why make this recipe
Mini Chicken Pot Pies are a comforting and delicious dish perfect for any occasion. They are easy to make and can be customized to fit your taste. These little pies are a great way to enjoy a classic dish in a fun, handheld format. Whether for a family dinner, a party, or just a cozy night in, Mini Chicken Pot Pies are sure to please everyone.
how to make Mini Chicken Pot Pies
Ingredients :
- 2 9-inch pie crusts
- 1 large egg plus 1 tablespoon milk
- 1/2 cup shredded chicken
- 1/4 cup onion, minced
- 3 tablespoons butter
- 1 clove garlic, minced
- 1/2 cup potatoes, diced small
- 3/4 cup chicken stock
- 1 tablespoon flour
- 3/4 cup cream
- 3/4 cup mixed veggies (corn, peas, carrots)
- 1/2 teaspoon salt
- 1/2 teaspoon thyme
- 1/4 teaspoon pepper
Directions :
- Add minced onion and butter to a small saucepan over medium heat. Let it simmer for 2-3 minutes until onions are translucent. Add minced garlic and simmer for 1 more minute.
- Add diced potatoes and chicken stock, cover, and keep over medium heat for 5-8 minutes until potatoes are tender.
- Remove the lid, add flour, and mix well.
- Pour in the cream and remaining chicken stock, then bring to a simmer until thickened.
- Remove from heat, then mix in the mixed veggies, salt, thyme, and pepper.
- Preheat the oven to 425°F.
- Spray muffin tins, unroll pie crusts, and cut out rounds.
- Press the larger rounds into muffin cups, scoop filling into each cup, and top with smaller rounds of crust.
- Brush with an egg wash and bake for 15-20 minutes until the crust is golden brown. Serve warm.
how to serve Mini Chicken Pot Pies
Mini Chicken Pot Pies are best served warm directly from the oven. You can pair them with a light salad or some steamed veggies for a complete meal. They also make a great appetizer at gatherings. Enjoy the warm, flaky crust with the savory filling!
how to store Mini Chicken Pot Pies
To store Mini Chicken Pot Pies, allow them to cool completely. Place them in an airtight container in the refrigerator for up to 3 days. You can also freeze them if you want to keep them longer. To reheat, simply place them in the oven until warmed through.
tips to make Mini Chicken Pot Pies
- Use leftover rotisserie chicken to save time.
- Feel free to add other veggies you like, such as mushrooms or bell peppers.
- Make sure not to overfill the pies to prevent spillage while baking.
variation (if any)
You can make a vegetarian version by replacing the chicken with more mixed vegetables or cooked lentils. Swap the cream for a plant-based alternative if you want a dairy-free option.
FAQs
Q: Can I use store-bought filling?
A: Yes, you can use store-bought chicken pot pie filling to save time.
Q: Can I make these ahead of time?
A: Yes, you can prepare the filling and assemble the pies ahead of time. Just bake them right before serving.
Q: What can I serve with Mini Chicken Pot Pies?
A: They go well with a simple green salad or roasted vegetables for a balanced meal.
Mini Chicken Pot Pies
Ingredients
For the filling
- 1/2 cup shredded chicken Use leftover rotisserie chicken to save time.
- 1/4 cup onion, minced
- 3 tablespoons butter
- 1 clove garlic, minced
- 1/2 cup potatoes, diced small
- 3/4 cup chicken stock
- 1 tablespoon flour
- 3/4 cup cream Can substitute with a plant-based alternative for a dairy-free option.
- 3/4 cup mixed veggies (corn, peas, carrots) Feel free to add other veggies like mushrooms or bell peppers.
- 1/2 teaspoon salt
- 1/2 teaspoon thyme
- 1/4 teaspoon pepper
For the crust
- 2 9-inch pie crusts Store-bought or homemade.
- 1 large egg For egg wash.
- 1 tablespoon milk For egg wash.
Instructions
Preparation
- Add minced onion and butter to a small saucepan over medium heat. Let it simmer for 2-3 minutes until onions are translucent.
- Add minced garlic and simmer for 1 more minute.
- Add diced potatoes and chicken stock, cover, and keep over medium heat for 5-8 minutes until potatoes are tender.
- Remove the lid, add flour, and mix well.
- Pour in the cream and remaining chicken stock, then bring to a simmer until thickened.
- Remove from heat, then mix in the mixed veggies, salt, thyme, and pepper.
Assembly and Baking
- Preheat the oven to 425°F.
- Spray muffin tins, unroll pie crusts, and cut out rounds.
- Press the larger rounds into muffin cups, scoop filling into each cup, and top with smaller rounds of crust.
- Brush with an egg wash and bake for 15-20 minutes until the crust is golden brown.
- Serve warm.