour blend.
How do I know when the mini chicken pot pies are done?
The pies are done when the crust is golden brown and the filling is bubbling slightly from the edges.
Can I add more vegetables to the filling?
Yes, feel free to add more vegetables such as broccoli, spinach, or cauliflower to customize the filling to your liking.
What can I serve with mini chicken pot pies?
These pies are hearty enough on their own, but you can serve them with a side salad, mashed potatoes, or roasted vegetables for a complete meal.
How can I make these pies less rich?
To lighten the recipe, you can use low-fat milk, reduce the amount of butter, or replace the heavy cream with a lighter cream alternative.
Can I use homemade pie crust instead of store-bought?
Absolutely! If you prefer to make your own pie crust, feel free to use your favorite recipe in place of the store-bought crust.
Conclusion
Mini Chicken Pot Pies are a fantastic, comforting meal that’s sure to please anyone. Whether you’re serving them for a weeknight dinner or at a special gathering, their personal-sized portions make them easy to serve and enjoy. With a few simple ingredients and a bit of prep time, you can create a warm, satisfying dish that everyone will love. These mini pies are versatile and can be customized with different ingredients, making them perfect for any occasion. Enjoy!
Mini Chicken Pot Pies: An Incredible Ultimate Recipe
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 45-50 minutes
- Yield: 6-8 mini pot pies
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Mini Chicken Pot Pies are individual-sized, savory, creamy pies filled with shredded chicken, vegetables, and a flaky, golden crust. They’re the perfect comfort food for any occasion.
Ingredients
1 pound boneless, skinless chicken breasts, cooked and shredded
1 cup frozen peas and carrots
1 cup diced potatoes
1 cup chicken broth
1 cup milk
1/3 cup butter
1/3 cup all-purpose flour
1 teaspoon onion powder
½ teaspoon garlic powder
Salt and black pepper, to taste
1 tablespoon chopped fresh parsley (optional)
2 pre-made pie crusts (store-bought or homemade)
1 egg (for egg wash)
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C).
- Cook the Chicken: If you haven’t already done so, cook the chicken breasts and shred them. Set them aside.
- Prepare Vegetable Filling: In a medium saucepan, combine chicken broth, milk, and butter. Heat over medium heat until the butter melts.
- Make the Roux: Whisk in the flour until the mixture is smooth and begins to thicken, about 2-3 minutes.
- Add Seasoning: Stir in the onion powder, garlic powder, salt, pepper, and parsley. Mix until well combined.
- Incorporate Ingredients: Add the shredded chicken, peas, carrots, and diced potatoes. Stir gently until the mixture is heated through.
- Roll Out the Dough: On a floured surface, roll out the pie dough to about 1/8 inch thick. Use a round cutter to create circles for the bottom crusts and slightly larger ones for the tops.
- Fill the Pies: Place the smaller dough circles into muffin tin wells. Spoon the chicken filling into each, filling them slightly over the top.
- Top the Pies: Place the larger pastry rounds on top of each filled muffin cup. Crimp the edges with a fork to seal the pies properly.
- Brush with Egg Wash: Beat the egg and brush it over the tops of the pies for a golden finish.
- Bake: Bake in the preheated oven for 30-35 minutes, or until the tops are golden brown.
- Cool Before Serving: Allow the pies to cool for about 15-20 minutes before removing them from the muffin tin.
Notes
For a vegetarian version, substitute the chicken with mushrooms, tofu, or other vegetables.
You can freeze the mini pot pies before baking for up to 3 months. Bake directly from frozen with extra time.
Feel free to customize the vegetables used in the filling, such as substituting peas and carrots with corn, green beans, or others.
To make it lighter, use low-fat milk and reduce the butter amount.
You can also use homemade pie crust instead of store-bought crusts.
Nutrition
- Serving Size: 1 mini pot pie
- Calories: 350
- Sugar: 5g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 60mg
