Mini Chicken Pot Pies

🥧 Mini Chicken Pot Pies

Description

These Mini Chicken Pot Pies are a comforting and savory twist on the classic chicken pot pie — made bite-sized! Tender chunks of chicken, colorful vegetables, and a creamy sauce are baked inside flaky pastry cups for the perfect hand-held comfort food. Ideal for dinners, parties, or meal prep, these mini pies deliver all the cozy flavors of home cooking in a fun, easy-to-serve form.

🍗 Ingredients

Makes 12 mini pies

For the filling:

• 1 tablespoon butter

• 1 tablespoon olive oil

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 cup diced cooked chicken (rotisserie works great)

• 1 cup frozen mixed vegetables (peas, carrots, corn)

• 2 tablespoons all-purpose flour

• ¾ cup chicken broth

• ½ cup milk or cream

• Salt and pepper, to taste

• ½ teaspoon dried thyme or parsley (optional)

For the crust:

• 1 package refrigerated biscuit dough or pie crusts

• 1 egg (for egg wash, optional)

👩‍🍳 Instructions

1. Preheat the oven to 375°F (190°C). Grease a 12-cup muffin pan.

2. Prepare the filling:

   • In a skillet, melt butter and olive oil over medium heat.

   • Add onions and garlic; sauté until translucent.

   • Stir in vegetables and chicken; cook for 2–3 minutes.

   • Sprinkle flour over mixture and stir for 1 minute.

   • Gradually whisk in broth and milk; simmer until thickened.

   • Season with salt, pepper, and herbs. Remove from heat and cool slightly.

3. Prepare the crusts:

   • Roll out the dough and cut into circles large enough to fit into muffin cups.

   • Press each circle into the muffin pan to form mini crusts.

4. Fill and cover:

   • Spoon the chicken mixture into each crust.

   • (Optional) Top with smaller dough circles or lattice strips.

5. Bake:

   • Brush tops with egg wash (for golden color).

   • Bake 20–25 minutes, or until crusts are golden brown.

6. Cool slightly before serving.

🍽️ Servings

• Yield: 12 mini pot pies

• Serving Size: 1 mini pie

🔢 Nutritional Information (Per Serving)

(Values are approximate and vary based on ingredients used.)

💡 Notes & Tips

• Shortcut: Use pre-cooked chicken or leftover rotisserie chicken to save time.

• Dairy-Free Option: Use olive oil instead of butter and a plant-based milk alternative.

• Make-Ahead: Prepare filling up to 2 days ahead and refrigerate. Assemble and bake when ready.

• Freezing: Freeze baked pies in an airtight container for up to 2 months. Reheat at 350°F for 15–20 minutes.

• Crust Options: You can use crescent dough, puff pastry, or homemade pie crust.

• Add-ins: Try adding mushrooms, diced potatoes, or shredded cheese for extra flavor.

🌿 Health Benefits

• High in protein: From lean chicken, great for muscle repair and energy.

• Rich in vitamins: Mixed vegetables provide Vitamin A, C, and fiber.

• Comfort food made lighter: Smaller portions help with portion control.

• Customizable: Can easily be adapted for gluten-free or dairy-free diets.

❓ Frequently Asked Questions (Q&A)

Q1: Can I use canned chicken?
Yes! Canned chicken works fine — just drain it before adding to the filling.

Q2: Can I make these in advance for a party?
Absolutely. Bake them ahead, refrigerate, and warm up in the oven before serving.

Q3: What can I use instead of pie crust?
You can use biscuit dough, puff pastry, or even phyllo dough for a flakier texture.

Q4: Can I make them vegetarian?
Yes — substitute chicken with mushrooms, lentils, or tofu, and use vegetable broth.

Q5: How do I prevent soggy bottoms?
Cool the filling before assembling, and bake until the crust is fully golden brown.