Mini Chicken Pot Pies Recipe

Mini Chicken Pot Pies are a delightful and convenient version of the classic dish, perfect for individual servings. They’re great for parties, meal prepping, or a cozy family dinner. Here’s a recipe that yields savory, comforting mini pot pies with a flaky crust and a creamy filling.

Ingredients:

For the Filling:

• 2 cups cooked chicken, diced (leftover rotisserie chicken works well)
• 1 cup frozen peas and carrots (or a mix of your favorite vegetables)
• 1/2 cup celery, finely chopped
• 1/2 cup onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper (adjust to taste)
• 1 tablespoon olive oil or butter (for cooking)

For the Crust:

• 1 package (14 ounces) pre-made pie crusts (store-bought) or homemade pie dough
• 1 egg, beaten (for egg wash)
• 1 tablespoon milk (for egg wash)

Instructions:

1. Preheat the Oven:

• Preheat your oven to 375°F (190°C).

1. Prepare the Filling:

• In a large skillet, heat the olive oil or butter over medium heat. Add the chopped onion, celery, and minced garlic. Sauté until softened, about 4-5 minutes.
• Stir in the frozen peas and carrots and cook for an additional 2 minutes.
• Sprinkle the flour over the vegetables and stir to combine. Cook for 1-2 minutes to create a roux.
• Gradually add the chicken broth while stirring to avoid lumps. Follow with the heavy cream. Cook until the mixture starts to thicken, about 3-4 minutes.
• Stir in the cooked chicken, dried thyme, dried rosemary, salt, and black pepper. Mix until well combined and heated through. Remove from heat and let cool slightly.

1. Prepare the Pie Crust:

• Roll out the pie crusts on a lightly floured surface. Use a round cutter or the rim of a glass to cut out circles that are slightly larger than the diameter of your muffin tin cups (about 4 inches in diameter).

1. Assemble the Mini Pot Pies:

• Lightly grease a muffin tin or use non-stick cooking spray. Gently press the pie crust circles into each muffin cup, creating a small cup for the filling.
• Spoon the chicken filling into each pie crust cup, pressing it down slightly.

1. Top the Pies:

• Use the remaining pie crust to cut out smaller circles or shapes to place on top of the filling. You can also use leftover dough to create lattice tops or decorative cutouts.
• Brush the tops with the beaten egg mixed with milk to give them a golden brown finish.

1. Bake:

• Bake in the preheated oven for 20-25 minutes, or until the crust is golden brown and the filling is bubbly.

1. Cool and Serve:

• Allow the mini pot pies to cool for a few minutes before removing them from the muffin tin. Serve warm.

Tips and Variations:

• Vegetable Options: Feel free to add other vegetables like mushrooms, corn, or green beans based on your preference.
• Seasoning Variations: Add a pinch of nutmeg or paprika to the filling for an extra layer of flavor.
• Make-Ahead: You can assemble the mini pot pies ahead of time and freeze them unbaked. When ready to bake, simply add a few extra minutes to the baking time.
• Homemade Crust: If you prefer homemade pie dough, use your favorite recipe or try a combination of all-purpose flour, butter, and a pinch of salt.

Mini Chicken Pot Pies are a versatile and delicious option that brings the comfort of a classic pot pie into bite-sized portions. Enjoy these savory treats at your next gathering or as a cozy meal for the family!