Mini Chicken Pot Pies

How to Make the Juiciest Mini Chicken Pot Pies That’ll Wow Everyone!

Every time I make these Mini Chicken Pot Pies, it takes me back to my childhood. I can still remember my mother bustling about the kitchen, her apron dusted with flour, preparing a warm, comforting meal that filled our home with delicious aromas. There’s something about the scent of chicken, vegetables, and buttery crust baking that wraps around me like a warm hug. As I stood there, peeking into the oven, I knew this meal was about to become a cherished family favorite, just as it had been for generations.

Now, as a woman in my 50s living in rural America, I’ve had the pleasure of passing down this recipe to my own family. I’ve modified it over the years to fit my busy lifestyle, making it even easier to whip up these delightful pies. I want to share this with you because I guarantee that once you try these Mini Chicken Pot Pies, you’ll feel the same warmth and comfort I did as a kid. We’re all in this together, so let’s dive into the delicious world of pot pies!

How to Make Mini Chicken Pot Pies

Ingredients

Let’s take a look at what you’ll need to bring this heartwarming recipe to life. Here’s a handy table for you:

Ingredient Amount
Boneless, skinless chicken breasts 1 lb
Frozen mixed vegetables (carrots, peas, corn) 2 cups
Onion, diced 1/2 cup
Chicken broth 3 cups
Milk 1/2 cup
All-purpose flour 1/4 cup
Garlic powder 1 tsp
Dried thyme 1 tsp
Salt and pepper To taste
Refrigerated pie crusts (or puff pastry) 1 package
Egg 1 (for egg wash)

Personal note: I love adding fresh herbs like rosemary—it makes the chicken smell and taste amazing!

Cooking Steps

Let me walk you through this simple but oh-so-delicious recipe step by step.

1. Preheat the Oven

First things first, preheat your oven to 400°F (200°C). Trust me, this is key for that crispy crust you’re dreaming of!

2. Cook the Chicken

In a large saucepan over medium heat, add your cooked and diced chicken. This is where the magic begins! If you have leftover roasted chicken, this is a perfect way to use it. Just chop it up, and you’re golden.

3. Add the Vegetables and Onion

Next, toss in the frozen mixed vegetables and the diced onion to the pot. I usually like to sauté the onions for a minute or two in a bit of oil before adding the other ingredients. It brings out their sweetness and really enhances the flavor.

4. Pour in the Chicken Broth

Now, it’s time to add the chicken broth. This will give your filling a rich, savory base. Stir it all together, and let it simmer for a few minutes.

5. Mix in the Milk and Flour

Take a small bowl and whisk together the milk and flour until there are no lumps. Then add this mixture to the pot while stirring continuously. This will help thicken your filling. You’ll want to cook this until it’s slightly thickened, which should take about 5 to 7 minutes.

6. Season It Up

At this stage, sprinkle in the garlic powder, dried thyme, and add salt and pepper to taste. This is the part I always look forward to! The aroma will be intoxicating, and you’ll be tempted to taste it right away.

7. Prepare the Pie Crust

Now, let’s roll out those pie crusts! On a floured surface, roll them out and cut them into circles that will fit neatly into your muffin tin. You can also use store-bought as I often do, saving me a bit of time.

8. Assemble the Mini Pies

Grease your muffin tin lightly and press those pie crust circles into the cups, creating a little bowl. Fill each crust generously with your savory chicken and vegetable mixture. Don’t be shy; you want them to be nice and hearty!

9. Top with More Pie Crust

Using the leftover pie dough, cut smaller circles and place them on top of each filled cup. Make sure to seal the edges well by pressing them down with a fork, and cut a few slits in the top for steam to escape.

10. Brush with Egg Wash

Whisk your egg in a small bowl and use a brush to apply it on top of the pies. This is the secret to that golden color we all love!

11. Bake to Perfection

Slide your muffin tin into the preheated oven and bake for about 20 to 25 minutes, or until the crust is golden brown. Oh, the smell that fills your kitchen will be so hard to resist!

12. Let Them Cool

Once baked, take them out and let those little beauties cool for a few minutes before you dig in.

Why I Love Making This Dish

You know, I love making Mini Chicken Pot Pies because they bring such joy to my family. Whenever I make them, the kids, grandkids, and even the hubby get excited! It really becomes an event when I serve these pies. They are perfect for a quick dinner, a potluck, or even a cozy movie night at home. It’s comfort food at its best!

What You’ll Need

Besides the ingredients, you’ll want to have some kitchen tools handy. A large saucepan, muffin tin, mixing bowl, and a whisk will do just fine. A rolling pin to help with the pie crust is useful too! If you have some measuring cups, that will help ensure you get the right amounts.

Tips for Perfect Results

  1. Use Leftovers: If you have leftover chicken or turkey from a previous meal, use that! It saves you time and adds flavor.

  2. Mix It Up: Feel free to change the veggies based on what your family loves. Broccoli, corn, or even green beans work great!

  3. Baking Time: Keep an eye on your pies while they bake. Every oven is different, so you want the crust to be just right—golden but not burnt!

Serving Suggestions and Sides

These Mini Chicken Pot Pies are delicious on their own, but you might want to pair them with a fresh salad or some crusty bread. I love serving them alongside a simple garden salad with a vinegar-based dressing. It adds a nice freshness that complements the pies perfectly!

Leftovers

If you happen to have any leftovers (which is rare in my house), store them in an airtight container in the fridge. You can easily reheat them in the microwave or pop them back in the oven if you want to crisp up the crust again. They taste just as good, if not better, the next day!

FAQ Section

Can I use boneless chicken? You can, but trust me, the bone-in version is so much more flavorful. I’ve tried both, and bone-in is always juicier!

What vegetables can I put in the pot pies? The great thing is you can use almost any veggies you like! Frozen peas, carrots, corn, and even green beans work wonderfully. Use whatever your family enjoys!

Can I make these ahead of time? Absolutely! You can prepare the filling and store it in the fridge for up to two days. You can also assemble the pies and keep them in the fridge for a while before baking. Just add a few extra minutes to the baking time if they are cold.

Conclusion

In closing, I can’t express how much joy these Mini Chicken Pot Pies bring to my home. This dish has become a favorite, not only for the warmth it brings but also for the memories it creates. I’m so excited for you to try it out! I know you’ll love it just as much as I do. It’s an easy recipe, perfect for a family dinner, and I guarantee your family will be asking for seconds.

Let me know how it turns out for you! I can’t wait to hear about your own cooking adventures. Happy baking, friends! 🍽️

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